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Shrimp Fajitas

By Tested and perfected in the Sur la Table kitchen

Ingredients

  • 1 small jalapeño chile, stemmed, seeded, and minced
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound medium shrimp, peeled and deveined
  • 1 large yellow onion, cut into ¼-inch slices
  • 1 yellow bell pepper, seeded and cut into ¼ x 3-inch strips
  • 1 green bell pepper, seeded and cut into ¼ x 3-inch strips
  • ¼ cup chopped fresh cilantro leaves
  • 8 (6-inch) flour or corn tortillas, warmed
  • Salsa, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Procedure

To marinate shrimp, add jalapeño, garlic, spices, and 1 tablespoon vegetable oil to a medium mixing bowl and stir to combine. Add shrimp and mix again to coat the shrimp with the marinade. Cover and marinate for 30 minutes.

To a large skillet set over medium-high heat, add remaining 1 tablespoon oil. Add the onion and peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Transfer the vegetables to a medium mixing bowl; season with salt and pepper; reserve the skillet.

Remove shrimp from the marinade and add to the skillet. Cook until shrimp is almost cooked through, about 2 minutes. Add vegetables back to the skillet and stir well. Cook until vegetables are heated through and the shrimp is opaque, about 2 more minutes. Remove skillet from heat and fold in cilantro.

Serve shrimp and vegetables with tortillas, salsa, sour cream, and lime wedges on the side.