These shrimp fajitas are made with grilled marinated shrimp and served on a bed of grilled onions and colorful bell peppers. The shrimp is marinated in red enchilada sauce, taco seasoning, garlic, cilantro, fresh lemon juice, and grilled. They are so succulent and juicy with a little hint of spice all wrapped up in a soft and warm flour tortilla.
Place shrimp in a large resealable plastic bag or dish; and pour enchilada sauce, seasoning mix, garlic, cilantro, and lemon juice.
Turn to coat. Marinate in the refrigerator for about 15 to 30 minutes.
In a griddle pan heat 2 tablespoons of olive oil over medium heat. Add shrimp; cook for 3 minutes on each side and set aside. The meat will turn opaque and white as it cooks. Remove from the heat so it doesn’t overcook and get tough or rubbery.
Grilled Onions and Peppers:
Heat 2 tablespoons of oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes.
Fill warm tortillas with shrimp, peppers, and onion. Top with your favorite toppings.
For a restaurant presentation, use a molcajete as a serving vessel lined with lettuce leaves for the delicious toppings: guacamole, pico de gallo, sour cream, and shredded cheese. This makes for easy cleanup and no bowls to wash.