Shrimp Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Fajitas
Description
This Shrimp Fajitas recipe features large shrimp seasoned with a blend of chili powder, onion powder, smoked paprika, garlic, cumin, and black pepper, then cooked quickly to retain a juicy, tender texture. The shrimp is paired with sautéed bell peppers and onions cooked over medium-high heat until softened and starting to caramelize, which adds a mild sweetness and depth to the filling. Combining the shrimp back into the skillet with the vegetables, a squeeze of lime juice and fresh cilantro finishes the mixture, adding brightness and herbal notes.
The dish is designed to be served in warm flour tortillas accompanied by sour cream, sliced avocado, and additional cilantro. These toppings balance the smoky, slightly spicy shrimp and vegetables with creaminess and freshness. Multiple colored bell peppers can be used for an inviting appearance and slight variation in flavor, and any kind of onion works well. The fajita mixture offers a tasty and colorful Tex-Mex main dish that is relatively simple to prepare.
Leftover fillings can be stored for a day or two and reheated for quick meals. Adjust seasoning to taste after cooking, especially salt, to match your preference. Lime juice added at the end helps brighten the flavor profile.
Ingredients
For the shrimp fajitas
- 1 ½ pounds Shrimp peeled and deveined, large
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon cumin ground
- ½ teaspoon black pepper freshly ground
- 3 tablespoons olive oil divided
- 3 bell peppers sliced
- 1 medium onion sliced
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons cilantro chopped
For serving
- flour tortillas
- cilantro chopped
- avocado slices
- sour cream or Mexican crema
- lime fresh, wedges
Instructions
- In a large bowl, add the shrimp, garlic, chili powder, onion powder, smoked paprika, salt, cumin, black pepper, and 1 ½ tablespoons of olive oil. Mix together to combine and set aside.
- Heat remaining 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, for 13-15 minutes until peppers have softened and onions have started to caramelize.
- Transfer the cooked peppers and onions to a bowl, cover with a plate, and set aside.
- Add the seasoned shrimp and cook, stirring occasionally, for 5 minutes or until the shrimp are pink and no longer translucent.
- Add the cooked peppers and onions back into the skillet, and top with lime juice and chopped cilantro. Mix everything together, taste, and season with more salt if necessary.
- Remove from heat and serve in warm flour tortillas with sour cream, avocado slices, and other desired toppings.
Notes
- Use any color bell peppers you have for a vibrant mix; they all work well.
- White, yellow, or red onions are all good choices depending on your taste.
- Add lime juice at the end to enhance the brightness of the dish.
- Adjust salt after cooking, as seasoning may vary based on ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 16th of recipe | |
| Calories | 212kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1295mg | 54% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2431IU | 49% |
| Vitamin C | 84mg | 93% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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