Cajun Shrimp Fajitas

Cajun Shrimp Fajitas

For the filling

  • 16 oz. Fisherman’s Wharf Raw EZ Peel Shrimp
  • 2 tbsp. McCormick fajita seasoning
  • 1 red onion, sliced
  • 1 yellow Bell pepper, sliced
  • 1 orange Bell pepper, sliced
  • 1 tbs. canola oil
  • 1 tbs. garlic, minced

For the wrap

  • 8-12 (6-inch) flour tortillas, lightly-warmed

Suggested toppings (all to taste)

  • SE Grocers sour cream
  • Avocado, chopped
  • Lime, cut into wedges
  • Fresh cilantro, chopped
  • Defrost shrimp according to package instructions.
  • Peel shrimp and season with fajita seasoning.
  • Heat skillet and canola oil over medium-high heat. Add shrimp and cook for about 3 minutes on each side, until internal temperature registers 1450F.
  • Remove shrimp; set aside.
  • Reduce heat to medium, and add garlic, onions, peppers to skillet; cook for 8-10 minutes.
  • Add shrimp on top of tortilla and add pepper and onion on top.
  • Top with avocado, sour cream, cilantro and lime as desired.
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