Shrimp Fajitas
The ultimate comfort food! These delicious **Shrimp Fajitas** are packed with flavor, making them the perfect choice for an easy weeknight dinner. Sizzling **shrimp**, colorful veggies, and zesty lime come together for a meal that will surely satisfy your cravings. Try making them tonight!
Equipment
- Skillet
- Oven
- Peeler
- Chef's Knife
- Wooden Spoon
Ingredients
- 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
- 2 ½ tablespoons extra-virgin olive oil divided
- 2 teaspoons ground cumin divided
- 1 teaspoon chili powder divided
- ½ teaspoon chipotle chile powder divided
- 1 teaspoon kosher salt divided
- 1 medium lime zest and juice (about 3/4 teaspoons zest and 2 tablespoons juice)
- 2 cloves garlic minced (about 2 teaspoons)
- 1 red bell pepper red bell pepper cut into 1/4-inch strips
- 1 green bell pepper green bell pepper cut into 1/4-inch strips
- 1 yellow onion yellow onion halved and cut into 1/4-inch strips
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
Instructions
- Rinse and pat the shrimp dry, then transfer to a large bowl. Top with ½ tablespoon oil, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon chipotle chile powder, and ½ teaspoon kosher salt. Zest the lime directly over the bowl. Toss to coat, then set aside.
- To warm the tortillas, wrap them in foil and place in a 300° F oven while you cook the shrimp and vegetables.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and the remaining 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon chipotle chile powder, and ½ teaspoon salt. Stir and cook until the vegetables soften and are starting to turn dark in places, about 6 to 8 minutes.
- Stir in the garlic and let cook for 30 seconds, just until fragrant. Transfer the vegetables to a serving platter.
- Add the remaining 1 tablespoon oil to the skillet and return the heat to medium high. Transfer the shrimp to the skillet and spread into an even layer. Sear the shrimp on both sides until they are just turning opaque and curling into a “C”, about 3 minutes total—do not over cook or the shrimp will be tough.
- Scoot the vegetables on the platter over to one side, then add the shrimp in the empty space. Juice the zested lime over the top. Serve piled inside the warm tortillas, with toppings of choice.
Notes
- Tip 1: Refrigerate shrimp fajitas in an airtight storage container for up to 2 days.
- Tip 2: For best results, gently rewarm the shrimp and veggies in a skillet on the stovetop over low heat. The microwave will work in a pinch, but it’s more likely to overcook the shrimp.
- Tip 3: Freeze shrimp fajitas in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- Tip 4: Nutritional information does not include the tortillas and toppings.