My dad will pull a shrimp trawl several times over the summer and then we get to enjoy Alabama shrimp for the rest of the year. Here is a picture of him sorting the catch – we throw all the small fish back and the dolphins and pelicans come to feast.
The picture illustrates my family’s preferred shrimp to veggie ratio!
Oven Baked Shrimp Fajitas
1.5 to 2 lbs medium shrimp, peeled and deveined
1 to 2 14.4 packages of bell pepper and onion stir fry
10 flour tortillas
1/2 cup olive oil
1/4 cup red wine or balsamic vinegar
1/3 cup lime juice
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
3 cloves minced garlic
Veggie Spice Mix
1 teaspoon of kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon of chili powder
1 teaspoon dried cilantro flakes
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of ground cumin
½ teaspoon of smoked paprika
Whisk together all of the ingredients for the shrimp marinade and place in a zip top bag with the peeled and deveined shrimp. Smoosh the bag around to completely coat the shrimp. Place in the fridge for one hour.
Put together the dry spices. Place the veggies in a large bowl and toss with the spice mixture.
Preheat oven to 450 degrees F.
Lightly oil a large, rimmed baking sheet. Put down the veggies as a base layer. Sprinkle the shrimp on top. Place in the middle of the oven and bake for about 8 minutes. Remove the shrimp and turn on the broiler. Cook for 2 additional minutes until shrimp is done.
Squeeze a little lime juice over the dish and serve with warm tortillas and your choice of add ins.