Easy Shrimp Fajitas

I’m not much of a planner. Sorry! If you are a lover of lists and meal plans this may not be the blog for you. But if you want to know how to turn a few fridge and freezer finds into a quick meal, you’ve come to the right place!


I peeked in the freezer and all I had was a couple bags of frozen shrimp, salmon, one chicken breast and lots of ground meat. In the fridge, I had bell peppers, avocados, cilantro, scallions, leftover Instant Pot garbanzo beans, corn tortillas, and lettuce. Here’s what I came up with! Lettuce wraps for me and corn tortillas for my husband to take to work tomorrow for dinner. It’s not beautiful but it’s delicious and nutritious.

Quick Shrimp Fajitas

Ingredients

  • 12 Medium shrimp (that’s what I had)
  • 1 Avocado
  • 1 Onion
  • 1 Bell pepper (if you also have a jalapeño it would be a great addition)
  • 1/2 cup cooked garbanzo beans. I’d prefer black beans, but that’s what I had!
  • 1/2 Lime (optional)
  • Scallions (optional but they add great flavor)
  • Cilantro (also optional)
  • Chili powder
  • Cumin
  • Red pepper/cayenne for heat, optional (you can just use a taco seasoning packet if you prefer, instead of chili powder, cumin, and red pepper)
  • Salt and pepper
  • Lettuce and/or tortillas

First, I cut the cheeks off the bell pepper and charred them over my gas burner. Once charred I put them in an airtight container to steam for a few minutes, while you slice your onions. After a few minutes, you can easily scrape off the skins and slice the pepper into strips. Charring the pepper is optional but if your stomach doesn’t handle pepper skins very well, and you like the extra flavor from the char, I highly recommend it!

Char peppers over a flame.
Steam the skins off the peppers
After steaming the skin scrapes off easily!
Thinly slice the pepper.

Slice the onion in half then cut into slices and cook in a cast-iron skillet with a teaspoon of olive or avocado oil, salt, and pepper to taste.

Cook until onions are cooked through but not mushy.

Cooking onions

Add the beans and peppers until heated through. Set aside and use the skillet to cook the shrimp.

Rinse the shrimp and pat them dry. Add a teaspoon of oil to the skillet over medium-high heat. Add the shrimp. Sprinkle chili powder, cumin, salt and pepper over the shrimp. If you like a little heat, start with a scant amount, like a very scant quarter teaspoon of cayenne pepper and sprinkle over the shrimp.

Season the shrimp.

When the shrimp start to curl, you can see them turning a little white and the tails are turning pink, flip them over. Immediately season the shrimp on the other side and add in the peppers, onions, and beans. By now the shrimp is likely cooked through! Stir it and cut one shrimp in half to test for doneness. Remove it from the pan immediately. Over-cooked shrimp are not good! Especially if it’s going to be reheated and served later! Taste and add seasoning if necessary.

Shrimp cooked through.

It’s done when it’s no longer opaque or squishy on the inside. The whiter it gets, the more cooked or overcooked it is.

Serve with avocado, thin-sliced scallions and cilantro in lettuce cups or tortillas. Freshly squeezed lime really brings out all the flavor! Add salsa if you have it, but with the lime, you won’t need it.

Easy shrimp fajitas on a weeknight

If I wasn’t so tired I would have steamed some rice to go along with this… and added a nutrition label to my recipe… but I’ve been fatigued lately. I’ve had some B-12 injections, started some supplements and hope to be feeling better soon. Yawn.

I really thought the garbanzo beans would be weird but they really worked in this recipe! A red bell pepper would have been pretty, but this is what was in the fridge! Let me know if you cook up something similar with garbanzo beans, I’d love to hear about it, please comment below.

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Dove Promise Chocolate drizzled berries

(Re-scheduled Valentines Day) Here’s what I came up with!

Surf -n- Turf!

Steak, (Christmas dinner prime rib was too big so I froze a thick slice) cilantro lime shrimp, golden beets and beet greens, with Gabbiano Promessa Pinot Grigio for him and La Vielle Ferme Rose’ for me!

I couldn’t believe my husband found perfect golden beets in February with perfect greens attached!

Steak with Golden Beets, Braised Beet Greens & Cilantro Lime Shrimp
Golden Beets

And for dessert…

Dove chocolate drizzled strawberries and raspberries with a sparkling Moet Chandon Rose’.

Valentines Day
  • First wash and pat your berries completely dry, or as dry as you can get them. I leave them wrapped in some paper towel or a tea towel for a few minutes. (We also love Dove chocolate drizzled pear slices!)
  • When ready to drizzle, place the berries on a spare tray covered in plastic wrap or parchment. (You’ll transfer the finished berries to your serving dish(s) after they have set up.
  • I combine several milk chocolate Dove Promises chopped and dark chocolate Dove promises chopped and melt them with about 1/4 tsp of coconut oil for mouthwatering drizzled berries. Sometimes I’ll use milk and dark chocolate Hershey Bars.
  • I melt the chocolate in a small dry cup, actually, I use an expresso cup, in the microwave in 10-5 second increments stirring with a dry spoon after each increment until it’s warm and the chocolate starts to melt. (*If you heat it up too quickly or introduce any moisture, the chocolate will turn a weird brown color and never melt. At that point, it goes right into the garbage.) The coconut oil keeps the chocolate slightly pliable so it doesn’t crack off too much when you bite into it.
  • Once the chocolate starts to melt you can stop microwaving it and stir until smooth.
  • Use the tines of a fork or a small spoon to drizzle, or put the melted chocolate in a plastic baggie and cut the tip off. Then drizzle it over the berries until mostly covered and very cute! Allow them to set for several minutes and transfer to serving dish or a newly lined tray until ready to serve. That way the excess chocolate doesn’t stick to the paper and they look rounded and finished like mine.
Close-up Chocolate Drizzled Berries
Those candy chocolate flavored melty thingys just won’t do! Trust me, melt some quality chocolate! Dove, Godiva or Hershey always work well!

Valentines Day

Valentines Day (Re-scheduled)

Working different shifts means Valentine’s Day was rescheduled to today. Time to get out my fancy wedding silverware and have some fun in the kitchen!

Cilantro Lime Shrimp Skillet

Cilantro Lime Shrimp

If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made it once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.

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Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!

Cilantro Lime Shrimp Skillet
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5 from 1 vote

Cilantro Lime Shrimp Skillet

Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!
Here it is!
This one pan dish cooks up quickly so have your sides ready to go! We like to serve this spooned over toasted bread slices rubbed with a garlic glove.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4 People
Calories: 133kcal
Author: ebookfoodie

Equipment

  • cast iron pan or heavy ovensafe pan, or a sheet pan with sides will work

Ingredients

  • 1 lb Medium to large shrimp Raw, cleaned.
  • 1 Whole lime & the zest I use this microplane zester. I have had to sub lemon and orange zest and the result was almost as delicious!
  • 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
  • tbsp Butter Melted. Avoiding butter? Just use more olive oil.
  • 1/2 cup Panko
  • 2 Jalapeños Like it hot? Add extra jalapeño or dIce some more jalapeño into the crumb topping! I’ve added poblano when I was out of jalapeños.
  • 1 bunch Cilantro Don't like Cilantro? Just use Parsley. Scallions would also be nice.
  • 1 clove Garlic Love garlic? Use two cloves

Instructions

  • Preheat the oven to 475°. I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.
  • Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
  • Peel, crush and finely dice the garlic.
  • Wash and dry the jalapeños and slice into thin rounds. 
  • Wash, pat dry and coarsely chop the cilantro. You should have about 1/3 cup. Remove the long, woody stems, but the thin stems at the top are fine. *Reserve 1 tbsp for garnish.
    Cilantro lime shrimp ingredients
  • To a medium bowl add the cleaned and patted dry shrimp.
  • Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
  • Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
    Marinate shrimp with zest lime garlic butter
  • Squeeze juice from the lime half and two wedges over the shrimp, mix and allow it to marinate for a just a few minutes while you prepare the pan and topping.

Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)

  • Add the panko, 2 tbsp melted butter, cilantro and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
    Panko cilantro topping

Prepare the Skillet

  • Lightly oil the bottom of a cast iron skillet and line with jalapeno slices. (You can dice any remaining jalapeno and add to the panko topping!) I used a #8 Lodge Cast Iron skillet.
    Jalapeños lining the cast iron skillet
  • Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
    Shrimp on jalapeno slices covered with cilantro lime marinade
  • Spoon panko topping over the shrimp and add a drizzle of olive oil over the top.  (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
  • Bake the shrimp skillet in the preheated 475° oven for about seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
    Panko topping on cilantro lime shrimp skillet

To Prepare Panko Topping to Serve Leftover

  • Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!

Notes

I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.
This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.
The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over rice or quinoa!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!

Nutrition

Calories: 133kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg

Cilantro lime shrimp with Hope’s Rustic Corn
Served on garlic-rubbed toasted bread with Hope’s Rustic Corn. (Click the image above for my rustic corn recipe.)
Salmon cakes

Quick & Easy 4 Ingredient Salmon Cakes

Eating on a budget and turning one meal into two can be delicious!
Last night we had sriracha-glazed salmon for dinner that I baked in the oven. #SalmonSunday We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for salmon cakes for tonight! I use a similar recipe to my grans tuna cakes. They are simple, crispy and delicious!

Update! I just made these In my Instant pot air fried using my new Mealthy CrispLid! This thing is awesome! It took about five minutes per side. It didn’t even heat the kitchen up like the oven does!

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“Fried” in my Instant Pot using the Mealthy CrispLid!
Salmon cakes

Quick & Easy 4 Ingredient Salmon Cakes

Cooking meals on a budget and turning one meal into two can be delicious, fast and easy! These four-ingredient salmon cakes will make weeknight cooking a breeze!
Preheat oven to 425° or prepare your air-fryer basket.
You will need a cookie sheet, some cooking oil spray, and a lightly greased baking/cooling rack.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 2 people
Calories: 318kcal
Author: ebookfoodie

Ingredients

For the Salmon Cakes

  • 7 ounces Salmon – cooked Leftover
  • 1 egg (Don't have an egg? Substitute 2-3 heaping tbsp mayo instead!)
  • 12 Ritz or Club (stack sized) crackers (Add one or two more if it’s too wet)
  • 1/3 cup Panko Seasoned with salt & pepper, or Weber Garlic Sriracha seasoning is great for a little spice!

Optional Dipping Sauce

  • 1/4 cup Greek yogurt I really like Greek Gods plain yogurt!
  • 1/2 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 1/2 tsp Sriracha (Optional)

Instructions

For the Salmon Cakes

  • Crack the egg into a medium bowl and whisk with a fork
  • Use your hands to break up the leftover salmon into flakes and add to the bowl
    leftover salmon
  • Stir together gently with a fork until you can make a small ball in the palm of your hand. Don’t over stir it still want to see some flakes! Set mixture aside.
    Salmon Cake Mixture
  • Shape the salmon mixture into about five, even palm-size balls and set aside. 
    form salmon mixture into balls
  • Add a third a cup of Panko bread crumbs to a plate and season with salt and pepper. (Add some dried parsley or garlic powder if you want!)
  • One at a time, flatten a ball gently into the Panko breadcrumbs. Gently flip it over and press it into the panko on the other side, to coat both sides.
    Coat salmon cakes in seasoned panko
  • Since this is a loose, flaky mixture, it will try to fall apart on you. Turn it on its side and roll it into a hockey puck shape to coat all around the edges. You will probably need both hands to do this. Once it looks like a panko-coated hockey puck, lightly spray it with cooking oil and set it on the greased baking rack.
    Coat all around the sides of the patty until it resembles a hockey puck
  • Gently spray the other side with cooking oil. This will help brown and crisp the salmon cakes.
  • Place the salmon cakes and rack on top of the cookie sheet and bake about seven minutes, or until slightly browned on top.
    *Or place in your oiled air-fryer basket gently and not touching and air-fry at 400 until browned on top.
  • Flip cakes gently and place back into the oven for another seven minutes. Remove salmon cakes from oven when they are lightly browned on both sides. When you press lightly with a finger, they should not be squishy.
    *or flip and air-fry a few minutes on 425 just until browned slightly. All we need to do here is cook the egg through since the salmon has already been cooked! Once they are cooked through, remove from the oven. They can be served plain, or squeeze fresh lemon over the top! You can also put them in a burger bun and make a salmon burger!
    Gently flip salmon cakes over

For Optional Dipping Sauce

  • Spoon 1/4 cup greek yogurt (or mayonnaise) into a small bowl.
  • Zest one lemon, and add a pinch of zest to the bowl. (Reserve the rest of the zest, we only need a pinch. I keep mine in zipper bags in the freezer to use as flavor bombs in other recipes.)
  • Cut lemon in half and squeeze about two tablespoons into the bowl. 
    Zest the lemon add to yogurt
  • Add a small squeeze of sriracha, about 1/2 tsp depending on how spicy you like your food! Stir and taste, it may need a sprinkle of salt and pepper.
    Sriracha Lemon Yogurt Dipping Sauce

Notes

Pictured are “oven-fried” instead of pan-fried. We just can’t afford the calories or the fat to pan fry. The panko and buttery crackers make up for it though. Feel free to pan fry! They are equally as delicious! They are amazing in an air-fryer too!
If you have more or less leftover salmon, it’s pretty easy to modify the recipe. Just add more or less crushed crackers! 
We love these quick, four-ingredient leftover salmon cakes with spicy sriracha lemon yogurt dipping sauce.
This recipe is adapted from my Granny, Evelyn’s tuna cake recipe. My Gran is 99 years old and hasn’t cooked in a long time. One of my fondest memories of dinner at Granny’s is of watching her make her Tuna Cakes. Having lived through the depression, my Gran had to learn to use what she had to feed her family. She could turn a simple can of tuna into a family meal! Of course, she would shallow fry her patties to a golden crisp! I promise to post her tuna cake recipe soon. It’s a little different. They were denser than when I make them but equally delicious!

Nutrition

Serving: 4oz | Calories: 318kcal | Carbohydrates: 20g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 347mg | Potassium: 592mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 98mg | Iron: 2.5mg
Tried this recipe?Let us know how it was!

How does this recipe measure up to your go-to salmon cake recipe? Have you tried making them in an air fryer? To rate this recipe, please click on the stars at the top of the recipe!

Eggs in Instant Pot

Egg Salad with Kalamata (or Green) Olives

I planned to upload the recipe for Pork Lo Mein that I came up with on the fly. Instead, I’ll give you a play-by-play of my dinner preparation this evening. As my husband was walking out the door I asked: “How about egg salad with olives?” To which he answered, “Sounds good!” So I got out my Instant Pot and my two-tier egg holding trivet and added a cup of water and seven eggs. I put the lid on, made sure it sealed and set the timer for six minutes. Now, why did I set the timer for six minutes? I searched the web and looked at several pages of Instant Pot boiled egg directions. Some said five minutes, some said seven minutes, so I split the time and did high-pressure for six minutes with a quick release.

I started using an Instant Pot last year. My food blog idol (Sarah Cook) gave me the courage to try it! I LOVE IT. I’ve never had any accidents with it because I NEVER fill past the maximum fill line. The only problem I have, if you want to call it one, is that the seals wear out after about six months. It’s an easy fix. I found replacements on Amazon and I’ve bought two packs of these replacement seals. I like to have one on standby! I haven’t tried desserts yet in my Instant Pot, but my seals tend to smell like garlic and onion.

I dropped one of the eggs in the sink and it looked squishy, so I cut it in half and yolk oozed out. So, back in the Instant Pot, it went, with a new cup of cold water for another minute. I figured they would heat up and start cooking and then have one minute under high-pressure and heat. I worried they would be overcooked. I took the eggs out, put them in water to cool for a few minutes and threw them in the fridge for later.

When I took the eggs out later they were still gooey on the inside. I couldn’t believe it. So, I put them on a paper plate, chopped them up and put them in the microwave for 30 seconds. Another 30 seconds. Another 30 seconds. WHAT IN THE H!?!?!? Ever had one of those days? Staring at that plate of eggs I thought – AND YOU’RE GOING TO DO A FOOD BLOG!? WHAT WERE YOU THINKING!

Instead of giving up, I chopped up the eggs to make them look a little better. I threw the six remaining eggs in a bowl with 2 tbsp of Kraft Olive Oil Mayonnaise, 20 chopped Kalamata olives, and 1 tbsp of olive oil. I prefer green olives, but ours looked past their prime!


It’s not beautiful, but it’s what’s for dinner!I’ll send him with a cup of my Chicken Veggie Zoodle & Noodle Stew to go with it!

I’ll send him with a cup of my Chicken Veggie Zoodle & Noodle Stew to go with it!

Chicken Veggie Zoodle & Noodle Stew
Chicken Veggie Zoodle & Noodle Stew Recipe coming soon!