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Shrimp Fajitas

Shrimp fajitas are a lively, hands-on dish featuring tender shrimp and smoky, blistered peppers cooked quickly in a cast-iron skillet. Juicy shrimp and charred peppers are served with warm tortillas, creating a rustic, flavorful meal with a satisfying smoky aroma and vibrant textures. The dish celebrates chaos and imperfect beauty, delivering bold flavors and juicy bites in every serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 lb deveined shrimp, tail-off preferably medium-sized for juiciness
  • 2 red bell peppers sliced into thin strips
  • 2 green bell peppers sliced into thin strips
  • 1 medium onion thinly sliced
  • 2 tablespoons olive oil for searing and roasting
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 lime lime juiced, plus wedges for serving
  • 4 flour tortillas tortillas warmed before serving
  • salt salt to taste
  • black pepper black pepper to taste

Equipment

  • Cast-iron skillet
  • Spatula
  • Sharp knife
  • Cutting board
  • Tongs

Method
 

  1. Start by heating your cast-iron skillet over medium-high heat until it's hot and shimmering—that initial sizzle will tell you it's ready.
  2. Toss the shrimp with chili powder, cumin, smoked paprika, and a pinch of salt. Mix well so each piece is coated with those smoky spices.
  3. Add a tablespoon of olive oil to the hot skillet. Once it starts shimmering, spread the peppers and onion slices evenly across the pan.
  4. Cook the peppers and onions, stirring occasionally, until they blister and char in spots—about 5 to 7 minutes—and they start to soften and release their sweet aroma.
  5. Push the peppers and onions to one side of the pan and add the shrimp in a single layer. Let them sear undisturbed for about 1 minute, then flip with tongs.
  6. Cook the shrimp for another 2-3 minutes, turning occasionally, until they turn pink, opaque, and develop a slight char on the edges—this means they’re juicy and ready.
  7. Squeeze fresh lime juice over everything in the pan, giving it a quick toss to coat and brighten the smoky flavors with zesty citrus.
  8. Remove the skillet from heat and let it rest for a minute. Warm your tortillas in a dry skillet or microwave until soft and pliable.
  9. Serve the smoky, juicy shrimp and blistered peppers directly from the skillet, spooned onto warm tortillas. Garnish with extra lime wedges and chopped cilantro if desired.
  10. Wrap up each fajita and enjoy the imperfect, flavorful bites—juicy shrimp, smoky charred peppers, and the lively aroma of spices and citrus.