Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a purchased fajita sauce.
Corn and black bean salad is a festive, colorful side dish. Here is how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium rinsed and drained black beans with 1/4 cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves. Makes 2 servings.
Shrimp Fajitas
Makes 2 servings.
For the marinade:
4 teaspoons olive oil, divided use
1 teaspoon balsamic vinegar
2 teaspoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 pound uncooked, peeled shrimp
Salt and freshly ground pepper
For the fajitas:
3/4 cup sliced onion
3/4 cup sliced red or green bell pepper
Salt and freshly ground pepper
2 (8-inch) flour tortillas
Mix 2 teaspoons olive oil with the vinegar, garlic, chili powder and ground cumin in a bowl. Add the shrimp and toss well. Set aside while you prepare the other ingredients.
Heat remaining 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the onion and red bell pepper. Saute 2 to 3 minutes. Remove to a plate. Add the shrimp and marinade. Saute 2 minutes or until shrimp just turn pink. Remove to a serving dish and sprinkle with salt and pepper to taste.
