Thai Marinated Shrimp Fajitas
Summer is in full swing and it's time to enjoy the long hours of light with a cold beer in one hand and something fresh off the grill in the other. I could make burgers a thousand different ways, but the other night was in the mood for something a little different that my pescatarian roomie could enjoy. Shrimp sounded like the perfect protein to pack into a tortilla, I decided on a Thai-style marinade to add a little twist on the classic fajita recipe. The spicy, citrusy marinade is great with the sweet tender shrimp . . . topped with grilled vegetables and creamy guacamole, this is a great meal for a July evening.
- 1 lb. fresh or frozen shrimp, defrosted, deveined, and rinsed
- 1 package fajita sized flour tortillas
- juice from one lime
- 2 Tbsp. fish sauce
- 1 jalapeño pepper, seeded and minced
- 1-2 tsp. red pepper flakes
- 1-2 Tbsp. Sriracha hot sauce
- 3 Tbsp. fresh cilantro, minced
- salt and pepper
- 3 Tbsp. extra virgin olive oil, plus extra for brushing on vegetables
- 2 medium-sized yellow onions, peeled and quartered
- 1 lb. cherry tomatoes, rinsed
- 1 red and 1 orange bell pepper, seeded and cut into 2" pieces
- fresh guacamole
- sour cream
THAI CHILI MARINADE
In a medium bowl, whisk together lime juice, Sriracha, fish sauce, red pepper flakes, jalapeño pepper, cilantro, and olive oil. Season with a little salt and fresh ground pepper. Arrange uncooked shrimp in a single layer in a shallow dish and sprinkle with salt and pepper. Pour marinade over shrimp and cover dish with plastic wrap. Marinate in refrigerator for 20-30 minutes.
GRILLED SHRIMP FAJITAS
Line a large baking sheet with foil. Arrange vegetables and marinated shrimp on bamboo or metal skewers alternating between vegetables and meat. (If you use bamboo skewers soak them in water for at least 30 minutes before using to prevent burning on the grill.) Brush vegetables with olive oil and sprinkle with additional salt and pepper.