Originally posted May 31, 2015. Revised and updated January 13, 2017.Jump to the Recipe
Although I’ve never been to Mexico before, I’ve always had a soft spot and space in my tummy for Mexican food.
In particular, I love eating fajitas for a variety of reasons – they’re so easy to make, a great way to impress your guests, and they taste delicious!
The first time I made fajitas, I made them with a simple sautéed vegetable filling – and they were so delicious! But today I wanted to do something a little different.
I am a huge fan of spicy food, and these fajitas are stuffed with shrimp that has been marinated in a delightful medley of spices. It’s time to raid the spice cabinet!
I’ve also sautéed mushrooms, red onions, and red and yellow bell peppers to go with the protein. In my opinion, these taste best with sliced jalapeños and fresh cilantro, but that’s a personal preference.
If you have guests over, serve the sautéed ingredients straight in the skillet, and place the warmed tortillas, sliced jalapeños, and fresh cilantro in separate serving dish. Let your guests make their own fajitas and add the ingredients according to their liking.
I can assure you that these fajitas are a pleasure for the eyes, and a feast for the taste buds! A dollop of cool sour cream or homemade guacamole also make wonderful accompaniments, as does fresh homemade pico de gallo.
And if you are really craving fresh guacamole flavor, try it in our zesty version of deviled eggs!
Want to make your own flavorful fajitas for dinner tonight? Let’s head straight to the recipe!
Cooking by the Numbers…
Step 1 –Prepare Your Mise en Place
Get your ingredients ready.
Peel and devein the shrimp, or if they have already been peeled and deveined, place them in a large bowl.
Juice the limes.
Measure out the ground cumin, chili powder, garlic powder, cayenne, and dried oregano.
Slice the mushrooms and red onion, and cut the bell peppers into 1/3-inch strips. Remove the stems and chop the fresh cilantro.
Remove the seeds from the jalapeño if you want to decrease the heat, and slice into rounds. You can also use a red Fresno chili for something a little less spicy.
Be careful when handling the seeds! Wear food-safe latex gloves if necessary, and do not touch your eyes after cutting the hot pepper.
Step 2 – Marinate
Combine the shrimp, lime juice, ground cumin, chili powder, garlic powder, cayenne, and oregano in a large mixing bowl. Toss well to make sure the shrimp is well coated.
Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 20 minutes.
Zip-top plastic bags are great for marinating as well. Just fill the bag with your marinade ingredients, seal and squish around to mix, then add your shrimp and toss back and forth to coat before refrigerating.
Step 3 – Sauté the Vegetables
Meanwhile, heat up the olive oil in a large skillet over medium heat.
Once the oil is hot, add the sliced onions, mushrooms, and bell pepper strips, stirring occasionally for about 15 minutes until the bell peppers have softened and the onions are translucent.
Step 4 – Cook the Shrimp
Add the marinated shrimp to the skillet, stirring occasionally with a wooden spoon until they are pink and fully cooked.
Add salt and pepper to taste.
Fill those Tortillas and Enjoy!
Spoon the sautéed ingredients into freshly warmed flour tortillas.
I love to eat mine with sliced jalapeños for an extra spicy kick, and I also like to top the fajitas with fresh cilantro for a nice pop of color and taste.
These delicious fajitas are very versatile, and if you prefer other types of meat, you can always use fish, chicken, beef, or pork.
For a vegetarian option, simply serve the fajitas with just the sautéed vegetables. Double up on the quantity, and marinate them instead. Firm tofu strips are delicious in this flavorful marinade as well.
Looking for more zesty shrimp recipes? Our tacos with green onion and cilantro crema brings on the fun!
How do you like to eat your fajitas? Let us know in the comments below!
Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Significantly revised and expanded from a post originally written by Jennifer Swartvagher.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.