If there’s one meal that screams “vibrant” and “full of flavor,” it’s Skillet Shrimp Fajitas. These are not just your everyday fajitas; these are sizzling, colorful, and bursting with taste that transcends your dining room into a fiesta.
Why You’ll Love This Recipe
- Quick Preparation: You can whip up these vibrant fajitas in less than 30 minutes, perfect for a busy weeknight dinner.
- Flavor Explosion: The homemade spice mix elevates the shrimp, giving you a hit of heat and depth in every bite.
- Customizable Toppings: From fresh avocado to tangy salsa, the choices are endless for making this dish your own.
Ingredients You’ll Need
Getting the right ingredients is key to making these Skillet Shrimp Fajitas truly stand out. With just a few staples, each component comes together to add a punch of flavor, texture, and color to your meal.
- Shrimp: Opt for large, peeled, and deveined shrimp to make your prep quick and easy.
- Bell Peppers: Using both red and green gives a nice balance of sweetness and earthiness.
- Serrano Chiles: Adds a lovely heat and complements the shrimp perfectly when charred.
- Spice Mix: With chili powder, cumin, and oregano, this mix ensures deep flavor in each bite.
- Tortillas: Go for medium flour tortillas which are perfect for wrapping up all those juicy ingredients.
Variations
One of the best things about Skillet Shrimp Fajitas is how easy they are to customize. Whether you’re catering to dietary needs or looking to experiment with flavors, here are some great variations to try.
- Spicy Kick: Add a dash of cayenne pepper to the spice mix if you like your fajitas with more heat.
- Vegetarian Option: Swap shrimp for mushrooms or tofu to create a vegetarian-friendly version.
- Low-Carb: Serve the shrimp and veggies over a bed of cauliflower rice instead of tortillas.
How to Make Skillet Shrimp Fajitas
Step 1: Make the Salsa
Begin by charring the serrano chiles in a cast iron skillet over medium heat. This should take about 2-3 minutes on each side. The goal here is to get a nice char that adds a smoky depth to your salsa. Once done, mix them with your favorite red salsa, a squeeze of lime, and a pinch of salt.
Step 2: Season the Shrimp
Prepare the spice mix and drizzle it over the shrimp along with some olive oil. Make sure each piece is well-coated with the aromatic mixture of chili powder, cumin, and oregano, setting the stage for the flavors that are to come.
Step 3: Cook the Vegetables and Shrimp
Heat a large skillet over medium-high and start by cooking your peppers and onions until they are just beginning to char. This should take about 5-6 minutes. Scoot them over and add your shrimp to the hot skillet, cooking for 3-4 minutes until they are opaque and pink.
Pro Tips for Making Skillet Shrimp Fajitas
- Perfect Charring: Ensure your skillet is hot enough before adding veggies so they sear quickly without becoming mushy.
- Balanced Seasoning: Taste your spice mix before using and adjust with salt or pepper to get the perfect balance.
- Ideal Shrimp Cook: Cook shrimp only until they turn pink and opaque to avoid them becoming rubbery.
- Quick Toss: Once shrimp joins the pan, continually toss to evenly distribute heat and avoid overcooking any pieces.
How to Serve Skillet Shrimp Fajitas
Garnishes
Your Skillet Shrimp Fajitas aren’t complete without some fresh garnish. Consider slicing up some creamy avocado or sprinkling fresh cilantro on top for an added touch of color and flavor.
Side Dishes
Pair these fajitas with a simple side of cilantro lime rice or a refreshing mixed green salad to balance the spice and add variety to your plate.
Creative Ways to Present
Consider serving these in a sizzling skillet straight to the table for a dramatic presentation. Alternatively, arrange your toppings bar-style to let everyone build their own perfect fajita.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Be sure to keep the tortillas separate to avoid them becoming soggy.
Freezing
This dish is best enjoyed fresh, but you can freeze the cooked shrimp and vegetables separately for up to a month. Just thaw and reheate gently when ready to eat.
Reheating
To reheat, use a skillet over medium-low heat. This allows the dish to warm through evenly without overcooking the shrimp.
FAQs
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Can I use frozen shrimp for Skillet Shrimp Fajitas?
Yes, you can! Just make sure they are fully thawed and patted dry before cooking to prevent excess water from affecting the texture.
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What other proteins can I use in place of shrimp?
You can substitute chicken or beef strips if preferred. Adjust the cooking times to ensure each protein is thoroughly cooked.
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Are corn tortillas an alternative?
Absolutely! Corn tortillas can offer a gluten-free option and add a slightly different flavor to your fajitas.
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How do I make this dish less spicy?
Simply omit the serrano chiles and red pepper flakes from the recipe to enjoy a milder version without sacrificing flavor.
Final Thoughts
If you’re looking for a meal that’s bursting with flavor and brings a touch of fiesta to your dinner table, Skillet Shrimp Fajitas are a must-try. They’re quick, delicious, and perfect for impressing friends or enjoying a quiet night in. Gather your ingredients and get ready to savor every bite!
Print
Skillet Shrimp Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This quick and flavorful Skillet Shrimp Fajitas recipe combines perfectly seasoned shrimp and charred peppers, served with fresh toppings in warm tortillas for a delicious Mexican-inspired meal. Ideal for a weeknight dinner, it highlights the smoky charred serrano salsa and vibrant vegetables for a satisfying and colorful dish.
Ingredients
For the Charred Serrano Salsa
- 2 serrano chiles
- 1/2 cup medium red salsa, store-bought or homemade
- 1/2 lime, juice only
- Pinch kosher salt
For the Shrimp Fajita Spice Mix
- 2 teaspoons mild chili powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes, optional
For the Fajitas
- 1 pound large shrimp, peeled and deveined (31/35 size)
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 large red onion, sliced (about 1 cup)
- 10 medium flour tortillas
For the Toppings
- Fresh avocado
- Salsa
- Fresh cilantro
- Sour cream
Instructions
- Make the salsa: Char the serrano chiles in a cast iron skillet over medium heat for 2 to 3 minutes per side, or grill over medium-high heat. Once cooked, cut the peppers in half and scoop out seeds. Then chop and stir into your favorite salsa along with lime and salt. It boosts the flavor and heat substantially!
- Season the shrimp: Mix up the spice mix of chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and optional red pepper flakes. Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix. Stir well to coat the shrimp evenly.
- Prepare the vegetables: Add the remaining 1 tablespoon olive oil to the peppers and onions, and sprinkle the remaining spice mix over them. Stir to coat evenly.
- Cook the fajitas: Heat a large skillet over medium-high heat. Once hot, add the vegetables and cook for about 5 to 6 minutes until softened and slightly charred. Scoot the vegetables to one side of the pan and add the seasoned shrimp. Cook for 3 to 4 minutes, stirring regularly until shrimp are pink and cooked through.
- Serve: Spread sour cream on tortillas. Divide the sautéed veggies and shrimp among the tortillas, typically 3 to 4 per tortilla. Top with avocado slices, salsa, cilantro, and optional additional sour cream. Serve immediately.
Notes
- Char the peppers directly on the stovetop or grill for added smoky flavor.
- Adjust spice levels by adding more or less red pepper flakes to the spice mix.
- Remove shrimp tails before serving for easier eating, if desired.
- Leftover filling can be stored in the fridge for 1-2 days and reheated in a skillet.
- This recipe can be made with shrimp or vegetables for a seafood or vegetarian version.
Nutrition
- Serving Size: 1 fajita
- Calories: 508
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 240mg
