Shrimp Fajitas Recipe

Rating 5.0
| 0
Shrimp fajitas are a quick and easy shrimp dish served sizzling hot with avocado, lime and crema. All you need is a fresh side salad for a complete, healthy weeknight meal.
Dinner
Mexican
18
ingredients
3
steps
40
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
4
6
flour tortillas
2 tblsp
olive oil
1
medium onion, peeled and minced
2
garlic cloves, peeled and minced
1
shallot, peeled and coarsely chopped
2 cup(s)
large cooked or raw shrimp, peeled, deveined and chopped into bite-sized pieces, see notes 1
3 tblsp
hot salsa
2
limes, one juiced and one sliced into wedges
1/2
lemon, juiced
10
cherry tomatoes, cut into quarters
1
yellow pepper, seeded and sliced
1
red pepper, seeded and sliced
1/2 cup(s)
scallions, both white and green parts, chopped
6
shakes hot sauce, such as Tabasco or Tapito
2
Haas avacados, peeled and sliced
3 tblsp
sour cream or crema
1/4 cup(s)
cilantro leaves, coarsely chopped, for garnish
salt and pepper, to taste

Directions 3 steps | 40 Minutes

Step 1

Turn the oven on to the warm setting or 150°F. Spread the tortillas on a sheet pan and place them in the oven. Allow them to heat up as you cook. In a large skillet over medium heat, add the olive oil. Add the onion, garlic and shallot and cook, stirring occasionally, until softened, about 3 minutes.

Step 2

Add the shrimp, salsa, the juice of one lime, lemon juice, cherry tomatoes, yellow and red bell peppers, scallions and hot sauce. Increase the heat to high so all the ingredients are sizzling hot. Season to taste. 

Step 3

Serve on a large plate with avocado slices, sour cream, and lime wedges on the side. Garnish with cilantro and serve with the warmed tortillas. Enjoy! (See notes 2.)


Notes:

  1. It is okay to use frozen shrimp. Remember to first thaw thoroughly under cold running water.
  2. Leftovers from this dish make a very nice spicy shrimp salad when served over greens with green goddess dressing! Make extra to use for tomorrow's lunch.

Nutrition Per Serving
View All
CALORIES
435
FAT
15.5 g
PROTEIN
21.9 g
CARBS
55 g

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