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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
I'm a fajita person through and through. There’s just something about warm, soft tortillas piled high with smoky, flavorful fillings that makes my heart sing. And when shrimp’s on the menu? Oh, boy. It’s fast, it’s tasty, and it feels just a little bit fancy—without the fuss. I love putting out a big platter of sizzling shrimp straight off the grill, setting out bowls of all the good stuff — think sour cream, guacamole, salsa, cilantro, and queso fresco — and letting everyone build their perfect fajita. It’s easy, it’s festive, and if there’s a marg-a-Ree-ta in hand, well… let’s just say I’m one happy camper.
What are the best toppings for shrimp fajitas?
You can't go wrong with the classic toppings like sour cream, guac, and fresh cilantro. I love to top shrimp fajitas with corn salsa, avocado crema, and grilled onions and peppers. But feel free to go with what you like best—hot sauce, diced tomatoes, and crunchy shredded lettuce all work!
How do you season shrimp for fajitas?
The best way to infuse your shrimp with smoky, spicy, and savory flavor for fajitas is to use a simple spice rub made with chili powder, cumin, and garlic powder. Or, if you have a little more time, try an equally tasty fajita marinade, which only requires about 20 minutes.
How do you store leftover shrimp fajitas?
Keep leftover cooked shrimp in an airtight container in the fridge for two to three days. Store your toppings separately, then assemble the fajitas just before serving.
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Ingredients
For the Vegetables
- 1 Tbsp. vegetable oil, plus more for the grill
- 3 bell peppers (any color), sliced
- 1 onion, sliced
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For the Shrimp
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 1/2 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. sugar
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 lb. extra-large shrimp (21 to 30 count), peeled and deveined
- 1 Tbsp. vegetable oil
- 12 flour tortillas, warmed
- Fresh cilantro, sour cream, salsa, guacamole, and lettuce, for serving
Directions
- Step 1For the vegetables: Preheat a grill to medium-high (400°F to 450°F) and oil the grates.
- Step 2 In a large bowl, toss the bell peppers and onion with the vegetable oil, chili powder, garlic powder, salt, and black pepper. Add to a grill basket in a single layer.
- Step 3Grill the vegetables, covered, until slightly charred, 6 to 8 minutes. Stir the vegetables, cover, and continue grilling until tender and charred, 5 to 7 minutes more. Transfer to a platter and cover to keep warm.
- Step 4For the shrimp: In a small bowl, combine the chili powder, cumin, salt, garlic powder, oregano, paprika, sugar, and red pepper flakes. In a large bowl or baking dish, drizzle the shrimp with the vegetable oil and sprinkle with the fajita seasoning. Toss to thoroughly coat the shrimp.
- Step 5Grill the shrimp until cooked through, 2 to 3 minutes per side. Transfer to the platter with the vegetables.
- Step 6Serve the vegetables and shrimp with the tortillas and toppings of your choice.
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