Shrimp Fajitas

Shrimp fajitas, an easy meal to throw together

The shrimp are tossed in a mix of lime juice, spice, and a little oil. It doesn’t need to be marinated for longer than 20 minutes. The peppers you can roast over a gas flame on the stovetop or on the grill. I then slice the grilled peppers in strips. I sauté the shrimp in a bit of butter, (shrimp and butter go so well together), one diced jalapeño and a thinly sliced red onion. It all cooks so quickly. At the end I toss in a little fresh cilantro. Serve with warm tortillas, salsa, hot sauce, and a big green salad. In the summer, I make a grilled corn and tomato salad with a butter or green leaf lettuce, dressed simply in lemon juice, olive oil, and sea salt. 

Summertime, fresh tomatoes, bell peppers, and corn with shrimp and butter: perfect combination

I love this dish in the summer because bell peppers are abundant. Tomatoes too. I also grill a little corn, shave the kernels off the cob and add it to a green salad with a simple vinaigrette.

Shrimp Fajitas

Servings 4
Author Tania Van Pelt

Ingredients

  • 1 ½ pounds of wild large shrimp, shells removed and deveined
  • 1 red bell pepper grilled
  • 1 yellow bell pepper grilled
  • 1 jalapeño pepper seeded, minced
  • 1 red onion sliced thin
  • 2 tablespoons of cilantro chopped
  • 1 lime juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle or hot smoked paprika
  • Safflower or grapeseed oil
  • 1 tablespoon butter
  • Salt
  • Corn tortillas
  • Salsa for serving
  • Hot sauce for serving

Instructions

  1. For the marinade: Combine cumin, chipotle powder, a small pinch of salt, lime juice, and a teaspoon of oil in a bowl, add the shrimp, toss till shrimp are coated with marinade, and refrigerate for 10-30 minutes.
  2. For the fajitas: In a cast iron pan, heat a tablespoon of oil and of butter, add the jalapeño pepper and onions; cook until softened. Add the shrimp. Cook the shrimp on each side about 3-4 minutes, until pink and cooked through. Add the grilled, sliced peppers. Add the fresh cilantro.
  3. Warm the tortillas in the oven or on the grill.
  4. Serve immediately with warm tortillas, salsa, hot sauce, and a green salad and/or guacamole.