Zimmy's Nook

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fajitas

Sizzling Shrimp Fajitas

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A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas.

Sizzling shrimp fajitas. Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Marina Del Rey 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, combining to create a mouth watering bundle of joy for your taste buds.

INGREDIENTS
  • 450g (1 lb) Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30.
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 jalapeño, slice into circles (seeds optional)
  • 1 red pepper + 1 green pepper + 1 yellow pepper, sliced into 1 1/2 inch long strips
  • lime wedges for serving optional
  • flour tortillas
A top down image of diced peppers and onions in a tray, beside a bag of frozen shrimp prepped for sizzling steak fajitas.
Suggested fajita toppings
  • Guacamole (store bought or recipe here)
  • Pico de Gallo (store bought or recipe here)
  • 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. Place the shrimp on a plate and season both side with the dry rub. Set aside.

Seasoned raw shrimp on a blue oval plate.

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 med-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.

Add a tablespoon of olive oil to the griddle, then add the shrimp, without over crowding them. Cook shrimp for 1 1/2 – 2 minutes, flip and cook for 1 1/2- 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 and toss in the shrimp 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.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas and a bag of frozen shrimp.

Hope you enjoy my Sizzling Shrimp Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Sizzling Steak Fajitas

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A top down photo of Steak Fajitas. Two rows of stripes of medium-rare steak with grilled peppers and onions plus three bowls of toppings.
Cooked & served on the Ooni Dual Sided Grizzler Plate

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

Marinade Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • 1/2 tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt
Fajita Ingredients
  • 2 x 16 oz striploin steaks, trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion, sliced into 1/4” strips
  • 1 small yellow onion, sliced into 1/4” strips
  • 1 small green bell pepper, sliced, 1/4” strips
  • 1 small red bell pepper, sliced, 1/4” strips
  • 1 small orange bell pepper, sliced, 1/4” strips
  • 1 small yellow bell pepper, sliced, 1/4” strips
  • 1 medium jalapeño, thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper
For serving
  • Guacamole, recipe link
  • Pico de Gallo, recipe link
  • Sour cream (mixed with sriracha optional)
  • Flour or Corn tortillas, warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt
Preparation

For the marinade: Add all the marinade ingredients into a bowl, stir to combine.

For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).

20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).

Preheat Ooni Koda 16 oven on high for 15-20 minutes.

Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).

Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).

Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.

Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.

While the peppers finish cooking, begin thinly slicing the steaks across the grain.

When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.

For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Hope you enjoy my Sizzling Steak Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This Sizzling Steak Fajitas recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven.

Proud Onni Ambassador. Opinions in this post are my own.