Best Savory Shrimp Fajitas Recipes

Super Savory Shrimp Fajitas image

Provided by Sherrybeth

Categories Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon oregano
1/4 cup olive oil, plus
2 tablespoons olive oil
2 garlic cloves, crushed
1 1/2 lbs large shrimp, peeled and deveined
1 large yellow onion, sliced into thin wedges
2 poblano peppers, seeded and thinly sliced (or bell peppers)
warm flour tortilla
1/4 cup fresh cilantro
1 lime, cut into wedges
sour cream, for garnish

Steps:

Combine all seasonings and mix well.
Take out 1 tbsp for later use.
Combine the seasoning blend with 1/4 cup olive oil, garlic and shrimp.
Toss to mix well. Set aside.
Heat the 2 tbsp of olive oil in skillet and saute onions until softened.
Add peppers and continue to saute until tender.
Sprinkle the reserved tablespoon of seasoning blend over vegetables and stir to mix well.
Remove the vegetables from the skillet and set aside. Add shrimp to skillet and cook until shrimp are cooked through.
This will only take about 3 to 5 minutes. Add the vegetables back into the skillet and toss to combine.
Serve in warm tortillas with cilantro, juice of lime, and sour cream.

Savory Shrimp Fajitas Recipe image

Provided by charlotteh371

Number Of Ingredients 16

1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas
1/4 cup packed cilantro leaves
1 lime, cut in wedges
Sour cream (optional)

Steps:

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat. Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they're softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.