The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Frozen food often gets a bad rap, but it can be very healthy and one heck of a time saver. The star of this dish is a frozen protein that should be a staple in everyone’s freezer: shrimp! Heinen’s frozen shrimp are the base of at least two meals a week in my house. They can be thawed in 15 minutes or cooked from frozen and are delicious in soups, curries or grilled by themselves. Be on the lookout for these, along with frozen precooked cocktail shrimp, in the frozen section of Heinen’s Seafood Department.
To save even more time, I busted out another shortcut courtesy of Heinen’s Produce Department: pre-sliced fajita veggies. Cut fresh daily, each package is loaded with red onions and green and red bell peppers. In addition to this fajita veggie mix, they also have freshly diced onions, celery, bell peppers and zucchini/squash noodles. These are great shortcuts for all kinds of dishes, and we all need that after a long day!
This recipe can easily be made vegetarian by subbing the shrimp for mushrooms. Heinen’s has a huge selection of fresh mushrooms to choose from, and any of them would taste wonderful with the zesty flavors in this skillet. In fact, they are next to the pre-sliced veggies I was just gushing over. The produce section never disappoints!
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For the Shrimp Fajitas
- 1 lb. Heinen’s peeled & deveined frozen shrimp
- 1 package Heinen’s pre-cut fajita veggie mix
- 8 oz. (one packet) Frontera skillet sauce
- Heinen’s restaurant style salsa
- Sour cream
- Lime juice
- Heat a skillet over medium-high heat.
- In a bowl, mix the fajita veggies with 3 oz. of the skillet sauce until the veggies are coated. Add the coated veggies to the skillet and cook for 10 minutes, stirring every couple of minutes.
- In a separate bowl, add the shrimp and another 3 oz. of the skillet sauce. Let this set while the vegetables cook. There’s no need to thaw the shrimp. If cooking from frozen, simply cook for an additional minute.
- When the veggies are charred and soft, remove them from the skillet. Add a Tbsp. of olive oil, followed by the shrimp. It is important to not overcrowd the pan, so cook in batches if needed. Cook the shrimp for about 1 minute per side. When the tails curl, they’re finished!
- Add the fajita veggies back to the skillet, along with the remaining skillet sauce. Cook for a minute, then remove the skillet from the heat.
- Top with freshly chopped cilantro and lime wedges and serve in the skillet alongside charred tortillas, avocado, jalapeños and Heinen’s restaurant style salsa. Enjoy!