Shrimp Fajita Salad by Anna Marie - Musely
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Shrimp Fajita Salad

posted in Food & Drink > Recipes
04/22/2016
  • 3 tablespoons olive oil 

    1 large onion, halved and thinly sliced 

    3 assorted bell peppers, seeded and thinly sliced

    3/4 teaspoon fajita seasoning 

    Juices of 2 limes 

    1 teaspoon agave nectar or honey

    1/2 cup cilantro 

    Salt and pepper 

    1 1/4 pounds large shrimp, peeled and deveined 

    4 flour tortillas 

    1/2 head iceberg lettuce 

    1/2 cup pico de gallo 

  • 1. Heat 1 tbs olive oil in a large non-stick skillet over medium high heat. Add the onion and cook, stirring occasionally until slightly softened, about 5 minutes. Add the bell peppers and 1/2 tsp fajita seasoning. Cook, stirring occasionally until the onion starts browning and the peppers are slightly softened. About 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender about 5 more minutes 

  • 2. Meanwhile, whisk of the lime juice with 1 1/2 tbs olive oil and the agave in a medium bowl. Add half of the cilantro and the onion and peppers. Season with salt and pepper toss to coat and set aside 

    3. Wipe out the skillet and heat over high heat. Toss the shrimp witht the remaining 1/2 tsp olive oil and 1/4 tsp fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add remaining lime juice and cilantro; season with salt and pepper. 

  • 4. Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp then pico de gallo. Serve with the tortillas and lime wedges. 

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