Chipotle Glazed Shrimp Fajitas Recipe

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Loaded with tender marinated shrimp, these spicy chipotle-glazed fajitas are a change of pace from the traditional beefsteak fajita. This variation of the Mexican specialty can be filled with any number of your favorite ingredients.
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  • 2 tablespoons olive oil
  • 1 cup onion - finely chopped
  • 4 cloves garlic - chopped
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup red wine vinegar
  • 1 cup water
  • 1 1/2 pounds shrimp - medium to large, peeled and deveined
  • 1 tablespoon brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons adobo sauce from the canned chiles
  • 6 tortillas - floured, tomato flavored, spinach flavored, wheat or flavor of choice
  • 2 cups mozzarella cheese - shredded or your favorite cheese
  • 2 tomatoes - diced, for toppings if desired
  • 3 cups lettuce - chopped, for toppings if desired
  • 1/2 red onion - chopped, for toppings if desired
  • 1 red pepper - thinly sliced, for toppings if desired
  • 1 cup sour cream
Container:small saucepan, food processor, medium skillet
35 mins
5 mins
40 mins
  • Heat oil in a skillet over medium heat.
  • Add onions and sauté until golden brown, 10-15 minutes.
  • Add the garlic, cumin, oregano, salt, pepper and sauté one more minute.
  • Remove from heat and pour into a food processor.
  • Add in the chipotle chiles, vinegar and water and pureé.
  • Pour 1/2 of the pureé in a non-corrosive bowl and allow to cool slightly.
  • Add the uncooked shrimp and allow it to marinate in the refrigerator for 1-2 hours.
  • For the glaze, pour the other half of the pureé into a saucepan.
  • Add the brown sugar, orange juice and adobo sauce.
  • Bring this to a boil over medium high heat.
  • Reduce the heat and simmer until slightly thickened, 10-15 minutes.
  • Remove from the heat and set aside.
  • Preheat a broiler or grill.
  • Remove the shrimp from the marinade and thread them onto skewers or lay them in a single layer on a baking sheet.
  • Brush with thickened glaze and place on the grill or under the broiler.
  • Cook until the shrimp turn pink, 2-3 minutes, while frequently brushing with glaze.
  • Remove from heat.
  • Mix the sour cream with the rest of the glaze and use as a condiment for the fajitas.
  • Warm the tortillas in the microwave for 20 seconds.
  • Top them with cheese, shrimp and desired condiments.
  • Serve warm.
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