Name: HEAT - JUMEIRAH (Healthy Eats & Treats)s SHRIMP FAJITA WRAP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw large shrimp (peeled, deveined, tails removed); 2 tbs fajita seasoning (store-bought or homemade); 1 tbs olive oil (for marinade); 1 tbs fresh lime juice; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup yellow bell pepper; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 0.75 cup yellow onion; 2 cups romaine lettuce (leaves, shredded); 1 tsp garlic (minced); 4 each large flour tortillas (10–12 inch); 0.5 cup sour cream; 0.5 cup shredded cheddar cheese; 2 tbs fresh cilantro (chopped); 4 each lime wedges (for serving); 1 tbs cooking oil (vegetable or canola)

Method

Shrimp & Marinade

Marinate shrimp

Pat the shrimp dry with paper towels. In a bowl, combine 2 tbs fajita seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add the shrimp and toss to coat. Let marinate for 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Vegetables

Prepare vegetables

While the shrimp marinates, core and seed the bell peppers and cut into 1/4-inch strips. Slice the onion into thin crescents. Mince the garlic. Shred the romaine and set aside chilled.

Cook vegetables

Heat 1 tbsp cooking oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and bell pepper strips; cook, stirring occasionally, until softened and slightly charred, about 5–7 minutes. Add the minced garlic in the last 1 minute of cooking and toss. Transfer the cooked vegetables to a bowl and keep warm.

Shrimp & Finish

Cook shrimp

Using the same skillet, add a small drizzle of oil if needed and increase heat to medium-high. Add the marinated shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side, until pink, opaque, and just cooked through. Remove from heat.

Combine shrimp with vegetables

Return the cooked peppers and onions to the skillet with the shrimp and toss for 30 seconds to marry flavors. Taste and adjust seasoning with a pinch more salt or fajita seasoning if desired. Remove from heat.

Assemble Wraps

Warm the flour tortillas for 10–15 seconds per side in a dry skillet or microwave for 15–20 seconds to make them pliable.

Lay a tortilla flat. Spread about 1 1/2 tablespoons sour cream down the center. Add a handful (about 1/2 cup) of shredded romaine, then a quarter of the shrimp-and-vegetable mixture. Sprinkle about 2 tablespoons shredded cheddar and 1/2 tablespoon chopped cilantro over the filling. Squeeze a lime wedge over the top if desired.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a wrap. Repeat with remaining tortillas and filling.

Optional: For a warm, sealed wrap, place each assembled wrap seam-side down in a hot dry skillet and toast 1–2 minutes per side until golden and slightly crisp.

Cut each wrap in half on a diagonal and serve immediately with extra lime wedges and sour cream on the side.

Shrimp Fajita Wrap Recipe