Description
This Shrimp Fajitas recipe offers a vibrant, flavorful meal perfect for a quick and satisfying dinner. Marinated shrimp and colorful bell peppers are sautéed to tender perfection with a zesty Cajun-spiced marinade, then served with warm flour tortillas, fresh avocado slices, and tangy jalapeño ranch for a delicious Tex-Mex experience in just 30 minutes.
Ingredients
Scale
Marinade
- 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 â…“-inch thick
- ½ medium onion, sliced ⅓-inch thick
Shrimp
- 1 lb large shrimp, peeled and deveined
To Serve
- 8 small flour tortillas
- ¼ cup cilantro, chopped
- 2-3 teaspoons lime juice (from ½ lime)
- Jalapeño ranch dressing, to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare Marinade: In a small bowl, mix together the olive oil, minced garlic, lime juice, Cajun spice, and salt until well combined. This marinade will infuse the shrimp and vegetables with bold, zesty flavors.
- Marinate Vegetables: Slice the bell peppers and onion into uniform â…“-inch strips. Place them in a medium bowl, pour half of the prepared marinade over the top, and toss thoroughly to ensure all pieces are evenly coated. Set aside to let the flavors meld.
- Marinate Shrimp: Pat the shrimp dry using paper towels to remove excess moisture. Place them in a separate medium bowl and add the remaining half of the marinade. Stir gently to coat all shrimp pieces evenly. Let them marinate briefly while preparing the pan.
- Cook Shrimp: Heat a large heavy pan over medium heat and add ½ tablespoon olive oil. Once hot, add the marinated shrimp in a single layer. Sauté for 1-2 minutes per side just until the shrimp turn opaque and are cooked through. Avoid overcooking, then promptly transfer them to a plate to keep warm.
- Cook Vegetables: Using the same pan, add the marinated bell peppers and onions. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and develop golden-brown edges. This enhances their natural sweetness and texture. Once cooked, turn off the heat.
- Combine and Serve: Return the cooked shrimp to the pan with the vegetables. Add the chopped cilantro and squeeze 2-3 teaspoons of fresh lime juice over the mixture. Toss everything gently to combine the flavors. Serve the shrimp and vegetable mixture hot with warmed or toasted flour tortillas, slices of avocado, jalapeño ranch dressing, and lime wedges for squeezing on top.
Notes
- For a spicier kick, add sliced jalapeños to the vegetable mixture or increase the amount of Cajun spice in the marinade.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but be sure to check the tortillas’ ingredients.
- The marinade can be prepared a day ahead to deepen the flavors; keep it refrigerated until ready to use.
- If preferred, grill the shrimp and vegetables instead of sautéing for a smoky flavor.
- Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 2 days.
