If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Shrimp and Veggie Fajitas
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- #96057
Think of this as a fusion between fajitas and a stir-fry. The flavorful shrimp and vegetables are quickly cooked in a skillet and served up on warm corn tortillas.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons vegetable oil
1/2 medium onion
1 clove garlic
1 red bell pepper
4 ounces button mushrooms
1 small zucchini
2 teaspoons dried oregano
1 teaspoon ground chili pepper
1 tablespoon cumin
salt and pepper
1 pound medium shrimp, peeled and deveined
8 corn tortillas
directions
Slice onion thinly. Chop garlic clove. Remove stem and seeds from red pepper, then slice into 1/2-inch wide, long slices. Slice mushrooms 1/2-inch thick.
Heat oil in a large saute pan over medium high heat. Add onion, garlic, bell pepper, and mushrooms to the pan.
Slice zucchini into 1/4-inch thick rounds.
Add oregano, chili pepper, and cumin to the vegetables along with some salt and pepper. After 8-10 minutes of sauteing (pepper slices should be tender but slightly crisp) add zucchini and shrimp. Season with a bit more salt and pepper. Toss all ingredients and cook for another 2-3 minutes.
While cooking shrimp and vegetables, heat tortillas in microwave. Serve fajitas immediately with warm tortillas.
added by
nutrition data
328 calories, 11 grams fat, 32 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
April 24, 2012
While not really a traditional fajita (and technically, fajitas are only beef - it refers to the cut of beef) this was quite tasty! It was more like a stir-fry on tortillas but I enjoyed it. I loved the simplicity of it (no grilling involved!). The only thing I think I would have done differently would be to cut the zucchini in matchsticks instead of rounds (they'll fit on the tortillas better).