Nutrition Shrimp fajitas

Shrimp fajitas


I find this time of year problematic when it comes to fresh ingredients. It’s warm and you’re craving fresh veggies and fruit but in many Canadian locations, there’s not much available until next month (screw you, Vancouver!).

Mr. Shuffler solved that problem last weekend by making shrimp fajitas with cilantro. Summery, fresh, easy to make, healthy – what more could you ask for? Original recipe can be found here.


1 1/4 lbs medium shrimp, peeled and deveined

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pure chile powder

1/2 teaspoon chopped oregano

1/4 teaspoon garlic powder

1 lime, juice of

8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed

2 tablespoons vegetable oil

6 green onions, cut into thirds

2 green bell peppers, cut into 1/3 inch strips

sour cream

chopped fresh cilantro

minced red onion



  1. Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
  2. Toss until spices are distributed and shrimp is well coated.
  3. Let marinate for 10 minutes.
  4. Heat oil in a large skillet (cast-iron is best).
  5. Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
  6. Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
  7. Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
  8. Fold up and eat.

Serves 4-6

We had this with a lovely bottle of Torrontes, which is a white grape primarily associated with South America. Think of it as some kind of funky Riesling-Gewurztraminer hybrid: It’s got lots of lush, tropical fruit but a solid acidic backbone so it doesn’t just feel like a mouthful of fruit salad. It is an excellent wine for warm, summer days. Or warm summer afternoons, we won’t judge.