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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a fun and tasty, easy-to-make recipe. Mexican fajita shrimp are served with a surprisingly crunchy tostada base! Timing is important with this recipe. You want your fajita mixture to sizzle when you serve, so make sure to prepare all your fixings (lettuce, tomatoes, cilantro, and jalapeno peppers) before you cook the shrimp. Arrange fixings on a serving tray with shredded cheese and sour cream.

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Recipe Summary

prep:
20 mins
cook:
7 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.

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  • Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.

  • Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

Nutrition Facts

585 calories; protein 20.9g; carbohydrates 72.6g; fat 23.9g; cholesterol 94.1mg; sodium 1435.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/10/2017
I made my own refried beans and I never was able to find the red tostada shells so I just used the regular ones. This turned out pretty good. I thought the bean and shrimp combo sounded odd but it worked good together. I made my shopping list from the ingredient list so I didn't see the other ingredients mentioned in the recipe description. A layer of shredded lettuce between the beans and shrimp would have been a nice touch. Good recipe though and one I would make again. Read More