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Shrimp Fajitas Recipe

Shrimp Fajitas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

2 fajitas with 1/4 cup sour cream mixture and 2 tablespoons salsa: 418 calories, 13g fat (1g saturated fat), 147mg cholesterol, 962mg sodium, 44g carbohydrate (8g sugars, 2g fiber), 29g protein.

Reviews for Shrimp Fajitas

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homecookcharity User ID: 7810209 217427
Reviewed Jan. 10, 2015

"Very tasty and simple to make. Will make this again. Shrimp is extremely flavorful"

smwsmm User ID: 7587124 187502
Reviewed Sep. 21, 2014

"These were yummy and quick. I used Cajun spice also. Did not use cilantro, otherwise followed the recipe. I will make again."

QNAUTHOR User ID: 6140986 200166
Reviewed Sep. 15, 2014

"These were good, but in order to keep the calories even lower, I substituted Greek yogurt for the sour cream. You could also a half yogurt, half sour cream mixture. To desmma15, cilantro is a basic flavor in Mexican cooking. If you are happy without it that is great. Enjoy!"

desmma15 User ID: 3711039 127303
Reviewed Sep. 15, 2014

"This is a great recipe, but why do so many recipes today call for cilantro? I hate the stuff; tastes like soap. The recipe was terrific without it."

tawass User ID: 1104005 122758
Reviewed Dec. 25, 2013

"These were fast & wonderful!"

veggiemama User ID: 4640590 140029
Reviewed Oct. 12, 2013

"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."

justmbeth User ID: 1196484 183760
Reviewed Sep. 10, 2013

"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."

jvbowler User ID: 741320 187432
Reviewed Sep. 2, 2013

"My family loved this recipe. My 10-year-old son took the leftovers to school, and the other kids' mouths were watering."

ahenwood User ID: 3725052 139064
Reviewed Aug. 13, 2013

"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!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.