Recipes

Spicy shrimp fajitas with pickles and tomato salsa

Spicy shrimp fajitas with peppers, red onion, morita chilli and pickles. Photograph: Harry weir photography

Gráinne O'Keefe's face
Gráinne O'Keefe
Sat Aug 5 2023 - 03:59
Serves: 4
Course: Dinner
Cooking Time: 10 mins
Prep Time: 10 mins
Ingredients
  • 100ml apple cider vinegar
  • 250ml white wine vinegar
  • 200g granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 white onion, thinly sliced
  • ½ tsp black peppercorns
  • 1 cucumber, thinly sliced
  • 450g tomatoes, diced
  • 1 tbsp diced onion
  • 2 jalapeños, diced
  • 1 tbsp coriander, chopped
  • 2 garlic cloves, minced
  • 1 tbsp lime juice
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 500g shrimp, peeled and deveined
  • 1 tsp morita chilli powder, or dried morita chilli, crumbled
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 4 large wraps
  1. For the pickles: In a medium saucepan, combine the apple cider vinegar, white wine vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, peppercorns and salt. Heat the mixture over medium heat, stirring until the sugar dissolves. Add the thinly sliced cucumbers and onions to the pickling liquid. Bring the mixture to a simmer and cook for about five minutes. Remove the pickling mixture from the heat and let it cool to room temperature. Transfer the pickles to a jar, cover and refrigerate for at least one hour before serving.
  2. For the tomato salsa: In a mixing bowl, combine the diced tomatoes, finely chopped onion, jalapeño, chopped coriander, lime juice, garlic, salt and black pepper. Stir everything together until well combined. Cover the bowl with cling film and refrigerate the salsa for at least 30 minutes.
  3. For the spicy shrimp: In a large frying pan, heat the olive oil over medium-high heat. Add the sliced red and green peppers and the sliced onion and crushed garlic to the pan. Cook until they start to soften, about three minutes. Add the peeled and deveined shrimp to the pan, along with the crushed morita chilli or morita chilli powder, ground cumin, smoked paprika, garlic powder, salt and black pepper.
  4. Cook the shrimp until they are pink and cooked through, about three minutes per side. Remove the pan from the heat. Heat the flour tortillas in a dry pan over medium heat for about 30 seconds on each side, or until they are warmed through.
  5. To assemble the fajitas, place some of the spicy shrimp and sautéed peppers and onions in the centre of a warm tortilla with the pickles and salsa.
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae

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