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Home » Recipes » Shrimp Fajitas with Pink Pickled Onions

Shrimp Fajitas with Pink Pickled Onions

Published: Sep 3, 2021 · Modified: Sep 3, 2021

shrimp taco with onions

Shrimp Fajitas with Pink Pickled Onions is a very quick taco dinner that anyone can make. Low in calories and high in flavor, this is a great dinner for everyone at the table.

What are Shrimp Fajitas?

The name “Shrimp Fajitas” always cracks me up because the anatomy of a shrimp doesn’t include a “fajita.” In Spanish, a girdle or belt is known as a “faja” or by the diminutive “fajita.” Beef cows have a “fajita” and that cut of meat is very popular here in South Texas. Restaurants began serving beef fajitas on sizzling cast iron plates with sautéed bell peppers and onions, and soon chicken and shrimp was substituted for the beef (fyi chicken anatomy doesn’t have a “fajita” either.) Nonetheless, the word “fajita” has morphed into a delicious cooking style.

table with cooked shrimp and onions

Fresh vs Frozen Shrimp for Shrimp Fajitas

Back when I had a taco restaurant (which lasted only a few months…a very short career in the restaurant business!) I used frozen shrimp when making our Shrimp Fajitas.  Frozen shrimp are less expensive than fresh shrimp and definitely more convenient. However, the size of frozen shrimp is why I prefer to use them for Shrimp Fajitas with Pink Pickled Onions. Frozen shrimp are generally smaller than those beautiful restaurant quality shrimp that you can buy at the market. Smaller shrimp are better for tacos and it doesn’t hurt that frozen shrimp are less expensive.

close up of shrimp with onions on tortilla

Pink pickled onions are called “Cebollas en Escabeche” and are listed in my recipe archive on the blog. A standard garnish at most taco stands, pink pickled onions are ridiculously easy to make. Excellent on sandwiches and salads, pink pickled onions will become standard condiment in your refrigerator.

close up of shrimp with onions on tortilla

Shrimp Fajitas with Pink Pickled Onions are one of my favorite meals to prepare here at the ranch. I think they are easier to make than fish tacos as the prep and cooking time for shrimp is much shorter. I absolutely love these tacos with sriracha hot sauce!

 

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Shrimp Fajitas with Pink Pickled Onions

Print Recipe
  • Author: Melissa Guerra
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

1 lb. small shrimp, fresh or frozen, peeled and deveined (thaw if frozen)

2 tbsp. olive oil (30ml)

2 tsp. red pepper flakes (4g)

2–3 cloves garlic, minced

Salt and pepper to taste

Extra olive oil for sautéing vegetables and shrimp (about 3 tbsp./45ml)

2 large red, green or yellow bell peppers, chopped (about 8oz/250g)

6–8 green onions, chopped

2 cups chopped pineapple (500g)

6–8 corn tortillas, 6” in dia. (15cm)

Avocado slices and salsa to garnish

1 recipe pickled pink onions (cebolla en escabeche)

Instructions

Place the shrimp in a large mixing bowl. Add the olive oil, red pepper flakes, garlic, salt and pepper and allow to marinate for at least 10 minutes. (You can make these ahead of time and store in the refrigerator until you are ready to cook.)

Heat a cast iron griddle on the stove top over medium high heat. Add the chopped peppers and green onions, and sauté over high heat for 2 minutes. Add the pineapple and sauté for another 2 minutes. Finally, add the shrimp and sauté for 1 minute. Turn off the heat of the stove and toss the shrimp together with the bell peppers, onions and pineapple.

Serve the shrimp on the griddle with warm corn tortillas, avocado slices and pink pickled onions

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Filed Under: Fish & Seafood, Recipes, Tacos, Enchiladas, Tostadas Tagged With: camaron, seafood, shrimp, taco, tacos, tortilla, tuesday

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Melissa Guerra is an 8th generation Texan, born and raised on a working cattle ranch in South Texas. She is a self taught culinary expert and food historian, specializing in the food ways of the American continent, especially Texas regional, Mexican, and Latin American cuisine. Read More…

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