Shrimp Fajitas Recipe

Looking for a shrimp fajita recipe that brings the heat and a unique twist? This recipe incorporates a smoky-sweet element and an extra kick, moving beyond your standard chili powder and cumin.

---

Fiery Ancho-Honey Shrimp Fajitas with Charred Pineapple Salsa

This recipe takes classic shrimp fajitas and infuses them with a rich, smoky, and subtly sweet heat from ancho chiles and a touch of honey, complemented by a bright and tangy charred pineapple salsa.

Yields: 4 servings

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients

For the Ancho-Honey Shrimp

• 1.5 lbs large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 1 tablespoon ancho chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (or more, to taste)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried oregano

• 1 tablespoon honey

• 2 tablespoons fresh lime juice

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Fajita Vegetables

• 1 large red bell pepper, sliced into strips

• 1 large orange or yellow bell pepper, sliced into strips

• 1 medium red onion, sliced into strips

• 1 tablespoon olive oil

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

For the Charred Pineapple Salsa

• 1 cup fresh pineapple, diced into ½-inch pieces

• ¼ cup finely diced red onion

• 1-2 jalapeños, finely minced (remove seeds for less heat)

• ¼ cup chopped fresh cilantro

• 1 tablespoon fresh lime juice

• Pinch of salt

For Serving

• 8-12 warm flour or corn tortillas

• Optional toppings: sour cream, avocado crema, extra lime wedges, crumbled cotija cheese

Instructions

---

1. Marinate the Shrimp

In a medium bowl, combine the shrimp with 2 tablespoons of olive oil, ancho chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, honey, lime juice, salt, and black pepper. Toss well to ensure the shrimp is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the vegetables and salsa. Do not marinate longer than 30 minutes, as the acid can start to break down the shrimp.

---

2. Prepare the Charred Pineapple Salsa

Heat a dry skillet or grill pan over medium-high heat. Add the diced pineapple in a single layer. Cook for 2-3 minutes per side, until lightly charred and caramelized. Remove from heat and let cool slightly.

In a small bowl, combine the charred pineapple, finely diced red onion, minced jalapeños, chopped cilantro, fresh lime juice, and a pinch of salt. Stir well and set aside.

---

3. Cook the Fajita Vegetables

Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and red onion. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables are tender-crisp and slightly charred. Transfer the cooked vegetables to a plate and cover to keep warm.

---

4. Cook the Shrimp

Add the marinated shrimp to the same hot skillet in a single layer. Cook for 1-2 minutes per side, just until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp cooks quickly and can become tough.

---

5. Assemble and Serve

Return the cooked vegetables to the skillet with the shrimp. Toss everything together to combine the flavors. Serve immediately with warm tortillas and the charred pineapple salsa. Offer optional toppings like sour cream, avocado crema, or cotija cheese for an even richer experience.

---

Enjoy your unique and spicy shrimp fajitas! What other flavor combinations do you enjoy with your fajitas?