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These delicious and flavorful grilled shrimp fajitas from Jacqueline Duffin are easy to put together and cook in no time. Perfect if you’re stumped on your next Taco Tuesday. Making homemade fajita seasoning will give you flavor and heat control so you’ll no longer need to resort to buying packaged seasoning at the store again.
Ingredients
Ingredients for Shrimp
- 1 lb shrimp – shelled and deveined
- 2 Tbsp neutral oil – divided
- 1 large white onion – sliced
- 2 bell peppers – sliced
Ingredients for Fajita Seasoning
- 2 tsp cumin
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cayenne (increase to ½ if you prefer more spice)
Ingredients for Crema
- 1 large jalapeño
- 1 garlic clove
- 1 cup sour cream
- 2 tsp lime juice (about one lime)
- ¼ tsp salt
Items You'll Need
Instructions
Instructions for Fajitas
- Prep grill for direct heat at 375-400℉ (charcoal or gas) and add 9” cast iron skillet to grill while it’s preheating.
- Slice onions and bell peppers into even sized strips. Shell and devein shrimp then add onto skewers (wooden or metal) and coat with 1 Tbsp oil and half of the fajita seasoning blend, set aside.
- Once grill has come to temperature (375-400℉) and your cast iron pan is hot add 1 Tbsp of oil and sliced onions and bell peppers. Add remainder of fajita seasoning to onions and peppers and stir occasionally. Cook for 7-10 minutes until softened and charred.
- Remove from heat and add your seasoned shrimp skewers to grill over direct heat. Cook for 2 minutes and flip and cook for another 2 minutes then remove from heat and add to skillet of cooked peppers and onions.
- For jalapeno crema add jalapeno, garlic clove, sour cream, lime juice and salt to a food processor or blender and mix on high for 1-2 minutes until it’s a smooth consistency.
- Serve shrimp fajitas with warm tortillas, salsa, and cotija cheese.
