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Quick 30-Minute Shrimp Fajitas Recipe for Easy Flavorful Weeknight Dinners

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A fast and flavorful shrimp fajitas recipe ready in under 30 minutes, perfect for busy weeknights and packed with smoky spices, tender shrimp, and sautéed bell peppers.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 2 tbsp olive oil (for sautéing and marinade)
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp olive oil (for sautéing veggies)
  • Salt and pepper, to taste
  • 8 small flour or corn tortillas (warmed)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or Greek yogurt (optional, for topping)
  • Avocado slices or guacamole (optional)
  • Shredded cheese (your choice)

Instructions

  1. Prepare the Shrimp Marinade (5 minutes): In a medium mixing bowl, combine olive oil, smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Add the peeled and deveined shrimp and toss until evenly coated. Squeeze the juice of one lime over the shrimp and toss again. Let it marinate while you prep the veggies.
  2. Slice the Vegetables (5-7 minutes): Thinly slice the red, green, and yellow bell peppers and the onion. Try to get even slices so they cook uniformly. Set aside.
  3. Cook the Veggies (7-8 minutes): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions, seasoning lightly with salt and pepper. Sauté, stirring occasionally, until the veggies are tender but still slightly crisp and have some char spots—about 7 to 8 minutes. Remove from skillet and set aside.
  4. Cook the Shrimp (4-5 minutes): In the same skillet, add a little extra olive oil if needed, then add the marinated shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly charred, then flip and cook another 2 minutes until just cooked through. Avoid overcooking—the shrimp should be juicy and tender.
  5. Combine Shrimp and Veggies (1-2 minutes): Return the sautéed peppers and onions to the skillet with the shrimp. Toss gently to combine and warm through for another minute. Taste and adjust seasoning if needed.
  6. Warm the Tortillas (2-3 minutes): While shrimp and veggies finish, warm your tortillas on a dry skillet over medium heat, about 20 seconds per side, until pliable and slightly toasted.
  7. Assemble and Serve: Spoon the shrimp and pepper mixture onto warm tortillas. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, avocado slices, and shredded cheese if desired. Serve immediately for best flavor and texture.

Notes

Use wild-caught shrimp for best flavor. For gluten-free, use corn tortillas. For dairy-free, skip cheese and sour cream or use alternatives. Avoid overcrowding the pan to get a good sear on shrimp. Marinate shrimp for at least 5 minutes or up to 2 hours for better flavor. Cook shrimp until they curl into a loose ‘C’ shape to avoid rubberiness.

Nutrition

Keywords: shrimp fajitas, quick dinner, weeknight meal, easy recipe, seafood fajitas, Mexican food, healthy dinner

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