Shrimp Fajitas are a bit of a misnomer, however, we love them all the same. I mean, shrimp don’t really have the anatomical part of a true fajita. Whatever. Potato, Po-taht-o we all love shrimp fajitas no matter what!
Shrimp cook quickly
Normally, shrimp only take a few minutes to cook. Overcooking shrimp can happen in a jiffy. Technically, the internal temperature should read 120°F (49°C) but you can tell if the shrimp is cooked by simply looking at them. Pink and opaque? Done. Two to three minutes is needed to fully cook a shrimp, so use high heat on these Shrimp Fajitas. Using a large cast iron pan helps tremendously in cooking many shrimp as quickly as possible.
Even though this recipe calls for peeled shrimp, all chefs know that the best shrimp flavor comes from shrimp that have their shell left on. Look around your supermarket to see what is available. I purchased whole shrimp with the shell on, and then removed the sand filled vein that runs down the back and most of the shell. I left the tails on to keep some of that shell on flavor. Frozen peeled shrimp are note my favorite as they have inferior texture and flavor. But as always, use the shrimp that you can find when making Shrimp Fajitas. Some type of shrimp is better than no shrimp at all.
Shrimp Fajitas are always special
If I had to whip up a special dinner for friends, I would definitely opt for Shrimp Fajitas. I usually have all of the sides on hand, such as tortillas, avocados, salsa, frijoles and avocados. The vibe is casual but special, the dish is somewhat healthy, and you can sit around the barbecue while the shrimp cook. In fact, I think I will make this one again over the weekend. The kids are coming home and I can’t wait!Print
Shrimp Fajitas are simply delicious
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
1 cup olive or vegetable oil (240ml)
1/3 cup apple cider vinegar (80ml)
Juice of 1 lime or lemon
2–3 cloves minced garlic
1 tbsp. smoked paprika (6g)
1 tbsp. honey or agave syrup (15ml)
1 tsp. salt (4g)
2 tsp. black pepper (6g)
2 lbs. peeled deveined jumbo shrimp (2kg)
3 bell peppers, seeded and sliced
1 large onion, peeled and sliced
2–3 tbsp. avocado or vegetable oil
In a medium sized glass bowl, combine the olive oil, apple cider vinegar, lime juice, garlic, smoked paprika, honey, salt and pepper. Whisk together the mixture and set aside.
Place the shrimp in a ceramic or glass casserole. Add the sliced bell peppers and onions. Pour the marinade over the shrimp and vegetables and cover the dish with plastic wrap. Allow the shrimp to marinate for at least 30 minutes. Do not marinade for more than 1 hour.
Add the vegetable oil to a large cast iron skillet. Once the skillet has reached a high heat,* add the marinated shrimp and vegetables. Add a bit of the marinade to the pan, but not all. Allow the shrimp to pan fry at a high heat for 2-3 minutes, until all of the shrimp appear opaque and pink 120°F (63°C).
Serve immediately with warmed tortillas, salsa and taco toppings.
You can cook the shrimp fajitas over a live fire or under the broiler of your oven. You can also cook the shrimp fajitas on your stovetop, but the high heat cooking process may generate unwanted smoke.