Sizzling Shrimp Fajitas #SundayFunday

Tender shrimp marinated in a red enchilada sauce and cooked up sizzling hot in a cast iron skillet with pepper and onions.

The Sunday Funday Bloggers are having a Sizzler Party.......

Sneha of Sneha's Recipe invited us to join her in sharing Sizzler Platters.  It seems that Sizzler Platters are very popular in Indian cuisine. Here in the USA most of our sizzler platter experience is with the beloved Mexican dish, Fajitas.  I think that this theme scared off many of our group even though Sneha made it clear that you didn't have to have a sizzler platter to join.  Any dish served up in a cast iron skillet or platter of any sort was acceptable.  

Whether our group found themselves too busy during this time of year or they were intimidated by the theme, many chose to sit out this week.  I joined Sneha in this event, sharing a wonderful Sizzling Shrimp Fajita and am excited to see Sneha's Szechwan Chicken Sizzler Platter .

I made this quick and easy fajita shrimp for a Fish Friday when our niece, Jen, was staying with us during a visit.  I paired this dish with a Pinot Grigio from J Dusi Vineyards in Paso Robles, California.  The shrimp had just the right amount of spice and the brightness of the pinot grigio was perfect with this dish.

I always have frozen shrimp on hand.  It comes in so handy on those days when you want to serve something special in short order.  I pulled these out of the freezer, thawed them in a strainer under cold, running water, and then put them in the marinade while I prepped the vegetables.  Dinner was on the table in less than half an hour and it was amazing.

Entrees, Shrimp, Seafood, Fajitas, Sizzling, Cast Iron,

Entrees, Seafood

Mexican

Yield: 3 servings

Author: Wendy Klik

Sizzling Shrimp Fajitas

Tender shrimp marinated in a red enchilada sauce and cooked up sizzling hot in a cast iron skillet with pepper and onions.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 T. olive oil
• 1 lb large, raw, peeled and deveined shrimp
• 1 (6 oz) can red enchilada sauce
• 2 T. Fajita seasoning
• 2 cloves garlic, minced
• chopped fresh cilantro, to taste
• juice of 1/2 a lemon
• 1 red bell peppe
• 1 orange bell pepper,
• 1/2 sweet onion
• 6 Flour tortillas, warmed
• Shredded Colby Jack Cheese
• Guacamole
• Sour Cream
• Salsa

Instructions

1. Mix together the enchilada sauce, fajita seasoning, garlic, cilantro and lemon juice in a large plastic, sealable bag. Add the shrimp. Toss to coat, seal and set aside.
2. Core and seed the pepper and cut into slices. Peel the onions and slice. Set aside.
3. Place the cheese, guacamole, sour cream and salsa into small bowls and set aside.
4. Heat the olive oil in a cast iron grill pan over med high heat. When hot, remove the shrimp from the marinade and cook for a few minutes on each side until opaque and white, remove to a plate and set aside.
5. In the same pan, add the onions and pepper. Cook, stirring frequently for a few minutes, until tender.
6. Return shrimp to pan. Toss and cook until wiarmed through. This only takes a minute. Serve in the skillet with the reserved topping and warmed tortillas.

Nutrition Facts

Calories

853.58

Fat (grams)

32.61

Sat. Fat (grams)

11.76

Carbs (grams)

83.33

Fiber (grams)

6.68

Net carbs

76.65

Sugar (grams)

17.20

Protein (grams)

54.31

Sodium (milligrams)

2894.81

Cholesterol (grams)

356.04

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Slow Cooker Chicken Fajitas

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