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
Units
Scale
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
