Let’s make shrimp fajitas and margaritas and call it a night.
Why am I always a day late for Taco Tuesday? It never fails.
This meal is packed with flavor and I had to share it right away. It’s seriously delicious.
Fajitas are one of our go-to easy dinners. We most often make flank steak, but shrimp and chicken are frequent choices too. Lately we’re eating more seafood—salmon during the week and fish on Fridays for Lent—so shrimp fajitas have been on repeat.
Full disclosure: last week Eddie brought home fish sandwiches from Primanti’s and nearly gave us a heart attack. If you’re not from Pittsburgh that might not mean much, but their sandwiches are a once-in-a-while treat: fries and coleslaw right on the sandwich. Ridiculous, but also kind of amazing.
Back to the shrimp. My favorite method is grilling, which adds a smoky layer you can’t quite replicate indoors. That said, the adobo-style marinade here is the real star—it’s bold, well-seasoned, and has a gentle kick. I’m not great with heat, so if I like it, most people will.
Serve these with super-icy margaritas on the rocks, lots of salt, and warm tortillas. Perfection.
Adobo Shrimp Fajitas
Yield:
4
1
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Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons canola, vegetable, or grapeseed oil (or another high-heat oil)
- 1 pound raw shrimp (peeled and deveined)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 red onion, thinly sliced
- corn or flour tortillas for serving
- crumbled queso fresco
- avocado for serving
- fresh cilantro for topping
- lime wedges for spritzing
Instructions
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In a bowl, whisk together the garlic powder, ancho chili powder, smoked paprika, dried oregano, salt, and pepper. Pat the shrimp dry and place in a zip-top bag or a shallow dish. Drizzle 2 tablespoons of oil over the shrimp and toss to coat. In a separate bag or dish, place the sliced peppers and onions and drizzle with the remaining oil. Divide the seasoning mix evenly between the shrimp and the vegetables, toss well, then refrigerate both to marinate for 30 minutes.
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When ready to cook, heat a large nonstick skillet over medium-high. You may not need extra oil because of the marinade—add a splash if needed. Add shrimp in a single layer (cook in batches if necessary) and cook until pink and opaque, then transfer to a plate. Add the peppers and onions and cook until softened and slightly charred, about 5–6 minutes. Turn off the heat.
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Return the shrimp to the skillet with the peppers and onions, toss to combine, and serve immediately with warm tortillas, crumbled queso fresco, avocado slices, fresh cilantro, and a squeeze of lime. Enjoy!
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And don’t forget the guacamole.