![Shrimp and vegetable fajitas made on an Ooni grizzler pan.](https://zimmysnook.ca/wp-content/uploads/2021/06/IMG_6498-scaled-e1672840548427-819x1024.jpg)
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.
![A plate of wild Argentinian shrimp with dry rub.](https://zimmysnook.ca/wp-content/uploads/2021/06/IMG_5408-scaled-e1672840484835-768x1024.jpg)
This recipe was created in partnership with Marina Del Rey. Opinions in this post are my own.
![An Ooni Grizzler pan filled with shrimp fajitas.](https://zimmysnook.ca/wp-content/uploads/2021/06/IMG_6497-scaled-e1672840606331-819x1024.jpg)
![Wild Argentinian Shrimp and vegetables laid out to make fajitas.](https://zimmysnook.ca/wp-content/uploads/2021/06/IMG_5396-scaled-e1674854425709-1024x1024.jpg)
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
![Shrimp and vegetable fajitas made on an Ooni grizzler pan.](https://zimmysnook.ca/wp-content/uploads/2021/06/IMG_6498-scaled-e1672840548427-360x360.jpg)
Sizzling Shrimp Fajitas
Ingredients
- 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.
More Wild Argentinan Shrimp recipes to love
- Spicy Linguine with Clams and Shrimp
- Cast Iron Lobster Tails & Wild Shrimp
- Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
- Wild Shrimp Puttanesca
- Grilled Wild Caught Shrimp On Creamy Deviled Eggs
- Crockpot Slow Cooker Shrimp Boil
- Sizzling Shrimp Fajitas
- Ridiculously Good Grilled Shrimp
- Spicy Mussels and Shrimp “Soup”
- Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps
All kinds of goodness here! Can’t wait to make!
Dina and Bruce
Hi Dina & Bruce!
Thank you! Hope you love them as much as we do!
Have a delicious day!
James & Elaine