Shrimp Fajitas
User Reviews
5.0
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
4
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Calories
551 kcal
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Course
Main Course, Dinner
Shrimp Fajitas
Shrimp fajitas, bursting with grilled shellfish, charred bell peppers, and citrus flavors are a Tex Mex classic that’s tasty – and easy to make!
Ingredients
- 2 lbs large shrimp (See Note 1)
Marinade
- 1/4 cup lime juice (See Note 2)
- 1/4 cup orange juice
- 1 tbsp olive oil
- 2 garlic cloves minced
- 2 tbsp shrimp fajitas seasoning blend
Construction
- 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
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:
- Stovetop (See Note 3) - In a large grilling skillet over medium high heat add shrimp and cook for 2 to 3 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 shrimp and vegetables with warm tortillas. Top with pico de gallo and guacamole (optional) and sliced limes.
Notes
- 26
- 30
- Grill Method - Preheat grill to 350°F and clean grill. Spray grill with cooking spray and grill shrimp, 2 to 3 minutes per side depending on size using direct heat. Transfer to a bowl and keep warm covered with aluminum foil.
- Grill Method - Preheat grill to 350°F and clean grill. Spray grill with cooking spray and grill shrimp, 2 to 3 minutes per side depending on size using direct heat. Transfer to a bowl and keep warm covered with aluminum foil.
- To grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open.
- To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
- I use 26–30 per pound size for this. Fresh is best but feel free to use frozen, thawed shrimp that has been cleaned.
- Mexican Limes are preferred, and also go by the name of Key Limes. They are small, round and very juicy.
Grill Method - Preheat grill to 350°F and clean grill. Spray grill with cooking spray and grill shrimp, 2 to 3 minutes per side depending on size using direct heat. Transfer to a bowl and keep warm covered with aluminum foil. GRILLING: DIRECT HEAT AND/OR INDIRECT HEAT
To grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open.
To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 53g | 106% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 571mg | 190% |
| Sodium | 1246mg | 52% |
| Potassium | 725mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 4960IU | 99% |
| Vitamin C | 185.8mg | 206% |
| Calcium | 434mg | 43% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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