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Saturday, June 25, 2016

Shrimp Fajitas:

I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida

4 Servings Prep/Total Time: 30 min.


•1 pound uncooked medium shrimp, peeled and deveined
•4 tablespoons minced fresh cilantro, divided
•1 tablespoon plus 2 teaspoons olive oil, divided
•3 teaspoons Caribbean jerk seasoning
•1/8 teaspoon chili powder
•1/8 teaspoon ground cumin
•1 cup (8 ounces) fat-free sour cream
•1 large onion, halved and thinly sliced
•1 medium sweet red pepper, cut into thin strips
•1 medium green pepper, cut into thin strips
•8 flour tortillas (6 inches), warmed
•1/2 cup salsa


•In a large bowl, toss shrimp with 2 tablespoons cilantro, 1
•tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a
•small bowl, mix sour cream and remaining cilantro.

•In a large nonstick skillet coated with cooking spray, heat 1
•teaspoon oil over medium-high heat. Add onion and peppers; cook and
•stir until crisp-tender. Remove from pan.

•In same pan, heat remaining oil over medium-high heat. Add shrimp;
•cook and stir until shrimp turn pink. Return onion mixture to pan;
•heat through. Serve with tortillas, salsa and sour cream mixture.

•Yield: 4 servings.

Nutritional Facts: 2 fajitas with 1/4 cup sour cream mixture and 2 tablespoons salsa equals 418 calories, 13 g fat (1 g saturated fat), 147 mg cholesterol, 962 mg sodium, 44 g carbohydrate, 2 g fiber, 29 g protein.

© Taste of Home 2014

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