Mexican spices turn these shrimps as a super easy to make recipe that can be enjoyed on its own or with the ‘usual’ condiments for a Fajitas Feast.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Recipes using Shrimps.
Shrimps for Fajitas
Servings: 6 People
Ingredients
- 1 Kg Shrimps 16/20 , headless, peeled and deveined
- 3 Yellow Onions , sliced in thin wedges
- 3 Bell Peppers , red-yellow and green, stemmed, seeded and ribs removed, halved and then sliced into thin strips
- 3 tbsp EVOO , extra virgin olive oil
- 1 tbsp Smoked Paprika
- 1 tsp dry Oregano
- 1 tbsp Garlic based Taco Seasoning
- 1 tbsp Red Pepper Taco Seasoning
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Condiments
- Guacamole , see separate recipe in the ‘Dips’ section
- 150 ml Sour cream
- 10 Flour tortillas
- Tomatillo salsa , optional, (see separate recipe in the ‘Sauces’ section)
Instructions
- Set a large cast iron skillet or pan over high heat and let it heat up for 2’ until smoking. Add a 1 ½ tbsp of oil to the pan and let this heat up for 1’. Add the shrimps, frying on each side for 2-3’ while seasoning with half of the salt/pepper as well as the red pepper taco seasoning. Do this in 2 batches.
- Remove from the fire and cover with wrap foil.
- Add the remaining oil to the pan on high heat for 1’. Add the onions and let sizzle, tossing not too often so that they get a nice sear. Cook for about 3’ and then add the peppers. Continue sauteing them for about 8’ while seasoning them with the smoked paprika, the garlic taco season and with salt and pepper as well as the oregano. Bring back to the pan the shrimps and mix well.
- Serve them on their own or in tortillas, first applying the guacamole, then the chicken strips followed with the peppers and onions and topped with the sour cream and the optional tomatillo salsa.
