TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tex-Mex Shrimp Fajitas with Peppers and Onions image

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

There are no comments yet!