Shrimp Fajitas San Pedro
Jumbo shrimp marinated in spices reminiscent of the San Pedro Fish Market. Seared to perfection with colorful bell peppers and onions and then wrapped in warm flour tortillas and served with your favorite toppings!
Equipment
- Large heavy-bottomed skillet or griddle
Ingredients
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
Ingredients
- 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
Instructions
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.
Notes
- Feel free to use whatever color bell pepper you'd like in this recipe. This is just what I had on hand.