Seafood, Tacos

Shrimp Fajitas

Shrimp fajitas are an easy, simple and delicious dish.  Shrimp is a great alternative to other proteins.  It’s high in protein and low in fat however it is rather high in cholesterol.  That’s why I don’t make it several times a week.  Otherwise, I would.  Shrimp is quick to cook and can be used in so many different ways.  Pasta, tacos, salads, etc…the list goes on. 

I like to keep a good quality frozen shrimp in my freezer.  Maybe it’s frowned upon in the culinary world but we all need something healthy that you can de-froze rather quickly.  I figure it’s healthier then ordering takeout or eating something bad.

This is my take on Shrimp Fajitas.  These fajitas are so fresh tasting and full of flavors you’ll really enjoy them.  The fajitas are rather healthy as well.  You can use reduced fat cheese or no cheese at all.  The flavors are great and you really don’t need the cheese.  I’m just a firm believer that if it comes in a tortilla it should have cheese on it.  (That’s the cheese lover in me though.)

One thing I always say is that healthy doesn’t have to taste like cardboard.  It can be delicious and tasty and still healthy.  Follow me and I’ll show you how….

Shrimp Fajitas

Ingredients:
22-24- medium shrimp, uncooked and cleaned
6 – medium peppers (red, orange and yellow), cut into strips
2 – medium onions, sliced
1 – avocado, mashed
1 – lime, juiced
2 T – olive oil
1/2 T -garlic powder
1/2 T- onion powder
1/2 T-chili powder
1/2 T- cumin
Sprinkle: Salt
Sprinkle: Pepper
2 T reduced fat shredded cheese
6 Fajita size flour tortillas

Directions: In a bowl add the peppers and onions with 1 T of olive oil, lime juice and spices. Reserve some spices for the shrimp. Mix well. I grilled till they started to get slightly charred and tender. You can also roast in the oven or sauté. Once cooked set a aside.

Heat a medium sauté pan over high heat. I added tortillas one at a time and browned slightly on both sides. Then I wrapped in foil to keep warm.

In that same pan over high heat, add rest of olive oil and shrimp. Season with the remaining spices. Cook 3 minutes on one side then flip and cook another 3 minutes. Cook shrimp until it is pink. Remove from heat.

To assemble fajita add fork full of pepper and onion mixture, then 3-4 shrimp then top with mashed avocado and a sprinkle of cheese.  Serve immediately.

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2 thoughts on “Shrimp Fajitas”

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