Friday, April 15, 2011

80--- Take Me to the Caribbean Shrimp Fajitas

It snowed 8 inches the day I made these. Yes, it was April. I needed some sunshine that day. A jerk seasoning mix will run you around $6 at the grocery store. I made mine from the ingredients in my cupboard (and a couple from my mother-in-law's cupboard). It was fantastic! I hope these warm you up if spring is slow to enter your neck of the woods.

Take Me to the Caribbean Shrimp Fajitas
Serves 4


1 Tbsp minced dried onion
2 tsp ground thyme
1 tsp dried parsley flakes
1 tsp ground allspice
1 tsp fresh ground black pepper (coarsely ground)
1 tsp paprika
2 tsp garlic powder
1/2 tsp crushed red pepper
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1 tsp sea salt
1/4 tsp ground cinnamon
2 tsp granulated sugar

Combine all ingredients and set aside.


8- 6" tortillas
1/2 lb (~40 large) shrimp, shelled and deveined, tails removed
2 red bell peppers, seeded and sliced
1 red onion, sliced
1 tsp olive oil
1 Tbsp water
1 cup Pineapple Jalapeno Salsa
1 avocado, sliced (optional)

Combine 3 Tbsp jerk seasoning with 1 Tbsp water in a medium bowl. Add shrimp and toss to coat. Place in refrigerator for 1 hour prior to cooking.

In a large nonstick skillet, heat 1 tsp olive oil over medium-high heat. Add onion and saute for ~2 minutes, until softened. Add red pepper strips and continue to heat for 3-4 minutes. Add coated shrimp and seasoning mixture from bowl. Cover and cook for 8-10 minutes, stirring frequently.

Place 1/4 cup shrimp mixture into each tortilla and top with Pineapple Jalapeno Salsa and avocado, if desired.

Nutrition Info per 2 fajitas: 446 calories, 8 g fat, 18 g protein, 60 g carbohydrates, 7 g fiber

1 comment:

  1. Wow, does this sound great! I saved the recipe as I don't have shrimp on hand right now. As soon as those gorgeous gulf shrimp go on sale again I am making these.