Shrimp Fajitas

Shrimp Fajitas
Shrimp Fajitas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound medium or large fresh shrimp shelled, deveined

  • (approx. 1 1/4 lbs as purchased)

  • 1

    large red or yellow onion sliced

  • 1

    large red or yellow pepper sliced into strips

  • 1

    large green pepper sliced into strips

  • 2

    large garlic cloves pressed

  • Cooking spray (optional)

  • 1/3

    cup S&W or other brand mesquite marinade

  • 1/2

    teaspoon cumin

  • 2

    dashes chili powder - (to 3) or to taste

  • 1/4

    wedge fresh lime

  • 4

    fat-free or low-fat flour tortillas (to 6)

  • (choose a brand made without lard or hydrogenated vegetable oil)

  • SALSA CRUDA:

  • 2

    cups diced fresh tomatoes

  • 1

    cup diced green tomato

  • 1/2

    cup diced green or red bell pepper

  • 1

    small yellow or purple onion diced

  • 2

    tablespoons chopped fresh cilantro

  • 2

    garlic cloves minced or pressed

  • 1

    tablespoon minced jalapeño pepper

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 2

    tablespoons fresh lime juice

  • 1

    teaspoon sugar

Directions

Mix mesquite marinade with cumin, chili powder, and garlic in large bowl. Add shrimp and mix well with marinade. Allow shrimp to marinade for 30 minutes to 1 hour. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium-high for 3 to 4 minutes. When pan is hot, add onions and peppers to skillet and stir-fry 5 to 8 minutes until onions begin to turn opaque. Reduce heat to medium, add shrimp with marinade to skillet and stir-fry all ingredients together until shrimp are pink and firm and vegetables are tender, 3 to 5 minutes. Remove skillet from heat, squeeze with fresh lime and serve with warm flour tortillas. This recipe yields 6 servings. Serving Suggestion: If desired fajitas can be served with Salsa Cruda, fat free sour cream and/or 1/2 oz each of grated low-fat mozzarella, Monterey Jack, or cheddar cheese. For Salsa Cruda: Combine all ingredients together in a bowl. Serve salsa at room temperature or chilled. (Makes 3 cups)

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