Name: Elvira's Grill - Uplands Sautéed Shrimp Fajitas Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails off); 2 tbsp fresh lime juice; 1 tbsp olive oil (for marinade); 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 3 tsp salt; 1 tsp black pepper (freshly ground); 1 cup yellow bell pepper (sliced 1/2-inch); 1 cup red bell pepper (sliced 1/2-inch); 1 cup green bell pepper (sliced 1/2-inch); 1 cup yellow onion (medium, thinly sliced); 2 tbsp olive oil (for sautéing); 0.5 tsp salt (to taste for vegetables); 0.25 tsp black pepper (to taste for vegetables); 1 tbsp butter (optional, for glossy finish); 2 tbsp fresh cilantro (chopped); 4 each lime wedges; 8 each flour tortillas (6-inch); 0.5 cup sour cream (optional); 0.5 cup salsa or pico de gallo (optional)

Method

Protein & Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a medium bowl.

Make the marinade by whisking together lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, chili powder, 3 tsp salt, and 1 tsp black pepper in a small bowl.

Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 10–20 minutes (no more than 30 minutes) to allow flavors to marry.

Vegetables

Slice and heat

While shrimp marinates, slice the bell peppers into 1/2-inch strips and thinly slice the onion. Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2 minutes).

Add 2 tablespoons olive oil to the pan and swirl to coat. Add the sliced onions and peppers in a single layer as much as possible. Let cook undisturbed for 2 minutes to get color, then toss and continue to sauté 4–5 minutes until vegetables are crisp-tender and slightly charred.

Season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Transfer vegetables to a plate and keep warm. Wipe the pan briefly with a paper towel if there is excess oil or burned bits.

Cooking Shrimp

Return the pan to medium-high heat. Add a light drizzle of oil if the pan is dry. Add the marinated shrimp in a single layer, making sure not to crowd them. Cook shrimp 1.5–2 minutes on the first side until pink at the edges and opaque halfway up the body.

Flip the shrimp and cook another 1–2 minutes until fully opaque and slightly firm to the touch. Avoid overcooking; total cook time should be about 3–4 minutes depending on size.

If using, add 1 tablespoon butter to the pan and swirl to melt, coating the shrimp for a glossy finish. Return the cooked vegetables to the pan and toss with the shrimp for 30 seconds to combine and reheat.

Finishing & Serving

Warm the tortillas: heat them in a dry skillet for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes, or microwave covered for 20–30 seconds.

Transfer shrimp and vegetables to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges, sour cream, and salsa on the side.

Assemble fajitas by placing 3–4 shrimp and a generous spoonful of peppers and onions on each tortilla. Squeeze lime over top and add optional sour cream or salsa to taste.