These shrimp fajitas are a tasty and colorful dish you won’t want to miss! With juicy shrimp and vibrant bell peppers, they bring a burst of flavor to your table.
I love how easy they are to make! Just stir-fry everything and serve it warm in soft tortillas. Perfect for a fun dinner with friends, and everyone ends up with a grin!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for fajitas as they stay juicy and cook quickly. If you’re looking for a budget-friendly option or have dietary restrictions, you can use chicken or tofu instead. Just adjust the cooking time accordingly.
Olive Oil: This oil adds richness, but you could use avocado oil or even vegetable oil if that’s what you have on hand. For a different flavor, try coconut oil, especially if you’re a fan of its taste!
Spices: The combination of chili powder, cumin, smoked paprika, garlic powder, and onion powder adds depth to the shrimp. If you don’t have smoked paprika, use regular paprika; it just lacks the smoky flavor but still tastes great. Adjust the cayenne pepper to your heat preference!
Bell Peppers: Any color works well, so feel free to mix colors for a vibrant look. If bell peppers are unavailable, consider using sliced zucchini or mushrooms for a different twist.
Tortillas: Flour and corn tortillas are both excellent choices. If you’re looking to cut carbs or go gluten-free, try using lettuce wraps or cauliflower tortillas!
How Can I Avoid Overcooking the Shrimp?
Ensuring perfectly cooked shrimp is key. Watch for the color change—they should turn pink and opaque. Here’s how to do it right:
- After marinating, make sure your skillet is hot. This helps the shrimp sear quickly and keeps them tender.
- Cook each side for just 2-3 minutes. Shrimp cooks fast, so keep an eye on them!
- If you’re unsure, you can cut one in half to check for doneness. They should be firm and not rubbery.
Keeping these tips in mind will help you serve up delicious fajitas without the stress of overcooked shrimp. Enjoy your meal!
How to Make Shrimp Fajitas
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For the Vegetables:
- 1 bell pepper (red, yellow, or green), sliced
- 1 onion, sliced
For Serving:
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15 minutes to cook, making it a quick meal that you can enjoy in about 25 minutes total! The shrimp will marinate while your veggies are cooking, so it all comes together seamlessly.
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a large bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the shrimp to the bowl and gently toss to coat them with the marinade. Set the bowl aside and let the shrimp marinate for about 15-20 minutes while you prepare the vegetables.
2. Cook the Vegetables:
Heat a large skillet or cast-iron pan over medium-high heat. If your skillet is not non-stick, you can add a drizzle of olive oil. Once the skillet is hot, add the sliced onion and bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until the vegetables are tender and have a nice char. Remove the cooked vegetables from the skillet and set them aside on a plate.
3. Cook the Shrimp:
In the same skillet, add the marinated shrimp. Cook them for about 2-3 minutes on each side. You’ll know they’re ready when they turn pink and are cooked through. Just be careful not to overcook them, as shrimp can become rubbery!
4. Combine and Heat Through:
Once the shrimp are nice and pink, return the sautéed onions and bell peppers back to the skillet. Toss everything together and heat for another minute so all those delicious flavors meld together.
5. Serve and Enjoy:
Serve the shrimp and vegetable mixture hot with your tortillas. Don’t forget to garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over your fajitas. Enjoy your tasty shrimp fajitas!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before marinating. You can thaw frozen shrimp overnight in the refrigerator or place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
What Can I Substitute for Cilantro?
If you’re not a fan of cilantro or happen to have an allergy, you can replace it with parsley for a similar fresh flavor. Alternatively, for a unique twist, try using fresh basil or even a sprinkle of green onions.
How Should Leftovers Be Stored?
Store any leftover shrimp fajitas in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to keep them moist.
Can I Make This Dish Spicier?
Sure! If you like more heat, you can increase the amount of cayenne pepper or add sliced jalapeños to the skillet with the peppers and onions. You could also serve the fajitas with hot sauce on the side for an extra kick!
