Shrimp Fajitas Recipe
- 1 pound uncooked medium shrimp, peeled and deveined
- 4 tablespoons minced fresh cilantro, divided
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 3 teaspoons Caribbean jerk seasoning
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 cup (8 ounces) fat-free sour cream
- 1 large onion, halved and thinly sliced
- 1 medium sweet red pepper, cut into thin strips
- 1 medium green pepper, cut into thin strips
- 8 flour tortillas (6 inches), warmed
- 1/2 cup salsa
- 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. Yield: 4 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Shrimp Fajitas(5)
Sort By :
These were fast & wonderful!
I really liked these, but I too used Cajun spice since I was going off of the magazine version when I was making my shopping list. When I went to actually prepare them, I was using the website and didn't have any jerk seasoning so thanks to the previous reviewer for recommending Cajun spice.
I'm giving this a "good" in hopes next time will be better. I made these directly out of the magazine when it arrived and only thought they were so-so and lacking in flavor. Now that I see the recipe online, I notice the jerk seasoning was omitted in the magazine! That would have made a big difference in the taste. I'll have to save this and try it one more time with all ingredients present.
My family loved this recipe. My 10-year-old son took the leftovers to school, and the other kids' mouths were watering.
I didn't have caribbean jerk, so used Cajun and served with some shredded chedder. This was heavenly! Will make again for sure! Thanks TOH!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Cinco de Mayo Dinners >
- Cinco de Mayo Recipes >
- Dinner Recipes >
- Fajitas >
- Mexican Dinners >
- Mexican Recipes >
- Quick Dinner Recipes >
- Quick Seafood Recipes >
- Quick Shrimp Dinner Recipes >
- Seafood Recipes >
- Shrimp Dinner Recipes >
- Shrimp Pasta Recipes >
- Shrimp Recipes >