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Take Me to the Caribbean Shrimp Fajitas

by on April 17, 2011 in Fish, Main Courses April 17, 2011 FishMain Courses
See post on Lindsay {Eighty Twenty Dietitian}’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Description

It snowed 8 inches the day I made these. Yes, it was April. I needed some sunshine that day. A jerk seasoning mix will run you around $6 at the grocery store. I made mine from the ingredients in my cupboard (and a couple from my mother-in-law’s cupboard). It was fantastic! I hope these warm you up if spring is slow to enter your neck of the woods.

Ingredients

  • FOR THE JERK SEASONING:
  • 1 Tablespoon Minced Dried Onion
  • 2 teaspoons Ground Thyme
  • 2 teaspoons Granulated Sugar
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Ground Allspice
  • 1 teaspoon Black Pepper, Coarsely Ground
  • 1 teaspoon Paprika
  • ½ teaspoons Crushed Red Pepper Flakes
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Ground Cumin
  • 1 teaspoon Sea Salt
  • ¼ teaspoons Ground Cinnamon
  • _____
  • FOR THE FAJITAS:
  • 3 Tablespoons Jerk Seasoning, Recipe Above
  • 1 Tablespoon Water
  • ½ pounds Large Shrimp, Peeled And Deveined (about 40)
  • 1 teaspoon Olive Oil
  • 1 whole Red Onion, Sliced
  • 2 whole Red Bell Peppers, Seeded And Sliced
  • 8 whole 6 Inch Tortillas
  • 1 cup Pineapple Jalapeno Salsa- See My Recipe Box
  • 1 whole Avocado (peeled, Pitted And Sliced)

Preparation

JERK SEASONING:
Combine all ingredients and set aside.

FAJITAS:
Combine 3 Tablespoons of the jerk seasoning with 1 Tablespoon of water in a medium bowl. Add shrimp and toss to coat. Place in refrigerator for 1 hour prior to cooking.

In a large nonstick skillet, heat olive oil over medium-high heat. Add onion and saute for 2 minutes, until softened. Add red pepper strips and continue to heat for 3-4 minutes. Add coated shrimp and seasoning mixture from bowl. Cover and cook for 8-10 minutes, stirring frequently. Remove from heat.

Place 1/4 cup shrimp mixture into each tortilla and top with Pineapple Jalapeno Salsa (see my TastyKitchen recipe box) and avocado, if desired.

Nutrition Information per 2 fajitas: 446 calories, 8 g fat, 18 g protein, 60 g carbohydrates, 7 g fiber

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2 Reviews

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Heather @ Dandelion Daze on 8.22.2011

These were really really good! I did not make the salsa, but I served them with avocado, sour cream and store bought salsa. My husband found the flavor a little overpowering, so I may use a little less allspice next time since I think that was what really came through in the seasoning. Still, awesome recipe, the kids thought it was a big hit! Thank you :)

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AZJ22 on 4.29.2011

Delicious!

The flavors are complex and layered. A great change of “pace” for our palates! I DID make the pineapple salsa as well, and it hit the spot! Loved the bright flavor it brought to the meal.

I served these with the Cuban style black beans that TK user mixedlovers posted, sliced avocados, and sour cream. DELISH!

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