Shrimp Fajitas

Oh, my gosh! These are the best Shrimp Fajitas ever!!! Full of fresh flavors, these fajitas that will delight your taste buds with each bite! Make your fajita seasoning, marinade and dressing ahead of time to help speed up your kitchen flow when preparing the meal.  Slice up you veggies and peel the shrimp and store covered/sealed in the fridge until ready to start the cooking process. This was such a fun meal to prep and serve and had rave reviews from the family. I hope you try it soon!

Prep:

Oh, the veggies! Cut 2 bell peppers in half , remove the seeds and slice them into strips. Peel the onion, cut off stem and root ends then cut it in half pole-to-pole (top to bottom). Slice one half of the onion into strips that are about the same width as the pepper strips. Save the other half for future use.

Fajita Seasoning and Marinade:

For the seasoning, you probably have all of the ingredients you need in your spice cupboard. I found several recipes on Pinterest for homemade fajita seasoning. I chose one, altered one ingredient and sized it down for the needs of this recipe.  This provided the perfect amount needed for the the marinade and dressing. Just whisk in the required amount for the marinade along with the other ingredients. You will save the rest for the dressing. You could easily double or quadruple this recipe to have on hand for future fajita possibilites.

Fajita Dressing:

For the dressing, combine the 8 ounce container of light sour cream with the finely chopped cilantro, fresh lime juice from one lime (about 2T), and sea salt to taste, along with the remaining 1-1/2 teaspoons of fajita seasoning. You can whisk it up in a bowl to dollop on your fajitas, or blend it up in a small food processor for a smoother blend. I opted for the food processor as this recipe makes plenty for the fajitas and the dressing is awesome to put over a fresh salad which includes some avocados.

Veggies and Shrimp Prep:

The veggies are already prepped, placed in a medium bowl and tossed. Peel the deveined shrimp and pat them dry; place them in a smaller bowl. Whisk up the marinade again and spoon out 2 tablespoons  of the marinade over both the peppers/onions and shrimp. Drizzle any remaining marinade evenly over each. Toss each in their respective bowls to coat.

Preheat the cast iron skillet to MEDIUM heat. Drizzle the 1 1/2 teaspoons of oil in the pan and brush it around the bottom to evenly coat. You won’t need any more oil than this as oil was in the marinade. Place the shrimp down in an even layer and cook for 2 minutes. Flip them over and cook for another 1-2 minutes or until done. READ THIS: According to bonappetit.com, keep an eye on the back of the shrimp where the vein was removed. Focus on the thickest part of the shrimp, the end opposite the tail. When that part transitions from translucent to opaque, it’s done. Remove to a plate immediately ! DO NOT OVERCOOK!

In the same pan, add the remaining 1-1/2 teaspoons of oil and add the peppers and onions. Contine to toss and stir occasionally until softened and a little browned or charred. This was between 8 and 10 minutes.

 

Finish and Serve:

Remove the skillet from the heat and pour the shrimp, and any juices, over the peppers/onions. Sprinkle with 1/4 cup of chopped cilantro, then drizzle juice from one-half of a lime over that. Stir gently to combine all of the ingredients. On warmed tortillas, size and type your choice, place a layer of the veggies. Top them with a few shrimp. I probably should have put more on this tortilla because it was large in size. I’ll take another pic next time. This was probably an amount for a smaller tortilla, but it did not detract from its flavor one bit! To finish it off,  Drizzle,or dollop, the fajita dressing over it before folding these Shrimp Fajitas up to eat.