Tex Mex Shrimp Fajitas With Peppers And Onions Recipes

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TEX-MEX SHRIMP AND NOODLES



Tex-Mex Shrimp and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces fideo pasta or broken angel-hair pasta
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 15-ounce can diced tomatoes
Sour cream, pickled jalapenos and chopped fresh cilantro, for topping

Steps:

  • Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl.
  • Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl.
  • Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.
  • Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.

Nutrition Facts : Calories 619 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 182 milligrams, Sodium 893 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 36 grams

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Pork Fajitas with Peppers and Onions image

Spiced pork chops are grilled and thinly sliced and served with charred peppers and onions in tortillas and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil
Juice of 1 lime
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil, plus more for oiling the grill grates
Juice of 2 limes
Kosher salt
Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
  • Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
  • Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SHRIMP FAJITAS



Shrimp Fajitas image

We all love chicken fajitas but it's time to switch things up with these easy Shrimp Fajitas! These don't require any marinating yet they are still so flavorful. And you still get that classic pepper and onion addition that gives them their classic Tex Mex flair and those enticing colors.

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 1/2 lbs large shrimp, (peeled and deveined*)
2 Tbsp fresh lime juice
2 tsp chili powder ((preferably 1 tsp regular 1 tsp ancho))
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, (or to taste (optional))
Salt and freshly ground black pepper
3 Tbsp light olive oil or vegetable oil, (divided)
1 small yellow or red onion, (halved and sliced)
2 bell peppers, (any color**)
2 cloves garlic, (minced)
3 Tbsp chopped fresh cilantro
8 medium flour tortillas, (warmed)
Sliced avocado and crumbled queso fresco ((optional))

Steps:

  • Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.
  • Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.
  • Heat 1 1/2 Tbsp olive oil in a 12-inch cast iron pan or non-stick skillet.
  • Add in onions and saute 2 minutes then add in bell peppers, season with salt and pepper and saute until crisp tender, about 5 - 7 minutes longer.
  • Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.
  • Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook 1 1/2 minutes.
  • Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.
  • Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.

Nutrition Facts : Calories 479 kcal, Carbohydrate 38 g, Protein 40 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 428 mg, Sodium 1760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

LOW FODMAP SHRIMP FAJITAS



Low FODMAP Shrimp Fajitas image

Low FODMAP Shrimp Fajitas are an onion-free take on the Tex-Mex classic. This 30-minute recipe features 8 flavorful ingredients and can be made in one skillet.

Provided by Em Schwartz, MS, RDN

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons garlic-infused olive oil
1 medium red bell pepper, seeds removed and sliced into thin strips (about 1 cup strips)
½ medium green bell pepper, seeds removed and sliced into thin strips (about ½ cup strips)
½ medium jalapeño pepper, seeds removed and minced (optional)
12 ounces uncooked medium shrimp, peeled, deveined, and tails removed
1 tablespoon fresh lime juice
2 teaspoons low FODMAP taco seasoning
8 corn tortillas, warmed

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the red and green bell pepper strips. Cook, stirring occasionally, until the peppers start to soften and brown slightly on the edges, about 6-8 minutes. Stir in optional minced jalapeño and cook to soften, about 1-2 minutes. Transfer the peppers to a clean plate.
  • To the now-empty skillet, add the shrimp. Spread the shrimp out into a single layer leaving a little space in between each piece. Cook for 1-2 minutes. Flip the shrimp, and return the cooked peppers to the skillet.
  • Stir in the taco seasoning and lime juice. Continue cooking until the shrimp are fully opaque and cooked through, about 1-2 minutes more.
  • Serve the shrimp in warm corn tortillas with optional toppings.

Nutrition Facts : ServingSize 2 fajitas, Calories 253 calories, Sugar 2.5 g, Sodium 160.3 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 24.8 g, Fiber 4.1 g, Protein 20.3 g, Cholesterol 136.9 mg

TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Shrimp Fajitas with Squash and Zucchini image

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TEX-MEX SHRIMP AND GRITS



Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

  • For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
  • Heat the remaining 2 cups chicken stock in a separate pan.
  • For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
  • Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
  • To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Shrimp Fajitas with Peppers and Onions image

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

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