Old Bay Shrimp Fajitas

September 2, 2020 by Nicole Collins

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I’ve been on a shrimp kick lately.

Who am I kidding? I’m always on a shrimp kick.

Shrimp is definitely on the list of top 4 foods that keep me alive. I’m sure I’ve said that to you before.

Bonus points to anyone that knows what other 3 foods fall on that list.

I guess I should say that I’ve been on even more of a shrimp kick than normal lately. I bought four pounds of frozen shrimp at the grocery store last week. FOUR POUNDS. And, let’s just say that I’m going to need to restock sooner than you may think.

What can I say? I love seafood! And, shrimp is the easiest and most accessible for me. I can buy it frozen at a really great price, thaw it quickly, and have it cooked in 10 minutes using the longest possible cooking method. Who wouldn’t be into that?!?

For today’s shrimpy recipe, we’re going to take a classic, switch up the flavor profile, and make ourselves a mighty delicious and pretty healthy meal.

Today, we’re making Old Bay Shrimp Fajitas!

This is one of those sheet pan meals that comes together so easily and in no time at all. You gotta love those!

Let’s talk shrimp and veg. We’re going to slice of some red, yellow, and/or orange bell peppers nice and thin. We’re going to do the same with some red onion. It’s important that we get a thinner and even cut on these, because the veg is going to cook at the same time as the shrimp. The shrimp is going to cook quickly, and we don’t want big hunks of crunchy peppers that didn’t cook all the way through in our fajitas.

Once we have our veggies spread out on a sheet pan, we’re going to add in some oil, some shrimp, and my best friend…Old Bay seasoning! Toss everything together along with a little pinch of salt and pepper, then toss it all in the oven to roast. Once the shrimp is perfectly cooked through, we’re going to remove them from the pan, flip our oven setting to broil, then throw the onions and peppers back in the oven for just a couple of minutes to get a little extra tasty char on them. When they’re finished, give everything a squeeze of lemon juice, and the most difficult part of our dinner is finished!

While the shrimpies are in the oven, we can toast our tortillas and work on our crema. I bought one of those tortilla warmers off of Amazon for $10 or so, and it really helps! I can char my tortillas, throw them in this contraption, and the tortillas stay warm without getting soggy while I wait for the rest of my meal to finish. It’s a great time saver!

Every good taco/fajita situation needs sour cream, in my opinion. Sometimes, I like to thin out the sour cream with a little water to make it a nice drizzling consistency. But for today’s recipe, I got a little crazy and thinned my sour cream out with a little beer! If you’re not a beer lover, don’t worry. The beer flavor is not strong in this crema. There’s just a little something different that no one will be able to put their finger on. But, since we use so little beer for this crema, if you’re not going to enjoy the rest with dinner, feel free to go ahead and use water or even a little lemon juice instead.

To serve, we’re going to load up our tortillas with our shrimp and veggie mix, top that with a little fresh corn, give it all a drizzle of our beer crema, and offer a wedge of lemon to finish it all off. And let me tell you, these fajitas are sooooo good!

These fajitas kind of play a trick on your tongue. Based on what we know about fajitas, we expect the bite to taste one way. And, we still get a little bit of that nostalgia from the peppers and onions. But, then we surprise our mouths with the subtle spiciness of Old Bay, the bright citrusy lemon, and the pop of the fresh corn kernels. For me, this is summer in a tortilla.

Alrighty, guys. That’s a wrap for today!

Actually, it’s a fajita. But, you know what I mean…😉

Enjoy, and let’s eat!

Old Bay Shrimp Fajitas

Serves: 4 Print

Ingredients:

  • 2 tbsp olive oil

  • 1 lb large shrimp, peeled and deveined (thawed if frozen)

  • 2 cups red, orange, and/or yellow bell peppers, thinly sliced

  • ½ large red onion, thinly sliced

  • 1 ½ tbsp Old Bay seasoning

  • ¼ cup sour cream

  • 1 tbsp light beer (I used an American Lager like Natty Boh)

  • 8 6-inch flour tortillas (or 4 8-inch)

  • ½ cup (1 ear) corn, thawed if frozen

  • Juice of ¼ of lemon

Directions:

  1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Add shrimp, peppers, onion, Old Bay, and olive oil to the pan. Use your hands to toss everything together to distribute the spice, and arrange shrimp and veggies in an even layer. Bake for 10 mins until shrimp are cooked through. Remove shrimp to a plate, increase the oven heat to broil, and place veggies back in the oven under the broiler for 2-3 mins until they just start to char. Remove from oven, and mix shrimp back in with the veggies. Squeeze lemon juice over the shrimp and veggie mix.

  2. In a small mixing bowl, combine sour cream and beer. Stir until fully combined and the sour cream has thinned out.

  3. Assemble the Fajitas: Divide shrimp, veggies, and corn between tortillas. Top with beer crema. Serve!

Recipe notes:

*I HIGHLY recommend charring your tortillas on the stovetop before you assemble your fajitas. The char adds so much flavor! For a gas stovetop, place the tortillas right on top of the burner for a few second on each side. For an electric stovetop, heat a dry non stick skillet over high heat until it starts to smoke. Place the tortillas in the skillet for 20-30 seconds per side.

*You want to make sure your veggies are cut pretty thinly since they're really not spending much time in the oven. We don't want them to be undercooked. I actually used mini sweet bell peppers for this. They were a pain to de-seed, but I was able to control the size of my slices much better.

*The beer in the sour cream is just a fun extra. It's really not a strong flavor at all. Feel free to use water to thin out the sour cream or just to leave the sour cream in its natural state.

*This is the tortilla warmer that I got from Amazon. It's kind of a game changer, because it really does keep your shells warm while you cook without them getting soggy.

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