Shrimp Fajitas
Spiced shrimp seared on a sizzling skillet with charred bell peppers and onions, squeezed with lime and wrapped in warm tortillas. Dinner in 30 minutes; serves 4.
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Shrimp fajitas have all the sizzle of the steak version and cook even faster. The peppers and onions char first, then the shrimp go in for just a few minutes.
Serve them on the skillet straight from the stove with warm tortillas and toppings.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, divided
- 3 bell peppers, sliced
- 1 large onion, sliced
- 2 limes
- 8 flour tortillas, warmed
- Guacamole, sour cream, salsa and cilantro, for serving
Instructions
- Season. Toss the shrimp with 1 tablespoon oil, the spices and 1/2 teaspoon salt.
- Char the vegetables. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add the peppers, onion and the remaining salt and cook 6 to 8 minutes, until charred and crisp-tender.
- Cook the shrimp. Push the vegetables aside, add the shrimp and cook 2 minutes per side, until pink and opaque. Toss everything together and squeeze one lime over the top.
- Serve. Serve sizzling with warm tortillas, the other lime cut in wedges, and toppings.
Tips
- A very hot skillet gives the vegetables their char; do not crowd the pan.
- Bake everything on two sheet pans at 425°F for 12 minutes for an easy hands-off version.
Questions about this recipe
- Can I make shrimp fajitas on a sheet pan?
- Yes. Roast the vegetables at 425°F for 8 minutes, add the shrimp and roast 6 to 8 minutes more.
- How do I keep shrimp from overcooking?
- Cook them last, just until pink and opaque, about 4 minutes in all.
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