Shrimp Fajitas with Pink Pickled Onions



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

2 tbsp. olive oil (30ml)

2 tsp. red pepper flakes (4g)

23 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)

68 green onions, chopped

2 cups chopped pineapple (500g)

68 corn tortillas, 6” in dia. (15cm)

Avocado slices and salsa to garnish

1 recipe pickled pink onions (cebolla en escabeche)


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