Margarita Shrimp Fajitas Recipes

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

GRILLED SHRIMP FAJITAS

Steps:

• Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
• Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
• Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly.
• Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm.
• Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.

SHRIMP FAJITAS

Steps:

• Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
• Toss until spices are distributed and shrimp is well coated.
• Let marinate for 10 minutes.
• Heat oil in a large skillet (cast-iron is best).
• Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
• Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
• Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
• Fold up and eat.

MARGARITA SHRIMP STIR-FRY

Steps:

• In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
• Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
• Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.

MARGARITA GRANITA WITH SPICY SHRIMP

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

EASY STEAK AND SHRIMP FAJITAS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
• Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
• Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

QUICK AND EASY SHRIMP FAJITAS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
• Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

SHRIMP MARGARITA

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

MARGARITAS AND SHRIMP ALL AROUND

Steps:

• Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
• Preheat broiler or grill.
• Put some crushed ice in a glass and sample margarita.
• In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
• Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
• Drain the shrimp and arrange on a baking sheet.
• Check glass to see if it is in need of refill.
• If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
• Go ahead and refill your glass -- you deserve it!

SPICY SHRIMP FAJITAS

Steps:

• Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
• Serve with warm tortillas.

ONE-PAN SHRIMP FAJITAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Wrap the tortillas in foil and place on the corner of a baking sheet.
• Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
• Toss to coat.
• Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
• Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
• Enjoy!

MAGIC CHICKEN, BEEF OR SHRIMP FAJITAS

Steps:

• Cut meat in strips (against the grain) and place in medium sized freezer bag.
• Drizzle enough oil over the meat to coat and shake bag.
• Add all all seasonings to bag, shake to coat meat.
• Add enough lime juice to coat meat, plus dash of tequila.
• Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
• Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
• Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.