Surf and Turf Shrimp and Portabella Fajitas

Shaina from Food for My Family demonstrates that the sun is not the only thing bringing a sizzle to al fresco dining this summer with her Surf and Turf Shrimp and Portabella Fajitas.

Surf and Turf Fajitas

You can always tell when someone orders the fajitas platter at the restaurant: The waiter can be heard across the room with that distinct sizzle, a cast iron dish and its tray being held away from their body like a bomb – an explosion of flavor just waiting to be tucked inside the warm tortillas their other arm holds.

The anticipation builds, and then the sizzling platter is set before you, the meat and onions and peppers still jumping off the surface as moisture and heat explode, the full scent of it drifting towards your nose – pungent onions, sweet notes off the pepper, and the round notes of toasted spices. In my homemade version you won’t find meat in its traditional sense.

Yes, I realize that the “turf” in surf and turf generally refers to a nice piece of juicy steak. However, it doesn’t have to. With a simple swap and a bit of technique in treating the mushrooms as steak and seasoning and cooking them just the way you would your sirloin or rib eye. They hold up well to this treatment, and they give new depth to fajita night.

Surf and Turf Shrimp and Portabella Fajitas

Serves 4


  • 1 lime, juiced
  • 3 portabella mushroom caps, cleaned with stems removed
  • 1 pound large shrimp, peeled and deveined
  • Seasoning blend, below
  • 3-4 tablespoons olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/4 red onion, sliced

For the seasoning blend:

  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper

To serve:

  • 8-10 warmed 8″ flour tortillas
  • Chopped romaine lettuce
  • Pico de gallo
  • Avocado slices
  • Mango/pineapple salsa


  1. Marinate the mushrooms and the shrimp in the lime juice for 10 minutes while you prepare the seasoning blend. Sprinkle 2-3 tablespoons of seasoning blend over the mushroom caps and the shrimp.
  2. Heat 2 tablespoons of oil in a medium to large skillet or cast iron pan. Add the mushrooms to the skillet. Cook for 4 minutes over medium-high heat. Turn and continue cooking until soft and tender all the way through, another 3-4 minutes. Remove from the skillet and set aside.
  3. Add the bell peppers and red onion to the skillet and cook just until seared. Vegetables should remain crisp. Remove from the skillet and set aside along with the mushroom caps.
  4. Now add the shrimp to the skillet. Cook for 1-2 minutes per side, just until they turn pink and opaque.  Remove from the heat. Slice the mushrooms into strips, and add them and the vegetables back to the skillet with the shrimp for serving.
  5. Serve immediately with warmed tortillas and toppings.

Notes: These fajitas can be made on a grill. Oil the grill grate, the mushrooms themselves, and the shrimp before grilling.

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One Comment to “Surf and Turf Shrimp and Portabella Fajitas”

  1. Nancy says:

    This website really has all of the info I wanted about this subject and didn’t know who to ask.