Tuesday, October 18

Shrimp Fajitas

I love fajitas (see here and here) because they make a quick and healthy meal that's still packed with tons of flavor and texture. This is actually a recreation of a dish I made pre-blog and I didn't think to document the recipe at the time. However, I think my second attempt was even better that the first. Just a few ingredients (that I usually have on hand) go into the marinade and flavor the shrimp with a sweet, spicy tang. Crack open some Mexican beer and set out some chips and salsa and you have the perfect party meal for you and your friends.

Shrimp Fajitas:
  • Combine 3/4 lb. peeled and de-veined shrimp* with 3 tbsp. fresh lime juice, 1 1/2 tbsp. canola oil, 1 tbsp. fresh cilantro, 1 tsp. honey, several dashes of hot sauce, and salt.*
  • Meanwhile, heat 1 tbsp. canola oil in a large skillet and add in 1 thinly sliced bell pepper and 1 thinly sliced onion.
  • Season with salt and pepper and cook until vegetables are crisp-tender, about 6-8 minutes.
  • Add in the shrimp and marinade and cook for another 4 minutes, or until shrimp is just cooked through and marinade is evaporated.
  • Serve with warm tortillas and guacamole.**

Serves two - three
*Make sure to remove the tails too.
**Let shrimp marinate for 20-30 minutes.
***Try my recipe for guacamole or purchase some from your favorite Mexican restaurant.