Shrimp Fajitas

Cuisinart original

This recipe is great for a festive dinner that guests can assemble themselves at the table.


Makes about 8 fajitas (3 shrimp per fajita)


1     pound frozen large shrimp, thawed
       and fully peeled
3     tablespoons olive oil, divided
1     large garlic clove, finely chopped
¾    teaspoon chili powder
       pinch ground cumin
2     small bell peppers (any color), sliced
       into ¼-inch strips
1    small red onion, sliced into
¼    inch strips
½    teaspoon kosher salt, divided
       pinch pepper
       pinch garlic powder
1    tablespoon cilantro, roughly
1    tablespoon fresh lime juice
4     wooden skewers, cut in half,
       small flour tortillas
       small lime wedges, for serving
       guacamole, for serving, optional
       salsa, for serving, optional
       sour cream, for serving, optional

Nutritional information

Nutritional information per serving (1 fajita): Calories 196 (40% from fat) • carb. 16g pro. 13g • fat 9g • sat. fat 1g • chol. 85mg sod. 418mg • calc. 76mg • fiber 1g


Plate Side: Bottom Grill, Top Griddle
Griddler® Cooking Position: Open and flat

1. Use paper towels to fully dry the peeled
shrimp. Put the dried shrimp in a small bowl
or plastic bag with 2 tablespoons of the
olive oil, garlic, chili powder and cumin. Stir
to evenly coat with all of the ingredients.
Refrigerate for 20 minutes to marinate.
2. While the shrimp is marinating, toss the
peppers and onions in the remaining oil.
Sprinkle with ¼ teaspoon of the salt and the
pinch of pepper and garlic powder. Turn on
the Cuisinart® Griddler®. Select Grill/Griddle
and set to 425°F.
3. Once preheated, put the peppers and
onions on the Griddler®. Set the timer for
15 minutes and cook, stirring occasionally
with silicone-tipped tongs until peppers and
onions are browned and melted.
4. Once time expires, transfer all of the
peppers and onions to the top half of
the griddle in preparation for cooking the
shrimp. Transfer to a serving bowl when
shrimp are done and toss with the
chopped cilantro.
5. Once shrimp have marinated, remove from
the refrigerator. Combine with the lime
juice and remaining salt. If using wooden
skewers, put 3 shrimp on each skewer. Set
the count-up timer and cook the skewers
on the bottom half of the grill for about 5
minutes on the first side and 3 minutes on
the other side until shrimp are fully opaque.
Alternately, shrimp may be cooked directly
on the bottom plate of the grill without
the skewers for the same amount of time.
Transfer shrimp to a
serving plate.
6. To assemble fajitas, put 3 shrimp on a tortilla
and top with a spoonful of the peppers and
onions. Serve with a small lime wedge and,
if desired, guacamole, salsa and sour cream.