Shrimp-Portobello Fajitas

15m
Prep Time
12m
Cook Time
27m
Ready In

Recipe: #8629

March 16, 2013

Categories: Shrimp,



"I had not previously thought of curry as a fajita spice, but after making this recipe I've changed my mind. It was delicious with the shrimp, and I'm sure it would work equally well with chicken."

Original is 2 servings

Nutritional

  • Serving Size: 1 (88.7 g)
  • Calories 107.7
  • Total Fat - 7.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 52.9 mg
  • Sodium - 243.7 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.8 g
  • Protein - 6.3 g
  • Calcium - 32.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Add spices and 1 teaspoon olive oil in small bowl, mix to combine. Add shrimp - toss to coat and allow to marinate at room temperature about 10 minutes.

Step 2

While the shrimp are marinating, saute the peppers and onions in olive oil several minutes. Add mushrooms and continue cooking until all veggies are crisp tender.

Step 3

In separate skillet, cook shrimp (with "marinade") for 2 minutes or until shrimp are cooked through and opaque. Deglaze the skillet with a small amount of water or other liquid - add shrimp and deglazing liquid to veggies and combine.

Step 4

Serve in flour tortillas with sour cream, if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best flavor, use fresh shrimp and vegetables.
  • When shopping for portobello mushrooms, look for mushrooms with thick caps and no signs of discoloration.

  • Substitute chicken for shrimp: This substitution is great for those who are looking for a more budget-friendly option, as chicken is generally less expensive than shrimp. Additionally, the combination of curry, chili powder, and cumin will bring out the flavor in the chicken just as well as it does in the shrimp.
  • Substitute cauliflower for portobello mushrooms: This substitution is great for those looking for a low-carb, vegetarian option. Cauliflower will still bring a nice flavor and texture to the fajitas, and will be a great complement to the other vegetables.

Citrus-Cilantro Fajitas Replace the curry powder, chili powder, and cumin with the juice of one lime, 1 teaspoon of cilantro, and 1/4 teaspoon of garlic powder. Omit the sour cream and serve with a lime wedge and extra cilantro.



Mexican Street Corn: This delicious side dish is the perfect accompaniment to the spicy flavors of the shrimp-portobello fajitas. It's a simple dish of grilled corn with a creamy mayo-based sauce, cheese, and chili powder. The sweet and smoky flavors of the corn will balance the spiciness of the fajitas for a well-rounded meal.


Black Bean Soup: This hearty and flavorful soup is the perfect addition to the shrimp-portobello fajitas. The creamy black beans, spicy jalapenos, and savory aromatics will provide a delicious contrast to the fajitas. The soup is easy to make and will help to round out the meal with a warm and comforting side.




FAQ

Q: How do I prepare the shrimp for the fajitas?

A: To prepare the shrimp for the fajitas, marinate the shrimp in a mixture of curry powder, chili powder, cumin, and olive oil for 10 minutes. Then, cook the shrimp in a separate skillet until they are cooked through and opaque.



Q: How do I make the fajita vegetables?

A: To make the fajita vegetables, heat a tablespoon of oil in a skillet over medium-high heat. Add diced onion, bell pepper, and garlic and cook until the vegetables are softened. Add a pinch of salt and pepper and cook for another 3-4 minutes. Serve with the shrimp fajitas.

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Fun facts:

The portobello mushroom is a type of mushroom that has been cultivated since the early 19th century in Europe. It was named after the Italian city of Portobello, where it was first grown.

The use of curry powder in this recipe is a nod to the influence of Indian cuisine in the Caribbean and Latin America. It has been popularized by celebrities like Gordon Ramsay and Jamie Oliver.