Preparation Time: 15 minutes
Microwave Time: 5 to 9 minutes
1/2 lb frozen shrimp, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
1 small handful of cilantro, finely chopped
The juice of 1 small lime
1 teaspoon water
1 tablespoon worcestershire sauce
1 green and 1 red pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
Corn or flower tortilla shells
1/2 cup shredded monterrey jack cheese
Remove the shrimp from the freezer about an hour before starting to cook, and let thaw out completely. Pat the shrimp dry with paper towl. In a microwave-safe bowl, combine the shrimp, salt, pepper, chile powder, cumin, paprika, cilantro, lime juice, water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 2 to 5 minutes, stirring half-way, until the shrimp is hot. Drain any excess water off of the shrimp, and set aside.
In a separate microwave-safe bowl, combine the sliced pepper, diced onion, and olive oil. Cover loosely with microwave-safe plastic wrap. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.
Lay out your desired number of tortilla shells (makes 6 to 10 fajitas, depending on portion sizes), and spread some sour cream and salsa on all of the shells. Next, sprinkle on some cheese, then top with vegetables and the shrimp. Roll each tortilla up, serve and enjoy!