One of the best meals to cook in a hot skillet is shrimp fajitas. Jump shrimp, along with your own homemade fajita flavor, may be prepared quickly by sautéing them with bell peppers and onions in a hot pan. Before serving, give it a jolt of flavor with a squeeze of fresh lime juice.
Chicken fajitas are consistently voted the site's most popular dish. They have the ideal blend of speed, simplicity, flavor, and satiety. Nevertheless, variety is the spice of life, so today we'll be making the greatest shrimp fajitas by substituting the chicken for luscious and plump jumbo shrimp.
Sautéed bell peppers, onions, and shrimp are seasoned with a handmade fajita recipe prepared with robust Mexican spices and served in a tortilla. Serve with tortillas, cilantro, and your preferred toppings for a really simple one-pan supper. This is a simple and delicious way to get more shrimp and other seafood into your diet.
WHAT YOU’LL NEED FOR SHRIMP FAJITAS
Only four basic components and a seasoning blend are required:
Jumbo Shrimp: Today's fresh catches are delicious, but they can be pricey. Instead, grab a bag of frozen wild shrimp. Price-wise, it's not too steep, and it stays fresh for quite some time.
Choose two bell peppers of your preferred color to kick off the fajita feast.
Onion: You can use any kind of onion you like, including white, yellow, or red. This time, I've decided to go with a white background.
Spices including chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper are combined to create a delicious blend known as a fajita seasoning.
Olive oil: makes it easier for the seasoning to adhere to the shrimp and adds moisture for a more succulent bite.
Lime Juice: Use actual limes instead of bottled lime juice. I assure you that doing so will result in a marked increase in the intensity of the flavors.
HOW TO MAKE THE BEST SHRIMP FAJITAS
Be ready in less than 25 minutes by grabbing your preferred cast-iron or stainless steel skillet and getting started on this dish. Follow these steps:
- Prepare a shrimp marinade. Place the shrimp in a large bowl and add the fajita seasoning, oil, and lime juice. Toss to coat.
- Peppers and onions should be sautéed. Make fajita vegetables by slicing all of the ingredients thinly and cooking them in a big skillet with the rest of the oil. Put them on a plate, please.
- The shrimp is now inside. The shrimp should be cooked for two to three minutes per side. They'll turn rubbery if you cook them too long.
- Combine everything and toss! Splash in a little more lime juice and sauté the peppers and onions for a minute more.
MAKE FAJITA NIGHT EXCITING!
- Easy as guacamole, right? Serve as an appetizer or dollop onto fajitas.
- Pico de Gallo is a popular Mexican condiment that adds a tangy, fresh flavor and a touch of fire to your dish.
- Creamy and tangy, Lime Crema is the perfect complement to your fajitas.
- Red Salsa: This blended salsa is perfect if you're not a fan of chunky pico de gallo.
- A touch of this creamy, smoky Chipotle Sauce will take any dish to the next level.
- The best compliment to any meal is a serving of Mexican rice or Cilantro Lime Rice.
STORING AND REHEATING TIPS
Be thankful for the leftover shrimp fajitas. The bright side, though, is that they reheat well and you can vary the toppings to keep things interesting. This is how you should keep them:
Put away any extras: Put them in a sealed container to keep them fresh in the fridge for up to four days.
A Reheat Guide: Just reheat the fajitas for one minute in a microwave-safe bowl or plate.
Additional Tips
Marinate the shrimp: Marinating the shrimp will help to infuse them with flavor and make them more tender. You can marinate the shrimp in a mixture of lime juice, olive oil, garlic, and spices for at least 30 minutes before cooking.
Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them or they will become tough and rubbery. Cook the shrimp for just 2-3 minutes per side until they turn pink and are cooked through.
Use a variety of colorful peppers: Fajitas are all about colorful peppers! Use a variety of peppers such as red, yellow, and green for a colorful and flavorful dish.
Serve with warm tortillas and toppings: Warm tortillas are a must for fajitas, and you can also serve them with toppings such as sour cream, guacamole, salsa, and shredded cheese.
SHRIMP FAJITAS
Ingredients
SHRIMP FAJITAS
- 1 ½ pound jumbo shrimp, peeled, and deveined
- 1 onion, thinly sliced
- 2 bell peppers , thinly sliced
- ¼ cup olive oil (divided)
- 1 lime
- 8 tortillas
FAJITA SEASONING
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
TOPPINGS
- avocado (or guacamole), sour cream, and salsa
Instructions
- In a small bowl, stir together the fajita seasoning ingredients.
- In a large bowl, add the shrimp, two tablespoons of olive oil, the juice from half a lime, and the fajita seasoning. Toss it all together until the shrimp is well coated and set it aside to marinate.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the bell peppers and onions, and saute for 4-5 minutes or until softened and the onions have started to caramelize. Transfer to a plate.
- In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink.
- Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
LISA'S TIPS
- You can use either a cast iron pan or stainless steel pan - either works! To see my favorite cookware, check out my Shop page.
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