Description
These Shrimp Fajitas offer a vibrant and flavorful twist on a classic Mexican dish with tender Cajun-spiced shrimp, sautéed bell peppers and onions, and fresh lime and cilantro accents. Perfectly seasoned and quick to prepare, this recipe serves 4 and is ideal for a satisfying weeknight meal or casual gathering served with warm flour tortillas and a creamy jalapeño ranch.
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 into 1/3-inch strips
- ½ medium onion, sliced into 1/3-inch strips
- ¼ cup cilantro, chopped
Protein
- 1 lb large shrimp, peeled and deveined
Additional Ingredients
- 2-3 teaspoons lime juice (from ½ lime)
- 8 small flour tortillas
- Jalapeño ranch dressing, for serving
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare Marinade: In a small bowl, combine ¼ cup of olive oil, minced garlic, 1 tablespoon of lime juice (from ½ lime), Cajun spice, and salt. Stir well to create the marinade.
- Marinate Vegetables: Slice the bell peppers and onion into equal 1/3-inch strips. Place them in a medium bowl, pour half of the marinade over the vegetables, and toss them together until evenly coated.
- Marinate Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Place the shrimp in a separate medium bowl, add the remaining half of the marinade, and stir to coat thoroughly.
- Cook Shrimp: Heat a large heavy skillet over medium heat and add ½ tablespoon of oil. When the oil is hot, add the shrimp in a single layer. Sauté the shrimp for 1-2 minutes per side, or until they are cooked through and no longer translucent. Remove the shrimp promptly and transfer to a plate.
- Cook Vegetables: In the same skillet, add the marinated vegetables. Sauté them over medium heat for about 10 minutes, stirring occasionally, until they are soft and have golden brown edges. Then turn off the heat.
- Combine and Serve: Return the cooked shrimp to the skillet with the vegetables. Add the chopped cilantro and squeeze additional lime juice (2-3 teaspoons) over the mixture to taste. Toss everything together to combine. Serve the shrimp and vegetables with warmed or toasted flour tortillas, jalapeño ranch dressing, sliced avocado, and lime wedges on the side.
Notes
- For a spicier kick, add more Cajun spice or serve with extra jalapeño ranch.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- If you prefer, grill the shrimp and vegetables instead of sautéing for a smoky flavor.
- Make sure not to overcook the shrimp; they cook very quickly and become rubbery if left too long.
- Jalapeño ranch can be store-bought or homemade for enhanced freshness.
