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–+ servings

Shrimp Fajitas

If you like shrimp and need something spicy, yet fesh and flavorful, try this!
5 from 1 vote
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Course: Main Course
Cuisine: Tex-Mex
Keyword: Fajitas, shrimp, Tex-Mex
Servings: 4

Ingredients

Fajita Seasoning

  • 3/4 t cumin
  • 3/4 t chili powder
  • 3/4 t smoked paprika
  • 3/4 t sea salt
  • 3/4 t oregano
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/4 t cayenne pepper

Fajita Marinade

  • 1/4 c extra virgin olive oil
  • 1 T Fajita Seasoning
  • 1 T fresh lime juice
  • 2 t finely minced garlic

Fajita Dressing

  • 8 oz light sour cream
  • 1/4 c cilantro,chopped
  • 1-1/2 t Fajita seasoning
  • 2 T fresh lime juice
  • 1/2-3/4 t sea salt

Fajita Mix

  • 1 lb shrimp (26-30 count), peeled, deveined, patted dry
  • 2 bell peppers-red and yellow
  • 1/2 yellow onion, sliced
  • 1 T extra virgin olive oil, divided
  • 1/2 lime, juiced
  • 1/4 c cilantro, finely chopped

Instructions

Fajita Seasoning

  • Whisk all of the ingredients together in a small bowl. Set aside.

Fajita Marinade

  • In a 1-cup measuring cup, whisk the marinade ingredients.

Fajita Dressing

  • Combine all ingredients togethein small food processor or similar device until blended. If you like it a little thicker, just whisk it together until smooth.

Fajita Mix

  • Peel the shrimp and pat dry with paper towels. Place in a small bowl.
  • Seed and slice the peppers into strips. Place them in a separate bowl.
  • Slice onion in half from top to bottom. Peel outside layer, then slice. Place them in to bowl with the peppers.
  • Whisk the marinade up again and pour half on the shrimp and the other half on the peppers and onions. Toss to coat.
  • Preheat a cast iron skillet over MEDIUM heat. Add 1-1/2 teaspoons of olive oil and brush bottom to coat. Add the shrimp in a single layer. Cook for about 2 minutes, then flip for another 1-2 minutes. Shrimp should be opaque and firm. DO NOT OVERCOOK. Time may vary due to size of shrimp used in recipe. Remove to a dish immediately.
  • Place the remaining oil (1-1/2 t) in the skillet with the remaining peppers and onions. Strir frequently over MEDIUM heat until softened and a little charred, 8-10 minutes. Take the skillet off of the heat.
  • Add in the reserved shrimp with any juices back into the skillet. Sprinkle the cilantro over the ingredients and drizzle over a half of a lime juiced. Gently toss to combine.
  • In the middle of the warmed tortilla, place a few of the veggies. Layer 4-5 shrimp on top of that, then drizzle the fajita dressing over the top. Fold and devour!