fajitas Archives - Zimmy's Nook

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.

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

Slices of steak are laid on top of cooked peppers and onions for making fajitas

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.

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.

Watch how this recipe was made here.

This 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 always my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

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.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Marinating Time 3 hrs

Total Time 3 hrs 40 mins

Course Dinner, Game Day Snack, Main Course

Cuisine Mexican

Servings -6 people

Equipment

Ingredients

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
½ 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 store bought, or make fresh
Pico de Gallo store bought, or make fresh
Sour cream mixed with sriracha, optional
Flour or Corn tortillas warmed
Sour cream
Fresh cilantro
Lime wedges
Maldon salt

Instructions

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.

Video

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