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
Scale
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.
