SHRIMP FAJITAS (San Pedro Recipe)
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The San Pedro Fish Market is a well-known seafood market and restaurant located in the San Pedro area of Los Angeles, California. It has been around since 1956 and is known for its lively atmosphere, wide selection of fresh seafood, and its ICONIC SHRIMP TRAYS! If you ever have the opportunity to eat a meal on their harborside patio you should. It’s definitely worth the experience and the food is amazing! This Shrimp Fajitas San Pedro Recipe is my version of their WORLD FAMOUS shrimp.
Serve them wrapped in warm flour tortillas and pile on the fixings!
I first had this delicious shrimp when I was a teenager living in California. As an adult when we travel in our RV we like to take our children to some of the famous restaurants around the country. We are huge fans of Diners Drive-Ins and Dives! So when were in California a few years ago, I just knew we had to take the kids! By the end of the meal, I had convinced myself that I could recreate the San Pedro recipe in my RV kitchen, and after several attempts, I think I’ve nailed it!
The jumbo shrimp are marinated in a flavorful mixture of spices and herbs before being seared with colorful bell peppers, onions, garlic, and tomatoes. I’m telling you guys it’s SO good!
If you’ve been fortunate enough to experience the real deal for yourself, I think you will agree that this recipe hits pretty darn close to home! I’ve done the research and perfected the seasoning ingredients. Now all you have to do is grab a cold beer and follow the steps. If you love shrimp as much as I do, you are in for a treat!
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let’s Gather Up the Ingredients
- Shrimp– I prefer to use large or jumbo shrimp for these fajitas. You can use fresh or frozen shrimp, just make sure you peel and devein them before cooking.
- Olive oil
- Paprika– I use a combination of smoked and sweet paprika
- Chile powder
- Old Bay seasoning
- Dried oregano
- Garlic powder
- Onion powder
- Black pepper
- Dried basil
- Dried thyme
- Cayenne pepper– optional
- Garlic cloves
- Bell peppers– use whichever colors you like! I think it’s beautiful to use a combination of red, yellow and orange!
- Warm tortillas
Tips for success: As with many of the recipes you will find on my site, the ingredient list may seem daunting. Please don’t let it be. I promise that once you get your pantry set up you will have everything you need at arm’s reach. Invest in a quality spice rack that is appropriate for your RV kitchen and that can be easily stowed away on travel days. Then when you see an ingredient list like this, you won’t even bat an eyelash.
Now Let’s Get Cooking
Clean the shrimp
When they serve this dish at the San Pedro fish market, they are cooked with the shells on, but because we are making these into fajitas, peel and devein the shrimp and then wash them under cold water. Drain and then pat them as dry as you can with a paper towel. Once you have removed most of the moisture, put them in a large bowl and set aside while you make the seasoning mix.
Tips for success: Save the shells in a ziplock bag. Throw them in the freezer until you’ve saved up enough to make shrimp stock. More on that later.
Make the San Pedro Seasoning Mix
Add the salt, paprika, Old Bay, oregano, chile powder, garlic powder, onion powder, black pepper, basil, and thyme to a small bowl and mix with a spoon until fully incorporated. Once mixed, give it a taste and add more salt if desired. If you want it spicy, add the cayenne pepper. If not, leave it out.
Season the shrimp
Sprinkle two teaspoons of the seasoning mix over the shrimp and toss to combine. Let the shrimp marinate in the spices while you slice your vegetables.
Slice your veggies
Slice the bell peppers in half lengthwise. Cut out the seeds and membrane, then cut into thin slices.
Cut both ends off of the onion. Peel and then cut it in half vertically and slice it into half moons.
Cut the root end off and then smash, peel, and mince three garlic cloves.
Cut the end off of two Roma tomatoes, cut them in half lengthwise, and then slice.
Tips for success: Slice the tomatoes cut side up. The skin of the tomato can be tough and this makes it easier to slice if you don’t have a really sharp knife.
Now that all of your ingredients have been prepped, this comes together pretty fast.
Heat half of the butter and oil in a large skillet over medium heat. Saute the garlic for about a minute before adding the shrimp. Toss in the garlic butter and then spread them out into an even layer. Turn the heat up to high and cook for 2-3 minutes on each side. They should be orange and golden brown in spots when they are done. Remove the cooked shrimp to a platter and set aside while you cook the vegetables.
Turn the heat back down to medium. Add the remaining butter and oil and then the sliced peppers back into the pan. Cook for about three minutes before adding the onion.
Cook until the onion has softened as much as you’d like, about 3-5 minutes longer.
Now add the sliced tomato and season with 1-2 teaspoons of the seasoning mix. Combine well and cook for two more minutes.
Add the shrimp back into the skillet and mix to combine. The shrimp are fully cooked so you just want to warm them back up a bit.
How to serve
Spoon some shrimp into warm flour tortillas and add your favorite toppings. I like mine with sour cream, cheddar cheese, cilantro, and a squeeze of lime juice.
At the San Pedro Fish Market Grille, their shrimp tray has baby red potatoes, so I like to serve these fajitas with a side of Smoked Potatoes and refried beans, but Mexican Rice would also be delicious!
Tips for Success
- Don’t overcook the shrimp or they will become rubbery. Three minutes on each side over high heat is plenty. Remember that shrimp continue to cook slightly even after you remove them from the heat source due to residual heat, so it’s a good idea to slightly undercook them and let them rest.
- Use a large heavy-bottomed skillet so you don’t crowd the shrimp when you cook them. You want them to sear not steam.
- This recipe is perfect for cooking on an outdoor griddle if you have one. I have my heart set on this Blackstone Flat Top Gas Grill Griddle!
What to serve with these Shrimp Fajitas
San Pedro Roasted Potatoes
Frequently Asked Questions
Read my post on How to Know When Shrimp Are Cooked Properly
If you have leftovers, they can be stored in an airtight container in the refrigerator for about 3 days. Reheat in a skillet on the stovetop over medium heat. Just remember that reheated shrimp will likely be overcooked slightly changing the texture.
I do not recommend freezing this dish.
If you decide to make these shrimp fajitas or any of my other seafood recipes, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes, tips, and tricks from my RV kitchen to yours!
Shrimp Fajitas San Pedro
- Large heavy-bottomed skillet or griddle
San Pedro Seasoning Mix
- 1 tablespoon salt
- ½ tablespoon smoked paprika
- ½ tablespoon paprika
- ½ tablespoon Old Bay
- ½ tablespoon dry oregano
- ½ tablespoon chile powder
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 teaspoons San Pedro Seasoning Mix
- 1 pound jumbo or large shrimp, peeled and deveined
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic, minced
- ½ red bell pepper, sliced into strips see note
- ½ yellow bell pepper, sliced into strips see note
- ½ yellow onion, sliced into half moons
- 1 Roma tomato, sliced
Make the seasoning mix
- Add the salt, paprika, Old Bay, dry oregano, chile powder, garlic powder, onion powder, black pepper, dried basil, and dried thyme to a small bowl and mix with a spoon until fully incorporated. Once mixed, give it a taste and add more salt if desired. If you want it spicy, add the cayenne pepper. If not, leave it out.
Season the shrimp
- Sprinkle two teaspoons of the seasoning mix over the shrimp and toss to combine. Let the shrimp marinate in the spices while you slice your vegetables.
Cook the fajitas
- Heat half of the butter and oil in a large skillet over medium heat. Saute the garlic for about a minute before adding the shrimp in an even layer. Turn the heat up to high and cook for three minutes on each side. They should be orange and golden brown in spots. Remove the cooked shrimp to a platter and set aside while you cook the vegetables.
- Turn the heat back down to medium. Add the remaining butter and oil . Add the sliced peppers. Cook for about three minutes before adding the onion. Cook until the onion has softened as much as you'd like, about 3-5 minutes longer. Now add the sliced tomato and season with 1-2 teaspoons of the seasoning mix. Combine well and cook for two more minutes. Add the shrimp back into the skillet and mix to combine. The shrimp are fully cooked so you just want to warm them back up a bit.
Assemble the shrimp fajitas
- Spoon some shrimp and veggies into warm flour tortillas and add your favorite toppings. I like mine with sour cream, cheddar cheese, cilantro, and a squeeze of lime juice.
- Feel free to use whatever color bell pepper you’d like in this recipe. This is just what I had on hand.