Savory Shrimp Fajitas

Savory Shrimp Fajitas
Photo by Scott Phillips


  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
  • 1 tsp. garlic powder
  • 1-½ lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
  • 1 large yellow onion, sliced through the stem end into thin wedges
  • ¼ cup packed cilantro leaves
  • + 9 more ingredients
    • 1 tsp. chili powder
    • Sour cream (optional)
    • 1 lime, cut in wedges
    • 1 tsp. kosher salt
    • Warmed flour tortillas
    • 1 tsp. ground cumin
    • 1 tsp. packed light brown sugar
    • ¼ tsp. crumbled dried oregano
    • 1 tsp. freshly ground black pepper

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat. Heat a 12-inch sauté pan over medium-high heat, and, when h...

View full recipe at Fine Cooking


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