Description
This vibrant Shrimp Fajitas recipe combines succulent Cajun-spiced shrimp with tender sautéed bell peppers and onions, all marinated in a zesty lime-garlic olive oil mixture. Served with warm flour tortillas, fresh avocado slices, and a creamy jalapeño ranch, it’s a delightful, quick-to-make Tex-Mex meal perfect for any weeknight dinner.
Ingredients
Scale
Marinade Ingredients
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lime juice (from ½ lime)
- 1 tablespoon Cajun spice
- ½ teaspoon salt
Vegetables
- 2 bell peppers (any color), sliced â…“-inch thick
- ½ medium onion, sliced ⅓-inch thick
- ¼ cup cilantro, chopped
Shrimp
- 1 lb large shrimp, peeled and deveined
Additional Ingredients
- 2-3 teaspoons lime juice (from ½ lime)
- 8 small flour tortillas
- Jalapeño Ranch (for serving)
- 1 avocado, sliced
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare Marinade: In a small bowl, combine ¼ cup olive oil, minced garlic, 1 tablespoon lime juice, Cajun spice, and salt. Mix well to create the marinade.
- Marinate Vegetables: Slice the bell peppers and onion into uniform â…“-inch thick strips. Place them in a medium bowl and pour half of the marinade over them. Toss gently to coat all pieces evenly. Set aside to let flavors meld.
- Marinate Shrimp: Pat dry the shrimp with paper towels to remove excess moisture. Place them in a separate medium bowl and add the remaining half of the marinade. Stir to coat the shrimp thoroughly and allow them to marinate briefly.
- Cook Shrimp: Heat a large heavy skillet or pan over medium heat and add ½ tablespoon of olive oil. When the oil is hot, add the shrimp in a single layer. Sauté for 1-2 minutes on each side until the shrimp are cooked through, opaque, and no longer translucent. Remove shrimp from the pan and transfer to a plate to avoid overcooking.
- Cook Vegetables: In the same pan, add the marinated bell peppers and onions. Sauté them over medium heat, stirring occasionally, for about 10 minutes or until they become soft and develop golden-brown edges. Then, turn off the heat.
- Combine and Serve: Return the cooked shrimp to the pan with the sautéed vegetables. Add the chopped cilantro and squeeze 2-3 teaspoons of fresh lime juice over the mixture. Toss gently to combine all ingredients. Serve the shrimp fajitas hot alongside warmed or toasted flour tortillas, sliced avocado, jalapeño ranch, and lime wedges for squeezing.
Notes
- Ensure shrimp are not overcooked to maintain tenderness and juiciness.
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- Adjust the Cajun spice level to your preference for milder or spicier fajitas.
- For an extra smoky flavor, consider grilling the vegetables and shrimp instead of sautéing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
