Sizzling Shrimp Fajita
Serves: about 4 
• 1 pound peeled and deveined shrimp (medium size) 
• Avocado (or olive) oil 
• 6 cloves garlic, pressed through garlic press, divided use 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon ground cumin 
• Salt 
• Black pepper 
• 1 teaspoon lime zest 
• 2 teaspoons lime juice 
• 1/2 red bell pepper, sliced 
• 1/2 yellow bell pepper, sliced 
• 1/2 orange bell pepper, sliced 
• 1 white onion, quartered and sliced 
• 3 (3 ounce) pasta noodles
• Asian Fusion Sauce (recipe below) 
• Cilantro leaves, for garnish 
• Sesame seeds, for garnish 
• Lime wedge, for garnish 
  -In pot boil water and add in the pasta noodles for about 3 minutes then drain water, set aside covered.
-Place the shrimp into a large bowl, and drizzle in about 1-2 tablespoons of the oil; add in 2 cloves worth of the pressed garlic, the chili powder, cumin, a pinch or two of the salt and pepper, as well as the lime zest and lime juice, and toss to coat; marinate for about 20 minutes. 
-Place a large cast-iron skillet (or a heavy-bottom skillet/pan) over medium-high heat, and drizzle in 3-4 tablespoons of oil; once hot, add in the shrimp and sear on the first side for a couple of minutes, then flip them and sear them until golden-brown and cooked through; remove from pan. 
-Into the skillet add a another drizzle of oil if needed, and add in the sliced bell peppers and onions, and allow them to sit in the skillet, undisturbed, for a few minutes, until a nice char forms; stir and allow them to continue to char up a bit more, until slightly caramelized. 
-Stir in the remainder of the pressed garlic, and toss in the cooked noodles, coating them in the veggies. 
-Add the shrimp back in, and drizzle in a little of the Fusion Sauce to coat things lightly and toss together, then turn off the heat. 
-Serve hot with another generous drizzle of the Fusion Sauce over top, along with a few cilantro leaves, some sesame seeds, and a wedge of lime, if desired. 
Fusion Sauce Ingredients: 
• 3/4 cup hoisin sauce 
• 1/2 teaspoon ground cumin 
• 2 tablespoons lime juice 
• 2 tablespoons water 
-Whisk all ingredients together in a bowl, and use immediately; or, keep in a covered container in fridge until ready to use (or with leftovers). 
 Sourced by The cozy Apron

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