A Tex Mex favorite and staple at many restaurants, Grilled Shrimp Fajitas are the perfect blend of well seasoned shrimp, citrus juices, charred bell peppers and onions all wrapped in a warm tortilla.
What’s in Grilled Shrimp Fajitas?
It all starts with well seasoned shrimp, citrus juices, charred bell peppers and onions all wrapped in a warm tortilla. I make my own shrimp fajitas seasoning blend and the ingredients are probably in your pantry right now (chili powder, cumin, chipotle powder to name a few).
I love to get corn tortillas and either grill them on the BBQ or on the open flame on my stove top. It just adds that little extra touch of authenticity, too. I love that charred flavor!
You can either cook the shrimp in a skillet stovetop or on the grill. I give directions for both ways so read on.
These Shrimp Fajitas are a great meal to prepare, and it’s fantastic for lunches and the shrimp are great to toss in salads, too if not eating with tortillas.
In my shrimp fajitas seasoning I use my own chili powder blend, but you can use store bought if you like. I also like to use Mexican oregano as I do for all of my Tex Mex and Mexican cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand.
A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS.
In my Latin spice blends I use Mexican oregano. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
GRILLING: DIRECT HEAT AND/OR INDIRECT HEAT
To grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open.
To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
Serve these as is or set up a table with appetizers and snacks like my Pico de Gallo or these Mexican Pickled Carrots that are always a hit, and make a party out of it! Serve some Mexican Rice if you like as a side, too. Enjoy!
Grilled Shrimp Fajitas
- 2 lbs medium shrimp (See Note 1)
- 1/4 cup lime juice (See Note 2)
- 1/4 cup orange juice
- 1 tbsp olive oil
- 2 garlic cloves minced
- 2 tbsp shrimp fajitas seasoning blend
- 4 bell peppers color variety sliced into strips
- 1 large red onion sliced into strips
- 1 tbsp olive oil
- 8 tortillas (preferably corn)
- 2 limes sliced
- Mix together the marinade ingredients and add the shrimp. Toss to coat, cover with plastic wrap and refrigerate 15 minutes.
- In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
- Grill - Preheat grill to 300°F and clean grill. Spray grill with cooking spray and grill shrimp, 1 to 2 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
- Stovetop - In a large grilling skillet over medium high heat add shrimp and cook for 1 to 2 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
- Add shrimp back to the skillet with vegetables and toss to mix and warm though.
- Serve grilled shrimp and vegetables with warm tortillas. Top with pico de gallo and guacamole (optional) and sliced limes.
- Fresh is best but feel free to use frozen, thawed shrimp that has been cleaned.
- Mexican Limes are preferred, and also go by the name of Key Limes. They are small, round and very juicy (Luckily I have a tree).