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Savory Shrimp Fajitas


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  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. packed light brown sugar
  • 1/4 tsp. crumbled dried oregano
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
  • 1 large yellow onion, sliced through the stem end into thin wedges
  • 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
  • Warmed flour tortillas
  • 1/4 cup packed cilantro leaves
  • 1 lime, cut in wedges
  • Sour cream (optional)



Step 1

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.

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