Shrimp Fajitas
- Number of Servings: 4
Ingredients
6 cloves garlic, finely chopped1 tsp canola oil1 pound shrimp, deveined and peeledsaltpepper2 T canola oil2 bell peppers (yellow, orange or red), sliced1 white or yellow onion, sliced8 oz. mushrooms1 can rotel (original; diced tomatoes and green chiles)
In a small bowl, combine shrimp, 1 tsp canola oil, salt and pepper to taste and garlic. Let marinate while vegetables are cooking.
In a large saute pan over medium-high heat, add canola oil and allow to heat until almost smoking. Add bell peppers, onion and mushrooms and a tsp of salt. Cook vegetables for at least 2 minutes before moving. Continue to saute until desired doneness (some may like vegetables more crunchy than others). Remove from pan to a plate and return pan to heat. Add can of Rotel tomatoes and deglaze the pan. Once tomatoes are heated, add contents to veggie mixture and return pan to heat. Add shrimp and garlic mixture and cook for 3 minutes, turning shrimp over halfway through, after about 1.5 minutes. Add cooked shrimp to vegetables and top with fresh cilantro (optional). Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JELLA24.
In a large saute pan over medium-high heat, add canola oil and allow to heat until almost smoking. Add bell peppers, onion and mushrooms and a tsp of salt. Cook vegetables for at least 2 minutes before moving. Continue to saute until desired doneness (some may like vegetables more crunchy than others). Remove from pan to a plate and return pan to heat. Add can of Rotel tomatoes and deglaze the pan. Once tomatoes are heated, add contents to veggie mixture and return pan to heat. Add shrimp and garlic mixture and cook for 3 minutes, turning shrimp over halfway through, after about 1.5 minutes. Add cooked shrimp to vegetables and top with fresh cilantro (optional). Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JELLA24.
Nutritional Info Amount Per Serving
- Calories: 213.5
- Total Fat: 7.8 g
- Cholesterol: 115.0 mg
- Sodium: 414.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.9 g
- Protein: 22.3 g
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