Grilled Camarones Fajitas Recipe
Make Grilled Camarones Fajitas Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Marinade & Shrimp
Vegetables & Toppings
To Serve
Method
Marinade & Shrimp
- 1
Make the marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbsp fresh lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, kosher salt, black pepper and honey until smooth. Stir in 2 tbsp chopped cilantro.
- 2
Marinate the shrimp
Place the peeled, deveined shrimp in a shallow dish or resealable bag. Pour the marinade over the shrimp and toss to coat evenly. Refrigerate and marinate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp in the acid).
- 3
Preheat grill
Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a grill pan, heat it over medium-high heat and lightly oil the surface.
- 4
Skewer (optional)
If using wooden skewers, soak them in water for 20–30 minutes before assembling. Thread shrimp onto skewers crosswise (3–4 shrimp per skewer) to make flipping easier. Alternatively, cook shrimp loose in a grill basket or on direct grates.
- 5
Grill shrimp
Place skewered or loose shrimp on the hot grill. Cook about 2 minutes per side (4 minutes total) until shrimp are opaque and have a slight char. Remove from heat to avoid overcooking.
Vegetables & Toppings
- 6
Prepare the vegetables
While shrimp marinates, slice red and yellow bell peppers into 1/3-inch strips and slice the red onion into 1/3-inch half-moons.
- 7
- 8
Grill vegetables
Spread the vegetables on a grill pan or directly on the grill in a vegetable basket. Grill over medium-high heat for 6–8 minutes, turning occasionally, until vegetables are tender-crisp and slightly charred. Remove and keep warm.
- 9
Prepare toppings
Slice avocado or prepare guacamole, crumble cotija, chop additional cilantro, and cut lime into wedges. Keep sour cream or crema ready for serving.
To Serve
- 10
- 11
Assemble fajitas
Place warm tortilla on a plate. Top with a portion of grilled vegetables, 3–4 grilled shrimp, sliced avocado or a spoonful of guacamole, a drizzle of sour cream or crema, a sprinkle of cotija and chopped cilantro. Squeeze fresh lime over top and add pickled jalapeños if desired.
- 12
Serve
Serve immediately with extra lime wedges on the side. Leftover grilled shrimp and vegetables keep well refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.