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Sizzling Shrimp Fajitas with Pineapple-Lime Salsa
Spiced and tender shrimp and crunchy peppers, topped with homemade salsa and wrapped in a warm tortilla. Your family will sizzle and shout for this delicious fajita recipe!
YIELDS
4
Ingredients
Pineapple-Lime Salsa
- 2 cups small dice, fresh pineapple
- 1/3 cup, small diced red onion
- 1/4 cup, minced cilantro
- Zest of half a lime
- Juice of one lime
- Salt and pepper to taste
Sizzling Shrimp Fajitas
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 680g raw shrimp, cut in half
- 2 tablespoons oil
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, sliced
- 1/2 teaspoon salt
- 1/4 cup orange juice
- 1 teaspoon cornstarch
- Cilantro for garnish (optional)
- 12 flour tortillas, warmed
Directions
Pineapple-Lime Salsa
- Add the pineapple, red onion, cilantro, lime zest and lime juice to a bowl—season with salt and pepper. Stir to combine. Refrigerate until you are ready to use
Sizzling Shrimp Fajitas
- For the spice mix, add all the ingredients to a small bowl; stir to combine.
- For the fajitas, add the shrimp to a separate, large bowl. Scatter over two tablespoons of the fajita spice mix and toss to coat the shrimp. Cover and refrigerate while you cook the peppers and onions.
- Place a 12-inch skillet over medium heat. Add the oil, red, green, yellow pepper and onion—season with the salt. Cook, stirring occasionally, for 18 to 20 minutes until the peppers and onions are softened and begin to brown in some spots. Add the remainder of the fajita spice mix to the peppers and stir to coat.
- Turn the heat up to medium-high and add the shrimp. Cook, stirring occasionally, for about six minutes, until the shrimp is firm and cooked through. Turn the heat back down to low.
- Mix the orange juice and cornstarch together. Pour it over the shrimp and pepper mixture and stir to combine. Cook for another minute until the cornstarch can cook out and the juices in the bottom of the pan are tightened.
- Taste for seasoning and add salt as needed.
- Garnish generously with cilantro leaves.
- Serve family style right from the skillet with warm tortillas and pineapple-lime salsa. Enjoy!
