@jenniferdanella: Grilled Venison Backstrap and Shrimp Fajitas - seriously so good! Full recipe below and on @Kamado Joe ‘s website (linked in bio) Ingredients: • 1 lb venison backstrap • 1 lb large shrimp (peeled/deveined) • 3 bell peppers (sliced) • 1 large onion (sliced) • 8–12 tortillas • Toppings: lime, jalapeño, sour cream, guac, salsa, cilantro, cheese Marinade: • ¼ cup olive oil • ¼ cup lime juice + 2 Tbsp orange juice • 3–4 garlic cloves • 2 Tbsp cilantro • 1 Tbsp chili powder • 2 tsp cumin • 1 tsp smoked paprika + 1 tsp oregano • 1 tsp salt + ½ tsp pepper • 1 Tbsp Worcestershire • Optional: cayenne/red pepper flakes How to make it: • Marinate venison + shrimp (separately) 20–30 min • Preheat Kamado Joe to 400–450° • Cook peppers + onions in cast iron w/ oil + salt (8–12 min) • Grill venison 3–4 min/side (130–135°), rest + slice • Grill shrimp 2–3 min/side until pink • Warm tortillas on grill • Build + top how you like #venison #wildgame #kamadojoe

Jenn Danella

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Friday 24 April 2026 20:19:39 GMT