Shrimp Fajitas Recipe
Prep Time
Serves
Cooking Mode
Medium Raw Shrimp (51 to 60 ct.) Tail On, thawed
½ cup fresh lime juice
1 tbsp sugar
red bell peppers, stemmed, seeded, and cut lengthwise into thin strips
Yellow Onions, thinly sliced
3 tbsp Sensations Extra Virgin 100% Olive Oil
salt
1 envelope Safeway Fajita Seasoning Mix
8 flour tortillas (soft taco size), warmed
Lucerne® Sour Cream (optional)
Medium Raw Shrimp (51 to 60 ct.) Tail On, thawed
½ cup fresh lime juice
1 tbsp sugar
red bell peppers, stemmed, seeded, and cut lengthwise into thin strips
Yellow Onions, thinly sliced
3 tbsp Sensations Extra Virgin 100% Olive Oil
salt
1 envelope Safeway Fajita Seasoning Mix
8 flour tortillas (soft taco size), warmed
Lucerne® Sour Cream (optional)
Directions
1Peel and de-vein shrimp. Rinse shrimp and pat dry between paper towels.
2In a bowl, combine shrimp, lime juice, and sugar. Mix well, then cover and chill 15 minutes.
3Meanwhile, in a 12-inch nonstick frying pan, combine peppers, onions, 2 tablespoons olive oil, and salt to taste over high heat.
4Stir often until vegetables are lightly browned and tender when pierced, 6-7 minutes. Transfer to a serving platter and keep warm.
5Drain shrimp and pat dry; discard lime juice. In bowl, combine shrimp and fajita seasoning; mix well. Add remaining oil to frying pan and place over high heat.
6When pan is hot, add shrimp. Cook, turning once, until shrimp are no longer translucent in center (cut to test), 2-3 minutes
7Remove shrimp from pan with a slotted spoon, leaving juices in pan.
8Transfer shrimp to serving platter. Spoon peppers, onions, and shrimp into tortillas and add sour cream if desired.
Tips
1
Healthier Alternative: Boost your fiber intake by using whole-wheat tortillas and cut fat with Lucerne® Light Sour Cream instead of regular.
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Personal Note
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