Name: Maria's New Mexican Kitchens Shrimp Fajitas Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp (peeled, deveined, tails optional); 2 tbs olive oil; 2 tbs lime juice; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cloves garlic (minced); 1 tsp kosher salt; 1 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 each red bell pepper (sliced, about 1/2-inch strips); 1 each yellow or green bell pepper (sliced); 1 each yellow onion (sliced into 1/2-inch strips); 1 tbs olive oil; 1 tsp lime (zest); 0.5 tsp kosher salt; 0.25 tsp black pepper; 8 each flour or corn tortillas (6-inch); 0.25 cups fresh cilantro (chopped); 4 each lime wedges; 0.5 cups sour cream or crema; 1 each avocado (sliced) or guacamole; 0.25 cups cotija or shredded cheese (optional)

Method

Marinated Shrimp

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 1/4 tsp red pepper flakes (if using).

Marinate shrimp

Add 1 lb peeled and deveined shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to allow flavors to penetrate. If shrimp are large (16/20), marinate closer to 15 minutes; smaller shrimp need less time.

Vegetable Sauté

While shrimp is marinating, slice 1 red bell pepper, 1 yellow/green bell pepper and 1 yellow onion into 1/2-inch strips. Zest 1 lime and set aside with chopped cilantro for garnish.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 1 tbsp olive oil and swirl to coat. Add the sliced peppers and onion in a single layer if possible. Cook without moving for 2 minutes to char lightly, then stir and continue to cook 4–6 minutes until vegetables are softened but still have some bite.

Season the vegetables with 1/2 tsp kosher salt, 1/4 tsp black pepper and the reserved 1 tsp lime zest. Transfer vegetables to a warm plate or bowl and keep warm while you cook the shrimp.

Cook Shrimp

Return the skillet to medium-high heat. Add a small drizzle of oil if the pan is dry. Remove shrimp from marinade, letting excess drip off, and spread them in a single layer in the hot pan. Do not overcrowd; cook in batches if needed.

Cook shrimp 1.5–2 minutes per side (total 3–4 minutes) until pink, opaque and just slightly firm. Flip once using tongs. Avoid overcooking — shrimp cook very quickly.

In the last 30 seconds, add the cooked peppers and onions back to the pan and toss briefly to heat through and marry flavors. Squeeze in the juice of half a lime and adjust seasoning with a pinch more salt or pepper if needed.

To Serve

Warm 6–8 tortillas: wrap in a damp cloth and microwave 30–45 seconds or warm on a hot dry skillet 15–20 seconds per side until pliable.

Assemble fajitas: place a few spoonfuls of the pepper-onion mixture on each tortilla, top with 3–4 shrimp (depending on size), a spoonful of sour cream or crema, sliced avocado or a dollop of guacamole, a sprinkle of chopped cilantro and cotija or shredded cheese if using. Serve with lime wedges for extra brightness.

Leftovers: store shrimp and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid overcooking the shrimp.