Skillet Shrimp Fajitas
This recipe is for a quick and flavorful shrimp fajita dish perfect for a weeknight meal.
Ingredients:
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning (or substitute with chili powder, cumin, paprika)
- 1 lime, juiced
- 1 onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- ¼ cup chopped fresh cilantro (optional)
- 6 (10-inch) flour tortillas, warmed
Cooking Guide:
- Marinate the Shrimp: In a medium bowl, toss the shrimp with olive oil, fajita seasoning, and half of the lime juice. Let marinate for 10 minutes while preparing the vegetables.
- Sauté the Veggies: Heat a large skillet over medium-high heat. Add the onions and bell peppers and cook for 5-7 minutes, or until softened and slightly charred. Season with salt and pepper to taste. Remove the veggies from the pan and set aside.
- Cook the Shrimp: Add another tablespoon of olive oil to the pan. Increase the heat to high and add the shrimp. Cook for 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan, cook the shrimp in batches if necessary.
- Assemble the Fajitas: Warm the tortillas according to package instructions. Spread some of the sauteed vegetables on a warmed tortilla, top with cooked shrimp, a squeeze of fresh lime juice, and desired toppings (see tips below).
Tips:
- Don’t overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook them or they will become rubbery.
- Heat your pan: A hot pan is key to getting a nice sear on the shrimp and vegetables.
- Customize your fajitas: Add your favorite toppings like shredded cheese, guacamole, sour cream, salsa, or pico de gallo.
- Make it a complete meal: Serve your fajitas with a side of Spanish rice or black beans for a more filling meal.
- Grill option: If you prefer grilled fajitas, preheat your grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side.
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