Don’t fret if you can’t find all the colored peppers used in this recipe; just mix and match as you can.
Creole Shrimp Fajitas
Makes 4 to 6 Servings
- 1 pound peeled and deveined extra-large fresh shrimp
- 2 tablespoons vegetable oil, divided
- 1 tablespoon Creole seasoning, divided
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 small yellow onion, sliced
- 1 jalapeño, seeded and thinly sliced
- 1 teaspoon chopped garlic
- 1 (8-ounce) container sour cream
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- Flour tortillas, warmed
- Queso fresco, fresh cilantro, and lime wedges, to serve
- In a medium bowl, combine shrimp, 1 tablespoon oil, and 1½ teaspoons Creole seasoning.
- In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium -high heat. Add bell peppers, onion, and jalapeño. Cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Add garlic; cook for 1 minute. Stir in remaining 1½ teaspoons Creole seasoning. Remove pepper mixture from skillet.
- In same skillet, cook shrimp over medium-high heat until pink and firm, 2 to 3 minutes per side. Return pepper mixture to skillet, and stir until combined.
- In a small bowl, combine sour cream, lime zest and juice, and salt. Serve alongside shrimp mixture with warmed tortillas, queso fresco, cilantro, and lime wedges.