Shrimp Fajitas
User Reviews
5
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Prep Time
12 mins
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Cook Time
13 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Tex-Mex
Shrimp Fajitas
Description
This recipe highlights peeled, deveined large shrimp marinated in lime juice, chili powder, cumin, coriander, and cayenne pepper. After drying the shrimp, they are tossed with spices, then cooked separately from sautéed bell peppers and onions seasoned with salt and pepper. The shrimp are cooked quickly to retain a tender texture and are finished with fresh garlic and cilantro.
The dish is assembled by placing the shrimp and sautéed vegetables into warmed flour tortillas. Optional toppings such as sliced avocado and crumbled queso fresco add creamy and mild salty accents. The fajitas offer a balance of bright citrus from lime, warmth from chili powder, and fresh herbal notes from cilantro.
The recipe notes mention that removing shrimp tails is recommended for easier eating, though leaving them on improves presentation. Using a mix of colorful bell peppers adds visual appeal and flavor variety.
Ingredients
- 1 1/2 lbs Shrimp peeled and deveined, large
- 2 Tbsp lime juice fresh
- 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
- 1 tsp cumin ground
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper or to taste (optional
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp olive oil divided, or vegetable oil
- 1 small yellow onion halved and sliced, or red onion
- 2 bell peppers any color
- 2 cloves garlic minced
- 3 Tbsp cilantro chopped, fresh
- 8 flour tortillas warmed, medium
- avocado optional, sliced avocado; crumbled queso fresco
- queso fresco optional, sliced avocado; crumbled queso fresco
Instructions
- Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.
- Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.
- Heat 1 1/2 Tbsp olive oil in a 12-inch cast iron pan or non-stick skillet.
- Add in onions and saute 2 minutes then add in bell peppers, season with salt and pepper and saute until crisp tender, about 5 - 7 minutes longer.
- Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.
- Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook 1 1/2 minutes.
- Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.
- Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.
Notes
- Removing shrimp tails is recommended for easier eating, though leaving them on improves presentation.
- Using a mix of red, yellow, and green bell peppers balances flavor and color; approximately 2/3 of each pepper equals 2 peppers total.
User Reviews
Overall Rating
5
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