Ingredients
Scale
Shrimp Fajitas Marinade
- 1/3 cup fresh lime juice (can substitute lemon) – 3 to 4 juicy limes
- 4 tablespoons extra virgin olive oil, divided use
- 1/4 cup chicken broth
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- A few grinds of fresh ground black pepper
Shrimp Fajitas
- 1 pound large (31 to 40 per pound) shrimp, peeled and deveined, tail shells removed – See Notes below
- 1 medium onion, thinly sliced
- 1 1/2 large bell peppers (green, yellow and/or orange), seeded, deveined and sliced into 1/4-inch sticks
- Optional: 1/2 serrano or jalapeno pepper, seeded, deveined, and chopped – optional
- 8 medium flour tortillas – see gluten free adaptation in Notes below
Toppings
- Purchased salsa– or pico de gallo
- Shredded cheese (Cheddar, Monterey Jack, or a mixture)
- Chopped fresh cilantro
- Sour cream (or Crema)
- Guacamole
- Lime wedges
Instructions
Shrimp Fajitas Marinade
- In a medium mixing bowl, whisk together the lime juice, 2 tablespoons olive oil, broth, chili powder, cumin, garlic powder, and black pepper. Divide mixture between 2 large zip-top baggies.
- Add shrimp to one bag; add sliced onion and peppers to the second bag. Seal bags and toss. Place both bags in the refrigerator to marinate for 30 minutes to 1 hour.
Shrimp Fajitas
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Remove onion and peppers from marinade and add to hot skillet. Season with salt and sauté, stirring occasionally, until soft, around 5 minutes.
- Remove vegetables from pan and arrange around the edges of a large serving platter, cover and keep warm. Don’t clean out the skillet!
- Add remaining 1 tablespoon olive oil to skillet and heat over medium heat. Remove shrimp from marinade, add to pan, season with salt and cook, stirring occasionally, until shrimp are cooked through, around 4 to 5 minutes.
- Spoon shrimp in the middle of the serving platter, surrounded by the onion and peppers. Serve immediately, with warm tortillas, salsa, cheese, cilantro, sour cream, guacamole and lime wedges on the side.
Notes
Gluten free: serve over cooked rice as a fajita bowl.
Note on shrimp: It’s important to note that frozen shrimp weigh less once thawed, due to the water added during freezing. In general, 1 pound of frozen shrimp equals around 13.7 ounces of thawed shrimp – or around 15% less. So, if using frozen shrimp for this recipe, you’ll need around an additional 3 ounces to ensure you’ll have 4 servings.
Variations in serving style: You can also serve the fajita mixture over cooked rice as fajita bowls, or spooned over mixed greens, with the various toppings served alongside.
- Category: main dish, quick and easy
- Method: one pan, sauté
- Cuisine: Tex Mex