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Shrimp Fajitas

Serves: Makes 4 Servings

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

Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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