I love shrimp. I love Mexican food. So combining the two
seemed like a great idea.  I stock my
pantry with Mexican spices like cumin and also spice blends like those created
by Goya – adobo and sazon along with marinades and chipotle in adobo.  Then I can go to my pantry, grab what I need
and create a flavorful dish with what’s on hand.  In this post like most of my others I’ll give
you recipes inside recipes. Fajitas are made from components so this recipe is
loaded with bonus recipes!

Fajitas are traditionally made from beef or chicken but I
had shrimp on hand, actually shrimp skewers. So I took off the tails and
removed them from the skewers.  Then I
marinated them briefly in Mojo Croillo (I also used Goya brand) which is a
marinade of citrus juices, garlic and spices. 
You only need to marinate the shrimp for about 20 minutes, any longer
and the shrimp will begin to cook in the citrus.

I was able to get frozen onions and red pepper strips on
sale so I thought once those were cooked up and seasoned they would a great
component for the fajitas.  I seasoned
them with some fresh chopped garlic, adobo and sazon. They became a gorgeous
color!

Once the shrimp marinated I cooked them until just firm and
pink.  Don’t overcook them or they will
be chewy.

For a garnish and for added flavor I whipped up some
chipotle mayo.  So easy. In a food
processor I put in about a cup of mayo and one chipotle pepper with a little
bit of the adobo sauce.  Whirl it
together and that’s it!  It gives it a little spice and creaminess to the fajita.

I used my grill pan to warm up the tortillas and then it was
time to build the fajitas.

As promised here’s the recipes

Shrimp Fajita filling

1 ½ pounds of shrimp, peeled and deveined

¼ cup Mojo Croillo (I use Goya brand but if you can’t find
it you can use garlic, lime juice and whatever Mexican seasonings you like)

Add the shrimp to the marinade and let them marinate for
about 20 minutes, covered in the fridge. 
After 20 minutes, heat a pan with 1 – 2 tablespoons of olive oil. When
hot cook the shrimp (be sure not to add the marinade in the pan with the
shrimp) for just a minute or two until they are firm and pink.

Onion and Pepper topping for fajitas 

1 large onion chopped

1 red pepper

1 green pepper

Or 1 package of frozen onion/pepper blend

Adobo seasoning powder

1 Sazon packet

While the shrimp marinate you can prepare the onions and
peppers.  I used a frozen blend but you
can use fresh.  Slice the onion and
peppers. Add to a hot pan with about 2 tablespoons of olive oil.  When the vegetables are tender season them
with the adobo and sazon packet. Set aside.

Chipotle Mayo

For garnish I do like to add pico de gallo or guacamole but
one of my family’s favorites is Chipotle Mayo, flavorful and simple.

Chipotle in adobo

1 cup mayo, light or full fat

In the bowl of a food processor or mini chopper add 1 cup of
mayo and 1 chipotle pepper along with a little of the adobo sauce.  These are very hot so be careful and use a
small pepper at first. You can taste and add to it.  Season with a little salt and pepper and if
you like – a squeeze of lime.  Make extra
because it is very versatile, you can add it to scrambled eggs or use it for
sandwich spread.

Now it’s time to build the fajitas.

Warm a tortilla on a grill pan.  Add some of the shrimp and vegetables. Now
you can top it the way you like – chipotle mayo, pico de gallo, guacamole.  It’s up to you.

The shrimp will be tender and flavorful with hints of citrus. The vegetables will be tender crisp with the subtle  flavor of Mexican seasonings.  The pico de gallo will give that added sweetness from the tomatoes and the guacamole will add the just the right cooling affect.

Goya makes a variety of seasonings, sauces, and other
Mexican products that will lend that special extra flavor to almost anything
you make.  Go into the international
foods aisle in your local grocery store and see all that is available.  Buy something new and experiment with
different flavors and cuisines. You never know what you might come up with!