Spicy Shrimp Fajitas

Spicy Shrimp Fajitas

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by Nikki Moore

WCNC.com

Posted on July 10, 2013 at 9:34 AM

Updated Wednesday, Jul 10 at 1:09 PM

www.n2foodlove.com

Spicy Shrimp Fajitas
Serves 4

Substitute chicken, beef, pork, or even a meat-substitute like seitan (“say-tan”) for the shrimp in this quick and easy recipe.

1 ½ lbs (21/30 count) shrimp, peeled and deveined
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
¼ cup olive oil, divided
Zest from one lime
1 large yellow onion, thinly sliced
1 large Poblano pepper, seeded and cut into thin strips (julienned)
1 large red bell pepper, seeded and cut into thin strips (julienned)
3 large garlic cloves, minced
¼ cup finely chopped cilantro
Serve with: Flour, whole wheat, or sprouted whole grain tortillas, lime wedges, and sour cream

Place the shrimp in a large bowl.  Combine the chili powder, cumin, brown sugar, salt, black pepper, and cinnamon in a small bowl.   Add 1 tablespoon of the olive oil and the lime zest to the shrimp.  Add about 2/3s of the spice mixture to the shrimp and toss everything to combine.  Reserve the leftover spice mixture.

Heat a large (12-inch) heavy-bottomed skillet (I think a cast-iron frying pan works great for this) over medium-high heat.  Add 2 tablespoons olive oil when the skillet is very hot.  Add the onions and peppers and cook, stirring occasionally, for about 6 minutes.  Don’t stir constantly as you want the peppers and onions to blister a little to add flavor.   Halfway through cooking, stir in the remaining spice mixture.  When the peppers and onions are soft, toss in the garlic and stir for 30 seconds more and then add the cilantro.  Toss to combine before tasting for seasoning and adjusting as needed.  Spoon the pepper mixture into a serving bowl or plate.

Add the remaining 1-tablespoon of olive oil to the skillet set over medium-high heat.  Add the shrimp and cook, stirring occasionally, for about 4 minutes or until the shrimp are cooked through.   Return the pepper mixture to the skillet and toss everything to combine.  Serve immediately on warmed flour tortillas with sour cream and a squeeze of lime.

 

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