Spicy Shrimp Fajitas and Watermelon Salad with Feta and Basil

Super easy. Great for summer nights.

Spicy Shrimp Fajitas

4 servings


8 small Soft Flour Fajitas


1 pound medium shrimp, peeled and deveined

1 teaspoon salt

1/4 teaspoon ground black pepper


1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh lime juice


1 tablespoon olive oil

1/2 cup diced fresh mango

1/2 cup diced red onion


1/2 cup fresh cilantro, coarsely chopped


1 tablespoon Sriracha sauce (to taste…I used less)


1/2 cup Ranch dressing


Fresh lime wedges, as needed

1. In a small mixing bowl, combine the ranch dressing and Sriracha. Refrigerate until serving.

2. In a separate mixing bowl, combine shrimp, salt, black pepper red pepper flakes, and lime juice. Toss to combine.

3. Heat a non-stick saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.  Cut shrimp in bite-size pieces before assembling tacos.

To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

Watermelon Salad with Feta and Basil

4 servings

6 cups watermelon cut in 1-inch cubes

½ c shredded basil leaves

salt and coarsely ground pepper

4 oz. cubed feta cheese

lime juice

Arrange on plates. Sprinkle with lime juice.