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
• cucumber
• onion
• tomato
• cilantro
• lime
• ketchup
• tomato juice
• salt

Instructions

1. 1 Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

By COCINALATINA

Ingredients

• ✓ shrimp
• rice vinegar
• white sugar
• jalapeno pepper
• cilantro
• jicama
• tomatillo
• tomato

Instructions

1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Ingredients

• ✓ shrimp
• lime
• tomato
• yellow onion
• cucumber
• serrano pepper
• salt
• pepper
• tostada shell
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

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
• butter
• garlic
• tequila
• lime juice
• salt
• chili powder
• cilantro
• lime

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife

Ingredients

• ✓ shrimp
• tomato
• red onion
• cucumber
• cilantro
• bloody mary mix
• lime
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

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
• tortilla chip
• monterey jack cheese
• mayonnaise
• chipotle pepper
• adobo sauce
• cilantro
• onion
• cumin
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread tortilla chips onto the prepared baking sheet.
3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

By Hudson's Mama

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
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ shrimp
• lemon
• onion
• tomato
• cucumber
• radish
• garlic
• jalapeno pepper
• cilantro
• tomato
• clam juice cocktail
• tortilla chip

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
4. 4 Stir in tomato and clam juice cocktail to desired consistency.
5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

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