Shrimp Fajitas with Spiced Rice, Marinated Tomatoes & Lime Sour Cream
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Shrimp Fajitas

with Spiced Rice, Marinated Tomatoes & Lime Sour Cream

35 MIN
2 Servings
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    Wrapped in warm flour tortillas, tender shrimp—coated in a blend of bold Mexican-style spices like ancho chile powder, paprika, and cumin—pairs perfectly with toppings of cooling lime sour cream, marinated tomatoes, and tender sautéed vegetables.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Shrimp Fajitas with Spiced Rice, Marinated Tomatoes & Lime Sour Cream
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 1 Yellow Onion
    • ¼ cup Sour Cream
    • 1 Lime
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Poblano Pepper
    • 4 oz Grape Tomatoes
    Cook the rice
    1 Cook the rice

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes and the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the shrimp
    4 Cook the shrimp

    Pat half the shrimp (you will have extra) dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the remaining spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked shrimp, lime sour cream, cooked vegetables, and marinated tomatoes. Serve the cooked rice on the side. Enjoy! 

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes and the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the shrimp

    Pat half the shrimp (you will have extra) dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the remaining spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cooked shrimp, lime sour cream, cooked vegetables, and marinated tomatoes. Serve the cooked rice on the side. Enjoy! 

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