Shrimp Fajitas

No ratings yet
Print Pin Add to Collection
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 862kcal

Ingredients

Fajitas

  • 2 Bell peppers seeded and sliced
  • 1 Yellow onion sliced
  • 3 cloves Garlic minced
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Shrimp peeled and deveined
  • 1/2 TBSP Extra-virgin olive oil
  • 1 TBSP Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Onion powder
  • 4 Soft Taco shells
  • Fresh cilantro for topping
  • Sour cream for topping

Queso

  • 1/2 cup Half and half
  • 4 oz Cheddar cheese shredded
  • 2 oz American cheese chopped
  • 1 clove Garlic minced
  • 2 TBSP Scallions chopped
  • 2 oz Tortilla chips

Paloma Mocktail

  • 4 oz Grapefruit juice
  • 2 oz Lime juice
  • 2 oz Simple syrup equal parts sugar and water, dissolved
  • 16 oz Sparkling water
  • 2 slices Lime for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (220°C). Toss bell peppers and onion with minced garlic, sea salt, ground pepper, and olive oil. Add them to a sheet pan and cook for 10-12 minutes.
  • While the onions and peppers are cooking, toss the shrimp with olive oil, chili powder, cumin, onion powder, and sea salt.
  • Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • Remove the onions and peppers from the oven, toss them, and push them to one side of the baking sheet. Add the seasoned shrimp to the other side of the sheet and return it to the oven. Cook for another 10 minutes or until the shrimp are no longer translucent and are cooked through.
  • For Paloma Mocktail: In a shaker or a glass, combine grapefruit juice, lime juice, and simple syrup. Shake or stir well to mix.
  • Fill a glass with ice and pour the juice mixture over the ice. Top off with sparkling water. Garnish with lime slices.
  • Place the shrimp and veggies in warm tortillas, and top with cilantro and sour cream.
  • To Serve: Plate the shrimp fajitas alongside the chips and queso. Serve the paloma mocktail in a separate glass.

Nutrition

Calories: 862kcal | Carbohydrates: 87g | Protein: 27g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 1869mg | Potassium: 889mg | Fiber: 9g | Sugar: 39g | Vitamin A: 6079IU | Vitamin C: 184mg | Calcium: 901mg | Iron: 4mg

Shrimp Fajitas

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 862 kcal

Ingredients
 
 

Fajitas

  • 2 Bell peppers seeded and sliced
  • 1 Yellow onion sliced
  • 3 cloves Garlic minced
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Shrimp peeled and deveined
  • 1/2 TBSP Extra-virgin olive oil
  • 1 TBSP Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Onion powder
  • 4 Soft Taco shells
  • Fresh cilantro for topping
  • Sour cream for topping

Queso

  • 1/2 cup Half and half
  • 4 oz Cheddar cheese shredded
  • 2 oz American cheese chopped
  • 1 clove Garlic minced
  • 2 TBSP Scallions chopped
  • 2 oz Tortilla chips

Paloma Mocktail

  • 4 oz Grapefruit juice
  • 2 oz Lime juice
  • 2 oz Simple syrup equal parts sugar and water, dissolved
  • 16 oz Sparkling water
  • 2 slices Lime for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C). Toss bell peppers and onion with minced garlic, sea salt, ground pepper, and olive oil. Add them to a sheet pan and cook for 10-12 minutes.
  • While the onions and peppers are cooking, toss the shrimp with olive oil, chili powder, cumin, onion powder, and sea salt.
  • Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • Remove the onions and peppers from the oven, toss them, and push them to one side of the baking sheet. Add the seasoned shrimp to the other side of the sheet and return it to the oven. Cook for another 10 minutes or until the shrimp are no longer translucent and are cooked through.
  • For Paloma Mocktail: In a shaker or a glass, combine grapefruit juice, lime juice, and simple syrup. Shake or stir well to mix.
  • Fill a glass with ice and pour the juice mixture over the ice. Top off with sparkling water. Garnish with lime slices.
  • Place the shrimp and veggies in warm tortillas, and top with cilantro and sour cream.
  • To Serve: Plate the shrimp fajitas alongside the chips and queso. Serve the paloma mocktail in a separate glass.

Nutrition

Calories: 862kcalCarbohydrates: 87gProtein: 27gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 106mgSodium: 1869mgPotassium: 889mgFiber: 9gSugar: 39gVitamin A: 6079IUVitamin C: 184mgCalcium: 901mgIron: 4mg
Tried this recipe?Let us know how it was!