I don’t even know what crema really is but it sounds fancy and I feel cool saying it. It’s just Greek yogurt btw.
Anyway, Shrimp fajitas just scream summer to me. I love turning everything into a bowl and find them to be way more satiating then tacos. This recipe looks complicated but comes together pretty quickly, I promise!
This will be posted to my website soon (link in bio). And if you’re new here, hi! I try to post recipes every Sunday. Mom shit during the week. 🤪
Serves 4
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
½ lime, juiced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper
For the beans:
1 tbsp olive oil
½ onion, diced
1 can black beans
1 tsp cumin
1 tsp chili powder
Salt and pepper
For the Crema:
½ cup Fage 5%
½ lime, juiced
2 tbsp cilantro, chopped
For Veggies:
½ onion, sliced
1-2 Variety of bell peppers, sliced
1 tbsp olive oil
Salt and pepper
½ can corn, drained
For the bowl:
1 bag brown or white rice
½ avocado sliced
Lime slices
Directions:
For the shrimp:
· Add shrimp to a ziplock bag. Pour in olive oil, lime juice, and spices. Let marinate in fridge while prepping other ingredients.
For the beans:
· Heat olive oil in a small pot over medium high heat. Add ½ diced onion. Saute until tender. Add beans and spices. Bring to a boil, then reduce to a simmer uncovered while you make the rest of the meal.
For the crema:
· Mix Greek yogurt, lime juice and cilantro in a small bowl. Add salt and pepper. Stir well. Let sit out.
For the veggies:
· Heat olive oil in large skillet until hot. Add onions and bell peppers. Add salt and pepper and cook until tender about 10-15 min. Stirring often. Add in corn and shrimp. Cook 2-3 min per side until shrimp are just done.
For the bowls:
Cook rice according to package. Assemble bowls. Add rice, black beans, shrimp fajitas. Top with lime cilantro crema and a lime wedge
.
.
.
Easy shrimp fajitas
Comments