Shrimp Fajitas Recipe

Make the marinade

In a medium bowl whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and hot sauce if using until combined.

Marinate the shrimp

Add the peeled and deveined shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid toughening the shrimp).

Cook the shrimp

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle (about 1 tsp) of oil or spray. Add the marinated shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side, until shrimp are opaque and just curled. Transfer cooked shrimp to a plate and keep warm.

Prep vegetables

While shrimp marinates, thinly slice the bell peppers and onion into 1/4-inch strips. Chop cilantro and cut lime into wedges. Halve and pit the avocado and slice or mash for serving.

Cook the vegetables

In the same large skillet, heat 2 tablespoons olive oil over medium-high heat. Add sliced onions and peppers, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and edges are slightly charred, about 7–9 minutes. If you prefer softer vegetables, cook an additional 2–3 minutes. Transfer vegetables to a plate and keep warm.

Finish

Return shrimp to the skillet with vegetables for 30–60 seconds, tossing to combine and warm through. Sprinkle chopped cilantro over the shrimp and vegetables and squeeze a little lime juice over the mix to brighten flavors.

Warm tortillas

Warm tortillas before serving: wrap in a damp paper towel and microwave 20–30 seconds, or heat in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly browned in spots.

Assemble fajitas

Place warmed tortillas on a platter. Spoon a portion of the pepper and onion mix onto each tortilla, top with 4–5 cooked shrimp, add sliced or mashed avocado (or guacamole), a dollop of sour cream or crema, and sprinkle with shredded cheese if using. Serve with lime wedges on the side for extra squeeze.

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 before assembling.