SHRIMP FAJITAS
I've lost 50 pounds recently and my husband, Jere, has lost 65. We're always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
Nutrition Facts : Calories 418 calories, Fat 13g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
MEXICAN SHRIMP FAJITAS RECIPE - (4.4/5)
Provided by รก-39535
Number Of Ingredients 14
Steps:
- Add shrimp, salt, cumin, chili powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag. Toss until spices are distributed and shrimp is well coated. Let marinate for 10 minutes. Heat oil in a large skillet (cast-iron is best). Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened. Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink. Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired. Fold up and serve
TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
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