New Recipe 4: Shrimp Fajitas
My July Challenge is to try a new recipe every week of the month. I have found that I typically stick to the same 5-7 meals and just rotate through them, but I would like a little more variety, hence this new challenge. I've quickly realized a very real problem though, I am not a recipe follower. This should be fun - ha! Either way, I am taking recipes I find online and following them fairly accurately, but still doing my own thing...
I cannot believe I am already on my 4th meal! After finishing our yummy shrimp fajitas I turned to Ian and asked him whether he was bummed that my new recipe challenge was coming to an end, to which he replied, "It's ending?" with sad puppy dog eyes. Turns out he didn't realize I was only doing this for a month and has grown accustomed to new meals every week. So, I have decided to keep this going as often as I can, which means probably not every week, but as often as I can.
This week's recipe was AMAZING! I mean, who doesn't love a good fajita? And, bonus, they included shrimp, count me in. This meal was so, so easy I would recommend it to anyone that knows how to use an oven. Just maybe cool it on the cayenne if you're not a fan of spicy food.
Prep Time: 10 Minutes
Cook Time: 12-15 Minutes
What You'll Need:
16 oz. Shrimp
1 Yellow Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1/2 cup Cilantro
1. Thaw pre-cooked, frozen shrimp in a bowl of warm water. Pre-heat the oven to 450 and prep a cooking sheet with tin foil and olive oil.
2. Wash and chop the bell peppers and onion into strips and combine in a bowl with olive oil. Set aside.
3. Combine the cayenne, cumin, chili powder and garlic salt in a small bowl. Add half the mixture to the bell pepper and onion bowl and toss to coat. Once coated, put the bell peppers and onions on the cooking sheet and add to oven once pre-heating is complete. Leave in the oven for 5-7 minutes.
4. While the bell peppers and onions cook, drain the shrimp bowl of water and add the remaining seasoning mixture. Toss to coat. After the 5-7 minutes of cooking the bell peppers and onions, add the seasoning coated shrimp to the cooking sheet and place in the oven for another 5 minutes.
5. While the shrimp, bell pepper and onion cooks warm up the tortillas in a skillet on the stove, cut the limes into wedges and separate the leaves from the cilantro steps. Set aside in separate bowls for serving.
6. Serve the shrimp and veggies on top of the corn tortillas and add lime juice and cilantro as desired. Enjoy!
If you have any questions about the recipe, don't hesitate to contact me using the contact section on the about me page.