Sizzling Shrimp Fajitas

Sizzling Shrimp Fajitas.

Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions!

Served with warm tortillas, spicy guacamole, Pico de Gallo, corn, cabbage, pickled jalapeños and hot sauce. A mouth watering bundle of joy for your taste buds.

This recipe was created in partnership with Marina Del Rey. Opinions in this post are my own.

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Cheers! James & Elaine

Sizzling Shrimp Fajitas

These Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions! Served with warm tortillas, guacamole, Pico de Gallo, corn, cabbage, pickled jalapeños and hot sauce. A mouth watering bundle of joy for your taste buds.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Entree, Main Course

Cuisine Mexican, Mexican-American, Tex-Mex

Servings 4 People

Ingredients

  

1x2x3x

• 450 grams Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30. 1 pound

Dry Taco Seasoning

• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 2 tablespoons olive oil
• 1 red onion diced
• 1 jalapeño slice into circles (seeds optional)
• 3 peppers. (1 red, 1 green and 1 yellow) sliced into 1 ½ inch long strips
• lime wedges for serving optional
• flour tortillas

Suggested Toppings

• Guacamole store bought or homemade
• Pico de Gallo store bought or homemade
• Corn
• Cilantro
• Red cabbage thinly sliced
• Sour cream
• Hot sauce
• Pickled jalapeños

Instructions

 

• In a small bowl, mix together the chili powder, smoked paprika, paprika, onion powder, garlic powder, oregano, salt & pepper. (Set some of the dry rub seasoning to sprinkle on the vegetables in Step #6.) Place the shrimp on a plate and season both sides with the dry rub. Set the shrimp aside.
• Preheat a cast iron griddle (or large pan) over medium heat on your grill or stovetop.
• Pour one tablespoon of oil on the griddle and add the onions. Let the onions cook down slowly as the cast iron heats up, stirring occasionally (about 5 minutes). Turn the heat to medium-high, then add the peppers and jalapeños. Cook, stirring occasionally, until vegetables are tender-firm and slightly charred on the edges.
• Remove the vegetables to a plate, set aside.
• Add a tablespoon of olive oil to the griddle, then add the shrimp, without overcrowding them. Cook shrimp for 1 ½ – 2 minutes, flip and cook for 1 ½- 2 minutes more (until shrimp are cooked through). Remove the shrimp to a separate plate, turn off the grill.
• Then add back the peppers, onions & jalapeños back on the griddle and toss in some of the dry rub seasoning. Add the shrimp on top of the vegetables and serve on the sizzling hot griddle.
• Serve the warmed flour tortillas and toppings on the side and let everyone assemble their own fajitas.

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