Shrimp fajitas (shrimp fahitas) recipe

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The shrimp version of this famous Mexican dish. Great when served with guacamole, sour cream, grated cheese and mexican salsa.
Preparation time: 40 minutes, Cooking time: 10 minutes, Serves: 6 


For the marinade
1/2 cup vegetable oil
1/2 cup lime juice
2 garlic cloves, minced
3/4 tsp salt
3/4 tsp cumin
3/4 tsp sweet paprica
1/2 tsp chili powder
1/3 cup tequila (optional)

For the shrimp fajitas
1 lb raw, peeled and deveined shrimp, medium or large size
3 Tbsp vegetable oil
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 medium onions, cut into rings

12 flour tortillas
Lime wedges


In a large glass mixing bowl add the marinade ingredients and blend well, until they form a smooth mixture. Add the shrimps, mix well until they are coated evenly with the marinade, cover well and put in the refrigerator for 30 minutes. Remove from the refigerator, drain the juices and set aside.

In a large, heavy skillet, heat the 3 tablespoons of vegetable oil on medium to high heat. Add the bell peppers and onions and cook for 2-3 minutes, stirring constantly. Add the shrimp and cook for 1-2 minutes more, until the shrimp skin turns pink. Remove from the pan and place fajita mix in a serving bowl.

Heat the flour tortillas according to instructions on the packaging and serve with guacamole, salsa, sour cream and grated cheese as side dishes.

Notes and tips

To assemble a fajita, place a tortilla on your plate, spread sour cream, spoon some of the shrimp fajita mix, add guacamole, salsa and cheese on top and wrap. You can leave out any side dish ingredients you do not like (guacamole, sour cream, salsa, cheese).

To save on preparation time you can cut the bell peppers and onions, grate the cheese and prepare the guacamole sauce and salsa while the shrimp is marinating. Do not over-marinate the shrimp; if you do, the lime juice will "cook" the shrimp.
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