Forget everything you think you know about fajitas! This recipe elevates the classic dish with succulent grilled shrimp and fluffy Mexican rice, creating a vibrant and flavorful fiesta in your mouth. We're ditching the usual steak or chicken for a lighter, yet equally satisfying, seafood option. The sweet and savory interplay of perfectly grilled shrimp, combined with the hearty rice and zesty fajita vegetables, is a culinary experience you won't soon forget. Imagine the bright citrus notes dancing on your tongue, complemented by the smoky char of the shrimp and the warmth of the spices.
This recipe is surprisingly easy to follow, even for beginner cooks. We'll guide you through each step, from prepping the shrimp and vegetables to mastering the perfect grill technique and assembling your mouthwatering fajitas. Ready to embark on this flavorful journey? Let's get started with our detailed, step-by-step instructions.
Tools Needed
- Blender
- Skillet
- Rice Cooker
- Grill or Griddle
Ingredients
- Shrimp
- White Rice: 1-1.5 cups
- Roma Tomatoes: 2
- Jalapenos: 2
- Sweet Onion
- Cilantro
- Garlic
- Lime: 1
- Olive Oil
- Salt
- Tomato Paste: Few tablespoons
- Chicken Base
- Fajita Vegetables (onions, peppers)
- Fire Roasted Salsa
- Cheese Dip
- Pico de Gallo (white onion, tomatoes, cilantro)
- Avocado
- Jalapeno Buttermilk Spice
Step-by-Step Instructions
Step 1. Prepare the Salsa and Rice
- Grill Roma tomatoes, jalapenos, and sweet onion with a light drizzle of oil. Once grilled, blend with cilantro, garlic, lime juice, and salt to your desired consistency.
- In a skillet, cook 1-1.5 cups of rice with a few tablespoons of tomato paste until the water reduces.
- Transfer the rice base to a rice cooker, add water and chicken base, and cook according to the manufacturer's instructions.
Step 2. Marinate and Cook the Protein and Vegetables
- Marinate shrimp with lime juice, olive oil, and jalapeno buttermilk spice.
- Grill or griddle fajita vegetables until charred.
- Grill or griddle the shrimp until cooked through.
Step 3. Assemble the Fajitas
- Layer the cooked rice, fajita vegetables, and shrimp in a bowl or on a plate. Top with fire-roasted salsa, pico de gallo, avocado, and cheese dip.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Use a rice cooker for multiple purposes beyond rice, such as warming beans, queso, or dips.
- Adjust the amount of onions and jalapenos in the salsa to your preference.
- For a smoky flavor, use fire-roasted salsa instead of store-bought.
- Char the vegetables for extra flavor.
- Add as much cheese dip, pico de gallo, and avocado as you like.
- Consider adding Valentina hot sauce for an extra kick.
Nutrition
- Calories: approximately 600-750
- Fat: 25-35g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, but be sure to thaw them completely and pat them dry before grilling to ensure they cook evenly and get a nice char.
2. What kind of rice is best for these fajitas?
Mexican rice, cooked with tomatoes, onions, and spices, is traditional and complements the shrimp perfectly. However, you can use your favorite long-grain rice if needed.
3. What if I don't have a grill? Can I cook this indoors?
Yes! You can easily cook the shrimp and vegetables in a large skillet over medium-high heat. Just be sure to cook them until they are pink and opaque.
This Grilled Shrimp & Rice Fajitas recipe offers a fresh and flavorful twist on a classic dish, perfect for a weeknight meal or a fun weekend gathering. The combination of succulent shrimp, fluffy rice, and vibrant vegetables guarantees a satisfying and delicious experience. So gather your ingredients, fire up the grill (or skillet!), and get ready to enjoy these authentic Mexican-inspired fajitas!