Mommy Cafe

Vegetarian home cooking, kid tested and approved

Shrimp and Veggie Fajitas

I’m a huge fan of the vegetable fajitas from The Cook’s Encyclopedia: Vegetarian Cooking. Since I had lots of shrimp leftover from last weekend’s kabobs (to be posted soon!), I decided on a whim to throw some into the mix. Not that the original recipe needed any modification. This just made a very different, equally delicious, kind of fajita.

Summer is a great time of year for this recipe, when peppers are at their finest– and cheapest! Try it with or without the shrimp. Just don’t forget your napkins, cuz they run on the messy side! When I make these fajitas without the shrimp, I enjoy them served with a homemade guacamole in addition to sour cream.

Prep and cook time: 15 minutes      Approximate cost: $8-12, depending on the price of peppers

Shrimp and Veggie Fajitas

  • 1 each red, green, and yellow bell pepper, seeded and cut into strips
  • 1 onion, cut in half and sliced
  • 8 oz mushrooms, sliced
  • 1 clove garlic, minced
  • 12 oz shrimp, peeled and deveined
  • 6 T vegetable oil
  • 2 T chili powder
  • 4-6 tortillas
  • sour cream and guacamole, if desired

Combine onion, peppers, and mushrooms in a bowl. Add garlic and mix lightly. Mix the oil and chili powder in a cup and pour 3/4 over the vegetable mixture. Stir well to coat. Pour remaining oil and chili powder over shrimp and mix gently to coat. Let vegetables and shrimp marinade for 5 minutes.

Heat a frying pan or wok over high heat. Add vegetables and stir-fry for 3-4 minutes. Add shrimp and stir-fry for another 2 minutes until vegetables are just tender. Spoon filling onto tortillas with sour cream and guacamole.

Serves 4


July 27, 2010 - Posted by | Recipes | ,

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