Sizzling Shrimp Fajitas

It’s rare when I go out to eat at a Mexican restaurant, but when I do, more often than not I can’t resist sizzling fajitas. The sizzling sound of fajitas and the smell of freshly cooked ingredients is heaven on a hot skillet. If I see a waiter passing by with them they get me every time. I also love that you can share an order, which is my kinda dining out. After all, sharing is caring.

These shrimp fajitas are made with grilled marinated shrimp and served on a bed of grilled onions and colorful bell peppers. The shrimp is marinated in red enchilada sauce, taco seasoning, garlic, cilantro, fresh lemon juice, and grilled. They are so succulent and juicy with a little hint of spice all wrapped up in a soft and warm flour tortilla.

For a restaurant presentation, use a molcajete as a serving vessel lined with lettuce leaves for the delicious toppings: guacamole, pico de gallo, sour cream, and shredded cheese. This makes for easy cleanup and no bowls to wash.

This meal is an easy weeknight dinner that your entire family is going to devour.

Sizzling Shrimp Fajitas

5 (1 rating)

These shrimp fajitas are made with grilled marinated shrimp and served on a bed of grilled onions and colorful bell peppers. The shrimp is marinated in red enchilada sauce, taco seasoning, garlic, cilantro, fresh lemon juice, and grilled. They are so succulent and juicy with a little hint of spice all wrapped up in a soft and warm flour tortilla.

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Yield: 4 to 6 servings

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Marinating: 30 minutes mins

Total Time: 45 minutes mins

Ingredients

Shrimp Fajitas with Grilled Onions and Peppers:

• ▢ 4 tablespoons olive oil, divided
• ▢ 2 to 3 pounds large shrimp, peeled, deveined, and skewered
• ▢ 6 ounces Red Enchilada Sauce
• ▢ 2 tablespoons Taco Seasoning Mix
• ▢ 2 cloves garlic, minced
• ▢ 1 handful fresh cilantro
• ▢ 1 lemon, juiced
• ▢ 1 large red bell pepper, sliced into strips
• ▢ 1 large yellow bell pepper, sliced into strips
• ▢ 1 small white onion, sliced into strips
• ▢ Flour tortillas

Topping Options:

• ▢ shredded cheese
• ▢ sour cream
• ▢ Pico de Gallo
• ▢ guacamole

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Instructions 

Shrimp:

• Place shrimp in a large resealable plastic bag or dish; and pour enchilada sauce, seasoning mix, garlic, cilantro, and lemon juice.
• Turn to coat. Marinate in the refrigerator for about 15 to 30 minutes.
• In a griddle pan heat 2 tablespoons of olive oil over medium heat. Add shrimp; cook for 3 minutes on each side and set aside. The meat will turn opaque and white as it cooks. Remove from the heat so it doesn’t overcook and get tough or rubbery.

Grilled Onions and Peppers:

• Heat 2 tablespoons of oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes.
• Fill warm tortillas with shrimp, peppers, and onion. Top with your favorite toppings.

Notes

For a restaurant presentation, use a molcajete as a serving vessel lined with lettuce leaves for the delicious toppings: guacamole, pico de gallo, sour cream, and shredded cheese. This makes for easy cleanup and no bowls to wash.

Calories: 409.66kcal, Carbohydrates: 13.45g, Protein: 48.33g, Fat: 17.38g, Saturated Fat: 2.4g, Cholesterol: 571.53mg, Sodium: 2236.76mg, Potassium: 384.39mg, Fiber: 3.43g, Sugar: 7.43g, Vitamin A: 2331.32IU, Vitamin C: 103.77mg, Calcium: 344.91mg, Iron: 5.72mg

Author: Yvette Marquez

Course: Main Course

Cuisine: Mexican

Disclosure: A special thanks to Old El Paso for sponsoring this post.