Shrimp, Mexican food, and my Kettle grill—these are a few of my favorite things! To help my wife and I celebrate our ninth anniversary, I cooked some barbecue shrimp fajitas on my charcoal grill and they were amazing. If you are in love with shrimp, cast iron skillets, and cooking with charcoal, I think you’ll enjoy this recipe.
Ingredients:
- Shrimp
- Bell peppers
- Onion
- Shrimp seasoning
- Sides (listed below)
We had a two-pound bag of shrimp in the freezer. I thawed and peeled the shrimp, then seasoned them with Denny Mike’s Fintastic seasoning. You can use your favorite shrimp seasoning or even Meadow Creek Gourmet Seasoning.
I sliced some bell peppers and onion and put them in a size 7 cast iron skillet with a couple of tablespoons of butter. I used about three peppers, but the amount you should use depends on how much you like onions and peppers. I used green, red, orange, and yellow to make it more colorful, but use whatever you want or have handy.
I fired my Weber kettle grill with lump charcoal, lit with a charcoal chimney. You can use any grill that’s big enough to hold your skillet and shrimp.
Once the charcoal was spread out, I set the skillet with peppers and onion onto the grill. Turn the veggies with tongs to keep them cooking evenly. If you have a good fire, they should be ready in ten or fifteen minutes. Sauté them to your liking.
I arranged the shrimp in a single layer on a perforated pan, which made them easy to flip with a spatula, but they would have been fine on the grate as well. Cook them on both sides until they are opaque and a bit charred; they should take about as long as the vegetables.
The shrimp will look dry once they’re cooked, but that’s okay. Transfer them to the skillet and mix them with the peppers and onions. This will shine them right up, and they are ready to serve!
My wife prepared Basmati rice, refried beans, lettuce, guacamole, salsa, sour cream, and cheese sauce to eat with the shrimp and veggies. You may choose to wrap everything in a flour tortilla or arrange portions on your plate; either way, this is a feast fit for a king pitmaster!
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This recipe first appeared in Issue 39 of StoryQue magazine.
