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Shrimp Fajitas

Quick and easy shrimp fajitas with a zesty marinade and colorful veggies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/3 cup olive oil Extra virgin adds rich flavor, can substitute with canola.
  • 4 cloves garlic, minced Fresh garlic enhances the marinade.
  • 1.5 tablespoons lime juice Freshly squeezed for better flavor.
  • 1 tablespoon cajun spice Use a store-bought brand or make your own.
  • 1/2 teaspoon salt Kosher salt preferred.
  • 1/4 teaspoon chili powder Adjust for spice tolerance.
For the Fajitas
  • 1 lb shrimp, peeled and deveined Fresh or frozen, thawed and patted dry if frozen.
  • 3 count bell peppers, sliced Mix of red, yellow, and green for color.
  • 1/2 count onion, sliced Yellow for sweetness, red for sharpness.
  • 1/4 cup cilantro, chopped If not preferred, skip or replace with parsley.
  • 3 teaspoons lime juice Added for freshness.
  • 8 count flour tortillas Medium-sized for easy folding.
  • 1 count avocado, sliced Adds creaminess.
  • 1 count lime, for squeezing Fresh lime wedges for serving.
  • 1 cup jalapeño ranch Store-bought or homemade for a creamy kick.

Method
 

Preparation
  1. Whisk together the olive oil, minced garlic, lime juice, cajun spice, salt, and chili powder in a mixing bowl until well combined.
  2. Slice the bell peppers and onion into thin strips and chop the cilantro.
  3. Divide the marinade in half, placing the shrimp in one bowl and the sliced vegetables in another. Marinate for 10-15 minutes.
Cooking
  1. Heat a skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until pink and opaque. Remove from skillet.
  2. In the same skillet, sauté the marinated bell peppers and onions for 8-10 minutes until tender yet crisp.
  3. Combine the cooked shrimp back with the sautéed vegetables. Add chopped cilantro and lime juice. Mix gently for about 30 seconds.
  4. Warm the flour tortillas on a skillet or over a flame until warm and pliable.
  5. Assemble each tortilla by filling with the shrimp and vegetable mixture, topping with jalapeño ranch, avocado slices, and a squeeze of lime juice. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid rubbery shrimp. You can also marinate shrimp and vegetables up to 24 hours in advance.