Shrimp Fajitas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.2
- Total Fat: 6.7 g
- Cholesterol: 232.7 mg
- Sodium: 350.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.2 g
- Protein: 33.0 g
View full nutritional breakdown of Shrimp Fajitas calories by ingredient
Introduction
This recipe is from the Betty Crocker cookbook- that I switched up a little, feel free to adjust to your liking This recipe is from the Betty Crocker cookbook- that I switched up a little, feel free to adjust to your likingNumber of Servings: 6
Ingredients
-
2 lbs uncooked shrimp (deveined peeled medium shrimp)
1 medium red bell pepper
1 medium green bell pepper
Olive oil cooking spray
Tortillas (I use Whole Wheat- and that is what it is calculated for)
Toppings such as:
Sour cream
tomatoes
lettuce
salsa
Marinade:
1 Tbsp lime juice
1 Tbsp olive oil
1 tsp chii powder
1 tsp ground cumin
2 medium cloves garlic, crushed
pinch cayenne pepper
**This recipe calls for guacamole**
**It is calculated with tomatoes, lettuce & light sour cream**
Directions
Heat gas or charcoal grill. In 1 gallon resealable food storage plastic bag, mix marinade ingredients until well blended. Add shrimp, toss to coat. Cover; refrigerate 20 mins to marinate, turning once. Meanwhile in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket. Wrap tortillas in foil; set aside.
2. Place basket of grill rack over medium heat. Cover grill; cook 10 mins, turning vegetables once.
3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 mins longer, turning shrimp and vegetables once. until shrimp are pink. Place wrapped tortillas on grill. Cook 2 mins turning once, until warm.
4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place condiments in bowl. For each sering top tortillas with shrimp, vegetables and condiments.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMOFCHANCE.
2. Place basket of grill rack over medium heat. Cover grill; cook 10 mins, turning vegetables once.
3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 mins longer, turning shrimp and vegetables once. until shrimp are pink. Place wrapped tortillas on grill. Cook 2 mins turning once, until warm.
4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place condiments in bowl. For each sering top tortillas with shrimp, vegetables and condiments.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMOFCHANCE.