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Shrimp Fajitas

Recipe byCassia

Shrimp Marinade:

1 lb fresh medium sized, wild caught shrimps (not previously cooked)
1 large shallot, finely diced
2 cloves garlic, smashed and minced
juice of half a lime
zest of half a lime
1/2 tsp salt
1 tsp. ground cumin powder
1 tsp. ground chipotle chile powder
2 tbsp. minced cilantro
1 tbsp. olive oil


2 large red bell peppers, cut into strips
2 large green bell peppers, cut into strips
1 large white onion, cut into strips
8 oz. baby bella mushrooms, sliced
2 cloves garlic, smashed and minced
1/2 tbsp. olive oil
salt and pepper, to taste


Rinse and dry shrimp.  Put them in a large ziploc bag along with the other marinade ingredients.  Toss everything together until the shrimp are all evenly coated.  Let the shrimp mingle with the marinade for around 30 minutes—while you are cooking the veggies.  

Heat the olive oil in a large pan.  Once it is hot add in the onions. Cook the onions over med-high heat until they are nice and browned.  This will take around 10 min or so.  Once the onions are browned, add in the garlic.  Cook for about two minutes and then add the peppers.  Stirring occasionally, cook the peppers until they are tender but still have a little bite to them.  Add the mushrooms and cover the pan, they’ll take about 5 minutes to cook.  Season the veggies with salt and pepper.  Remove the veggies from the pan and set them aside.

In the same pan you cooked the vegetables, add a little olive oil (I used my misto).  Dump the shrimp in the pan along with the marinade.  Stir everything together and then put the lid on the pan.  After a minute give everything another good stir and flip the shrimp.  Once the shrimp have cooked for around 4-5 minutes (once the shrimp are fully cooked), add the veggies back into the pan and stir everything together.  Let the mixture cook together for about 5 minutes, with the lid on.  Take the lid off, scoop the mixture into tortillas, and enjoy!!!




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