Asian Fajitas Recipe with Sizzling Shrimp and Shishito Peppers

I bet many of you, like me, are running short on dinner ideas. Cooking every single meal is exhausting and can become uninspired rather quickly. That’s why I want to share some more easy dairy-free dinner ideas, like these Asian Fajitas. They take mere minutes to throw together thanks to quick-cooking shrimp and a simple but flavorful hoisin-based sauce.

These Asian Fajitas are a Sizzling Way to Stir Up Dinner

The beauty of fusion recipes is their versatility. You can swap thinly-sliced chicken or cubed tofu, for the shrimp. You can add some other seasonal of fun vegetables, like baby corn or mushrooms. And you can even mix up the toppings. I like the ideas of chopped water chestnuts or perhaps some thinly sliced cucumber.

As is, this recipe is mild and kid-friendly. But you can heat the sauce up with a few shakes crushed red pepper, if desired.

This Asian fajitas recipe with photo was shared with us by Nakano.

Special Diet Notes: Asian Fajitas

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

Asian Fajitas with Sizzling Shrimp and Shishito Peppers

Author: Alisa Fleming

Recipe type: Entree

Cuisine: Asian

1½ pounds jumbo raw shrimp, peeled and deveined (21-25 shrimp total)
2 teaspoons + 4 teaspoons soy sauce or gluten-free tamari, divided
4 teaspoons cornstarch, divided
¼ cup rice vinegar (original or roasted garlic)
3 tablespoons hoisin sauce (gluten-free, if needed)
2 teaspoons grated fresh ginger
1 tablespoon + 2 tablespoons high-heat oil, divided
1 red onion, cut into thin slivers
1 red bell pepper, cut into thin strips
½ pound shishito peppers, stemmed
6 warmed gluten-free corn or flour tortillas
½ cup finely shredded red cabbage
¼ cup thinly sliced green onions

In medium bowl, stir together the shrimp, 2 teaspoons soy sauce, and 2 teaspoons cornstarch. Let it sit and marinate for 5 minutes.
In separate bowl, whisk together the remaining 4 teaspoons soy sauce, remaining 2 teaspoons cornstarch, rice vinegar, hoisin sauce, and ginger until the starch is dissolved.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the marinated shrimp, and cook for 1 minute on each side, or until just cooked through. Transfer the shrimp to a clean bowl, and repeat with remaining shrimp. Wipe out the skillet with paper towel.
In the same pan, heat the remaining 2 tablespoons oil until shimmering. Add the red onion, bell pepper, and shishito peppers. Cook, stirring, for 2 to 4 minutes, until the peppers begin to blister. Add the vinegar mixture, and cook, stirring, for 1 to 2 minutes, or until the sauce is slightly thickened. Add the shrimp to the pan, and cook, tossing well until the shrimp and vegetables are coated with the sauce.
Fill the tortillas with the shrimp mixture, cabbage and green onions.

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