SHRIMP FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
Nutrition Facts : Calories 418 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
SHRIMP CAKES - SKINNYTASTE
These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.
Provided by Gina
Categories Dinner
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
- On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
- In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
- Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).
Nutrition Facts : ServingSize 2 cakes, Calories 265 kcal, CarbohydrateContent 15 g, ProteinContent 24 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 183 mg, SodiumContent 584 mg, FiberContent 0.5 g, SugarContent 2 g
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