Hey there, fellow foodies! Today I’m gonna share my absolute favorite recipe for making the most delicious shrimp fajitas you’ve ever tasted. As someone who’s messed up plenty of times in the kitchen (trust me, I’ve been there!), I’ve finally perfected this recipe after lots of trial and error. Let’s dive right in!
What You’ll Need
For the Shrimp Marinade:
- 2 lbs large shrimp, peeled and deveined
- 4 tablespoons olive oil
- 2 limes, juiced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Veggies:
- 3 bell peppers (mix of colors)
- 2 large onions
- 2 tablespoons vegetable oil
- Salt and pepper to taste
To Serve:
- 12-15 warm flour tortillas
- Fresh lime wedges
- Chopped cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
Step-by-Step Instructions
1. Marinade Magic (30 mins to 1 hour)
First things first we gotta get those shrimp marinating! Here’s what ya do
-
In a large bowl, mix together
- Olive oil
- Lime juice
- Minced garlic
- All them spices (chili powder, cumin, paprika)
- Salt & pepper
-
Toss your cleaned shrimp in there and give everything a good mix
-
Cover and pop in the fridge (30 mins minimum, but an hour is better)
2. Prep Your Veggies
While the shrimp’s getting tasty in the fridge:
- Slice your bell peppers into long strips
- Cut onions into similar-sized strips
- Set aside in a bowl
Pro tip: Try to keep all your veggie strips roughly the same size for even cooking!
3. Cooking Time! (About 15 mins)
Here’s where the magic happens:
- Heat up a large skillet or cast-iron pan over medium-high heat
- Add vegetable oil
- Once hot, throw in them peppers and onions
- Cook for about 5-7 mins until they’re getting soft but still got some crunch
- Remove veggies and set aside
4. Shrimp Time! (5-6 mins)
- In the same pan, add your marinated shrimp
- Cook for about 2-3 mins per side until they turn pink
- Don’t overcook! Nobody likes rubber shrimp!
5. The Grand Finale
- Add the veggies back to the pan with the shrimp
- Give everything a quick toss to combine
- Season with extra salt/pepper if needed
Serving Suggestions
We like to serve our fajitas with:
- Warm tortillas (heat ’em up on a separate pan or in microwave)
- Lime wedges for squeezing
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
Common Mistakes to Avoid
-
Don’t overcook the shrimp! They cook super quick – when they’re pink and curled into a loose “C” shape, they’re done.
-
Don’t skip the marinade. Even 15 mins is better than nothing!
-
Don’t overcrowd the pan. If you’re cooking for a crowd, do it in batches.
Storage Tips
If you’ve got leftovers (which rarely happens at our house!):
- Store in an airtight container
- Keep in fridge for up to 2 days
- Reheat gently in microwave or pan
- Store tortillas separately
Health Benefits
Our shrimp fajitas ain’t just tasty – they’re pretty healthy too!
- Low in calories
- High in protein
- Packed with vitamins from the veggies
- Heart-healthy when using olive oil
Variations You Might Like
Sometimes we like to mix things up by:
- Adding sliced mushrooms
- Throwing in some jalapeños for extra kick
- Using different color bell peppers
- Adding corn or black beans
Money-Saving Tips
- Buy frozen shrimp in bulk
- Use seasonal vegetables
- Make your own tortillas (if you’re feeling ambitious!)
- Buy spices in bulk
FAQs
Q: Can I use frozen shrimp?
A: Yup! Just thaw ’em completely first.
Q: How spicy is this recipe?
A: It’s pretty mild, but you can adjust the spices to your taste.
Q: Can I prep anything ahead?
A: You can slice the veggies and marinate the shrimp up to 8 hours ahead.
Time Breakdown
- Prep time: 15 mins
- Marinade time: 30-60 mins
- Cook time: 15-20 mins
- Total time: About 1-1.5 hours
Remember: Cooking should be fun! Don’t stress too much about getting everything perfect – even when we mess up, it usually still tastes pretty darn good!
#cooking #shrimpfajitas #homecooking #easyrecipes #mexicanfood
Blackstone Shrimp Fajitas Recipe:
Making fajitas on the Blackstone is one of my favorite things to make. We have made steak fajitas and chicken fajitas and they always turn our perfectly cook.
The sizzling shrimp, cooked with the vegetables and tossed with the fajita seasoning makes for the perfect weeknight meal. These Shrimp Fajitas can be cooked on your griddle or a cast iron skillet.
We love cooking on the large cooking surface because I can easily cook everything at once including heating the tortilla. This simple recipe is delicious and made with easy ingredients.
Fajitas are referred to as thin strips of meat. They are a popular Tex-Mex dish and include steak, chicken and shrimp. Fajitas are cooked on a cast iron griddle with the protein, onions and peppers.
Traditionally fajitas come sizzling hot on a cast iron dish served at your favorite Mexican Restaurant. You wrap your fajita meat with the cooked peppers and onions in a corn or flour tortilla.
- Large Raw Shrimp (washed, peeled, deveined and tails removed)
- Taco Seasoning
- Avocado Oil
- Yellow Bell Pepper
- Red Bell Pepper
- Yellow Onion
- Flour Tortillas
What is the Best Shrimp for Fajitas:
When we make Blackstone Shrimp Fajita we like to use the large, jumbo or colossal shrimp. We buy the shrimp that is already peeled and deveined.
But you can grill shrimp with the peel on. I like to keep things easy, so I look for the shrimp that is already peeled.
We prefer to buy shrimp that is uncooked and that is what this recipe calls for. But you can use the precooked shrimp but it does shrink in size when grilled.
