Ingredients
Marinated Shrimp:
- 8 oz Shrimp peeled and deveined, tail off
- 4 TBSP Fresh parsley minced
- 4 TBSP Fresh cilantro minced
- 2 cloves Garlic minced
- 4 TBSP Extra-virgin olive oil (more if needed)
- 1 Orange juiced
- Salt to taste
- Black pepper to taste
Queso:
- 1 TBSP Butter
- 1 TBSP All-purpose flour
- ½ cup Milk
- 1 cup Cheddar cheese shredded
- ¼ tsp Chili powder
- ¼ tsp Ground cumin
- Salt to taste
- 2 oz Tortilla chips
Fajita:
- 2 TBSP Extra-virgin olive oil
- 1 Green bell pepper sliced
- 1 cup Onion sliced
- 4 Soft taco shells
Paloma Mocktail:
- 12 oz Grapefruit juice
- 12 oz Sparkling water
- 2 oz Lime juice
- 2 tsp Sugar
Instructions
- Prep ingredients per the instructions above.
- In a bowl, mix shrimp, parsley, cilantro, minced garlic, olive oil, and orange juice. Season with salt and pepper. Set aside to marinate while preparing other ingredients.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk until smooth. Add cheddar cheese, chili powder, cumin powder, and salt. Stir until the cheese is melted and the mixture is smooth. Keep warm.
- Heat olive oil in a skillet over medium heat. Saute sliced green bell pepper and onion until softened. Add the marinated shrimp, cooking until firm and cooked through.
- Heat the taco shells on both sides in the skillet over medium heat.
- In a pitcher, combine grapefruit juice, sparkling water, lime juice, and sugar. Stir until sugar is dissolved.
- Assemble the shrimp fajitas by filling taco shells with the cooked shrimp, peppers, and onions. Serve with chips and queso. Enjoy the meal with paloma.
Nutrition
Calories: 1135kcal | Carbohydrates: 87g | Protein: 23g | Fat: 81g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 40g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 664mg | Potassium: 970mg | Fiber: 8g | Sugar: 38g | Vitamin A: 2045IU | Vitamin C: 155mg | Calcium: 628mg | Iron: 3mg
Shrimp Fajitas
Ingredients
Marinated Shrimp:
- 8 oz Shrimp peeled and deveined, tail off
- 4 TBSP Fresh parsley minced
- 4 TBSP Fresh cilantro minced
- 2 cloves Garlic minced
- 4 TBSP Extra-virgin olive oil (more if needed)
- 1 Orange juiced
- Salt to taste
- Black pepper to taste
Queso:
- 1 TBSP Butter
- 1 TBSP All-purpose flour
- ½ cup Milk
- 1 cup Cheddar cheese shredded
- ¼ tsp Chili powder
- ¼ tsp Ground cumin
- Salt to taste
- 2 oz Tortilla chips
Fajita:
- 2 TBSP Extra-virgin olive oil
- 1 Green bell pepper sliced
- 1 cup Onion sliced
- 4 Soft taco shells
Paloma Mocktail:
- 12 oz Grapefruit juice
- 12 oz Sparkling water
- 2 oz Lime juice
- 2 tsp Sugar
Instructions
- Prep ingredients per the instructions above.
- In a bowl, mix shrimp, parsley, cilantro, minced garlic, olive oil, and orange juice. Season with salt and pepper. Set aside to marinate while preparing other ingredients.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk until smooth. Add cheddar cheese, chili powder, cumin powder, and salt. Stir until the cheese is melted and the mixture is smooth. Keep warm.
- Heat olive oil in a skillet over medium heat. Saute sliced green bell pepper and onion until softened. Add the marinated shrimp, cooking until firm and cooked through.
- Heat the taco shells on both sides in the skillet over medium heat.
- In a pitcher, combine grapefruit juice, sparkling water, lime juice, and sugar. Stir until sugar is dissolved.
- Assemble the shrimp fajitas by filling taco shells with the cooked shrimp, peppers, and onions. Serve with chips and queso. Enjoy the meal with paloma.
Nutrition
Calories: 1135kcalCarbohydrates: 87gProtein: 23gFat: 81gSaturated Fat: 24gPolyunsaturated Fat: 10gMonounsaturated Fat: 40gTrans Fat: 0.3gCholesterol: 79mgSodium: 664mgPotassium: 970mgFiber: 8gSugar: 38gVitamin A: 2045IUVitamin C: 155mgCalcium: 628mgIron: 3mg
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