Prepare the Buffalo Shrimp according to the package instructions. Cook to an internal temperature of 145℉. Deep Fry: Preheat the fryer to 350℉ and deep fry for 2.5-3.5 minutes. Do not overload fryer. Convection Oven: Preheat oven to 425℉ and bake for 10-12 minutes, flipping over halfway through. Conventional Oven: Preheat oven to 450℉ and bake for 12-14 minutes, flipping over halfway through. To Air Fry: Set air fryer to 400℉ and cook for approximately 7 minutes.
In a large sauté pan cook all of the julienne bell peppers and onions with thevegetable oil over a medium-high setting for about 3 minutes. Add the mincedgarlic, cumin and paprika and cook for an additional 30 seconds.
Divide the sautéed vegetables in half and transfer to two preheated sizzle platters. Top each Fajita platter with 8 fully cooked Buffalo Shrimp and garnish with the chopped cilantro.
Serve Buffalo Shrimp Fajitas with warm flour tortillas on the side as well as optional accoutrements like salsa and sour cream.
