Shrimp Fajitas Recipe

Make marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic (finely chopped or pressed), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp ground black pepper, and 1 tsp honey or agave if using. Taste and adjust seasoning—marinade should be bright and slightly tangy.

Marinate shrimp

Place 1 lb peeled and deveined shrimp in a shallow dish or zip-top bag. Pour about half of the marinade over the shrimp (reserve the rest for vegetables), toss to coat, cover and refrigerate for 10–20 minutes. Do not marinate longer than 30 minutes to avoid mushy shrimp from the acid.

Prep vegetables

While shrimp marinates, slice 1 red bell pepper and 1 yellow/orange bell pepper into thin 1/4-inch strips. Cut 1 medium red onion into similar-width wedges or strips. If using, thinly slice 1 small jalapeño, remove seeds for less heat. Toss vegetables with the reserved marinade until evenly coated and set aside.

Heat skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and swirl to coat.

Cook vegetables

Add the marinated peppers, onion, and jalapeño to the hot skillet in an even layer. Let them cook undisturbed for about 2 minutes to develop color, then toss or stir occasionally for another 3–4 minutes until they are crisp-tender and slightly charred. Transfer vegetables to a plate and cover loosely to keep warm.

Cook shrimp

Return the skillet to heat (add a touch more oil if pan is dry). Add the marinated shrimp in a single layer, making sure not to overcrowd the pan—cook in batches if needed. Cook shrimp 1.5–2 minutes per side until pink and opaque and edges begin to curl. Total cook time will be about 3–4 minutes depending on size. Remove shrimp to the plate with vegetables.

Finish

If desired, reduce heat to low and add 1 tbs unsalted butter to the skillet, swirling to melt and pick up any browned bits. Return shrimp and vegetables to the pan and toss with 2 tbs chopped fresh cilantro and a squeeze of lime juice from 1 wedge to combine and warm through for 30 seconds.

Warm 6–8 flour tortillas on a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep tortillas covered with a clean towel to stay pliable.

To assemble, place a few shrimp and a generous spoonful of peppers and onions on each tortilla. Top with crumbled cotija or queso fresco, a dollop of sour cream or crema, additional cilantro, and a lime wedge for squeezing. Serve immediately.

Leftovers: store shrimp and vegetables separately from tortillas in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.