Seafood/Fish has yet to be featured on Recipe Thursday. During my pregnancy when the food posts started I had a huge hate for fish. The smell could make me gag and dry heave and we definitely didn’t want any of that. Also, I have never been a big seafood/fish person. Maybe the smell at the grocery store turned me off and maybe there were moments when I had it prepared in a poor way. Whatever the reason, I’ve never been a huge fan. But The Beard was determined to change that this past month when he prepared Shrimp Faijtas. I already planned a back up meal in my mind thinking that this was not going to turn out in my favor. I’m here to say I was pleasantly surprised and this will in fact make it into the dinner rotation. Shrimp Fajitas are a different twist on your typical beef or chicken fajitas and just as satisfying.
- Medium onion sliced into long strips
- 1 Red and 1 Green bell pepper sliced into long strips
- 1 lb shrimp cleaned, deveined
- Clove of garlic chopped
- 1/2 lime
- 1/4 cup cilantro
- Olive oil
- Salt + pepper to taste
In a skillet combine 2 tbsp olive oil, peppers, onions, salt and pepper – tossing well to coat. Cook until the onions are carmelized and the peppers are soft – roughly 20 minutes.
Season the shrimp with salt and pepper and add to a frying pan with 2 tbsp olive oil and the garlic. Be careful to not over cook the shrimp or you’ll be left with rubber bits. It will only take 2-3 minutes for the shrimp to be cooked all the way through. Once the shrimp is cooked, season with lime juice and cilantro.
Pile your fajita mixture onto a tortilla with your favorite toppings and you have homemade shrimp fajitas!