Martha Stewart’s Shrimp Fajitas Are The Sweet-Spicy Upgrade Your Weeknight Dinner Plans Deserve

It’s officially Tuesday, which is arguably the best day of the week if homemade tacos are involved. If you want a drink to go with dinner, consider a perfectly balanced margarita and don’t be afraid to add some flavor to your plans. Instead of the usual salt, opt for Tajín Clásico to line the rim. As Home and kitchen tool’s Erin Keane notes, this substitute “enhances the citrusy flavor of the drink while adding just a hint of heat.”

If you’re looking for inspiration for your plate, Martha Stewart is also here to help unleash your creativity in the kitchen. The chef has just resurfaced her summery, tropical recipe of Spicy Shrimp Fajitas with Grilled Pineapple Pico de Gallo. Whether your trip is fueled by corn or flour tortillas, Martha offers you a versatile meal that can be modified to achieve the perfect ratio of spicy to sweet.

RELATED: Martha Stewart’s Cauliflower and Chickpea Pitas Are a Perfect Vegetarian Delight for Summer Lunches

To start, combine a pound of prepared shrimp with chipotle-in-adobo sauce, lime zest, extra virgin olive oil, and kosher salt. Cut a white onion and half a pineapple, both medium-sized, into 1/2-inch rounds. Lightly brush the product with more EVOO.

Grill the onion and pineapple rings on a grill pan or on the racks of a grill, turning them at least once, then let cool. Now you know the drill: toast the tortillas of your choice, flipping once, until charred.

Although soft tortillas are the traditional choice, if you only have crispy tacos at home, consider them a way to add texture to your plate. To ensure that they are not only hot but also very crispy, put them in the oven for a few minutes before serving.

Once the onion and pineapple have cooled, create a citrus pico de gallo by combining them with chopped cilantro and fresh lime juice. Round off the charred salsa with a pinch of kosher salt and a hint of freshly ground black pepper.


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Finally, cook the marinated shrimp in a hot cast iron skillet until pink with two lime halves. After letting them cool, squeeze the lime halves over the shrimp before adding some to your tortillas along with the fruity pico, avocado, cilantro and a dollop (or two) of your favorite crema mexicana or sour cream.

Click here for the full recipe.

Looking for more Martha-approved recipes? Try one of these:

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