StovetopMexican
Shrimp fajita bowl
Shrimp, peppers, onion, a screaming pan, then rice and beans. The shrimp cook in four minutes. Do not start them first.
Made it?
30 min · 25 min hands-on · pull 145°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- shrimp, peeled2 lb
- bell peppers, strips2
- onion, strips1
- chile powder1 tsp
- cumin1 tsp
- kosher salt1 tsp
- cooked rice2 cups
- black beans, warmed1 can
- corn1 cup
- to finishpico, crema, cotija, cilantro, lime
Method
- 1
Peppers and onion in a hot pan 6–8 minutes until they take color. Out.
- 2
Shrimp, chile, cumin, salt, 2 minutes. Back in the peppers. Off the heat.
- 3
Rice, beans, corn, shrimp and peppers, pico, crema, cotija. If the shrimp curl tight, they went long.
If you don’t have it
- shrimp → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- shrimp, peeled → What you actually have, if it is the same muscle family. The garlic-butter shrimp in this library is a different pan. This is fajita spice.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min