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shrimp fajitas on white corn tortillas with pickled red onions and fresh cilantro

Shrimp Fajitas

roasted peppers, onions, handmade corn tortillas

STARS

What could be more appealing to the senses than a platter of sizzling fajitas? Spiced shrimp served with roasted peppers and grilled onions make an aromatic filling for soft corn tortillas. Garnish with pickled red onions and cilantro.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours and 20 minutes
Active Time:  20 minutes
Ingredients

Marinated Shrimp

  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 1 pound large shrimp, peeled and deveined

Pickled Red Onions

  • 1 red onion, sliced thinly
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon kosher salt
  • ½ cup water

Fajita Vegetables

  • 2 tablespoons canola oil
  • 1 yellow onion, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 1 tablespoon Mexican oregano
  • 1 teaspoon salt

Serving

  • 8 6-inch white corn tortillas
  • Fresh cilantro, chopped
Directions
1
Combine all of the marinade ingredients and shrimp in a container or zip-top bag. Marinate for 2 hours.
2
Place the onions in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the onions. Cool.
3
In a large skillet, heat the oil for the fajita vegetables. When hot, add the veggies, oregano and salt and cook, tossing, until just crisp-tender, about 3-4 minutes. Remove the veggies from the skillet.
4
Return the skillet to medium heat with 2 tablespoons canola oil. Add the shrimp and cook, flipping after 1 minute, until pink and "C" shaped, about 2-3 minutes.
5
Divide the shrimp and veggies between corn tortillas and top with pickled red onions and cilantro.

Shrimp Fajitas

roasted peppers, onions, handmade corn tortillas

STARS

What could be more appealing to the senses than a platter of sizzling fajitas? Spiced shrimp served with roasted peppers and grilled onions make an aromatic filling for soft corn tortillas. Garnish with pickled red onions and cilantro.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours and 20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Marinated Shrimp

  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 1 pound large shrimp, peeled and deveined

Pickled Red Onions

  • 1 red onion, sliced thinly
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon kosher salt
  • ½ cup water

Fajita Vegetables

  • 2 tablespoons canola oil
  • 1 yellow onion, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 1 tablespoon Mexican oregano
  • 1 teaspoon salt

Serving

  • 8 6-inch white corn tortillas
  • Fresh cilantro, chopped

Directions

1
Combine all of the marinade ingredients and shrimp in a container or zip-top bag. Marinate for 2 hours.
2
Place the onions in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the onions. Cool.
3
In a large skillet, heat the oil for the fajita vegetables. When hot, add the veggies, oregano and salt and cook, tossing, until just crisp-tender, about 3-4 minutes. Remove the veggies from the skillet.
4
Return the skillet to medium heat with 2 tablespoons canola oil. Add the shrimp and cook, flipping after 1 minute, until pink and "C" shaped, about 2-3 minutes.
5
Divide the shrimp and veggies between corn tortillas and top with pickled red onions and cilantro.