Type what you have

Ingredients

• ✓ shrimp
• red onion
• jalapeno pepper
• cucumber
• cilantro
• lime
• tomato cocktail

Instructions

1. 1 In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
2. 2 Add lime juice and Clamato; toss to mix well.
3. 3 Chill in the refrigerator for 30 minutes.
4. 4 Serve cold with tostadas (hard tortillas) or soda crackers.

By Clamato

Ingredients

• ✓ shrimp
• fajita seasoning mix
• olive oil
• red bell pepper
• green pepper
• red onion
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and sprinkle 2 teaspoons fajita seasoning over top. Drizzle with 1 tablespoon oil and toss to combine.
3. 3 Place bell pepper and onion strips into a second bowl and sprinkle remaining seasoning over top. Drizzle with remaining 2 tablespoons oil and stir to combine.
4. 4 Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through the cook time. Transfer mixture to a large bowl.
5. 5 Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more.
6. 6 Divide vegetables among tortillas and top with shrimp.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• fajita skirt steak
• onion
• red bell pepper
• green bell pepper
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
3. 3 Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
4. 4 Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

By thedailygourmet

Ingredients

• ✓ shrimp
• cream cheese
• garlic
• cilantro
• lime juice
• green chile enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
3. 3 Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
4. 4 Pour enchilada sauce over tortillas.
5. 5 Bake in preheated oven until bubbly, about 20 minutes.

By J Scholfield

Ingredients

• ✓ shrimp
• lime juice
• serrano chile
• cilantro
• salt
• red onion
• avocado
• cucumber

Instructions

1. 1 Divide shrimp onto two shallow plates.
2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Ingredients

• ✓ shrimp
• fajita seasoning
• olive oil
• red bell pepper
• yellow bell pepper
• red onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
3. 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
4. 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
5. 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

By Jen Cooks For Fun

Ingredients

• ✓ shrimp
• onion
• red bell pepper
• green bell pepper
• cooking spray
• fajita seasoning
• lime juice
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ shrimp
• olive oil
• cilantro
• lime juice
• garlic
• tequila
• cayenne pepper
• salt
• bamboo skewer

Instructions

1. 1 Combine shrimp, oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt in a large bowl. Cover the bowl with plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess; discard remaining marinade. Thread shrimp onto the prepared skewers.
4. 4 Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

By Jenny Thompson

Ingredients

• ✓ shrimp
• olive oil
• lime
• cumin
• salt
• black pepper
• flour tortilla
• southwest salad kit

Instructions

1. 1 Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
2. 2 Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

By Dole

Ingredients

• ✓ shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• taco seasoning mix
• water
• flour tortilla

Instructions

1. 1 Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
2. 2 Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

By ANNEMO

Ingredients

• ✓ shrimp
• olive oil
• cilantro
• garlic
• lime
• garlic and herb seasoning
• cayenne pepper
• white bread
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine olive oil, cilantro, garlic cloves, lime juice, garlic and herb seasoning, and cayenne pepper in the bowl of a food processor; pulse until well blended. Transfer mixture to an 8x8-inch glass baking dish; add shrimp and toss until evenly coated.
3. 3 Place toasted bread into the bowl of a food processor; pulse until becomes crumbs. Top shrimp with bread crumbs; generously coat with cooking spray.
4. 4 Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

By Love2Cook

Ingredients

• ✓ shrimp
• bacon
• onion
• chipotle pepper
• adobo sauce
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ shrimp
• red bell pepper
• green pepper
• onion
• jalapeno pepper
• fajita seasoning mix
• olive oil
• lime juice
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• red onion
• cilantro
• garlic
• tomato juice
• clam juice
• ketchup
• lime juice
• horseradish
• hot pepper sauce
• salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Ingredients

• ✓ shrimp
• green bell pepper
• red bell pepper
• garlic
• onion
• cilantro
• avocado
• salt
• pepper
• olive oil
• chili pepper flakes

Instructions

1. 1 Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

By Nilda Cruz

Ingredients

• ✓ shrimp
• vegetable oil
• mojito lime marinade mix
• cider vinegar
• water
• cooking spray
• yellow bell pepper
• red bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine oil, marinade mix, vinegar, and water in a large bowl; add shrimp and marinate, 30 minutes.
2. 2 Preheat an outdoor grill to 300 degrees F (150 degrees C) and lightly coat the grate with cooking spray.
3. 3 Cook bell peppers and onion on the preheated grill, 3 to 5 minutes per side. Transfer to a cutting board; roughly chop.
4. 4 Remove shrimp from marinade, shake off excess, and discard remaining marinade.
5. 5 Cook shrimp on the preheated grill until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl; cover with aluminum foil to keep warm.
6. 6 Heat tortillas on the preheated grill, 1 to 2 minutes.
7. 7 Divide shrimp, onion, and bell peppers among tortillas.

By thedailygourmet

Ingredients

• ✓ shrimp
• olive oil
• onion
• potato
• carrot
• fish broth
• shrimp bouillon
• salt
• lime
• jalapeno pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

By agonzalez

Ingredients

• ✓ shrimp
• butter
• onion
• crabmeat
• colby cheese
• flour tortilla
• half-and-half
• sour cream
• butter
• parsley
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ shrimp
• olive oil
• garlic
• cilantro
• seasoned salt
• chili powder
• cumin
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
2. 2 Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
3. 3 Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

By ChefChelios

Ingredients

• ✓ shrimp
• refried bean
• chili powder
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• soy sauce
• fajita seasoning
• lemon pepper
• tostada shell

Instructions

1. 1 Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
2. 2 Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
3. 3 Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

By Ashelena

Ingredients

• ✓ shrimp
• olive oil
• garlic
• chili powder
• salt
• cayenne pepper
• lime juice
• corn tortilla
• tomatillo salsa
• avocado
• sour cream
• cilantro

Instructions

1. 1 Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
2. 2 Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
3. 3 Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

By Fioa

Ingredients

• ✓ shrimp
• olive oil
• butter
• green bell pepper
• onion
• garlic
• tomato sauce
• parsley
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ingredients

• ✓ shrimp
• scallop
• lime
• lemon
• onion
• cucumber
• tomato
• jalapeno pepper
• serrano pepper
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Ingredients

• ✓ shrimp
• tomato
• mango
• avocado
• cilantro
• red onion
• lime juice
• garlic
• salt
• honey butter
• flour tortilla

Instructions

1. 1 Toss tomatoes, mango, avocado, cilantro, onion, lime juice, garlic, and salt together in a bowl. Cover and refrigerate for 30 minutes.
2. 2 Melt honey butter in a skillet over medium-high heat. Add shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
3. 3 Place a few shrimp on a warm tortilla, top with mango salsa, and fold up. Repeat with remaining ingredients.

By abewasabe

Ingredients

• ✓ shrimp
• butter
• onion
• serrano pepper
• garlic
• salt
• black pepper
• tomato
• lime
• bacon drippings
• corn tortilla
• oaxaca cheese

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
2. 2 Divide shrimp mixture into 8 equal portions. Set aside.
3. 3 Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

By Yoly

Ingredients

• ✓ shrimp
• worcestershire sauce
• lime juice
• soy sauce
• chili powder
• olive oil
• zucchini
• red onion
• corn
• olive oil
• flour tortilla
• monterey jack cheese
• cilantro

Instructions

1. 1 In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
3. 3 In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

By CYNDIABA

Ingredients

• ✓ shrimp
• butter
• red bell pepper
• green bell pepper
• sweet onion
• garlic
• chicken broth
• green chili
• cream cheese
• crema
• chile de arbol pepper
• cumin
• oregano

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add bell peppers, onion, and garlic; sauté until tender and onion is translucent, 5 to 7 minutes. Transfer bell pepper mixture to a bowl; set skillet and drippings aside.
2. 2 Combine broth and green chiles in a saucepan; bring to a simmer. Off heat; add cream cheese, stirring slowly until incorporated. Add crema, chile de arbol, cumin, and oregano; stir. Add bell pepper mixture; stir to combine. Remove from heat.
3. 3 Heat reserved skillet and drippings over medium-high heat. Add shrimp; cook until bright pink on the outside and meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream cheese mixture and serve.

By Sherbear1

Ingredients

• ✓ shrimp
• olive oil
• garlic
• salt
• tomato
• mango
• avocado
• green bell pepper
• lime juice
• green chile pepper
• sugar
• cilantro
• tequila
• lime juice
• corn tortilla

Instructions

1. 1 Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
2. 2 Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
3. 3 Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
4. 4 Serve hot shrimp and salsa over corn tortillas.

By Halla Farhat

Ingredients

• ✓ shrimp
• vodka
• orange juice
• garlic
• cumin
• coriander
• paprika
• paprika
• cayenne pepper
• lettuce
• tortilla
• cilantro
• red bell pepper
• green onion
• crema con sal
• mexican cheese blend

Instructions

1. 1 Combine vodka, orange juice, garlic, cumin, coriander, smoked paprika, paprika, and cayenne in a resealable plastic bag. Add shrimp and marinate for 20 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Drain off marinade and air-fry shrimp for 6 minutes.
4. 4 Divide chopped salad amongst tortillas. Add cilantro, bell pepper, and the white parts of the green onion. Roughly chop shrimp (optional) and add to the tacos. Top with crema con sal and cheese.

By thedailygourmet

Ingredients

• ✓ shrimp
• vegetable oil
• olive oil
• tomato
• onion
• cilantro
• ketchup
• garlic
• serrano pepper
• salt
• black pepper
• corn tortilla
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

By Yoly