Ingredients

The following ingredients have 4 Servings
  • 2 pounds large shrimps, shell-on
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 large onion, peeled and sliced thinly
  • 1 small red bell pepper, cored, seeded and sliced into strips
  • 1 small green bell pepper, cored, seeded and sliced into strips
  • flour tortillas, warmed
  • limes, cut into wedges
  • sour cream

Instruction

  • Heat sizzling platter or an oven safe skillet in the oven until ready to serve.
  • Remove heads and peel shells of shrimps. Using a small knife, make a shallow cut on the back of shrimps and devein. Wash under cold running water and drain well.
  • In a bowl, combine chili powder, cayenne pepper, cumin, oregano, garlic powder, onion powder, brown sugar, and salt. Whisk together until well-combined. Add the shrimp and 1 tablespoon of the olive oil. Massage mixture onto shrimp to fully coat. Marinate for about 10 to 15 minutes.
  • In a thick-bottomed skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add bell peppers and onions, and cook, stirring frequently, for about 2 to 4 minutes or until tender yet crisp. With a slotted spoon, remove from pan and keep warm.
  • Add the remaining 1 tablespoon olive oil to the pan. Add shrimps in a single layer and cook for about 1 to 2 minutes, turn, and cook for another 1 to 2 minutes. Return bell pepper and onion mixture to pan. Continue to cook, stirring regularly, for about 2 to 3 minutes or until shrimp are cooked (DO NOT overcook as they will turn rubbery!) and vegetables are heated through. Carefully transfer fajitas onto heated sizzling platter.
  • Serve with flour tortillas, sour cream, and lime wedges if desired.