Description
Delicious and vibrant Adobo Shrimp Fajitas featuring marinated shrimp and a colorful medley of bell peppers and onions, cooked to perfection in a skillet. Served with warm tortillas, creamy avocado, crumbled queso fresco, fresh cilantro, and a hint of lime for a flavorful and satisfying meal perfect for any occasion.
Ingredients
Seasoning Mix
- 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 pepper
Protein and Vegetables
- 4 tablespoons canola, vegetable, or grapeseed oil (or a higher 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
To Serve
- Corn or flour tortillas
- Crumbled queso fresco cheese
- Avocado, sliced or diced
- Fresh cilantro, for topping
- Lime wedges, for spritzing
Instructions
- Prepare the Marinade: In a bowl, whisk together garlic powder, ancho chili powder, smoked paprika, dried oregano, salt, and pepper until well combined. This spice blend will infuse the shrimp and vegetables with rich adobo flavors.
- Marinate Shrimp and Vegetables: Pat the shrimp dry with paper towels and place them in a ziplock bag or baking 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, drizzle with the remaining 2 tablespoons of oil, and toss. Divide the seasoning mix evenly between shrimp and vegetables, ensuring each is coated well with half the spice blend. Cover and refrigerate for 30 minutes to allow flavors to develop.
- Cook the Shrimp: Heat a large nonstick skillet or pan over medium-high heat. There’s usually enough residual oil from the marinade; add more if needed. Arrange the shrimp in a single layer (cook in batches if necessary) and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside on a plate.
- Sauté the Vegetables: In the same skillet, add the marinated bell peppers and onions. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and develop slight charred edges, enhancing their natural sweetness and flavor. Turn off the heat once done.
- Combine and Serve: Return the cooked shrimp to the skillet with the vegetables and gently toss to combine and reheat the shrimp briefly. Serve immediately with warmed corn or flour tortillas, topped with crumbled queso fresco, sliced avocado, fresh cilantro, and a squeeze of lime juice for a bright finish. Enjoy your vibrant and authentic adobo shrimp fajitas!
Notes
- Use any high-heat oil like canola, vegetable, or grapeseed to avoid burning during cooking.
- Patting shrimp dry before marinating helps the seasoning stick better and ensures even cooking.
- Marinate for a full 30 minutes to deepen the flavors, but avoid longer to prevent the shrimp from becoming mushy.
- Cooking shrimp in a single layer ensures even cooking and prevents steaming.
- If you prefer, substitute queso fresco with cotija or feta cheese.
- Serve with warm tortillas to enhance the fajita experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
