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–+ servings
Shrimp and vegetable fajitas made on an Ooni grizzler pan.

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
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Entree, Main Course
Cuisine Mexican, Mexican-American, Tex-Mex
Servings 4 People

Ingredients
  

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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