Cyndis Shrimp Fajitas Recipes
SHRIMP FAJITAS
Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you.
Provided by ratherbeswimmin
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
- Toss until spices are distributed and shrimp is well coated.
- Let marinate for 10 minutes.
- Heat oil in a large skillet (cast-iron is best).
- Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
- Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
- Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
- Fold up and eat.
CYNDI'S SHRIMP FAJITAS
Marinated shrimp, vegetables, and cheese enclosed in flour tortillas. I love making these fajitas...and my friends love it when I make them.
Provided by CYNDIABA
Categories Fajitas
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
- Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
- In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 77.2 g, Cholesterol 198 mg, Fat 24.1 g, Fiber 6.8 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 1106.5 mg, Sugar 6 g
CYNDI'S SHRIMP FAJITAS
Make and share this Cyndi's Shrimp Fajitas recipe from Food.com.
Provided by DrGaellon
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chili powder. Add the shrimp and marinate 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add the zucchini, onion, corn, chili powder and garlic, and cook for 10 minutes, stirring occasionally, until the vegetables are tender. Cover to keep warm and set aside.
- In a separate skillet, heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Nutrition Facts : Calories 574.3, Fat 22.9, SaturatedFat 8, Cholesterol 197.9, Sodium 1020.9, Carbohydrate 55.2, Fiber 5.6, Sugar 4.8, Protein 39.3
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