Tex-Mex · main

Grilled Shrimp Fajitas

Grilled Shrimp Fajitas reads citrus 5.3, sourness 5.1 and umami 5.0 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 5.3 · Sourness 5.1 · Umami 5.0 · Salinity 4.9 · Marine & Briny 4.5 · Allium 4.5 · Richness 3.9 · Sweetness 3.3 · Herbaceous 3.0 · Smoke 2.5 · Earthy 2.2 · Funk & Ferment 2.1 · Heat 2.0 · Warm Spice 1.9 · Fruity 1.9 · Bitterness 1.2 · Nutty 1.0 · Floral 0.9

What's in it (13)

• shrimp — 680 g
• limes — 195 g
• olive oil — 41 g
• garlic — 12 g
• chili powder — 15 g
• cumin — 10 g
• smoked paprika — 5 g
• salt — 5 g
• red bell peppers — 200 g
• yellow onion — 110 g
• flour tortillas — 800 g
• sour cream — 118 g
• cilantro — 15 g

Time & effort: about 28 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 155.7 kcal, 8.3 g protein, 4.4 g fat, 21.1 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a large bowl, whisk together the juice of 2 limes, 2 tablespoons of the olive oil, garlic, chili powder, cumin, smoked paprika, and salt.
2. Add the shrimp to the marinade and toss to coat; let sit at room temperature for 15 minutes while you prep the vegetables (don't marinate longer, or the lime juice will start to firm up the shrimp).
3. Meanwhile, in a separate bowl, toss the bell peppers and onion with the remaining 1 tablespoon olive oil.
4. Heat a grill or grill pan to high and brush the grates with oil. Grill the peppers and onion in a grill basket, tossing occasionally, until charred at the edges and crisp-tender, 7-8 minutes; transfer to a platter and tent with foil to keep warm.
5. Thread the marinated shrimp onto skewers, if using, and grill directly over high heat until opaque throughout and lightly charred at the edges, about 2 minutes per side, until they reach 145 F internally.
6. Warm the tortillas directly on the grill grates until pliable and lightly toasted, about 20 seconds per side.
7. Add the grilled shrimp to the platter with the peppers and onion, squeeze the remaining lime wedge over the top, and toss gently to combine.
8. Serve the shrimp and vegetable mixture in the warm tortillas, topped with sour cream and cilantro.

Dishes with a similar flavor shape

• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Shrimp Fajitas with Charred Peppers and Onions — Tex-Mex
• Spicy Shrimp and Chorizo Tacos — Mexican
• Tandoori Salmon — Indian
• Harissa Roasted Salmon with Yogurt Sauce — North African

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.