Grilled Garlic Shrimp Fajitas

Main Course

Recipe courtesy of Chef John Folse, Hooks, Lies & Alibis cookbook

Serves 6

  • 6 flour tortillas
  • 1/4 teaspoon chili powder
  • 1/2 cup butter
  • Salt and black pepper to taste
  • 6 cloves garlic, minced
  • Granulated garlic to taste
  • 1½ pounds (21- to 25-count) shrimp, peeled, deveined
  • 3/4 cup sour cream 
  • 3/4 cup prepared guacamole
  • 1 tablespoon cumin
  • 3/4 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

Grilled Garlic Shrimp Fajitas

Click image to enlarge


Dampen a large kitchen towel with cold water and ring dry. Place flour tortillas onto towel and fold over to cover completely.

Place on a 10-inch plate, and set aside.

In a medium saucepan, melt butter over medium heat. Add minced garlic, and sauté 1 to 2 minutes. Add shrimp, cumin, cilantro, and chili powder. Season to taste using salt, pepper, and granulated garlic. Stir-fry till shrimp are pink and curled.

Set aside and keep warm.

Place towel-wrapped tortillas into microwave and heat 30 seconds. The dampened towel softens the tortillas and warms them nicely. When ready to serve, place a tortilla on each plate, top with shrimp, sour cream, guacamole, tomatoes, and lettuce, and drizzle with spoon of pan drippings.

Serve warm.

Chef's note: Fajitas are simple to prepare and quite tasty as a lunch or dinner item.

The good news is that with so many ready-to-use products on supermarket shelves, including prepared guacamole and tortillas, there is no reason for you not to have fajitas often.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive