Ingredients
Scale
- 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
- 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.
- 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.
- Warm the tortillas in the oven or on the grill.
- Serve immediately with warm tortillas, salsa, hot sauce, and a green salad and/or guacamole.