Shrimp Fajitas

This flavorful recipe uses spices you probably have in your spice cabinet, and produces fajitas which are bright, flavorful and not overly dragged down by sugar or preservatives...Skip the Sazon packet for a completely clean shrimp fajita dish!

I am not shy about admitting to using store-bought fajita mix, and I have tried a variety. It’s on the shelves for a reason, I reason, and there’s something comforting about knowing what you’re getting. However, there’s a bunch of chemicals added to them usually and since tonight I have nothing but time (and there were no fajita mixes in my cabinets) I tackled this, knowing I would want this recipe in my repetoire. Often with chicken fajitas I have improvised a recipe relying heavily on jarred sofrito and my own intuition but shrimp is ‘spensive y’all, so I took it to the internet and asked the wisdom of the Google elves to bequeath me a decent recipe.

I tweaked this recipe slightly and added the seasoning directly to the shrimp instead of sprinkling it over the top of whole shebang….my experience has taught me to focus on protein and season the shebang when they’ve successfully been handled. Adding the sazon was also my addition, because well, I add it to many things, including scrambled eggs religiously, and I thought it would be like adding salt, but better. My risk paid off, and my peppers were honestly my own private produce celebration tonight.

Happy Independence Day!

Ingredients

lb of raw, peeled and deveined shrimp

2-3 bell peppers (I used a combination of red, orange and green)

medium onion

tsp of cumin

2 tbls of olive oil

tsp of Mexican Chili Powder

tsp of onion powder

tsp of garlic powder

0.5 tsp of paprika

salt and pepper

0.5 packet of Goya Sazon with Cilantro and tomate

Plan of Attack

Add olive oil to the skillet and then add the onion and bell peppers, season them with salt and pepper, and then cook on medium heat.

While the vegetables cook until aromatic, mix the spices in a sm bowl and then toss the shrimp in them .

Add the shrimp to the skillet, making sure they are scuched to the bottom so they cook evenly and sprinkle everything with the Goya seasoning. Cover, uncover and turn the shrimp over so they cook evenly, recover and then serve hot on a tortilla dressed with salsa, cheese and your preferred fixins…*I added plain Greek yogurt to mine in lieu of sour cream….