Tuesday, January 18, 2011

Shrimp Fajita Wrap

I was in the mood for something nice and healthy for lunch.  I bought some frozen tiger prawns (shrimp) recently and decided to make some fajitas with them.  I used to buy Old El Paso fajita mix but after looking at the ingredients I knew it would be easy to replicate.  Plus it's going to be healthier because I know all of the spices that are going in and homemade always tastes better.  Here in the UK the ingredients aren't as bad as in the US.  We don't have any of these in the mixes - Maltodextrin, Hydrolyzed Corn and Soy Protein, Silicon Dioxide (Anticaking Agent), Partially Hydrogenated Soybean Oil, Sulfiting Agents, Ethoxyquin (Preservatives).  What is all this crap?  Talk about poising your body.  This is why I make the spice mixes for fajitas or tacos from scratch now.

Shrimp Fajitas
About 20 tiger prawns (shrimp)
4 tortillas

For the fajita mix-
3 tsp chilli powder (I use mild, but you could use hot)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp sugar

For the guacamole -
1 ripe avocado
1 shallot diced
1 clove of garlic finely chopped
1 red chilli chopped
1/2 tsp salt
1 tsp fresh lime juice
cracked pepper to taste

Place the frozen shrimp in warm water to thaw, then put them on a paper towel to dry.  Place all of the spices in a bowl and combine.  Once the shrimp have dried, put them in a bowl and sprinkle over the fajita spice mix.  Give a good toss making sure each of the shrimp is coated with the spice mixture. 

Next it's time to assemble the guacamole.   Cut and peel the avocado and place into a bowl.  If you don't know how to do that then this is a good explanation.  Mash the avocado with a fork and then add the shallot, garlic, red chilli, lime juice, S+P and give a good mix.  Taste and add more salt or pepper to your liking. 

In a pan heat a couple tablespoons of extra virgin olive oil.  Toss in the shrimp and cook until they turn white and aren't clear anymore.  The tails also curl up.

To serve -

1 ripe avocado sliced 
1 tomato sliced
1/4 red cabbage shredded
bunch of coriander (cilantro) roughly chopped

There you have it - a nice, tasty, and refreshing yet satisfying lunch or dinner.


  1. This looks amazing! I like your simple explanation of why you make from scratch too - if I can't see in my minds eye what edible item this may stem from, I ain't eating it - THUMBS UP

  2. Dear Ginger Beard, I love all the colours and flavours on your blog. This is the kind of cooking I would do if I didn't spend so much time making sandwiches.