Best Spicy Shrimp Fajitas Recipes

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SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO



Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 medium white onion, cut into 1/2-inch rounds
1/2 medium pineapple, cored and cut into 1/2-inch rounds
8 flour or corn tortillas (each 6 inches)
1/3 cup packed chopped cilantro, plus sprigs for serving
Avocado slices and sour cream, for serving

Steps:

  • Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
  • Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS



Sweet and Spicy Shrimp Fajitas with Peppers and Onions image

Charred peppers and onions join sweet and spicy grilled shrimp as fillings for hearty fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
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, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate 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.

SPICY SHRIMP FAJITAS



Spicy Shrimp Fajitas image

These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black or refried beans on the side. Very yummy. Serve with avocado, sour cream, and shredded Cheddar cheese if you like.

Provided by Stacy MacMurray Leonard

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 8

Number Of Ingredients 10

1 teaspoon olive oil
1 green bell pepper, sliced
1 white onion, sliced
¼ cup sliced fresh mushrooms
2 cloves garlic, diced
1 pound large shrimp, peeled and deveined
2 peppers chipotle peppers in adobo sauce, chopped, or more to taste
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 lime, juiced
8 (6 inch) flour tortillas, warmed

Steps:

  • Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
  • Serve with warm tortillas.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.9 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 0.8 g, Sodium 1069.9 mg, Sugar 1.8 g

SWEET AND SPICY SHRIMP FAJITAS WITH CORN AND MUSHROOMS



Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms image

Tender shrimp, marinated in a jalapeno-honey-lime mixture, are grilled and then paired with a sauteed corn and mushroom filling for building your own fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
1 lime, juiced
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped red onions

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. 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.

SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH



Sweet and Spicy Shrimp Fajitas with Zucchini and Squash image

Shrimp is marinated in a spicy honey and lime mixture and then grilled and served in warm tortillas along with squash and zucchini and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
For Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO



Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa.

Provided by @MakeItYours

Number Of Ingredients 10

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 medium white onion, cut into 1/2-inch rounds
1/2 medium pineapple, cored and cut into 1/2-inch rounds
8 flour or corn tortillas (each 6 inches)
1/3 cup packed chopped cilantro, plus sprigs for serving
Avocado slices and sour cream, for serving

Steps:

  • Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
  • Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

SPICY CITRUS SHRIMP FAJITAS RECIPE - (4.6/5)



Spicy Citrus Shrimp Fajitas Recipe - (4.6/5) image

Provided by AzWench

Number Of Ingredients 14

1/2 cup 100% orange juice
1/8 cup fresh lime juice
1 medium onion, peeled and cut into 1/4-inch strips
2 medium red bell peppers, seeded and cut into 1/4-inch strips
2 medium yellow bell peppers, seeded and cut into 1/4-inch strips
3 oranges, peeled and cut into segments
1 Tbsp. chopped garlic
2 tsp. cumin powder
2 tsp. ancho chili powder
Salt and pepper
24 10-to-15 count shrimp (about 1 1/2 pounds), peeled and de-veined
1 Tbsp. canola oil
1/2 cup fresh cilantro leaves
12 fajita size low-fat, high fiber tortillas

Steps:

  • 1.Combine all ingredients, except shrimp, oil, cilantro, and tortillas in mixing bowl. Season with salt and pepper. Add shrimp and marinate in refrigerator for 1 hour. 2.Remove shrimp from marinade and let drain on plate lined with paper towel. Remove vegetables and place in bowl. Add reserved liquid to saucepan and heat until boiling. Then reduce heat and simmer 5 minutes, set aside. 3.Heat large skillet and add 1/2 Tbsp. oil to the pan. Sauté shrimp until lightly browned, about 2-3 minutes. Remove shrimp from pan. 4.Add 1/2 Tbsp. oil to pan, then add drained vegetables. Cook until onions are translucent, about 5 minutes. 5.Add shrimp to the vegetables, toss with reserved marinade and chopped cilantro. Serve immediately with warmed tortillas.

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