These light shrimp fajitas are perfect for any summer evening, and almost family friendly! My older brother, who is famous for avoiding vegetables, actually ate a fajita! He braved the peppers and red onion, topped it with a lot of cheese, and found it delicious. I ate both of the fajitas pictured below and couldn't help but smile, that's how good they were. The recipe does not call for cheese, but the warmth of the vegetables and shrimp called for some cheese to be melted on top. I topped the fajitas with guacamole, sour cream, and some lime and it was an explosion of flavor in my mouth.
Back in July, I made Vegetarian Fajitas using a package, and while they were tasty, I much prefer these shrimp fajitas. I like how the marinade for the shrimp is homemade versus being from a packet which tends to be more processed. It took a little bit longer than just throwing pre-made seasoning in with the shrimp to cook, but it payed off in the flavor.
This recipe calls for grilled shrimp, with an option to cook it on the stove top. I opted for stove top because our Big Green Egg Grill is a bit much for me to handle. The shrimp we had was frozen, so I thawed it which took some time, but it was already cooked, so all I had to do was heat it up on the stove. While the marinade was enough to spice the shrimp up a little, I think that the flavor that comes from the grill would really enhance these fajitas.
Somehow, it is already September, so make these fajitas before it gets too chilly for the full summer fajita experience!
Ingredients ~
2 lbs medium shrimp fresh is best, but frozen, thawed, then cleaned shrimp also works
4 bell peppers (color variety) sliced into strips
1 large red onion sliced into strips
1 tbsp olive oil
8 tortillas, preferably corn
2 limes sliced
Marinade
1/4 cup lime, juiced, key limes or Mexican limes work best
1/4 cup orange, juiced
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp shrimp fajitas seasoning blend
Shrimp Fajitas Seasoning Blend
2 tbsp chili powder
2 tsp oregano
2 tsp cumin
2 tsp paprika
2 tsp kosher salt
2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chipotle powder
Instructions ~
Mix together the marinade ingredients and add the shrimp. Toss to coat, cover with plastic wrap and refrigerate 15 minutes.
In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside
Cook Shrimp
Grill - Preheat grill to 300°F and clean grill. Spray grill with cooking spray and grill shrimp, 1 to 2 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
Stovetop - In a large grilling skillet over medium high heat add shrimp and cook for 1 to 2 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
Add shrimp back to the skillet with vegetables and toss to mix and warm though.
Serve grilled shrimp and vegetables with warm tortillas. Top with pico de gallo and guacamole (optional) and sliced limes.
Recipe From: FamilyApp
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