Shrimp Fajitas Recipe

Overhead view of left half of a cast iron skillet with shrimp fajitas inside with red green and yellow bell peppers, surrounded by chopped cilantro and corn tortillas in the bottom left corner.

Tender marinated shrimp with sautéed peppers and onions is nothing short of mouth-watering! When wrapped in a fresh tortilla with your favorite toppings, you have a delicious dinner!

Course Main Dishes

Cuisine Mexican, Tex-Mex

Keyword Shrimp Fajitas

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 402kcal

Author Michele

Ingredients

Shrimp and Veg

1 pound large raw shrimp deveined with tails or without
3 small bell pepper tricolor or at least 2 different colors, cut into ½ inch thick strips
1 onion cut into ½ inch thick strips

Marinade

1 teaspoon lime juice and more for serving
4 tablespoon olive oil
2 teaspoon cumin
2 teaspoon smoked paprika
1 large garlic clove minced
½ - 1 teaspoon chili powder depending on how spicy you’d like it
Salt and pepper to taste
1 pinch cayenne (optional if you want it more spicy)

For Serving

4 small corn tortillas (taco-sized tortillas)
1/2 avocado
1/2 cup shredded cheese
2 tablespoons chopped cilantro
8 lime wedges

Instructions

Prepare the veggies on a large plate so you have them ready once needed.
In a large bowl mix all the marinade ingredients, reserve 2 tablespoons for the veggies later. Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
Toss the veggies with the reserved marinade.
In a skillet or cast-iron skillet add a little cooking oil over medium heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
Cook the shrimp in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink.
Return the veggies to the pan and stir until all mixed well and remove from heat. Season with salt and pepper again if needed and drizzle with lime juice. Serve hot in tortillas with toppings.

Notes

Shrimp - larger shrimp that you can find is best for fajitas. I used frozen raw (thawed prior in cold water for 20 minutes) Red Shrimp that has already pink color when raw. It is very plump and the flavor reminds me more of a lobster! Other shrimps will be grey in color usually when raw.

Instead of a combo of spices, you can use 2-3 tablespoons of premixed Taco or Fajita Seasoning.

Nutrition