Make these Blackstone Shrimp Fajitas using a simple Meat Church fajita rub and you’ll have dinner ready in minutes. Most of the time is spent slicing vegetables—cooking the shrimp and peppers on the griddle takes almost no time at all. The result is tender, flavorful shrimp fajitas that stand up to any restaurant version.
Blackstone Shrimp Fajitas
Fajitas are one of the quickest and most satisfying dinners to make. Prep can feel longer than the actual cook time—especially if you’re chopping a few peppers and an onion—yet everything comes together fast on a hot griddle. This version keeps things simple: peeled shrimp tossed with lime and a robust fajita rub, grilled alongside sweet peppers and soft onions. Heat tortillas, add your favorite toppings, and serve immediately for a weeknight meal or casual gathering.
Recipe Shopping List
Below are the main items you’ll need to prepare these fajitas. For exact quantities, refer to the ingredients list in the recipe card later in this post.
- Shrimp (peeled and deveined)
- Fajita rub (such as Meat Church or your favorite blend)
- Lime
- Red bell pepper
- Yellow bell pepper
- Yellow or white onion
- Tortillas (flour or corn)
- Lettuce or greens
- Sour cream
- Hot sauce
- Avocado or sliced tomatoes
How To Make This Recipe
This overview gives a clear sense of the workflow. When you cook, follow the full ingredient amounts and step-by-step instructions in the recipe card below.
- Preheat: Heat your Blackstone (or griddle) to medium-high so the surface is hot and ready to sear shrimp and vegetables quickly.
- Prep & Season: Peel and devein shrimp if needed. Slice peppers and onions into thin strips. Toss shrimp with a squeeze of lime and coat them with the fajita seasoning.
- Cook: The vegetables take slightly longer than the shrimp. Lightly oil the griddle and place peppers and onions on one side to soften and char. Add the seasoned shrimp to the other side and cook about 1–2 minutes per side until pink and opaque.
- Assemble: Warm tortillas on the griddle, then fill with shrimp, peppers, onions and your preferred fixings—avocado, tomato, lettuce, sour cream and hot sauce are favorites.
- Serve: Serve immediately while hot for the best texture and flavor.
Quick tip: cook shrimp just until they turn pink and firm up. Overcooking makes them rubbery. If you prefer softer onions, allow them a few extra minutes on the griddle before adding shrimp.
Recipe FAQ
Store leftover shrimp and vegetables in a covered container in the refrigerator. Use within 2–3 days for best quality—seafood is best eaten sooner rather than later.
Reheat gently. The microwave will work if you reheat in short bursts to avoid overcooking. For better texture, rewarm on the griddle or in a skillet over medium heat just until heated through.
Yes. You can use a store-bought fajita or taco seasoning, or make a simple homemade blend with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper. Adjust quantities to taste.
More Shrimp Recipes
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- Filet Mignon with Whiskey Garlic Shrimp Sauce (Surf & Turf)
- Blackstone Blackened Shrimp Caesar Wrap
- Blackened Shrimp Tacos
- Easy Shrimp Diablo (Camarones a la Diabla)
- Mexican Shrimp Cocktail
- Traeger Spicy Fried Shrimp
- Shrimp Marinara
More Mexican Recipes
- Blackstone Shrimp Fajitas with Spiceology Chile Margarita Rub
- Smoked Al Pastor Tacos
- Blackstone Brisket Tacos
- Smoked Pulled Pork Tacos
- Skirt Steak Street Tacos
- Traeger Beef Birria Tacos
- Fish Tacos with Peach Salsa
- Blackened Shrimp Tacos with Strawberry Salsa
- Marinated Fish Tacos
- Grilled Shrimp Tacos
- Instant Pot Shredded Chicken Tacos
Blackstone Shrimp Fajitas
Seasoned shrimp cooked on a hot griddle with sweet peppers and onions, served in warm tortillas with your favorite fixings.
Ingredients
- 2 pounds shrimp
- 2 tablespoons Meat Church Fajita Rub (or preferred fajita seasoning)
- 1 lime
- 1 red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 yellow bell pepper, sliced
Fixings
- 12 tortillas
- lettuce
- sour cream
- hot sauce
- avocado
Instructions
- Preheat your Blackstone or griddle to medium-high heat.
- Slice vegetables into strips; remove stems and seeds from peppers.
- Peel and devein shrimp if necessary. Toss with a squeeze of lime and coat with seasoning.
- Cook vegetables on one side of the griddle until softened and slightly charred, about 3–4 minutes.
- Place shrimp on the hot griddle and cook about 1–2 minutes per side until pink and opaque. Avoid overcooking.
- Warm tortillas on the griddle, then assemble fajitas with shrimp, peppers, onions and desired fixings. Serve immediately.
Recommended Tools
- Locking kitchen tongs
- Folding collapsible prep cart
- Turner/spatula with cutting edge
- 36″ griddle or griddle-airfryer combo
- Meat Church fajita seasoning
Nutrition Information (per serving, estimate)
Yield: 6 • Serving Size: 1
Calories: 823 • Total Fat: 25g • Saturated Fat: 6g • Unsaturated Fat: 16g • Cholesterol: 365mg • Sodium: 2211mg • Carbohydrates: 87g • Fiber: 9g • Sugar: 4g • Protein: 62g
Nutrition data provided here is only an estimate.