Shrimp Fajitas with Pineapple Salsa
Servings
4
Skillet shrimp fajitas complete with homemade fajita seasoning mix are the answer to busy weeknights. Paired with fresh and vibrant pineapple salsa, this winning dish will quickly become a family favorite!
Ingredients
3 cups diced pineapple (about 1 pineapple)
1 red bell pepper, diced
1 jalapeño pepper, seeded and minced
1 small red onion, diced
1/4 teaspoon - 1/2 teaspoon salt
3 tablespoons fresh lime juice
3 tablespoons fresh cilantro, chopped
1.5 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 medium red onion, sliced thin
2 bell peppers, sliced thin
1 teaspoon butter
2 cloves garlic, minced
2 tablespoons fresh lime juice
One (10 ounce) package corn tortillas
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CIRCULON 14-Inch Nonstick Wok
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ANOLON 11-Inch Deep Square Grill Pan
Pineapple Salsa
Fajitas
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Directions
Preheat oven to 350°F to warm the tortillas.
To prepare the pineapple salsa, mix pineapple, bell pepper, jalapeño pepper, red onion, 1/4 teaspoon salt, lime juice and cilantro together in a large bowl. Cover and set aside while preparing the fajitas.
To warm the tortillas, wrap 5 tortillas at a time in aluminum foil. Place wrapped tortillas in Farberware Easy Clean Pro 8-Inch Skillet and warm in the oven for 12-15 minutes.
To prepare the fajitas, mix chili powder, cumin, paprika, onion powder, garlic powder and salt in medium mixing bowl. Add shrimp along with 1 tablespoon of olive oil and stir to coat. Set aside.
Heat remaining tablespoon of olive oil in Farberware Easy Clean Pro 11-Inch Skillet over medium-high heat. Add sliced onions followed by bell peppers and season with salt and pepper. Cook vegetables for 5-7 minutes until they are tender, but still have a bite. Remove from the pan and set aside.
Add butter and garlic to the skillet and sauté about 30 seconds, until fragrant. Add shrimp to skillet, cook for 2 minutes on the first side, flip and cook for an additional 1-2 minutes, until cooked through.
Add peppers and onions back to skillet along with lime juice and toss to coat. Serve with warmed tortillas.
Taste the pineapple salsa and see if it needs the remaining1/4 of salt. Serve with fajitas and enjoy.
Recipe Note
Pineapple salsa can be prepared a day ahead. It will have even more flavor once it has time for all the flavors to come together.
To heat the tortillas without an oven, heat tortillas one at a time in an 8-inch skillet over medium heat for 10-15 seconds on each side.