Grilled Shrimp Fajitas is the recipe for a tasty Tex-Mex meal that is sure to be a hit year-round! The zesty citrus marinade in this dish is reminiscent of warm summer evenings and is truly delicious. Grilled Shrimp Fajitas are packed with flavor and will bring summer vibes into any meal, even if it’s the dead of winter!
IngredientsFor the shrimp fajitas seasoning blend: • 2 tablespoons chili powder • 2 teaspoons oregano • 2 teaspoons cumin • 2 teaspoons paprika • 2 teaspoons kosher salt • 2 teaspoons black pepper • 1 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/2 teaspoon chipotle powder For the marinade: • 1/4 cup lime juice • 1/4 cup orange juice • 1 tablespoon olive oil • 2 cloves garlic, minced • 2 tablespoons shrimp fajitas seasoning blend • For the fajitas • 2 pound medium shrimp, peeled and deveined • 1 tablespoon olive oil • 4 bell peppers, sliced into strips • 1 large red onion, sliced into strips • diced pineapple, optional, to taste • fresh jalapeño, optional, sliced, to taste • 8 tortillas, preferably corn • 2 limes, sliced
In a small bowl, combine the chili powder, oregano, cumin, paprika, kosher salt, black pepper, garlic powder, onion powder, and chipotle powder to make the seasoning blend.
Mix together the lime juice, orange juice, olive oil, minced garlic, and 2 tablespoons of the seasoning blend to make the marinade in a large bowl.
Add the shrimp to the marinade, tossing to coat.
Cover the bowl with the shrimp with plastic wrap and refrigerate for 15 minutes.
In a large sauté pan over high heat, heat the oil.
Roast the sliced peppers, onions, and pineapple in the oil until the bell pepper is slightly limp and charred about 5 minutes. Set aside.
For the grill: Preheat the grill to 300 degrees F and clean the grill.
Spray the grill with cooking spray.
Grill the shrimp for 1-2 minutes per side depending on size.
Transfer the shrimp to a bowl and keep warm with aluminum foil.
For the stovetop: In a large grilling skillet over medium-high heat, add the shrimp.
Cook for 1-2 minutes per side depending on size.
Transfer the shrimp to a bowl and keep warm covered with aluminum foil.
Once the shrimp is cooked, add it back to the skillet with vegetables, tossing to mix and warm through.
Serve the grilled shrimp and vegetables with warm tortillas.