Make these Blackstone Shrimp Fajitas with Meat Church Fajita Rub, and your dinner is done in a flash! Cutting the vegetables is going to take longer than actually cooking these, but you wind up with tender, flavorful shrimp fajitas that rival any you’ve ever had.
Shrimp Fajitas with Meat Church Fajita Seasoning (on the griddle)
Fajitas are one of the easiest dinners to make, and also one of the best. It takes longer to get all of the various garnish and toppings ready than it does to actually cook the fajita meat, which is fine by me. I love a good quick meal, especially for this crew that we’re feeding! (Do you KNOW how much food 7 kids can eat? There are 4 teenager boys here. SO MUCH FOOD.)
There are many different ways to get to a pile of amazing fajitas, and they range from the uber-complex to the blazingly simple. This version is definitely the simple variety, and utilizes one of my favorite fajita rubs, by Meat Church!
(This post is NOT sponsored by Meat Church, this is just a product that I use and love. That is an affiliate link above, which means I make a small amount of money if you click and buy through that link. Not that I wouldn’t love to partner with Meat Church officially – hint hint, if you’re out there reading this, Matt Pittman, I’m a big fan!)
Get all my Blackstone Recipes here!
Shrimp Fajitas shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- shrimp (colossal is best)
- Meat Church Fajita Rub
- red bell pepper
- yellow onion
- yellow bell pepper
- sour cream
- hot sauce
How to make Shrimp Fajitas on the Blackstone with Meat Church seasoning
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re going for medium-high heat here. We want these to cook quickly and for the griddle to be fully preheated before adding the meat and vegetables.
Prep & Season
Remove any shells and tails from the shrimp. Slice the vegetables.
Toss the peeled shrimp in lime juice and coat with the Fajita rub.
The vegetables take longer than the shrimp, for these quick fajitas. Especially if you like the onions a bit soft, like me. Toss a little avocado oil onto the griddle and then lay down the peppers and onions on one side and the shrimp on the other.
Let the shrimp cook for about 2 minutes per side. They should be pink on the outside and white in the center. When they are raw, they are more gray and opaque.
Build your fajitas
I like to heat my tortillas on the griddle, then load up the fajitas with the shrimp, onions, peppers, and whatever fixings you love. We love avocado, tomato, sour cream, lettuce, and hot sauce.
I told you they were fast and easy! Get to eatin’!
Try our Blackstone Steak Fajitas too!
Blackstone Meat Church Shrimp Fajitas FAQ
In a covered container in the fridge is best for these! They should keep for 2-3 days, but sooner is better when it comes to eating seafood as leftovers.
The microwave works for this, but use a light hand. Seafood tends to reheat really quickly. If you have the time and patience, you can toss these in a food safe sous-vide baggie in a warm water bath until they are heated through. This would maintain the texture and flavor of the fajitas is best, but also is a little overkill for a leftover if you ask me. It is better just to cook what you can eat in one sitting and then cook more when you want them again.
More SHRIMP please!
- Traeger Shrimp with Vodka Cream Sauce
- Creamy Shrimp Alfredo Recipe
- Traeger Grilled Shrimp and Scallop Skewers
- Filet Mignon with Whiskey Garlic Shrimp Sauce [Surf & Turf]
- Blackstone Blackened Shrimp Caesar Wrap
- Blackstone Blackened Shrimp Tacos
- Easy Shrimp Diablo | Camarones a la Diabla
- Mexican Shrimp Cocktail
- Traeger Spicy Fried Shrimp
- Shrimp Marinara
More recipes inspired South-Of-The-Border
- Blackstone Shrimp Fajitas with Spiceology Chile Margarita Rub
- Smoked Al Pastor Tacos
- Blackstone Brisket Tacos
- Smoked Pulled Pork Tacos
- Skirt Steak Tacos
- Traeger Beef Birria Tacos
- Fish Tacos with Peach Salsa
- Blackened Shrimp Tacos with Strawberry Salsa
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- Grilled Shrimp Tacos
- Instant Pot Shredded Chicken Tacos
- 2 pounds shrimp
- 2 tablespoons Meat Church Fajita Rub
- 1 lime
- 1 red bell pepper
- 1 medium yellow onion
- 1 yellow bell pepper
- 12 tortillas
- sour cream
- hot sauce
- Preheat your Blackstone to medium-high heat.
- Prep your vegetables by slicing into strips and discarding stems and seeds from the peppers.
- Make sure your shrimp have no shells or tails. Toss them in a squeeze of lime juice and coat well with the seasoning rub.
- Cook the vegetables on one half of the grill. The vegetables take longer than the shrimp, but still only take about 3-4 minutes.
- Place the shrimp on the grill and cook for about a minute per side. You want the shrimp to be pink, but don't overcook them!
- Load up into tortillas (heat them up on the griddle too for bonus points, or use the fresh, uncooked tortillas available in most grocery stores now).
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Amount Per Serving: Calories: 823Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 365mgSodium: 2211mgCarbohydrates: 87gFiber: 9gSugar: 4gProtein: 62g
Nutrition data provided here is only an estimate.