Better-than-restaurant quality fajitas are yours in no time.
Simply Recipes / Nick Evans
I got a tad bit cocky with this recipe.
My kids will eat shrimp at the beach!
Simply Recipes / Nick Evans
I should have known, though, that nothing is 100 percent at the dinner table.
Not good for children!
But even if your fickle children boycott this one, the fajitas are still worth making.
Simply Recipes / Nick Evans
What could be better?!
What Kind of Shrimp for Fajitas?
I have no idea how they size shrimp.
Simply Recipes / Nick Evans
Ive never really seen small shrimp, so Im not sure who is making this scale.
Anyway, for fajitas, I like large shrimp, which usually come 31 to 35 shrimp per pound.
The spice mix for this recipe is no joke.
Simply Recipes / Nick Evans
Its packed with flavor.
Use it liberally on the shrimp!
They should be well-seasoned when you cook them.
Nick Evans
They cook fast and easy either way.
I prefer a cast iron skillet, which sears the shrimp nicely.
I like to use a grill pan on the grill to confirm the shrimp dont fall through the grates.
Nick Evans
The timing is roughly the same.
Storing Leftovers
Im not a huge fan of storing cooked shrimp.
They are just never as good as on day one.
Nick Evans
Just do me and your family a favor, and yo, dont microwave these.
They just get too rubbery and lose flavor.
And your microwave will never recover from the smell.
Nick Evans
Instead, reheat them gently on the stovetop in a skillet.
The Dad Add: Grilled Serrano Salsa!
I find store-bought salsas frequently need a little extra lime and salt.
And I made them too spicy for them, anyway.
Turns out, if we are at the beach, my kids will eat whatever.
Love Tacos and Fajitas?
Once cooked, cut the peppers in half and scoop out seeds.
Then chop and stir into your favorite salsa along with lime and salt.
It boosts the flavor and heat substantially!
Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix.
Stir well to combine and coat the shrimp.
To cook the fajitas on the stovetop, heat a large skillet over medium-high heat.
If youre grilling the fajitas, heat your grill to medium-high heat along with a grill pan.
Scoot the veggies to one side of the pan and add shrimp.
Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through.
They will cook fast!
Smear the flour tortillas with some sour cream.
Divide veggies and shrimp between tortillas (I like to serve 3 to 4 shrimp per tortilla).
Top the fajitas with avocado, salsa, fresh cilantro and/or sour cream.
Leftover fajitas filling will keep okay in the fridge for a day or two.
I prefer to reheat in a skillet over medium-low heat until warmed through.
I dont recommend microwaving shrimp unless you want your microwave to forever smell like shrimp.
