Description
This Shrimp Fajitas recipe offers a vibrant and flavorful meal perfect for a quick weeknight dinner. Juicy shrimp are marinated in a zesty blend of olive oil, garlic, lime juice, and Cajun spices, then sautéed alongside colorful bell peppers and onions. Served with warm flour tortillas, fresh avocado slices, jalapeño ranch, and lime wedges, this dish is both satisfying and easy to prepare in just 30 minutes.
Ingredients
Scale
Marinade
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lime juice (from ½ lime)
- 1 tablespoon Cajun spice
- ½ teaspoon salt
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 2 bell peppers (any color), sliced
- ½ medium onion, sliced
- ¼ cup cilantro, chopped
- 2-3 teaspoons lime juice (from ½ lime)
To Serve
- 8 small flour tortillas
- Jalapeño ranch dressing
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare Marinade: In a small bowl, combine ¼ cup olive oil, minced garlic, 1 tablespoon lime juice, Cajun spice, and salt. Stir well to create the marinade mixture.
- Marinate Vegetables: Slice the bell peppers and onion into 1/3-inch thick strips. Place them in a medium bowl, pour half of the marinade over the top, and toss to coat all pieces evenly. Set aside to marinate briefly.
- Marinate Shrimp: Pat the shrimp dry with a paper towel, then place them in a second medium bowl. Add the remaining half of the marinade and stir to ensure the shrimp are well coated. Let them marinate while preparing the pan.
- Cook Shrimp: Heat a large heavy skillet over medium heat and add ½ tablespoon of oil. Once hot, add the shrimp in a single layer. Sauté shrimp for 1-2 minutes per side until they turn opaque and are fully cooked. Quickly transfer shrimp to a plate to prevent overcooking.
- Cook Vegetables: In the same pan, add the marinated bell peppers and onions. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and develop golden brown edges. Turn off the heat once done.
- Combine and Serve: Add the cooked shrimp back to the pan with the vegetables. Stir in ¼ cup chopped cilantro and squeeze 2-3 teaspoons lime juice over the mixture. Toss gently to combine all flavors. Warm or toast the flour tortillas, then serve the shrimp and vegetable mixture alongside sliced avocado, jalapeño ranch, and lime wedges for garnish.
Notes
- For extra heat, add sliced jalapeños to the vegetable mix while cooking.
- Can substitute flour tortillas with corn tortillas for a gluten-free option.
- Ensure shrimp are not overcooked to keep them tender and juicy.
- Jalapeño ranch can be substituted with sour cream or your favorite salsa.
- Leftover fajita filling can be refrigerated up to 2 days for easy meal prep.
