Modified Shrimp Fajitas - from allrecipes.com
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,705.8
- Total Fat: 98.1 g
- Cholesterol: 789.6 mg
- Sodium: 6,973.7 mg
- Total Carbs: 298.4 g
- Dietary Fiber: 22.0 g
- Protein: 167.1 g
View full nutritional breakdown of Modified Shrimp Fajitas - from allrecipes.com calories by ingredient
Introduction
I use the marinade recipe, but spice it up more (I like HOT!). The rest of the ingredients can vary a great deal, I've even subbed fish for the shrimp. Corn is either added or omitted, depending on whether I need more carbs that day. But I ALWAYS add fat free sour cream and some avacado or quacamole. Note that neither of those things are included in the nutritional guide. I use the marinade recipe, but spice it up more (I like HOT!). The rest of the ingredients can vary a great deal, I've even subbed fish for the shrimp. Corn is either added or omitted, depending on whether I need more carbs that day. But I ALWAYS add fat free sour cream and some avacado or quacamole. Note that neither of those things are included in the nutritional guide.Number of Servings: 1
Ingredients
-
* 1 tablespoon Worcestershire sauce
* 1 tablespoon lime juice
* 1 tablespoon soy sauce
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1 teaspoon cayenne pepper
* 1 pound large shrimp, peeled and deveined
* 1 tablespoon olive oil
* 2 medium zucchini, cubed
* 1 red onion, chopped
* 1 can or (10 ounce) box frozen corn
* 1 tablespoon olive oil
* 8 flour tortillas
* 1 cup shredded Monterey Jack cheese
* 3 tablespoons chopped fresh cilantro
NOTE: I like to add julienne sliced sweet peppers, as well as some jalepenos.
Directions
1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, cayenne pepper and chile powder. Add the shrimp and marinate 15 minutes.
2. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.****NOTE: I hate washing dishes, so I just cook the veggies, then add the shrimp to the same pan.
3. In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Number of Servings: 1
Recipe submitted by SparkPeople user 50SGRANNY.
2. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.****NOTE: I hate washing dishes, so I just cook the veggies, then add the shrimp to the same pan.
3. In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Number of Servings: 1
Recipe submitted by SparkPeople user 50SGRANNY.