Fjitas Salad with Shrimp
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 17 G., saturated fats 4 G., proteins 27 G., carbohydrates 51 G., fiber 7 G., cholesterol 180 mg, sodium 1640 mg, sugar 0 G.
Calories 460, total fat 17 G., saturated fats 4 G., proteins 27 G., carbohydrates 51 G., fiber 7 G., cholesterol 180 mg, sodium 1640 mg, sugar 0 G.
This salad is made with the basic ingredients of Mexican fajitas: onions, bell peppers, fresh cilantro, and aromatic seasoning. Instead of beef, fried shrimp is added. Shrimp cooks much faster than meat, making the dish lighter and more summery. Serve as a salad or wrap it in warm tortillas and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced into thin half rings
- 3 sweet peppers of different colors, seeded and thinly sliced
- 3/4 tsp seasonings for fajitas
- Juice of 2 limes + wedges for serving
- 1 teaspoon agave syrup or honey
- 0.5 cup chopped fresh cilantro
- 600 g large shrimp, peeled and deveined
- 4 wheat tortillas
- Half a head of iceberg lettuce, shredded
- 0.5 tbsp. pico de gallo
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Recipes with similar ingredients: shrimps, wheat flatbreads, iceberg lettuce, sweet pepper, pico de gallo sauce, Agave nectar, honey, fajita seasoning, cilantro
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell pepper and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion begins to brown and the pepper is slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
- Meanwhile, in a medium bowl, combine half the lime juice with 1.5 tablespoons of olive oil and agave syrup. Add half the cilantro, onion, and pepper (do not wash the pan). Season with salt and pepper, toss to coat, and set aside.
- Wipe out the skillet and heat over high heat. In a bowl, toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning. Add to the skillet and cook until the shrimp are pink, 2-3 minutes per side. Remove from heat and stir in the remaining lime juice and cilantro, season with salt and pepper to taste.
- Heat the tortillas according to package directions. Arrange the lettuce leaves on plates and top with the onions and peppers, shrimp, and pico de gallo. Serve with the tortillas and lime wedges.
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