Description
A quick and flavorful skillet shrimp fajitas recipe featuring tender shrimp, colorful peppers, and a charred serrano salsa that elevates the dish with smoky heat. Perfect for a casual dinner or weeknight meal, this dish combines vibrant spices with fresh toppings for a satisfying experience.
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. Chop and stir into your favorite salsa along with lime juice and a pinch of salt to enhance flavor and heat.
- Prepare the Spice Mix: In a small bowl, combine chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and red pepper flakes if using. Mix well.
- Season the Shrimp: Drizzle 1 tablespoon of olive oil over the shrimp and toss with 2 tablespoons of the spice mix until evenly coated.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to a large skillet over medium-high heat. Add sliced peppers and onions, cooking for 5-6 minutes until softened and charred in spots. Push vegetables to one side of the skillet.
- Cook the Shrimp: Add seasoned shrimp to the empty side of the skillet. Cook for 3-4 minutes, stirring regularly until shrimp are pink and cooked through.
- Serve: Warm tortillas and spread a layer of sour cream on each. Divide the cooked vegetables and shrimp among the tortillas. Top with avocado slices, salsa, cilantro, and additional sour cream if desired. Serve immediately.
Notes
- You can customize the spice level by adjusting red pepper flakes or serrano chiles.
- For extra smoky flavor, char the peppers longer or use a grill.
- Leftover filling can be stored in an airtight container in the fridge for up to 2 days and reheated in a skillet.
- Remove tails from shrimp before serving for easier eating, or serve with tails on for presentation.
Nutrition
- Serving Size: 1 fajita
- Calories: 508
- Sugar: 7g
- Sodium: 1020mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 210mg
