Shrimp Fajitas with Homemade Fajita Seasoning

April 23, 2012 • Fish and Seafood, Main Dishes, Recipes

Shrimp Fajitas with Homemade Fajita Seasoning via Alaska from Scratch
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Weather: 50 degrees with sunshine
What I’m listening to:  Hip Hip Chin Chin, Club des Belugas

I knew when I got my cast iron skillet that it would soon be time for some awesome fajitas. The hot iron transforms the onions, peppers, and shrimp into gorgeously browned, sizzling, caramelized deliciousness.

And, I’m very excited to give you this homemade Fajita Seasoning recipe. No need to go to a restaurant to get fajitas or buy a packaged mix at the store. Making it from scratch is quick and easy – I had all the ingredients on hand.

Fajitas make a fresh and fast weeknight meal and are perfect for this time of year as the weather warms up. They’re also a great choice to serve for company. It’s hard to mess this one up.

Print Recipe

Shrimp Fajitas

Fajita seasoning recipe adapted from Food.com.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 128kcal
Author: alaskafromscratch

Ingredients

For the Fajita Seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ¾ teaspoon chicken bullion powder or crushed bullion cube
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin

For Fajitas:

  • 2 tablespoons canola oil
  • 1 large red onion peeled and sliced
  • 1 red bell pepper cored and sliced
  • 1 orange bell pepper cored and sliced
  • 1 green bell pepper cored and sliced
  • 1 lb raw shrimp peeled, deveined, and tails removed
  • ¼ cup water or up to ½ cup

For Serving Fajitas:

  • fajita-size flour tortillas steamed and kept warm
  • sour cream
  • chopped cilantro
  • lime wedges
  • hot sauce like Tapatio

Instructions

For Fajita Seasoning:

  • In a small bowl, mix all ingredients together well. Set aside (or store in an airtight container until ready to use).

For Fajitas:

  • Heat oil in a 12-inch cast iron skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until onions and peppers are tender and browned, about 10 minutes. Remove onions and peppers to a large plate.
  • Add shrimp to the skillet, browning on one side, about 2 minutes, then flip. Sprinkle fajita seasoning over shrimp and return peppers and onions to the pan. Add 1/4 cup water to deglaze the bottom of the pan and create a saucy coating on the shrimp, peppers, and onions. Stir to combine. Add up to another 1/4 cup water if needed (you want it to be just barely loose, not runny). Cook until the mixture is steaming hot, another 1-2 minutes. Serve immediately.

To Assemble Fajitas:

  • Take a hot tortilla, top with a generous amount of fajita mixture, squeeze of lime, followed by sour cream, cilantro, and hot sauce. Serve with lime wedges.

Notes

Nutrition does not include tortillas or toppings.

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 637mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1815IU | Vitamin C: 68mg | Calcium: 55mg | Iron: 1mg