Best-Ever Shrimp Fajitas

Course: Entree

Cuisine: Tex-Mex, Mexican

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 538kcal

These fajitas are about as good as they come and are restaurant-quality. And what's even better is that they are on the table in about 30 minutes!

In a small bowl, mix together the chili powder, cumin, paprika, onion powder, salt, and pepper.
1 tbsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper
Place the shrimp in a large bowl and add 2 tablespoon of oil. Stir to coat the shrimp. Add the seasonings and toss to coat fully.
1 lb shrimp, 4 tbsp olive oil
Heat the remaining 2 tablespoon of the oil in a large skillet over medium heat. Add the bell peppers and onion and sauté, stirring often, until they are softened and lightly charred, about 15 minutes. Transfer to a bowl.
2 cups bell peppers, 1 large onion
In the same skillet, add the shrimp and cook, stirring often, until no longer pink and cooked through, about 5 to 7 minutes. Set aside.
Heat a fajita skillet over high heat for about 3 to 5 minutes. Carefully add the onions/peppers to the fajita skillet and then top with the cooked shrimp. Or mix the sautéed onions/peppers with the shrimp in the skillet you cooked them in.
Heat the tortillas over a gas flame, on your grill, or in the microwave.
6 flour tortillas
Garnish with chopped cilantro and a squeeze of fresh lime. Serve at once with all the fixings at the table.
2 tbsp cilantro, 2 limes, pico de gallo, Cotija cheese, hot sauce

NOTE: Watch the video in the recipe card for visual guidance.

Shrimp Prep: If using frozen shrimp, thaw completely and pat them thoroughly dry with paper towels before seasoning. Removing moisture is key to getting a nice sear instead of steaming them.
Don't Overcook the Seafood: Shrimp cook very quickly! Pull them off the heat as soon as they turn opaque pink and form a gentle "C" shape (about 5 to 7 minutes). Overcooked shrimp will become tough and rubbery.
Cast-Iron Recommended: A heavy cast-iron skillet yields the best results for getting those classic, smoky, charred edges on the peppers and onions.
Make-Ahead Tip: You can slice the bell peppers and onions up to 2 days in advance and keep them covered in the fridge. The seasoning mix can also be whisked together ahead of time.
Storage & Reheating: Store leftover peppers, onions, and shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat just until warm—avoid the microwave, as it will overcook the shrimp