Description
These flavorful Shrimp Fajitas combine juicy, seasoned shrimp with sautéed bell peppers and onions, all wrapped in warm flour tortillas. A quick and delicious meal perfect for weeknight dinners, garnished with fresh cilantro, avocado slices, and crumbled queso fresco for an authentic Tex-Mex experience.
Ingredients
Shrimp Marinade
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 Tbsp fresh lime juice
- 2 tsp chili powder (preferably 1 tsp regular, 1 tsp ancho)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, or to taste)
- Salt and freshly ground black pepper (to taste)
Vegetables and Cooking
- 3 Tbsp olive oil or vegetable oil, divided
- 1 small yellow or red onion, halved and sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh cilantro
To Serve
- 8 medium flour tortillas, warmed
- Sliced avocado (optional)
- Crumbled queso fresco (optional)
Instructions
- Prepare the shrimp: Dab the shrimp with paper towels to remove excess moisture, then place them in a medium mixing bowl. Add lime juice, chili powder, cumin, coriander, and cayenne pepper. Toss well to coat evenly and set aside to marinate briefly.
- Sauté onions and peppers: Heat 1 1/2 tablespoons of olive oil in a 12-inch cast iron pan or non-stick skillet over medium heat. Add the sliced onions and sauté for about 2 minutes until they start to soften. Add the sliced bell peppers, season with salt and pepper, and continue to sauté until the vegetables are crisp-tender, about 5 to 7 minutes.
- Keep vegetables warm: Transfer the cooked peppers and onions to a sheet of foil and wrap to keep warm while you cook the shrimp. Return the skillet to the heat and add the remaining 1 1/2 tablespoons of olive oil.
- Cook the shrimp: Season the marinated shrimp with about 1/2 teaspoon each of salt and black pepper, then add them to the skillet. Cook for 1 1/2 minutes undisturbed to sear.
- Add garlic and finish cooking shrimp: Toss the shrimp with minced garlic and continue to cook for another 1 to 2 minutes until shrimp are pink and cooked through.
- Combine and serve: Stir in the chopped fresh cilantro, then serve the shrimp and sautéed vegetables over warmed flour tortillas. Top with sliced avocado and crumbled queso fresco if desired for extra flavor.
Notes
- For spicier fajitas, increase the cayenne pepper according to your preference.
- Use a mix of bell pepper colors for a vibrant presentation.
- Peeling and deveining shrimp beforehand saves time and improves texture.
- Serve with lime wedges on the side for added zest.
- Flour tortillas can be substituted with corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
