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Shrimp Fajitas

Shrimp fajitas with a vibrant lime-spice skillet cook fast—tender, pink shrimp and slightly softened bell peppers and onions. Toss everything in a quick seasoning mixture for bold flavor with minimal prep and cleanup.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lime-spice seasoning
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • 0.25 salt and pepper to taste
Shrimp and vegetables
  • 1.5 lb large shrimp peeled and deveined
  • 2 bell peppers 1 red, 1 yellow, sliced
  • 1 onion large, sliced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
Serve with
  • 4 warm flour tortillas
  • 0.25 sour cream
  • 0.25 guacamole
  • 0.25 cilantro
  • 0.25 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the fajita vegetables and shrimp
  1. In a small bowl, combine lime juice, chili powder, ground cumin, paprika, salt, and pepper until evenly mixed.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Add bell peppers and onion and cook for 4-5 minutes, stirring occasionally, until slightly softened.
  4. Push the vegetables to the side and add the remaining 1 tablespoon olive oil to the open space of the skillet.
  5. Add shrimp and garlic to the center and cook for 1 minute, until fragrant, without over-stirring.
  6. Pour the lime-spice mixture over the shrimp and vegetables, tossing to coat evenly.
  7. Continue cooking for 5-6 minutes, stirring occasionally, until the shrimp are pink and cooked through.
  8. Serve immediately with warm flour tortillas and desired toppings, including sour cream, guacamole, cilantro, and lime wedges.

Notes

For the best quick sear, spread shrimp in a single layer when they hit the hot skillet and avoid crowding. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until just warmed. Freezing is not recommended for best texture. For a lower-carb swap, serve over warm sautéed peppers and onions instead of flour tortillas.