Whether you tuck this shrimp into a tortilla, use them to top a salad or pile them onto pasta, there won’t be a drop left when you cook up this quick dish. We used Mexican Modelo as the bubbling liquid and season the shrimp with Fajita Blend. Add in onion, garlic and jalapeno – couldn’t be simpler with flavor that’s anything but!
Time: 20 mins
Serves 4Rating
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Loading...| 2 lb peeled, deveined shrimp | |
| Roasted Garlic Avocado Oil | |
| 1/2 tsp baking soda | |
| 2 Tbl Fajita Seasoning | |
| 1 small onion, chopped | |
| 3 cloves garlic, grated | |
| 1 jalapeno, sliced | |
| 1 cup Mexican Beer | |
| Juice of 2 limes | |
| 2 Tbl butter | |
| 1 scallion, sliced | |
| Handful chopped cilantro | |
| Fresh cilantro, tortillas, lime wedges for serving |
| 1. | Season the shrimp with the baking soda and Fajita Blend. Place in refrigerator for 30 mins. Baking soda helps keep the shrimp firm during the cooking process. A great tip if you've ever experienced mushy shrimp! |
| 2. | Preheat a skillet over medium heat. Drizzle in the Roasted Garlic Olive Oil to coat the bottom. Sauté the onion, garlic and jalapeno until softened. You aren't looking to brown them much. About 7 minutes. |
| 3. | Add the lime juice, beer, butter and salt. Bring to a low simmer, "lazy bubble," for 6 minutes. Taste and adjust the salt. |
| 4. | Add in the shrimp and poach the shrimp, turning occasionally, until opaque pink and firm to the touch, about 5 minutes. |
| 5. | Turn off the heat and stir in the chopped cilantro and sliced scallion. Serve with tortillas, on a salad or folded into pasta. Garnish with more cilantro and a spritz of lime. |
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