Free Recipe

Shrimp Fajitas

★ 4.1 · Easy

Sizzling garlicky shrimp with charred bell peppers and onions, served fajita-style with warm tortillas so everyone can build their own. Ready faster than takeout.

15 minPrep Time

15 minCook Time

30 minTotal Time

4 servings (12 fajitas)Yield

Why You'll Love This

On the table in 30 minutes flat
Smoky charred peppers and onions with juicy, never-rubbery shrimp
Naturally lighter than beef or chicken fajitas

Ingredients

1.5 lblarge shrimp, peeled and deveined
2 tbspolive oil, divided
2 tspchili powder
1 tspground cumin
1 tspsmoked paprika
1/2 tspgarlic powder
1 tspkosher salt, divided
1red bell pepper, sliced into strips
1yellow bell pepper, sliced into strips
1white onion, sliced into strips
3 clovesgarlic, minced
2limes, one juiced and one cut into wedges
12small flour tortillas (6-inch), warmed
1/4 cupfresh cilantro, chopped, for serving

Nutrition (estimated per serving)

420Calories

30gProtein

14gFat

42gCarbs

4gFiber

760mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the shrimp dry and toss in a bowl with 1 tablespoon of the olive oil, chili powder, cumin, smoked paprika, garlic powder, and 1/2 teaspoon salt until evenly coated.
Heat a large cast iron skillet over medium-high heat until very hot, about 2 minutes.
Add the shrimp in a single layer and cook for 1.5 to 2 minutes per side, until pink, opaque, and lightly charred at the edges; do not overcook. Transfer to a plate.
Add the remaining 1 tablespoon oil to the same skillet and add the bell peppers, onion, and remaining 1/2 teaspoon salt.
Cook the vegetables over medium-high heat for 6 to 7 minutes, stirring only occasionally so they get char marks, until softened with visibly blackened edges in spots.
Add the minced garlic to the vegetables and cook for 30 seconds, until fragrant.
Return the shrimp to the skillet and toss everything together for 1 minute to reheat and combine.
Remove from heat and squeeze the juice of 1 lime over the top, tossing once more.
Serve straight from the skillet with warm tortillas alongside for building fajitas.
Garnish each fajita with chopped cilantro and a squeeze of lime from the wedges.

Tips

Cook the shrimp first and set aside so they never overcook while the vegetables finish; rubbery shrimp is the most common mistake with this dish.
Let the skillet get properly hot before adding vegetables and resist stirring constantly, so they actually char instead of steam.