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.
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.
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.
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!
Shrimp Fajitas with Pink Pickled Onions
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
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
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