Blaxican Shrimp Fajita Bowls
Achunchigan Lattore🍤 Blaxican Shrimp Fajita Bowls (Six Brothers' Inspired)
This recipe adapts the bold flavors of the Blaxican Fajita Seasoning to quick-cooking shrimp, ensuring a tender and flavorful result.
The Blaxican features a unique blend of ancho, chipotle and guajillo chilis with Mexican Oregano and other herbs to create an elevated level of flavor to your Mexican inspired meals. Flavor brought to you without sugar, MSG or other fillers that we don’t want.
📝 Ingredients
For the Shrimp Marinade
2 lb Six Brothers' Beef Company Shrimp, peeled and deveined (or equivalent)
2 tbsp Olive Oil
2 tbsp Red Wine Vinegar
1.5 - 2 tbsp Blaxican Fajita Seasoning (adjust to your preference)
4 cloves Fresh Garlic, minced
1/2 medium Yellow Onion, finely chopped
2 Scallions, thinly sliced (white and green parts)
For the Bowls
1 cup Cooked Rice (Cilantro-lime)
1 cup Sliced Bell Peppers (mixed colors), mushrooms and Sliced Onions for sautéing
Your choice of toppings:
Salsa or Pico de Gallo
Guacamole or Sliced Avocado
Sour Cream or Mexican Crema
Shredded Lettuce
Elote
Fresh Cilantro and Lime Wedges
🔪 Instructions
1. Marinate the Shrimp (The Critical Step)
⚠️ Important Note on Marinating Shrimp:
Shrimp is highly delicate, and the acids in the red wine vinegar will begin the "cooking" process (denaturation) very quickly, similar to making ceviche. To ensure the shrimp remains plump, tender, and properly cooks on the skillet, do not marinate it for longer than 30 minutes. We recommend a sweet spot of 15-20 minutes.
In a medium bowl, combine the olive oil, red wine vinegar, Blaxican Fajita Seasoning, minced garlic, chopped yellow onion, and sliced scallions. Whisk to combine.
PRO TIP: I like to mix my marinade in the bowl first so that I can taste before adding the shrimp. This ensures the flavor is right and you know how to season the rest of your dish for balance. I do this with any homemade marinade I put together.
Add the peeled and deveined shrimp to the marinade.
Gently toss the shrimp until they are fully coated.
Cover the bowl and refrigerate for 15-30 minutes MAX.
2. Sauté the Fajita Veggies
Heat a large skillet or cast-iron pan over medium-high heat with a drizzle of oil.
Add the sliced bell peppers and onions. Sauté for 5-7 minutes until they are tender-crisp and lightly caramelized.
Remove the vegetables from the griddle and set them aside.
3. Cook the Shrimp
Ensure the same skillet is still over medium-high heat.
Remove the shrimp from the marinade (leaving some of the garlic/onion bits on for flavor).
Add the shrimp to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Cook for 2-3 minutes per side, until the shrimp curl into a 'C' shape, turn opaque, and pink. Be careful not to overcook them, as they will become rubbery.
4. Assemble the Bowls
In each bowl, lay down a base of your preferred cooked rice.
Arrange the sautéed fajita vegetables on one side.
Place the perfectly cooked Blaxican Shrimp alongside the vegetables.
Finish the bowl with your favorite toppings, such as a dollop of guacamole, a spoonful of salsa, a sprinkle of fresh cilantro, a spoonful, or more of Elote, and a squeeze of lime.
Enjoy your flavorful, quick-prep Blaxican Shrimp Fajita Bowls!
Want another Mexican inspired recipe? Check out my collection here!