Kate Rogers’

Shrimp Fajitas

Step 1: cut . . .

. . . half an onion, a red bell pepper and orange bell pepper however shape you want (usually strips or diced is good), and thaw and prepare the shrimp

  • make sure they are de-veined and the tails are removed (I usually buy the precooked frozen ones that are already deveined from QFC)

Step 2: sauté the shrimp

  • heat up a medium to large skillet with some olive oil
  • Add in shrimp (usually about 6 per person but it’s up to the chef)
  • As the shrimp are cooking, add in some lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper to taste. Seasoning is largely up to interpretation- I’ve also used lawrys salt and red pepper flakes before
  • Make sure the shrimp is evenly coated in the seasoning by mixing it in with a spatula or wooden spoon
  • Make sure the shrimp is evenly cooked by flipping them over occasionally, until pink or curled/plumped up

Step 3: add in the vegetables to the skillet

  • add in the bell peppers and onion to the skillet, stir until they are the desired level of cooked/softness
  • (optional: add in Mexican rice as well)

Step 4: once the skillet is complete, turn off the heat and prepare the toppings!

  • Fun toppings include Mexican rice (Mexican rice can also be added to the skillet with the vegetables in step 3 if desired), diced or sliced avocado (or guacamole if you want the extra flavor/tomatoes), black beans, sour cream, and shredded cheese
  • Fajitas are totally up to the creator, so add any toppings that sound good

Step 5: get a tortilla, and load it up, babey

Step 6: yum