Shrimp Fajitas Recipe - Cooking Index
Shrimp Fajitas Recipe - Cooking Index
| 1 lb | 454g / 16oz | Medium or large fresh shrimp - shelled, deveined |
| (approx. 1 1/4 lbs as purchased) | ||
| 1 | Red or yellow onion - sliced (large) | |
| 1 | Red or yellow pepper - sliced into strips (large) | |
| 1 | Green pepper - sliced into strips (large) | |
| 2 | Garlic cloves - pressed (large) | |
| Cooking spray - (optional) | ||
| 1/3 cup | 78ml | S&W or other brand mesquite marinade |
| 1/2 teaspoon | 2.5ml | Cumin |
| 2 | Chili powder - (to 3) - or to taste | |
| 1/4 | 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 | 125g / 4.4oz | Diced fresh tomatoes |
| 1 cup | 62g / 2.2oz | Diced green tomato |
| 1/2 cup | 73g / 2.6oz | Diced green or red bell pepper |
| 1 cup | 62g / 2.2oz | Yellow or purple onion - diced (small) |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
| 2 | Garlic cloves - minced or pressed | |
| 1 tablespoon | 15ml | Minced jalapeño pepper |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Fresh lime juice |
| 1 teaspoon | 5ml | Sugar |
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)
Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV
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