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.