An easy and flavorful dinner in 30 minutes is always a win in my book! My shrimp fajitas are made with simple and fresh ingredients. There is no marinating involved…unless you want to.
Ingredients
- Shrimp: I use medium size shrimp. Cooking time will need to be adjusted if you use jumbo or small shrimp.
- Oil: A neutral oil or extra virgin olive oil works best for this recipe.
- Salt: I use kosher salt,
- Paprika: This adds color and a mild sweet earthy taste
- Ancho chile powder: This powder is commonly available in most grocery stores, but if you cannot find it, substitute more paprika, or another chile powder of choice.
- Ground cumin: Just a little goes a long way.
- Ground black pepper: Try to use freshly ground pepper or use a mortar and pestle to extract the oils of pre-ground coarse pepper.
- Onion: I use yellow onion for this, but white or red onion is also a good choice.
- Bell peppers: You will need two bell peppers, your choice of color. I used red and yellow.
- Poblano pepper: I am not a fan of the green bell pepper, so I use a poblano instead, It gives the fajitas another layer of flavor and is so good!!
- Garlic cloves: Fresh garlic is the best choice(In my opinion), If you substitute pre-minced or powdered garlic, it will alter the flavor.
- Lime juice: 1 Tbsp of fresh lime juice which is about 1 small lime or half of a regular lime.
- Cilantro: You will need about 10-12 sprigs of cilantro to make 1 Tbsp minced cilantro
- Tortillas: Flour, corn, or masa tortillas are all great choices.
How to Make Shrimp Fajitas
Prep
Peel and clean the shrimp. Pat dry with a paper towel and add them to a large bowl. Set them aside. Slice the onions and peppers into strips and set them aside.
Add oil, salt, pepper, paprika, Ancho powder, and cumin to the shrimp and stir well to combine.
Mince the garlic and cilantro. Set them aside.
Cook
Heat a skillet over medium heat, then add 2 Tbsp of oil. Add the shrimp to the skillet and cook until no longer pink, about 4 minutes. Add the garlic and cook just until fragrant. Then quickly remove the shrimp and all the garlic from the skillet.
Next, add the peppers and onions to the skillet and cook until they soften up(about 6-8 minutes). Then add the shrimp back into the skillet along with the minced cilantro and freshly squeezed lime juice. Stir well to combine.
Warm up the tortillas and serve immediately with the shrimp and your favorite toppings.
Enjoy!
Tips
- If you have time for it, I highly suggest letting the shrimp marinate in the spices for at least 30 minutes. The more the flavors infuse the better!
- I know it’s tempting to add the lime to the shrimp before cooking, but don’t do it. Lime juice actually cooks the shrimp if it sits long enough. Wait until the end of cooking.
- You can substitute the peppers for anything you like! Some good substitutes are carrots, zucchini, green beans, cauliflower, or broccoli.
- Fajitas are best when they are freshly made, but if you must reheat them, Do Not… I repeat DO NOT overheat them, they can become rubbery. I recommend using a skillet on medium-low heat, just until hot.
Shrimp Fajitas FAQ
Guacamole, grilled corn, Mexican salad, Mexican rice, cilantro lime rice, refried pinto beans, and black beans are just a few examples.
Yes! Just mix all the ingredients together, then spread them out on a baking sheet. Bake at 400º until cooked through. Shrimp is done when it turns an opaque white/pink color.
Make sure to use an airtight container ( preferably glass ) and store it in the back of the fridge. Consume within 3 days.
Make this easy and delicious weeknight meal in a snap! Serve it alongside my strawberry agua fresca for a refreshing summertime meal.
Until the next one,
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Shrimp Fajitas
Ingredients
- 1½ lb shrimp shelled and deveined
- ¼ cup oil divided
- ¾ tsp salt + more to taste
- ½ tsp paprika
- ½ tsp Ancho chile powder
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
- 1 medium onion
- 2 bell peppers red, yellow, or orange
- 1 poblano pepper
- 3 large garlic cloves
- 1 Tbsp lime juice about 1 small lime
- 1 Tbsp cilantro minced
- tortillas corn or flour
Instructions
Prep
- Peel and clean the shrimp. Pat dry with a paper towel and add them to a large bowl. Set them aside. Slice the onions and peppers into strips and set them aside.
- Add oil, salt, pepper, paprika, Ancho powder, and cumin to the shrimp and stir well to combine.
- Mince the garlic and cilantro. Set them aside.
Cook
- Heat a skillet over medium heat, then add 2 Tbsp of oil. Add the shrimp to the skillet and cook until no longer pink, about 4 minutes. Add the garlic and cook just until fragrant. Then quickly remove the shrimp and all the garlic from the skillet.
- Next, add the peppers and onions to the skillet and cook until they soften up(about 6-8 minutes). Then add the shrimp back into the skillet along with the minced cilantro and freshly squeezed lime juice. Stir well to combine.
- Warm up the tortillas and serve immediately with the shrimp and your favorite toppings.
- Enjoy!
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