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Zesty Shrimp Fajitas

Zesty Shrimp Fajitas

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.

Frozen Shrimp Cooking

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!

Zesty Shrimp Fajitas

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!

Zesty Shrimp Fajitas
Zesty Shrimp Fajitas
Cook time:
15min
Prep time:
2min
Total time:
17min

Servings:
4

Ingredients

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

Toppings

  • Avocado
  • Sour cream
  • Cilantro
  • Rice
  • Lime juice

Instructions

  1. Heat a skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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!

Zesty Shrimp Fajitas

Products from the Recipe

Graham and Carl Russell
By Graham Russell
Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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