Shrimp fajitas make a fast, flavorful feast

February 19, 2014 

Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a purchased fajita sauce.

Corn and black bean salad is a festive side dish. Here’s how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium rinsed and drained black beans with 1/4 cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves.


Beverage tip: Make it beer — a nice, hoppy India pale ale.

Shortcut: The onion and bell pepper can be sauteed in advance. Warm for a minute and add the shrimp to cook just before serving. To quickly defrost frozen corn, place in a colander in the sink and run hot water over it.

Keep it warm: Warmed tortillas can be wrapped in foil and kept warm for an hour.

Nutrition: This meal contains 623 calories per serving with 25 percent of calories from fat.

To buy: 3/4 pound uncooked, peeled shrimp; 1 red bell pepper; 1 small package 8-inch flour tortillas; 1 bottle chili powder; 1 bottle ground cumin; 1 package frozen corn kernels; 1 can black beans; 1 head romaine lettuce.

Staples: Olive oil, balsamic vinegar, minced garlic, onion, reduced-fat vinaigrette dressing, salt, black peppercorns.

DINNER IN MINUTES recipe from C3

Shrimp Fajitas Marinade:

 •  4 teaspoons olive oil, divided use

 •  1 teaspoon balsamic vinegar

 •  2 teaspoons minced garlic

 •  2 teaspoons chili powder

 •  2 teaspoons ground cumin

 •  3/4 pound uncooked, peeled shrimp

 •  Salt and ground pepper


 •  3/4 cup sliced onion

 •  3/4 cup sliced red or green bell pepper

 •  Salt and ground pepper

 •  2 (8-inch) flour tortillas

Mix 2 teaspoons olive oil with the vinegar, garlic, chili powder and ground cumin in a bowl. Add the shrimp and toss well. Set aside while you prepare the other ingredients.

Heat remaining 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the onion and red bell pepper. Saute 2 to 3 minutes. Remove to a plate. Add the shrimp and marinade. Saute 2 minutes or until shrimp just turn pink. Remove to a serving dish and sprinkle with salt and pepper to taste.

Wrap the tortillas in a paper towel and place in a microwave for 30 seconds. Remove to another serving dish.

To serve, place the warm tortillas, shrimp and vegetables on the table. Each person can make their own fajita by placing the fillings in the center of each tortilla. Fold and serve.

Nutrition information per serving: 416 calories (31 percent from fat), 14.3 g fat (2.4 g saturated, 8.9 g monounsaturated), 276 mg cholesterol, 39.8 g protein, 33.6 g carbohydrates, 3.7 g fiber, 508 mg sodium.

Yield: Makes 2 servings

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