Sunday Forward — Mexican & Latin · Week 2
Spicy Shrimp Fajitas
Bold citrus-soy marinade · Cast iron · 20-minute cook
PescatarianFajitasSpicy
4
Servings
20 min
Cook
3–6 hr
Marinate
Medium
Difficulty
Shrimp & Produce
Protein
Shrimp
Large or extra-large, peeled and deveined
1½ lbs
Peppers
Bell Peppers
Red, yellow, and orange — cut into strips
3 peppers
Onion
White Onion
Sliced ¼-inch thick
1 large
Marinade
Citrus
Citrus Juice
Fresh lime and orange, or a citrus blend
½ cup
Soy
Soy Sauce
½ cup
Oil
Vegetable or Olive Oil
For the pan and the shrimp
½ cup
Sugar
Brown Sugar
3 tbsp
Heat
Chili Powder
1–1½ tbsp
Spice
Ground Cumin
1 tbsp
Garlic
Garlic Powder
2 tsp
Season
Black Pepper
Freshly ground
to taste
To Serve
Tortillas
Flour Tortillas
Warmed in a dry cast iron pan
8 large
Garnish
Guacamole, Sour Cream, Lime Wedges
And pickled red onions if you have them
as needed
Method
0 of 7 steps complete — click a step to check it off
1Marinade
Make the Marinade
Whisk together the citrus juice, soy sauce, oil, brown sugar, chili powder, cumin, garlic powder, and black pepper until the sugar dissolves.
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2Bag Veggies
Add Veggies to the Bag
Pour the marinade over the peppers and onions in a large zip-lock bag. Seal and shake to coat everything well.
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3Marinate
Marinate 3 to 6 Hours
Seal the bag and refrigerate. Three hours is the minimum. Don't go past six — the vegetables will start to break down in the acid past that point.
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4Sear Veg
Sear the Peppers & Onion
Remove peppers and onions from the bag, shaking off excess marinade. Cook in a ripping-hot cast iron skillet until charred in spots and just tender, about 6–8 minutes. While the vegetables cook, add the shrimp to the remaining marinade in the bag — they only need as long as the veggies take to sear.
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5Shrimp
Cook the Shrimp
Add the shrimp to the same skillet. Cook 1–2 minutes per side until just pink and opaque. Do not overcook.
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6Glaze
Finish with the Reserved Marinade
Add the reserved marinade to the pan. Toss everything together and cook 1 minute until glossy and just reduced. Return the peppers and onions to the pan.
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7Serve
Build the Fajitas
Warm tortillas in a dry pan. Serve everything at the table — shrimp and peppers, warm tortillas, guacamole, sour cream, lime wedges, and pickled red onions.
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Don't Over-Marinate
The citrus juice slowly "cooks" shrimp through acid. Past 6 hours the texture turns mushy. Set a timer.
On the Heat Level
The 1–1½ tbsp range gives a medium-hot result. Start at 1 tbsp if sensitive to heat and add more to the reserved glaze to taste.
Serve With
Pickled red onions (see Week 2 condiments) are excellent here — the acid cuts through the richness of the shrimp and the creaminess of guacamole.