Fajita Butterfly Shrimp With Cilantro Rice Recipes
QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
FAJITA SHRIMP OVER RICE
There's many terrific fajita spice blends here on fooddotcom. As my favorite uncle would say, "I'm in shrimp heaven!"
Provided by gailanng
Categories Tex Mex
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions, adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set aside and keep warm.
- In a small bowl, mix together flour and remaining fajita seasoning mix. Pour over shrimp, toss to coat and set aside.
- Heat oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes or until soft and slightly browned.
- Add wine and reduce by half. Add stock and reduce by half. Add lime juice and cook for 2 minutes.
- Add shrimp and pineapple and cook about 4 minutes, stirring to coat. Add butter and cook another 2 minutes. Sauce should be thickened slightly and shrimp should be done. Stir in cilantro.
- Divide rice between four bowls and add shrimp and vegetables.
Nutrition Facts : Calories 454.3, Fat 12, SaturatedFat 3, Cholesterol 246.6, Sodium 1079.8, Carbohydrate 51.7, Fiber 2.9, Sugar 6.2, Protein 30.1
FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice.
FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE
Provided by Food Network
Number Of Ingredients 12
Steps:
- COOK shrimp and rice according to package instructions.
- HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes.
- ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper.
- TOSS cooked rice with chopped cilantro and chile powder.
- PLATE a single serving of rice and spoon stir fry mixture over the rice.
- SERVE and enjoy!
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Ratings 28Servings 4Cuisine MexicanCategory Main Course
- Combine rice with salt and water in a medium pot. Bring to a boil, then reduce to a gentle simmer and cover. Cook until water is evaporated, and rice is tender, 45- 50 minutes. Right before serving, fluff rice with a fork and add lime juice, lime zest, and cilantro.
- Divided the cilantro lime rice between four bowls. Top with the veggies and shrimp. Garnish with avocado slices and fresh cilantro. Top with sour cream and hot sauce, if desired, and serve immediately.
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- Place all ingredients for the vinaigrette in a food processor or blender and blend until emulsified. Refrigerate.
- Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
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- In a small bowl combine the ground cumin, garlic powder, chili powder, cayenne pepper, salt, pepper and ground clove. Set aside.
- Put the shrimp in a large resealable plastic bag. Add the olive oil, lime juice, orange juice, soy sauce and 1 tablespoon of the spice mixture. Seal the bag and rub the spices into the shrimp. Refrigerate for 15 minutes and up to 2 hours.
CHICKEN FAJITA BOWLS WITH CILANTRO LIME RICE - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 8 minsCategory EntreeTotal Time 40 mins
- This recipe involves some multi tasking and it moves quickly. Prep all of your ingredients as instructed above so that they are ready to go when you are. You can probably save the quick guacamole and any other toppings for the end.
- Toss the chicken with the fajita seasoning and salt. Heat a large skillet over medium heat, heat the oil , add the chicken and cook 3 to 5 minutes per side, or until the internal temperature reaches 165 degrees. Remove chicken to a dish, cover with foil to keep warm. Set aside until ready to assemble bowls.
- While the chicken is cooking get the fajita veggies going. Heat a separate large skillet over medium heat, heat the oil, add the onions along with a sprinkle of salt. Saute stirring occasionally until the onions are tender and translucent, about 5 minutes. Add the fajita seasoning and the garlic, saute for one more minute. Remove to a dish, cover with foil. To the same pan add the remaining vegetable oil and the peppers. Allow the peppers to slightly char on one side, before stirring them, about 3 to 5 minutes. Stir and cook for another 2 to 3 minutes or until tender. Remove and add them to the dish with the onions, keep warm.
- Follow your package instructions for your quick cooking rice, should only take 10 minutes to cook. Once cooked remove from heat and add the lime zest, lime juice to taste, and cilantro, stir to combine. Put the lid back on to keep warm until ready to use.
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- In a medium sized mixing bowl add shrimp, minced garlic, chipotle peppers, lime zest, chili powder, dried oregano and cumin.
SHRIMP FAJITAS - CULINARY HILL
From culinaryhill.com
Ratings 1Category Main CourseCuisine MexicanTotal Time 25 mins
- In a small bowl, whisk together chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
- To a large zipper-top plastic bag, add shrimp, cilantro, lime juice, and fajita seasoning. Mash gently until shrimp is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat oil until shimmering. Add shrimp and cook, without moving, until opaque and pink on one side, about 1 to 2 minutes. Flip and cook until opaque on the second side, about 1 to 2 minutes longer. Transfer to a plate.
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- Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.
- Add two tablespoons olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 10 minutes.
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- To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!
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- Combine the zest, lime juice, cilantro, and salt in a small saucepan. Following the rice package instructions, add enough rice and water for two servings. Cook according to package instructions until the rice is tender (about twenty minutes or so).
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