JERK SHRIMP FAJITAS
This is a recipe I made up for a quick weeknight meal. Over time, it evolved into something I'm proud enough to share with you all. Please do not use a non-stick pan. You could try substituting the shrimp for chicken or fish and the pineapple or mango salsa for your favorite variety. Like most Caribbean recipes I like the combination of hot, sweet, savory, and sour in one dish. Enjoy!
Provided by parthree
Categories One Dish Meal
Time 50m
Yield 6 Fajitas, 3 serving(s)
Number Of Ingredients 15
Steps:
- 1. Combine the shrimp, lime juice, garlic, Jerk Seasoning, and 1 T of the olive oil in a small bowl or ziploc bag to marinate.
- 2. Meanwhile, heat the other 1 T olive oil in a large saute pan over medium-high heat.
- 3. Slice the green and red bell peppers and add them to the hot pan.
- 4. Slice the onion and add it to the pan. Stir occasionally.
- 5. As the vegetables are cooking, prepare the condiments as follows:.
- 6. Mix the sour cream, cayenne pepper, and milk together in a small bowl.
- 7. Chop the cilantro.
- 8. Open the jar of salsa and put a spoon in it. :-).
- 9. When the vegetables are nicely browned and a nice fond has developed on the pan, add the shrimp mixture and scrape the pan to deglaze, stirring frequently. Use your beer, wine, or water to add moisture to the pan only if needed. (Otherwise it will get too runny, ick).
- 10. While shrimp is cooking, cover the tortillas with damp paper towels on a plate and microwave for 1 minute.
- 11. When the shrimp are opaque and the liquid is mostly absorbed, remove from heat.
- 12. Scoop fajita filling onto warm tortillas and top with sour cream mixture, salsa, and cilantro. Wrap, burrito style and serve.
SHRIMP FAJITAS
Steps:
- Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
- While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
- Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
- Serve shrimp, onion, and peppers in flour tortillas.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 36.9 g, Cholesterol 172.6 mg, Fat 9.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 1035 mg, Sugar 4.4 g
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI
Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don't need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
- Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
- Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.
- Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.
- Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.
- Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP FAJITAS
I've lost 50 pounds recently and my husband, Jere, has lost 65. We're always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
Nutrition Facts : Calories 418 calories, Fat 13g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
GRILLED SHRIMP FAJITAS
Grilled shrimp fajitas get a helping hand from a packet of marinade mix. Top with crema con sal, cilantro, and shredded asadero cheese.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
- Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
- Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly.
- Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm.
- Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 36.3 g, Cholesterol 345.6 mg, Fat 20.2 g, Fiber 3.6 g, Protein 42.8 g, SaturatedFat 3.7 g, Sodium 762.1 mg, Sugar 5.1 g
JAMAICAN JERK SHRIMP IN FOIL
This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.
Provided by JOHN MITSCHKE
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a grill for medium-high heat.
- Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
- Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
- Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 15.3 g, Cholesterol 172.6 mg, Fat 16.2 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 2.9 g, Sodium 3814 mg, Sugar 6.7 g
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