Shrimp Fajitas are crazy-simple to make, only require one pan, and are bursting with Tex-Mex flavors. It's a win-win-win!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Shrimp Fajitas
Servings: 6
Calories: 421kcal
Author: Kelly Anthony
Ingredients
2teaspoonschili powder
1teaspoonKosher salt
1teaspoonblack pepper
2poundsextra-large or jumbo shrimp, peeled and deveined(16-25 count)
4tablespoonscanola or avocado oil, separated
1green bell pepper, core removed and sliced ¼" thick
1red bell pepper, core removed and sliced ¼" thick
1white onion, sliced ¼" thick
8-12flour tortillas
lime wedges, sour cream, guacamole, and chopped cilantro for garnish(optional)
Instructions
Combine all of the dry spices in a small bowl and stir to combine.
Pat the excess moisture away from the shrimp using a paper towel, and add them to a large mixing bowl along with 1 tablespoon of oil. Toss until evenly coated. Then, add the seasoning mix and stir until evenly coated once more. Set aside.
Add the remaining oil to a large sauté pan over medium heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
Cook for about 2 to 2 ½ minutes, then flip and cook for 1 ½ to 2 minutes more on the other side. Cook the shrimp in batches as needed, and repeat the cooking process with any remaining shrimp. The shrimp is ready when it is pink and semi-firm to the touch.
Remove the shrimp from the pan and add the remaining 2 tablespoons of oil. Scrape up any browned bit from the pan, add the sliced bell pepper and onion, and stir.
Sprinkle with a generous pinch of Kosher salt and a pinch of black pepper. Sauté for 7-10 minutes, until softened. Remove from the heat.
Serve the shrimp and veggies with flour tortillas and toppings, and enjoy!