Shrimp Fajitas: It’s What’s for Dinner!

By | April 20, 2024

There was a lot of “Make this again!” and “Yum! This is so good!” at dinner tonight. I’ve made this before, but I’m going to definitely have to make this more frequently. It was really delicious. I served the fajitas with corn tortillas, homemade guacamole,  homemade restaurant-style salsa, and tortilla chips.

I used the fajita recipe (doubled) from Natasha’s Kitchen. I really liked using my cast iron pans to cook the shrimp and veggies; it helped give them some of the charred flavor. I made the jalapeno ranch  that she links to in the recipe, and it was delicious too! I only used half of a seeded jalapeno, and that was mild enough for my family. I warm my corn tortillas in either a dry skillet or  a skillet sprayed lightly with olive oil.

The salsa recipe I used tonight is from a favorite food blogger of mine, Iowa Girl Eats. This is a really quick and easy, but tasty salsa. I only used half of a seeded jalapeno for this as well (though I like a whole one). I also added an extra teaspoon of salt. Other than that, I followed the recipe exactly, and everyone loved it! It’s very fresh tasting, unlike jarred salsas.

My guacamole recipe is a simple family favorite (except for my poor youngest, who is highly allergic to avocados!). Tonight I used 4 avocados, smashed. I chopped 1/2 of a small white onion finely and 1/2 of a large roma tomato, which I stirred into the avocado. I added salt and pepper to taste, along with a squeeze of fresh lemon. The fresh onion and lemon really add good depth of flavor, although onion powder and lemon juice can be used.

I hope you try these recipes–you’ll be sure to enjoy them!