Fajita-Style Shrimp and Grits Recipe

Fajita-Style Shrimp and Grits Recipe
Fajita-Style Shrimp and Grits Recipe photo by Taste of Home
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Fajita-Style Shrimp and Grits Recipe

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I combined two of my favorite dishes—shrimp with cheesy grits, and fajitas—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 tablespoons fajita seasoning mix
  • 1 cup quick-cooking grits
  • 4 cups boiling water
  • 1-1/2 cups shredded Mexican cheese blend
  • 3 tablespoons 2% milk
  • 2 tablespoons canola oil
  • 3 medium sweet peppers, seeded and cut into 1-inch strips
  • 1 medium sweet onion, cut into 1-inch strips
  • 1 jar (15-1/2 to 16 ounces) medium chunky salsa
  • 1/4 cup orange juice
  • 1/4 cup plus 1 tablespoon fresh cilantro leaves, divided

Directions

Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm.
In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat.
Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro. Yield: 4 servings

Test Kitchen tips
  • This is a great introduction to grits for people who may not have had them before. Their creamy, soft texture balances the rest of the ingredients and lets them shine.
  • Even though it's a small amount, don't skip the orange juice—it adds a lot of flavor.
  • Be sure to watch the shrimp while they're cooking and remove them from the heat as soon as they're done. There aren't many things less appetizing than tough, rubbery shrimp.
  • Originally published as Fajita-Style Shrimp and Grits in Taste of Home November 2017

    Nutritional Facts

    1 serving: 561 calories, 23g fat (8g saturated fat), 176mg cholesterol, 1324mg sodium, 55g carbohydrate (12g sugars, 4g fiber), 33g protein.

    • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
    • 2 tablespoons fajita seasoning mix
    • 1 cup quick-cooking grits
    • 4 cups boiling water
    • 1-1/2 cups shredded Mexican cheese blend
    • 3 tablespoons 2% milk
    • 2 tablespoons canola oil
    • 3 medium sweet peppers, seeded and cut into 1-inch strips
    • 1 medium sweet onion, cut into 1-inch strips
    • 1 jar (15-1/2 to 16 ounces) medium chunky salsa
    • 1/4 cup orange juice
    • 1/4 cup plus 1 tablespoon fresh cilantro leaves, divided
    1. Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
    2. Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm.
    3. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat.
    4. Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro. Yield: 4 servings

    Test Kitchen tips
  • This is a great introduction to grits for people who may not have had them before. Their creamy, soft texture balances the rest of the ingredients and lets them shine.
  • Even though it's a small amount, don't skip the orange juice—it adds a lot of flavor.
  • Be sure to watch the shrimp while they're cooking and remove them from the heat as soon as they're done. There aren't many things less appetizing than tough, rubbery shrimp.
  • Originally published as Fajita-Style Shrimp and Grits in Taste of Home November 2017

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