shrimp fajitas recipe
These shrimp fajitas are a quick, flavorful, and healthy weeknight dinner that even picky eaters love. Lightly seasoned with chipotle chile powder and fresh lime, then served with caramelized onions and bell peppers, they're full of smoky, zesty flavor and come together in under 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 medium yellow onion sliced
- 2 medium red bell pepper sliced
- 1.5 pounds shrimp peeled and deveined, tail off
- 1.5 teaspoons olive oil divided
- 0.75 teaspoon kosher salt divided, plus more to taste
- 2 cloves garlic chopped
- 0.125 teaspoon chipotle chile powder for smoky heat
- 1 lime juiced
- 0.333 cup cilantro fresh, chopped
- 8 low-carb flour tortillas 6-inch, for serving
- 1 medium avocado sliced (optional, for serving)
Optional Toppings
- guacamole
- sour cream
- pico de gallo
Instructions
Preparation Steps
- Heat 1 teaspoon olive oil in a large cast iron skillet over medium-low heat. Add the sliced onions and bell peppers, season with 0.5 teaspoon salt and a pinch of black pepper. Toss to coat, then cover and cook, stirring occasionally.
- Cook for 15 to 20 minutes until onions are deeply caramelized and peppers are soft and tender. Remove from heat and set aside.
- While onions cook, season shrimp with remaining 0.25 teaspoon salt, a pinch of black pepper, and chipotle chile powder. Toss to coat evenly.
- Heat the remaining 0.5 teaspoon olive oil in a separate large skillet over high heat. Add garlic and sauté for 10 seconds until fragrant.
- Add seasoned shrimp in a single layer and cook for 2 minutes on the first side, then flip and cook 1.5 to 2 minutes on the second side until pink and opaque. Remove from heat.
- Squeeze juice of 1 lime over the cooked shrimp and sprinkle with chopped cilantro. Toss gently to combine.
- Warm tortillas in a dry skillet or microwave. Serve shrimp and sautéed onions and peppers together on tortillas with avocado, guacamole, sour cream, or pico de gallo if desired.
Notes
For a spicier kick, increase chipotle chile powder to 0.25 teaspoon. Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to maintain texture.