Shrimp Fajitas with Cilantro Cream

Shrimp Fajitas with Cilantro Cream


1 1/2 pounds uncooked shrimp, shelled and deveined

5 tablespoons olive oil

1/2 cup cilantro, divided

3 cloves garlic

3 limes

Salt and pepper

1 onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

Small warm flour or corn tortillas

1 1/2 cups sour cream

Extra cilantro for garnish

Pico de gallo (optional)


Mix together sour cream, juice from half a lime, 1/4 cup cilantro, and a pinch of salt. Cover and refrigerate. In a large glass or plastic bowl, whisk together 2 tablespoons oil, juice from 1 lime, and remaining ΒΌ cup cilantro. Add shrimp and toss to coat. Let marinate in the fridge for 30 minutes. Heat remaining 3 tablespoons oil in a large skillet. Saute onions and peppers for a few minutes. Add shrimp to the skillet and cook shrimp for a minute or two on each side until it turns pink. Season with salt and pepper. Squeeze remaining half lime over the top. Serve shrimp and veggies on warm tortillas with a dollop of cilantro cream. You can garnish with extra cilantro and cut extra lime into wedges to squeeze on top.