EASY STEAK AND SHRIMP FAJITAS
Time to read 1 min
Time to read 1 min
Welcome to [Your Blog Name]! Today, we're diving into a culinary adventure that combines the succulent flavors of shrimp and the sizzling goodness of fajitas. This recipe is a celebration of vibrant colors, bold spices, and the joy of bringing people together around a delicious meal.
Shrimp, with its tender texture and mild sweetness, takes center stage in this dish, while fajitas add a sizzling, savory dimension that's hard to resist. Whether you're a seasoned chef or a kitchen novice, this recipe promises to elevate your cooking game and impress your taste buds.
Prepare to embark on a journey of tantalizing aromas and mouthwatering tastes. As we delve into the details of this shrimp and fajita masterpiece, be ready to unleash your inner chef and create a culinary masterpiece that will have your family and friends begging for seconds.
So, let's roll up our sleeves, gather our ingredients, and dive into the world of shrimp and fajitas. Get ready to ignite your taste buds and make every meal a celebration of flavors!
1 (20 ounces) package pre-seasoned fajita skirt steak (such as Eddy Carls)
½ pound large shrimp, peeled and deveined
1 large onion
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 (8 ounce) package 6-inch flour tortillas
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes.
Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.