I am feeling March madness in a ‘time keeps moving faster and faster everyday’ kinda way. The kids are on spring break this week and I’m in the middle of so much work stuff — I’m glad I’ve gotten so good at juggling. Now it’s important not to drop the ball…as a matter of fact it’s time to slam dunk it and win the championship! You feel me? I think I was in the circus in my past life. This week I plan to dial it in so we have even better and healthier food selections, increase my cardio workouts, take the kids on new and exciting field trips and get ready for Easter.
This quick and easy Shrimp Fajita recipe falls right in line with serving healthier but extremely tasty and simple meals. If you’re watching those carbs and don’t want tortillas, just eat the shrimp without the wrap. This is an amazing dish where all the ingredients melt in your mouth.
Make your dreams come true!
Ali in the Valley
Photo by: Ali
Recipe for Shrimp Fajitas:
1 1/4 lbs medium shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pure chile powder
1/2 teaspoon chopped oregano
1/4 teaspoon garlic powder
1 lime, juiced
8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed
2 tablespoons extra virgin olive oil
1 large onion, cut into strips
2 green bell peppers, cut into 1/3 inch strips
Cheddar cheese, shredded (optional)
Chopped fresh cilantro
Minced red onion
Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag. Toss until spices are distributed and shrimp is well coated. Let marinate for 10 minutes. Heat oil in a large skillet (cast-iron is best). Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened. Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink. Spoon shrimp and vegetables into warmed tortillas; garnish with cheese, cilantro and onion if desired. Fold up and eat.