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Grilled Shrimp Fajitas

Grilled Shrimp Fajitas! Marinate in a zesty lime-garlic mix, then grill to perfection. Serve with sautéed onions and bell peppers, and warm tortillas. Get ready for a flavorful fiesta! Make it tonight!

Savory, spicy, and sizzling, these Grilled Shrimp Fajitas are the perfect fusion of Mexican flavors and seafood delight. With a zesty marinade, succulent shrimp, and crunchy veggies, every bite is a fiesta in your mouth.

So, fire up the grill and get ready to devour this tasty, tantalizing treat!

Ready Time

40 mins


4 servings


  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 large onion, sliced
  • 2 large bell peppers (any color), sliced
  • 8 small flour tortillas
  • Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa


In a large bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, cayenne pepper, salt, and pepper to make the marinade. Add the shrimp and mix well to coat.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

Preheat grill to medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.

Transfer to a plate and cover with foil to keep warm. In the same grill, add the sliced onions and bell peppers.

Cook for 5-7 minutes, or until they’re tender and lightly charred.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the fajitas by slicing the grilled shrimp and vegetables, and serving them with the warm tortillas, along with your desired toppings.


For the marinade, use a large bowl to ensure the shrimp has enough room to coat evenly.

If using refrigeration, make sure to give the mixture at least 30 minutes to allow the flavors to meld.

Don’t over-marinate, as the acidity in the lime juice can start to break down the shrimp.

When grilling the shrimp, make sure to pat them dry with a paper towel before throwing them on the grill to prevent sticking.

Don’t press down on the shrimp while they’re grilling, as this can cause them to become dense and tough.

To prevent the onions and bell peppers from falling through the grates, grill them in a grill basket or on a piece of aluminum foil with holes poked in it.

This will also make cleanup a breeze.

For a nice char on the vegetables, make sure the grill is at a medium-high heat.

You can also achieve a nice smoky flavor by closing the grill lid for a few minutes to trap the heat and smoke.

Warm tortillas are a must! The damp paper towel trick helps to steam the tortillas, making them more pliable and easier to roll.

You can also grill the tortillas for a few seconds on each side to give them a nice char.

Feel free to customize your fajitas with your favorite toppings.

The avocado adds a nice creaminess, while the sour cream and salsa add a nice tang.

Don’t be afraid to get creative and try out different combinations!

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 3.5g
  • Cholesterol: 150mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 36g
Grilled Shrimp Fajitas
Grilled Shrimp Fajitas

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