Kory's Shrimp Fajitas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 337.9
- Total Fat: 12.8 g
- Cholesterol: 54.7 mg
- Sodium: 1,522.8 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 4.5 g
- Protein: 14.0 g
View full nutritional breakdown of Kory's Shrimp Fajitas calories by ingredient
Introduction
My husband LOVES this recipe! Any meat can be used instead of shrimp, but I've found that I love shrimp the most. My husband LOVES this recipe! Any meat can be used instead of shrimp, but I've found that I love shrimp the most.Number of Servings: 2
Ingredients
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-Equipment-
Large skillet (cast iron works well)
Medium mixing bowl
Strainer (to thaw shrimp)
Tongs (optional)
Cooking spray
-Filling-
9 Raw Shrimp (frozen works well)
1/2 Medium Onion (sliced)
1/2 Green Pepper (sliced)
1/2 Tomato (largely diced)
-Marinade-
1T Canola Oil
1T White Vinegar
1 Juice of Medium Lemon (around 2-3T)
2t Chili Powder - more or less
2t Cumin Powder - more or less
Dash of Cheyenne Pepper (optional)
Pinch of Kosher Salt
Pinch of Ground Black Pepper
-Extras-
4 Tortillas
Directions
Thaw the shrimp by the instructions on the bag the shrimp come in. Shell them if they still have the shells on after thawing. Place the shelled shrimp in a medium mixing bowl. Pour in oil, vinegar, and lemon juice. Mix the shrimp in the liquid. Mix in the chili powder, cumin powder, salt, black pepper, and cheyenne pepper (optional). The shrimp should be sitting in a liquid. If it appears pasty, mix in a little more oil or vinegar. Set aside for 10 mins (or up to a few hours) in the refrigerator.
Spray (or lightly coat) the skillet with oil. Preheat the skillet to medium high so that your ingredients will sizzle! Once heated, throw in the green peppers and onions. Let them cook for 2-3 mins (or until caramelized partially). While they're cooking, take out the bowl with the shrimp in them. Pour the entire contents of the bowl (shrimp and marinade) in the skillet with the onions and peppers. Evenly distribute the shrimp in the skillet so they evenly cook. Once you add the shrimp, add the diced tomato in as well. Wait a minute, and then toss the shrimp around. Once the shrimp have turned pink almost completely, you can take the skillet off the heat and let it cook from the residual heat. You'll know the shrimp is cooked when it turns pink and is no longer translucent.
Take the skillet and place it on the table over a towel (to prevent burning of the table) and use the tongs to scoop out the fajitas to place in your tortillas.
Makes about 2 servings of 2 tortillas full of filling. YUM!
Number of Servings: 2
Recipe submitted by SparkPeople user KORYGONZ.
Spray (or lightly coat) the skillet with oil. Preheat the skillet to medium high so that your ingredients will sizzle! Once heated, throw in the green peppers and onions. Let them cook for 2-3 mins (or until caramelized partially). While they're cooking, take out the bowl with the shrimp in them. Pour the entire contents of the bowl (shrimp and marinade) in the skillet with the onions and peppers. Evenly distribute the shrimp in the skillet so they evenly cook. Once you add the shrimp, add the diced tomato in as well. Wait a minute, and then toss the shrimp around. Once the shrimp have turned pink almost completely, you can take the skillet off the heat and let it cook from the residual heat. You'll know the shrimp is cooked when it turns pink and is no longer translucent.
Take the skillet and place it on the table over a towel (to prevent burning of the table) and use the tongs to scoop out the fajitas to place in your tortillas.
Makes about 2 servings of 2 tortillas full of filling. YUM!
Number of Servings: 2
Recipe submitted by SparkPeople user KORYGONZ.
Member Ratings For This Recipe
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