Cal y Chile Fajitas de Camarón

Plated Cal y Chile Fajitas de Camarón (Lime-Chile Shrimp Fajitas)
Plated Cal y Chile Fajitas de Camarón (Lime-Chile Shrimp Fajitas)

(Lime & Chile Shrimp Fajitas)


  • 1 lb (16/20) de-veined/de-shelled shrimp
  • 1 medium-large sweet onion (sliced into strips)
  • 3 medium shallots (sliced into strips)
  • 9 medium-large sweet mini peppers (washed, seeds removed, sliced into strips)
  • 1 medium to large lemon (washed, halved)
  • 2 medium limes (washed, halved)
  • 2 tbsp of Extra Virgin Olive Oil
  • 1/4 cup grape-seed oil
  • 1 tbsp of Kosher salt
  • 4 tbsp of garlic powder
  • 1 tbsp New Mexican Red Chili (Hot) powder
  • 1 tbsp Cumin powder
  • 1.5 tbsp Mexican Oregano
  • warmed flour tortillas (for serving)


Shrimp Preparation

  • Remove the shells and wash each shrimp under cold water, place in a storage bowl with a cover.
  • Drizzle approx. 2-3 tbsp of EVOO over the shrimp
  • Sprinkle a pinch of kosher salt over the shrimp
  • Squeeze the juice out of the two halves of the lemon onto the shrimp
  • Sprinkle with 2 tbsp of garlic powder
  • Cover, shake up the mixture, place in the refrigerator for 1-2 before cooking

Dish Preparation

  • Heat a 1/4 grape-seed oil over medium to high heat in a large cast iron skillet
  • Toss in the onion and shallot slices and saute until just starting to soften (about 3-4 minutes), with a 1/2 tsp of kosher salt
  • Toss in the sliced peppers
  • Add the juice of one lime, saute until the onions just begin to caramelize (about an additional 3-4 minutes)
  • Add the shrimp mixture (liquid and all), with the juice of one lime, saute until the shrimp just begin to turn pink (about 3 minutes)
  • Add the spice mixture (1 tbsp Kosher salt, 2 tbsp garlic powder, 1 tbsp New Mexican Red Chile powder, 1 tbsp cumin powder, and 1.5 tbsp Mexican Oregano; previously mixed), mix well, saute for 1-2 minutes
  • Remove the skillet from the burner and place in the oven set on a low temperature to keep the fajita mix warm.

Plating directions:  Plate on a warm tortilla with a side of shredded green lettuce, a tbsp of pico-de-gallo (recipe pending), and a slice of lime.  Consider having available a home-style guacamole (recipe pending), shredded cheese, black olives, diced tomatoes and any other additional flavors you would look to add.

Serving Suggestions:  Serve with a Spanish rice (recipe pending), arugula salad with a chipotle dressing (Briannas’ Home Style Chipotle and Cheddar Dressing with smoked jalapeno peppers),

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