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Shrimp Fajita Recipe

Name: Ixtapa Mexican Grill & Cantinas Shrimp Fajita Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbs olive oil; 1 tbs fresh lime juice; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 2 cloves garlic, minced; 3 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs unsalted butter; 1 each red bell pepper, thinly sliced; 1 each yellow bell pepper, thinly sliced; 1 each large onion, thinly sliced (yellow or white); 1 tbs olive oil (for vegetables); 1 tsp salt; 1 tsp black pepper; 2 cups cooked white or Mexican rice; 1 cup refried beans or black beans; 8 each flour tortillas, warmed; 1 cup shredded cheddar or Mexican blend cheese; 1 cup sour cream; 1 cup guacamole; 2 tbs fresh cilantro, chopped (optional); 2 each lime wedges

Inspired by Ixtapa Mexican Grill & Cantina

Time40m

Serves4

Served with rice, beans, warm tortillas, cheese, sour cream, and guacamole.

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Ingredients

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Fajita Shrimp

1 lb large shrimp, peeled and deveined

2 tbs olive oil

1 tbs Fresh lime juice

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Ground cumin

2 cloves Garlic, minced

3 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs Unsalted butter

Vegetables

1 each red bell pepper, thinly sliced

1 each yellow bell pepper, thinly sliced

1 each large onion, thinly sliced (yellow or white)

1 tbs olive oil (for vegetables)

1 tsp Celtic sea salt

1 tsp black pepper

Accompaniments

2 cups cooked white or Mexican rice

1 cup refried beans or black beans

8 each flour tortillas, warmed

1 cup shredded cheddar or Mexican blend cheese

1 cup Sour cream

1 cup Guacamole

2 tbs fresh cilantro, chopped (optional)

2 each Lime wedges

Method

Fajita Shrimp

marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 1 tbs lime juice, chili powder, smoked paprika, ground cumin, minced garlic, 3 tsp kosher salt, and 1 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs unsalted butter. When butter is foaming, add shrimp in a single layer (do not overcrowd; cook in batches if needed). Sear shrimp 1–2 minutes per side until opaque and pink with a slight char. Total cooking time about 3–4 minutes. Remove shrimp to a plate and keep warm.

Vegetables

slice and season

While shrimp marinates, thinly slice peppers and onion. Toss sliced vegetables with 1 tbs olive oil, 1 tsp salt, and 1 tsp black pepper.

saute vegetables

In the same skillet used for shrimp (wipe out if burned), heat over medium-high heat until hot. Add vegetables in an even layer and cook, stirring occasionally, until tender-crisp and beginning to char, 6–8 minutes. Adjust heat as needed to avoid burning. Transfer vegetables to a bowl and keep warm.

Assembly & Accompaniments

warm tortillas, rice, and beans

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat at 350°F (175°C) for 10 minutes. Reheat rice and beans gently on the stovetop or microwave until hot (rice ~2 minutes, beans ~1–2 minutes).

build fajitas

To serve, place warm tortilla on a plate. Spoon 1/4 cup rice (about) and 2–3 tbs beans onto the tortilla if desired. Top with a generous portion of sautéed peppers and onions, then 4–6 cooked shrimp. Sprinkle with shredded cheese, add a dollop of sour cream and guacamole, and garnish with chopped cilantro and a squeeze of lime wedge.

serve family-style

Set remaining rice, beans, tortillas, cheese, sour cream, and guacamole on the table so diners can assemble their own fajitas. Leftover shrimp and vegetables keep 2 days refrigerated in airtight containers.