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Shrimp and Bell Pepper Fajitas

RG

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 2 medium onions, sliced
  • 2 bell peppers, seeded and sliced
  • 3 tablespoons chopped cilantro, divided
  • 8 flour tortillas
  • Sour cream and salsa (optional)

Instructions

  1. Heat oven to 350 degree F.
  2. In a large bowl, combine shrimp, 1 tablespoon each oil and lime juice, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, cumin and chili powder. Stir to coat shrimp.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat and cook onions until translucent, 5 minutes.
  4. Add peppers, remaining salt and pepper, stirring frequently, 5 minutes more. Stir in 2 tablespoons cilantro. Transfer to an ovenproof bowl and keep warm in oven.
  5. Heat skillet over medium heat and add shrimp. Sauté until just cooked through, 3 to 5 minutes.
  6. Stir in remaining lime juice and cilantro.
  7. To serve, wrap each tortilla around vegetables and shrimp.
  8. Serve with sour cream and salsa, if desired.

Yield: 4 to 6 servings

Nutrition facts per serving: calories: 285; total fat: 9g; saturated fat: 1.5g; cholesterol: 93mg; sodium: 511mg; carbohydrate: 34g; fiber: 3g; protein: 17g


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