Shrimp Fajitas

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Shrimp Fajitas

These Shrimp Fajitas bring together vibrant colors, bold spices, and fresh, wholesome ingredients to create a satisfying meal that feels restaurant-worthy yet comes together effortlessly at home. This recipe proves that a nutritious dinner does not have to be complicated. With tender shrimp, perfectly sautéed bell peppers, and warm tortillas ready to wrap everything together, this dish offers the ideal balance of flavor, texture, and convenience.

What makes shrimp such a great choice for busy weeknights is how quickly it cooks. In just a few minutes, it becomes juicy, tender, and full of flavor, making it the perfect protein for a fast skillet meal. When combined with a blend of chili powder, smoked paprika, cumin, and garlic powder, the shrimp absorbs the seasoning beautifully, giving every bite a burst of rich fajita flavor. Paired with the natural sweetness of bell peppers and onions, this dish becomes a complete and satisfying meal that everyone at the table can enjoy.

Whether you are preparing a family dinner, a simple weekend meal, or a fresh alternative to heavier entrées, these Shrimp Fajitas are a delicious option. They can be served with classic tortillas or kept lighter by enjoying the shrimp and vegetables on their own. Add your favorite toppings, such as fresh avocado, crisp shredded lettuce, or a dollop of sour cream, and you have a customizable meal that fits any taste.

Ingredients

Seasoned Shrimp

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 pound large shrimp, peeled and deveined (fresh or thawed)

Fajita Vegetables

  • 1 large onion, thinly sliced
  • 3 bell peppers, sliced (use a mix of red, yellow, and orange for sweetness)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro (optional)
  • Warm flour tortillas, for serving

Optional Toppings

  • Sliced avocado
  • Sour cream or Greek yogurt
  • Pico de gallo or fresh salsa
  • Shredded lettuce
  • Extra lime wedges

Instructions

1. Prepare and Season the Shrimp

In a medium bowl, combine chili powder, smoked paprika, cumin, garlic powder, and salt. Add the shrimp along with 1 tablespoon of olive oil. Toss until every piece is evenly coated in the seasoning mixture. Set aside to marinate briefly while you prepare the vegetables.

2. Sauté the Vegetables

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables soften and begin to develop charred edges, about 6 to 7 minutes. Once softened and lightly caramelized, remove the vegetables from the skillet and set aside.

3. Cook the Shrimp

In the same hot skillet, add the seasoned shrimp. Cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp become rubbery if left on the heat too long.

4. Combine Everything

Return the cooked vegetables to the skillet with the shrimp. Add the fresh lime juice and toss everything together so the flavors combine. Cook for an additional minute to warm through. Sprinkle chopped cilantro on top if desired.

5. Serve Warm

Serve the shrimp and vegetables hot with flour tortillas and your favorite toppings. The filling can also be enjoyed on its own for a lighter meal.

Recipe Tips and Helpful Notes

  • For the best flavor, use a mix of colored bell peppers. They add natural sweetness and a beautiful presentation.
  • If you prefer more heat, add a pinch of crushed red pepper flakes to the shrimp seasoning.
  • Warm your tortillas before serving. You can quickly heat them in a dry skillet, wrap them in foil and place them in the oven, or warm them directly over a gas flame for a lightly charred edge.
  • Shrimp cooks very quickly. Remove it from the heat as soon as it turns pink to avoid overcooking.
  • If you want to add extra vegetables, zucchini, mushrooms, or tomato slices work wonderfully in fajitas.

Storage and Reheating

Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals. Because shrimp can become tough when reheated, warm it only until heated through.

 

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