Shrimp fajitas are a delicious variation on classic fajitas and a simple way to change up the protein in your meals. I love recreating restaurant favorites at home, and these shrimp fajitas came out great. Since I’m the only one in the house who eats shrimp, I cooked them on the side of my Blackstone while also making chicken and steak fajitas.
I often make shrimp tacos, so I knew shrimp fajitas would be excellent. At first I worried the shrimp might not cook evenly on the griddle, but they turned out perfectly. I cooked a smaller batch since I was the only one eating them.
I use a 17-inch Blackstone for camping and job-site cooking and a 36-inch at home for family meals. If you’re new to Blackstone or flat-top griddles, check out guides and resources to learn more about getting started.
Below are the ingredients and steps I use to make Blackstone shrimp fajitas.
Blackstone Shrimp Fajitas Ingredients:
- Shrimp
- Old Bay Seasoning
- Tequila (optional — adds flavor and helps tenderize)
- Vegetable or olive oil
- Water
- Lime juice
- Orange and red bell peppers
- Red onion
- Minced garlic
- Limes
- Fajita seasoning
- Chili lime seasoning
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How To Make shrimp fajitas on Blackstone Griddle
1. Defrost and prep the shrimp. I thaw mine in cold water. Once thawed, peel and devein the shrimp if needed.
2. Marinate the shrimp. In a container or resealable bag combine tequila (optional), olive oil, chili lime seasoning, a splash of water, lime juice, salt, and pepper. Add the shrimp and refrigerate for at least a couple of hours or up to overnight. I marinated mine for about four hours.
3. Prepare vegetables. Before heating the griddle, slice the peppers and onion. For fajitas, cut each pepper into quarters and then slice into long strips.
4. Heat and oil the griddle. Fire up your Blackstone griddle and re-oil the surface so food won’t stick. Proper oiling protects the griddle and improves cooking.
5. Cook the shrimp. When the griddle is ready, lower the heat to medium-low and add the shrimp. Stir often with spatulas to ensure even cooking.
6. Add the vegetables. When the shrimp are about halfway cooked, mix in the sliced peppers, onion, and garlic. If you’re cooking other proteins at the same time, stagger when you add each so everything finishes properly — shrimp cooks faster than steak or chicken.
7. Finish cooking. Cook until the vegetables are tender and the shrimp are fully cooked through. Remove everything from the griddle when done.
8. Warm the tortillas. Re-oil the griddle if needed and butter both sides of the tortillas, then grill them briefly on the griddle until warmed and slightly toasted.
9. Serve. Fill the warm tortillas with shrimp, peppers, onions, and your favorite toppings.
How To Store Leftover Fajitas
Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to three days. Allow them to cool to room temperature before refrigerating to maintain quality and food safety.
How To Reheat Blackstone Fajitas
Reheat leftovers on a flat-top griddle over medium-low heat, in a skillet on the stove, or briefly in the microwave until warmed through.
Seasoning For Fajitas On Blackstone Griddle:
- Blackstone taco and fajita seasoning
- Old Bay
- Chili lime seasoning
- Fajita or taco seasoning (store-bought or homemade)
- Salt and pepper
Toppings for Fajitas:
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Mexican cheese
- Cilantro and green onions
- Shredded lettuce or cabbage
What To Serve With Shrimp Fajitas
- Smoked queso or melted cheese dip
- Refried beans or a bean dip
- Mexican street corn or grilled corn
- Corn salad or a fresh side salad
- Mexican rice
Blackstone Griddle Recipes
A flat-top griddle can handle a wide range of dishes from fajitas to fried rice and breakfast items. It’s a versatile tool for family dinners and repurposing leftovers into new recipes.
- Blackstone fajitas and taco-style recipes
- Breakfast items like hashes and grilled sandwiches
- Stir-fries and fried rice
- Quesadillas and grilled cheeses
Blackstone Griddle Shrimp Fajitas Recipe
Guy Who Grills
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Equipment
- Blackstone griddle
- Long spatulas
- Mixing bowls or resealable bags
Ingredients
- 20 large shrimp
- Old Bay seasoning
- 1 shot tequila (optional)
- Olive or vegetable oil
- Chili lime seasoning
- Water
- Lime juice
- Salt and pepper
- 1 orange bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 tbsp minced garlic
Instructions
- Defrost the shrimp by soaking in cold water if frozen.
- Peel and devein the shrimp if needed.
- Combine tequila (optional), olive oil, chili lime seasoning, a splash of water, lime juice, salt, and pepper in a bowl or bag. Add the shrimp to marinate.
- Marinate for at least a couple of hours or overnight. Four hours worked well for me.
- Slice peppers and onion into long strips for fajitas.
- Heat the Blackstone griddle and oil the surface to prevent sticking.
- Turn the heat to medium-low, add the shrimp, and stir frequently with spatulas.
- When shrimp are about halfway cooked, add the vegetables and continue stirring.
- Cook until vegetables are tender and shrimp are cooked through, then remove from the griddle.
- Warm tortillas on the griddle, fill with the shrimp and vegetables, and serve with desired toppings.
Nutrition
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