Can I use frozen shrimp without defrosting them first?

I don't recommend it. Frozen shrimp release too much water during cooking, preventing proper searing and diluting those wonderful fajita flavors. Always defrost in the refrigerator overnight or under cold running water for about 5-7 minutes if you're in a hurry.

What's the best substitute if I don't like cilantro?

Fresh flat-leaf parsley works wonderfully as a cilantro alternative. It provides similar brightness without the soapy taste some people experience with cilantro. You could also try a smaller amount of fresh oregano or even a bit of basil for a different but complementary flavor profile.

Can I make these fajitas gluten-free?

You're already halfway there with corn tortillas! Just double-check your fajita seasoning, as some commercial blends contain additives with gluten. If you're extremely sensitive, consider making your own blend with cumin, chili powder, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.

How do I prevent my tortillas from breaking when I fill them?

Proper warming is crucial - cold tortillas crack easily. Beyond the skillet method mentioned in the recipe, you can wrap a stack of tortillas in slightly damp paper towels and microwave for 30 seconds, or wrap in foil and heat in a 350°F oven for 10 minutes. Keep them wrapped until serving time to maintain flexibility

Easy Shrimp Fajitas Recipe

Name: Easy Shrimp Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1.10 lbs (500 g) shrimp, defrosted and drained; 2 tablespoons olive oil; 1 small onion, sliced; 3 garlic cloves, minced; 2 oz Fajita seasoning; 1 tablespoon fresh cilantro, chopped; 8 small-sized corn tortillas; Lettuce, cut in ribbons; Red onion, sliced; Cherry tomato halves; Sweet corn, grilled; Guacamole; Limes, quartered

Description

Quick, flavorful, and incredibly easy to make, this Shrimp Fajitas recipe is a perfect weeknight meal. Juicy shrimp sautéed with a blend of spices, paired with fresh toppings like lettuce, cherry tomatoes, guacamole, and a squeeze of lime, all wrapped up in warm corn tortillas. It’s a delicious and healthy dinner that is sure to please the whole family!

Ingredients

Units Scale

For the Shrimp:

1.10 lbs (500 g) shrimp, defrosted and drained
2 tablespoons olive oil
1 small onion, sliced
3 garlic cloves, minced
2 oz Fajita seasoning
1 tablespoon fresh cilantro, chopped

For the Fajitas:

8 small-sized corn tortillas
Lettuce, cut in ribbons
Red onion, sliced
Cherry tomato halves
Sweet corn, grilled
Guacamole
Limes, quartered

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Instructions

Prepare the Shrimp:
Pat dry the shrimp with a kitchen towel to remove excess moisture. This ensures they will sear nicely in the pan.
Season the Shrimp:
In a large bowl, combine the shrimp, olive oil, sliced onion, minced garlic, and fajita seasoning. Mix well to coat the shrimp with the flavorful blend of spices.
Cook the Shrimp:
Heat a large pan over medium-high heat until it is smoking hot. Add the shrimp mixture to the pan and sear. Cook the shrimp until they turn a nice pink color on both sides, which should take about 3 minutes. Remove from heat immediately to avoid overcooking.
Warm the Tortillas:
Heat each tortilla in a non-stick skillet over medium heat. Warm them for about 10-15 seconds on each side, until they become pliable and slightly toasted.
Assemble the Fajitas:
Lay each tortilla flat and start by adding a layer of lettuce and sliced red onion. Place a generous portion of the cooked shrimp on top, followed by cherry tomato halves, grilled sweet corn, and guacamole. Finish with a squeeze of fresh lime juice for added zest.
Serve:
Serve the shrimp fajitas immediately while warm. Enjoy with family or friends!

Notes

Make it spicy: If you like some heat, add sliced jalapeños or a dash of hot sauce to your fajitas.
Dietary alternatives: Substitute corn tortillas with whole wheat tortillas or lettuce wraps for a healthier, gluten-free option.
Storage tips: Store leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently to avoid overcooking.
Vegetable variations: Add sautéed bell peppers or mushrooms for extra texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 480mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 18g
Cholesterol: 130mg