Shrimp Fajitas With Peppers And Zucchini Recipes

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SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH



Sweet and Spicy Shrimp Fajitas with Zucchini and Squash image

Shrimp is marinated in a spicy honey and lime mixture and then grilled and served in warm tortillas along with squash and zucchini and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
For Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Shrimp Fajitas with Squash and Zucchini image

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI



Shrimp Fajitas With Peppers and Zucchini image

Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don't need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
1 tablespoon adobo sauce from canned chipotles in adobo
1/4 cup plus 3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 1/2 pounds medium or large shrimp, shelled and deveined
1 large red or yellow onion, halved and sliced
1 red bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño or 2 serrano chiles, minced
1 large zucchini, halved lengthwise and sliced
1 cup fresh or frozen corn kernels (from 1 large ear of corn)
1/4 cup chopped cilantro
1 romaine heart, sliced crosswise
4 large flour or 8 corn tortillas
Quick green salsa, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

  • In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
  • Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
  • Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
  • Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.
  • Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.
  • Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 7 grams, TransFat 0 grams

SHRIMP FAJITAS



Shrimp Fajitas image

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

1 1/4 lbs medium shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pure chile powder
1/2 teaspoon chopped oregano
1/4 teaspoon garlic powder
1 lime, juice of
8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed
2 tablespoons vegetable oil
6 green onions, cut into thirds
2 green bell peppers, cut into 1/3 inch strips
sour cream
chopped fresh cilantro
minced red onion

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



Cyndi's Shrimp Fajitas image

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     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 medium zucchini, cubed
1 red onion, chopped
1 (10 ounce) box frozen corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro

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

QUICK AND EASY SHRIMP FAJITAS



Quick and Easy Shrimp Fajitas image

This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!

Provided by AnneMo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 ½ tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed

Steps:

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
  • Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g

SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS



Sweet and Spicy Shrimp Fajitas with Peppers and Onions image

Charred peppers and onions join sweet and spicy grilled shrimp as fillings for hearty fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Shrimp Fajitas with Peppers and Onions image

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

SHRIMP FAJITAS



Shrimp Fajitas image

These shrimp fajitas provide a great alternative to Mexican night! Serve with desired toppings, such as cheese, cilantro, avocado, sour cream, lettuce, tomatoes, Thousand Island dressing, etc.

Provided by Amanda

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon chili powder
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon garlic salt
1 pound medium shrimp - peeled, deveined, and tails removed
1 nonstick cooking spray
1 medium red bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 (8 ounce) package fajita-size flour tortillas, warmed

Steps:

  • Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
  • While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
  • Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
  • Serve shrimp, onion, and peppers in flour tortillas.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 36.9 g, Cholesterol 172.6 mg, Fat 9.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 1035 mg, Sugar 4.4 g

CRUNCHY SHRIMP FAJITAS



Crunchy Shrimp Fajitas image

This is a fun and tasty, easy-to-make recipe. Mexican fajita shrimp are served with a surprisingly crunchy tostada base! Timing is important with this recipe. You want your fajita mixture to sizzle when you serve, so make sure to prepare all your fixings (lettuce, tomatoes, cilantro, and jalapeno peppers) before you cook the shrimp. Arrange fixings on a serving tray with shredded cheese and sour cream.

Provided by Ashelena

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 11

1 (14 ounce) can refried beans
1 teaspoon chili powder
1 tablespoon vegetable oil
½ pound frozen tail-off shrimp, thawed
½ cup sliced green bell pepper
½ cup sliced red bell pepper
½ cup sliced onion
2 tablespoons soy sauce
1 ½ teaspoons fajita seasoning
1 ½ teaspoons lemon pepper
1 (12 ounce) package crispy red tostada shells

Steps:

  • Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
  • Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
  • Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 72.6 g, Cholesterol 94.1 mg, Fat 23.9 g, Fiber 8.8 g, Protein 20.9 g, SaturatedFat 5.1 g, Sodium 1435.4 mg, Sugar 1.8 g

SPICY SHRIMP FAJITAS



Spicy Shrimp Fajitas image

These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black or refried beans on the side. Very yummy. Serve with avocado, sour cream, and shredded Cheddar cheese if you like.

Provided by Stacy MacMurray Leonard

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 8

Number Of Ingredients 10

1 teaspoon olive oil
1 green bell pepper, sliced
1 white onion, sliced
¼ cup sliced fresh mushrooms
2 cloves garlic, diced
1 pound large shrimp, peeled and deveined
2 peppers chipotle peppers in adobo sauce, chopped, or more to taste
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 lime, juiced
8 (6 inch) flour tortillas, warmed

Steps:

  • Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
  • Serve with warm tortillas.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.9 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 0.8 g, Sodium 1069.9 mg, Sugar 1.8 g

BELL PEPPER-ZUCCHINI FAJITAS



Bell Pepper-Zucchini Fajitas image

Make and share this Bell Pepper-Zucchini Fajitas recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 fajita-size whole-wheat flour tortillas
1 1/2 teaspoons canola oil
1 thinly sliced red pepper
1 thinly sliced green pepper
2 medium zucchini, thinly sliced
1 large onion, thinly sliced
1/4 teaspoon salt
1/2 cup bottled salsa (your favorite)
1/4 cup reduced-fat sour cream

Steps:

  • Heat tortillas as package directs.
  • Meanwhile heat oil in a large non-stick skillet over medium-high heat.
  • Add peppers, zucchini and onions; saute 5 to 6 minutes until crisp-tender and slightly browned.
  • Season with salt.
  • MIX Salsa with sour cream.
  • Top tortillas equally with vegetables, then salsa mixture, and roll up.
  • Or just let everyone make their own.
  • Enjoy.

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2022-01-16 Coat the shrimp with half of the seasoning blend. Heat one tablespoon of cooking oil in a large skillet over medium-high heat. Next, add the onions and freshly sliced bell peppers to the hot pan. Cook the vegetables until they are tender and aromatic–about four minutes.
From healthyfitnessmeals.com


ONE PAN SHRIMP ZUCCHINI AND PEPPERS - COOKS WELL WITH OTHERS
2022-01-08 Instructions. Pat the shrimp dry with paper towels and place on a baking sheet. Slice the zucchini into 1/4 inch rounds and cut the peppers into 1/4 inch slices. Place them on the sheet with the shrimp. Add the olive oil, garlic, Italian seasoning, grated parmesan, kosher salt, pepper, and crushed red pepper flakes.
From cookswellwithothers.com


SHRIMP FAJITAS - DINNER AT THE ZOO
2018-05-28 Instructions Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until... In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper... Add the shrimp to the pan and sprinkle ...
From dinneratthezoo.com


SHRIMP AND VEGGIE FAJITAS RECIPE - FOOD NEWS
Ingredients 1 1 ½ tablespoons vegetable oil, divided 2 1 green bell pepper, sliced 3 1 red bell pepper, sliced 4 1 pound medium shrimp - peeled and deveined 5 1 cup (1 small) chopped onion 6 1 (1.25 ounce) package taco seasoning mix 7 3 tablespoons water, or as needed 8 6 (10 inch) flour tortillas, warmed More
From foodnewsnews.com


SHRIMP FAJITAS - SIMPLY HOME COOKED
2021-07-12 Marinate the shrimp. In a large bowl, add the shrimp with the olive oil, fajita seasoning, pressed garlic clove, and juice from the lime. Mix everything well. Cook them. Over medium-high heat, cook the shrimp in a large pan until they are pink and opaque. Then remove them and set aside. Saute the onion.
From simplyhomecooked.com


SHRIMP FAJITAS (EASY SHEET PAN) - CARLSBAD CRAVINGS
Toss until evenly coated then spread evenly on baking sheet next to pineapple. Bake for 10 minutes at 400 degrees F. Stir veggies and pineapple separately and place back into an even layer. Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning. Stir until evenly coated.
From carlsbadcravings.com


SHRIMP FAJITAS RECIPE - VALENTINA'S CORNER
2020-04-21 Instructions. Slice the peppers and onions into thin strands. In a skillet, heat oil and cook vegetables until fully cooked. Remove from skillet. Completely pat dry the shrimp and devein the shrimp and remove the tail, optional. In a bowl, combine all the ingredients for the cilantro lime sauce.
From valentinascorner.com


SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI RECIPE
Apr 29, 2018 - Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence witho…
From pinterest.ca


MIDWEEK SHEET PAN SHRIMP FAJITAS - LAURA FUENTES
2022-07-05 Position the oven rack in the middle of the oven and preheat the oven to 450F. Generously coat a rimmed baking sheet with cooking spray. In a large bowl, toss the shrimp, bell peppers, and onion with the olive oil, seasoning, and salt until well coated.
From laurafuentes.com


SHRIMP FAJITAS {EASY!} - TWO PEAS & THEIR POD
2022-05-02 Sprinkle half of the spice mixture over the shrimp and stir until the shrimp are well coated. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shrimp and cook for 2 to 3 minutes or until shrimp are pink and opaque. Remove the shrimp from the skillet and place on a clean plate.
From twopeasandtheirpod.com


17+ MIND-BLOWING AND EASY CHICKEN AND SHRIMP RECIPES 2022
2022-07-27 First, prepare the meat by cutting chicken breasts into pieces and removing the shrimp’s head and shells. Then season and let them rest for about 30 minutes. Doing so helps the meat soak all flavors thoroughly. Once done, assemble the chicken, shrimps, and veggies of your choice onto skewers.
From heythattastesgood.com


EASY SKILLET SHRIMP FAJITAS {20 MINUTE RECIPE!} - FEELGOODFOODIE
2022-03-14 In a medium bowl, combine shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning. Heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add peppers and onions and cook. After 5 minutes, lower heat to medium, add garlic, remaining seasoning and mix to combine.
From feelgoodfoodie.net


SHEET PAN SHRIMP FAJITAS — FROM SCRATCH WITH MARIA PROVENZANO
2021-03-08 1/2 finely chopped jalapeno, optional. How to make Sheet Pan Shrimp Fajitas From Scratch. Place the sliced onion, peppers, and zucchini onto a baking sheet lined with aluminum foil. Add the shrimp, olive oil, salt, and taco seasoning. Toss everything together and spread into an even layer on the pan. Bake it at 450 for about 15 minutes or until ...
From fromscratchwithmaria.com


SKILLET SHRIMP FAJITAS SEAFOOD - MANY SIMPLE RECIPES
2021-09-09 While some recipes make the shrimp blackened for fajitas, or to make a shrimp fajitas sauce, this is a one pan dish that starts with making your own fajita seasoning, and that’s what makes these shrimp fajitas tasty! ... This ensures even cooking and cooks the peppers and shrimp pretty fast. As soon as the peppers are cooked, I just move them ...
From manysimplerecipes.com


SHRIMP FAJITAS {SHEET PAN} - CHELSEA'S MESSY APRON
2019-07-18 How to make shrimp fajitas. Prep the veggies and shrimp and then line 2 sheet pans with parchment paper. Toss the seasonings together and add to the veggies and shrimp. Combine seasonings and veggies with oil and bake on one pan. Stir shrimp, seasonings, and oil on the other sheet pan and bake those next.
From chelseasmessyapron.com


SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI RECIPE | RECIPE | GLAZED …
May 4, 2018 - Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence witho…
From pinterest.co.uk


SHRIMP AND PEPPER FAJITAS RECIPE | CDKITCHEN.COM
Stir in 2 tablespoons cilantro. Transfer to an ovenproof bowl and keep warm in oven. Heat skillet over medium heat and add shrimp. Saute until just cooked through, 3 to 5 minutes. Stir in remaining lime juice and cilantro. To serve, wrap each tortilla around vegetables and shrimp. Serve with sour cream and salsa, if desired.
From cdkitchen.com


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