Fajitas De Camaron Recipe
Six extra jumbo shrimp sautéed with field mushrooms, onions, Poblano and red bell peppers, served with avocado relish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp & Marinade
Vegetables
Avocado Relish
To Serve (optional)
Method
Shrimp & Marinade
- 1
Marinate shrimp
In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 minced garlic clove, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the 6 extra jumbo shrimp and toss to coat. Let sit at room temperature for 10–15 minutes (no more than 30 minutes) while you prepare the vegetables.
Vegetables
- 2
Prepare and sauté vegetables
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs neutral oil. Add the sliced field mushrooms, 1/2 cup thinly sliced yellow onion, 1 seeded and sliced Poblano, and 1 sliced red bell pepper. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are tender and slightly charred at edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm.
Cook Shrimp
- 3
Sear shrimp
Return the skillet to medium-high heat and add a light drizzle (or 1/2 tbs) of oil if pan is dry. Add the marinated shrimp in a single layer, leaving space between each. Cook 1.5–2 minutes per side until shrimp are opaque, pink, and just curled (total 3–4 minutes). Avoid overcooking. Remove shrimp to the plate with vegetables.
- 4
Briefly return the vegetables to the pan with the shrimp to warm and mingle flavors for 30 seconds to 1 minute. Toss gently to combine.
Avocado Relish
- 5
Make relish
In a small bowl gently combine the diced avocado, 1/2 cup diced tomato, 2 tbs finely minced red onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp finely minced jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lime or salt. Keep refrigerated until ready to serve; stir gently before plating.
To Serve
- 6
Arrange warm tortillas (if using) and lime wedges. Place the sautéed shrimp and vegetables on a serving platter. Spoon avocado relish over the shrimp or serve on the side. Serve immediately so shrimp stay hot and avocado relish remains fresh.
- 7
Suggested plating: three shrimp per portion with a generous portion of vegetables and a heaping tablespoon of avocado relish. Offer lime wedges for squeezing.