Tuesday, January 10, 2012

Sizzling Shrimp Fajitas

Chris's all time favorite food is Mexican.  I myself, have to be in a particular mood to be craving Mexican food, and yesterday just happened to be one of those days.  Over the weekend I came down with a very persistent cold and I thought some spicy, sizzling fajitas would fix me right up.

These simple fajitas are so versatile.  You can make them with shrimp, chicken, beef, all veggie, you name it!  The best part...garnishing with all your favorite toppings...cheese, cilantro, avocado, sour cream, lettuce, tomatoes, hot sauce, or whatever else you can think of.

This dish is perfect for a festive weeknight meal or a laid back get together with friends.  Just throw on some salsa music and you're good to go!
Makes 2 servings

1 tablespoon chili powder
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lime juice
1 pound shrimp, peeled and deveined with tails removed
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 red onion, thinly sliced
1 jalapeno pepper, minced
Fajita-size flour tortillas
Favorite toppings


In a medium bowl, whisk together chili powder, garlic, salt, oil, and lime juice.  Add shrimp, and toss to coat.  Let marinate for 10 minutes.

Heat a large skillet over medium-high heat.  Spray with nonstick cooking spray.  Add red and orange peppers, onion, and jalapeno.  

 Sauté until tender, about 7 to 8 minutes.  Transfer to a bowl, cover with foil to keep warm.

In the same skillet, add shrimp with marinade.  Cook shrimp about 2 minutes on each side. 

Serve shrimp, onions, and peppers in flour tortillas and garnish with favorite toppings.

Black Beans:


2 teaspoons olive oil
½ yellow onion, diced
2 garlic cloves, minced
2 teaspoons chili powder
1 bay leaf
1 14-ounce can black beans, rinsed and drained
1 tomato, diced
Salt and pepper to taste
½ cup water


Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic.  Sauté until the onions are translucent, about 5 minutes.  Stir in the chili powder and bay leaf.  Cook 2 to 3 minutes.  Add the black beans, tomato, salt, pepper, and water.  Bring to a low boil.  Reduce heat to a simmer, and cook for 30 minutes, until done.

Recipe Adapted from Cosmo Magazine June 2011

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