If you are craving a vibrant, zesty meal that bursts with fresh flavors, then you need to dive into this Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe. It’s an exciting twist on a classic favorite, featuring perfectly spiced shrimp sautéed with colorful bell peppers and onions, all brought together by a lively cilantro lime touch and a creamy, slightly spicy jalapeño ranch. This dish is not only a feast for your taste buds but also incredibly quick to whip up, making it perfect for weeknight dinners or casual gatherings. Get ready to savor every delicious bite!
Ingredients You’ll Need
The beauty of this Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and color, turning humble staples into a mouthwatering fiesta on your plate.
- ¼ cup olive oil: This forms the flavorful base for the marinade and helps everything cook beautifully without sticking.
- 4 cloves garlic, minced: Adds a fragrant punch that enhances the shrimp and vegetables.
- 1 tablespoon lime juice (from ½ lime): Brings a refreshing, tangy brightness that lifts the entire dish.
- 1 tablespoon Cajun spice: Infuses the shrimp with a smoky, spicy kick that’s simply irresistible.
- ½ teaspoon salt: Perfectly balances all the flavors without overpowering them.
- 1 lb large shrimp, peeled and deveined: The star ingredient, tender and quick-cooking, soaking up the marinade perfectly.
- 2 bell peppers (any color), sliced: Adds sweet crunch and vibrant hues for a visually stunning plate.
- ½ medium onion, sliced: Gives a subtle sweetness and depth once sautéed to golden perfection.
- ¼ cup cilantro, chopped: Delivers fresh herbal notes that complement the lime perfectly.
- 2-3 teaspoons lime juice (from ½ lime): Additional lime juice to finish the mix with that signature zing.
- 8 small flour tortillas: Soft, warm vessels carrying all the fabulous filling.
- Jalapeño Ranch: Creamy with a spicy jalapeño twist, it’s the ultimate sauce that unites the ingredients in every bite.
- 1 avocado, sliced: A creamy, cooling contrast to the spice and tang.
- 1 lime, cut into wedges: For those who like to add an extra splash of citrus at the table.
How to Make Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe
Step 1: Create the Marinade
Begin by mixing the marinade ingredients together in a small bowl. Combine olive oil, minced garlic, fresh lime juice, Cajun spice, and salt. This potent blend is what will give your shrimp and veggies that irresistible, layered flavor that shines throughout the dish.
Step 2: Marinate the Vegetables
Slice your bell peppers and onions to about 1/3-inch thickness—uniform slices ensure everything cooks evenly. Toss these colorful vegetables with half of the marinade in a medium bowl. Let them soak up those vibrant flavors while you prep the shrimp.
Step 3: Marinate the Shrimp
Pat your shrimp dry to avoid sogginess, then add them to another medium bowl. Pour in the remaining marinade and stir gently to coat each shrimp fully. This step ensures they absorb all the smoky, garlicky goodness before cooking.
Step 4: Cook the Shrimp
Heat a heavy pan over medium heat with a touch of oil. Lay the shrimp in a single layer and cook for 1-2 minutes on each side, just until they turn opaque and curl up beautifully. Overcooking can make them rubbery, so keep a close eye here!
Step 5: Sauté the Vegetables
Using the same pan, toss in the marinated vegetables. Sauté them until they soften and develop golden, slightly charred edges, about 10 minutes. This roasting process brings out their natural sweetness and adds a tantalizing smoky flavor.
Step 6: Combine and Finish
Return the shrimp to the pan and stir in chopped cilantro. Squeeze the remaining lime juice over everything and toss gently to combine all the vibrant flavors. Your Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe is now ready to be enjoyed!
How to Serve Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe
Garnishes
For extra color and texture, garnish your fajitas with creamy avocado slices and lime wedges on the side. The avocado offers a silky, cooling contrast to the spiced shrimp, while a fresh squeeze of lime heightens the bright notes of the dish. A sprinkle of extra chopped cilantro never hurts either!
Side Dishes
Serve these fajitas alongside a crisp green salad or a simple Mexican street corn salad. Light, fresh sides complement the richness of the jalapeño ranch and the zest of the shrimp perfectly. For a heartier meal, consider Mexican rice or black beans to round out the plate.
Creative Ways to Present
Feel like getting fun with presentations? Use colorful corn or whole wheat tortillas to vary the look and flavor. Arrange the fajita filling buffet-style and let everyone build their own with your homemade jalapeño ranch drizzle. You can even serve everything over a bed of quinoa or mixed greens for a delicious low-carb twist.
Make Ahead and Storage
Storing Leftovers
If you have any shrimp fajitas leftover, store the cooked shrimp and vegetables in an airtight container in the refrigerator for up to 2 days. Keep your tortillas separate to maintain their softness and avoid sogginess.
Freezing
This Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe is at its best fresh, but you can freeze cooked shrimp and vegetables in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the shrimp and vegetables in a skillet over medium-low heat to preserve their texture and flavor. Avoid microwaving if possible, as it can make the shrimp tough. Warm your tortillas separately on a hot pan or in the oven for best results.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This helps them cook evenly and soak up the marinade better.
What can I substitute for Cajun spice?
If you don’t have Cajun seasoning, a mix of smoked paprika, garlic powder, onion powder, cayenne pepper, and oregano works wonderfully as a homemade alternative.
How spicy is the jalapeño ranch?
The jalapeño ranch has a pleasant medium heat that balances creaminess with a little kick. You can tweak the spice level by adjusting the amount of jalapeño or using a milder pepper if preferred.
Can I make this recipe gluten-free?
Definitely! Swap the flour tortillas for gluten-free or corn tortillas to keep things gluten-free without sacrificing any of the deliciousness.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep since you can make the shrimp and vegetables ahead of time and reheat when ready. Just store the tortillas separately until serving.
Final Thoughts
There’s nothing quite like the joy of sharing a flavorful, colorful dish with those you love, and this Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe delivers just that. It’s quick to make, packed with exciting flavors, and flexible enough to suit many tastes and occasions. I encourage you to try it soon—you might just find your new favorite weeknight dinner!
Print
Shrimp Fajitas with Cilantro Lime and Jalapeño Ranch Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Description
This vibrant Shrimp Fajitas recipe combines succulent marinated shrimp with sautéed bell peppers and onions, all tossed with fresh cilantro and lime juice. Served in warm flour tortillas and complemented by creamy jalapeño ranch and avocado slices, it’s a quick and flavorful dish perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Marinade
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lime juice (from ½ lime)
- 1 tablespoon Cajun spice
- ½ teaspoon salt
Vegetables
- 2 bell peppers (any color), sliced ⅓-inch thick
- ½ medium onion, sliced ⅓-inch thick
- ¼ cup cilantro, chopped
- 2–3 teaspoons lime juice (from ½ lime)
Protein
- 1 lb large shrimp, peeled and deveined
To Serve
- 8 small flour tortillas
- Jalapeño Ranch dressing
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare the marinade. In a small bowl, combine ¼ cup olive oil, minced garlic, 1 tablespoon lime juice, 1 tablespoon Cajun spice, and ½ teaspoon salt, mixing well to create a flavorful marinade.
- Marinate the vegetables. Slice the bell peppers and onion uniformly to approximately ⅓-inch thickness, place them in a medium bowl, then pour half of the marinade over them. Toss thoroughly to coat the vegetables evenly.
- Marinate the shrimp. Pat the shrimp dry using a paper towel to remove excess moisture. In a separate medium bowl, add the shrimp and pour the remaining half of the marinade over them. Stir gently to coat all the shrimp.
- Cook the shrimp. Heat a large heavy pan over medium heat and add ½ tablespoon olive oil. When the oil is hot, arrange the shrimp in a single layer and sauté for 1 to 2 minutes per side until they turn opaque and are cooked through. Immediately transfer the shrimp to a plate to prevent overcooking.
- Sauté the vegetables. In the same pan, add the marinated bell peppers and onions. Cook them for about 10 minutes, stirring occasionally, until they become soft and golden brown around the edges. Once cooked, turn off the heat.
- Combine and finish. Return the cooked shrimp to the pan with the vegetables, add the chopped cilantro, and squeeze 2 to 3 teaspoons of fresh lime juice over the mixture. Toss everything together gently to combine the flavors.
- Serve. Warm or toast the flour tortillas. Serve the shrimp and vegetable mixture in the tortillas with sliced avocado, lime wedges, and a drizzle or side of jalapeño ranch dressing for added creaminess and spice.
Notes
- Patting shrimp dry helps them sear properly and prevents steaming.
- Adjust Cajun spice amount according to your heat preference.
- Use a heavy-bottomed pan for even heat distribution during cooking.
- Flour tortillas can be substituted with corn tortillas for gluten-free options.
- Jalapeño ranch can be homemade or store-bought according to convenience.
- Leftover fajita filling can be refrigerated for up to 2 days.
