Shrimp Fajitas
If My Kitchen Could Talk—Shrimp Fajitas Stories
So, shrimp fajitas. This is honestly the recipe that accidentally turned me into “that friend who brings the sizzle” at potlucks. Funny thing, the first time I made it, I think I smoked out the house (emptying half a bottle of chili powder will do that—just… don’t). But for real, these are the weeknight heroes in my kitchen. I always think of making them after those long, annoying days when everything’s gone sideways. The shrimp cooks super fast (sometimes faster than you can wrangle hungry kids), and the whole thing feels a little celebratory even on a Monday. First time I served these to my folks, my dad said, “Don’t let these turn rubbery, or you’re grounded.” He wasn’t joking. (He’s mostly joking.)
Why Spring These Fajitas On People?
I make this because it almost always works—unless, y’know, you forget to buy tortillas. Don’t ask how I know. My crew goes nuts for the peppers (I used to think they’d pick them out, go figure). My neighbor once stopped by “just as we happened” to be finishing these. Coincidence? I think not. They’re spicy, colorful, and make the table feel instant fiesta-y. Plus, cleanup is basically one pan, if you don’t count all the toppings I somehow manage to spill. Oh, and since shrimp needs, like, five minutes, you can throw your chef’s hat on at quarter past and eat before half past. (Or if you’re me, eight minutes later.)
What Goes In (Sub in or Out, It’s Cool)
- 1 pound (about 450g) shrimp, peeled and deveined (littler, bigger, whatever size you nab. Honestly, fresh or frozen both work. Sometimes I buy the pre-cooked kind if I’m in full-on slacker mode, but watch those so they don’t go totally tough.)
- 3 bell peppers—mixed colors are fun, but green is cheapest. Orange is my kid’s fave, red’s mine. Grandmom swore by yellow. You do you.
- 1 big ol’ onion (sweet is nice, but regular’s fine)
- Juice of 1 lime—truth, sometimes I use bottled if we’re low
- 2 tbsp olive oil—though I’ve used whatever random oil’s lurking in the cabinet
- 2 cloves garlic, smashed and chopped (once I used garlic powder. Not the same, but desperate times…)
- 1 tsp ground cumin (give or take a shake)
- 1 tsp chili powder (as I learned, adjust for wimpy-tongued types)
- ½ tsp smoked paprika, if you like it smoky
- Salt and pepper, to taste (which, let’s be honest, always means more than you think)
- 8 small flour tortillas (or corn, or whatever you find behind the bread)
- Any toppings: avocado, salsa, cheese, sour cream. Sometimes just whatever cheese is left in the fridge, even if it’s a weird flavor
How I Actually Make These (Sometimes With Chaos)
- Slice up your peppers and onion. No need for perfection; I aim for about finger-width strips but, eh, it depends how distracted I am.
- Heat a big skillet (or a wok if you wanna get wild) over medium-high. Add half the oil. Toss in all the veggies, sprinkle with a pinch of salt, and cook, stirring, until they’re just soft and starting to caramelized—like 5-7 minutes. (This is a great time to sneak a taste. Or grab a tortilla and dip it in any pan bits. I do it, no shame.)
- Shuffle veggies to a plate. Now, in the same skillet, add the rest of your oil, shrimp, and garlic. Sprinkle in cumin, chili powder, paprika. Sizzle it for 2-3 minutes until shrimp go from see-through to that pretty pink. If you’re not sure, just cut one in half. (If they curl up super tight, they’re probably just a tad over, but honestly, they’re still tasty.)
- Splash in the lime juice. Stir it up. Dump the peppers and onions back in, give everything a good toss over the heat, 1-2 minutes. Salt and pepper to taste.
- Warm tortillas in a dry pan, so they’re soft and a little toasty. Or just zap them in the microwave wrapped in a barely-damp towel if you’re running late. Works fine.
- Spoon shrimp-veggie mix onto tortillas, throw whatever toppings you like on. Eat. Try not to drop shrimp on your shirt. (I always do.)
Notes I Learned The Hard or Silly Way
- If you use frozen shrimp—it’s cool—just thaw them in a bowl of cold water before cooking. Don’t thaw in hot water unless you like surprise rubber bands for dinner.
- Don’t be shy with the lime, it’s pretty much a magic trick for cutting through the oiliness and making stuff pop. First time I skipped it, everything tasted kinda flat.
- Leftovers, when you have them, actually make a pretty awesome omelet filling the next day. Learned that from being out of eggs and desperate for lunch!
All The Ways I’ve Tangled With Variation (and Sometimes Lost)
- Chicken works! Pretty much like shrimp, but it takes a little longer. Steak too (slice thin). My tofu attempt was… okay; maybe I pressed it wrong? I keep trying but, jury’s out.
- Sometimes I toss in mushrooms—especially if it’s that weird week when mushrooms are the only sale produce. They soak up flavor like nobody’s business.
- I once subbed in Cajun spice instead of chili powder/cumin. Bit on the spicy side… but if you’re brave, go for it. Have a cold drink handy.
Stuff to Use (And MacGyver If Needed)
- Big skillet—cast iron is legit, but any nonstick will do.
- Sharp knife (unless you like wrestling with peppers, then be my guest)
- Cutting board
- Spatula or tongs for flipping stuff. If you only have a wooden spoon, that works… until you lose shrimp off the side. I speak from experience.
Don’t have a skillet? Actually, I did these on a flat electric griddle once. Not elegant, but it did the trick (just a little smokier!).
What If You Don’t Eat It All?! Storage Stuff
Store leftovers in an airtight container in the fridge—keeps fine for maybe 2 days (sometimes I push it to three, shhh). Shrimp can get a bit firm if you reheat too long, so go gentle. But honestly, in my place, they don’t last til morning. (Seriously, my midnight-snacky partner is a sneaky shrimp thief.)
How I Serve Fajitas—And Sometimes Go Overboard
I love piling everything up in the middle of the table and yelling “build your own!” Toppings go wild: avocado, salsa, sour cream, even potato chips if that’s what someone’s after. Sometimes we serve salad too, but, uh, it usually gets ignored.
On birthdays or whenever someone’s got “big news,” I’ll bust out Spanish rice or beans on the side. My uncle adds hot sauce to literally every bite. I just nod and pass the water.
Pitfalls I’ve Discovered—AKA Pro Tips So You Don’t Trip Up
- Don’t try to cook too many shrimp all at once. If they’re crowded, they’ll steam not sear. I tried rushing that step once—tasted alright, but way less flavor punch.
- Don’t skip drying the shrimp if you’ve rinsed them! Water = mush (and oil splatters). I’ve got the stains to prove it.
- Actually, I find it works better if you give the onions a head start before the peppers. Makes ’em sweeter. But, if everything’s slammed in at once, it’s not the end of the world.
Shrimp Fajitas: All The Things People Ask Me
- Can I make these with frozen cooked shrimp?
- Yep! But just go even quicker on the heat or they’ll turn into, well, chewy rings. Don’t say I didn’t warn ya.
- What if my pan isn’t big enough?
- Batch it, friend. Cook veggies, dump ’em, then do shrimp. A little more time, but it’s not a crisis.
- Can I grill the shrimp?
- Totally! Skewer them or use one of those grill baskets. Actually, gives a really smokey, cookout vibe. Just don’t let them slip through the grates (been there—one fell into the fire. RIP, little guy).
- Do I need special fajita seasoning?
- Not really. The cumin and chili powder is kinda classic, but use what you like. Or, if you live with someone who likes no heat, just salt, lime, olive oil, and you’re good.
And a quick side note (I know, not totally on-topic). If you end up with leftover tortillas, try frying them up for crunchy chips. Dip in salsa. Goodness, that never gets old. Or just eat ’em straight; no judgement.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions
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1In a large bowl, toss the shrimp with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
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2Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté for 4-5 minutes until softened.
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3Add the garlic and seasoned shrimp to the skillet. Cook, stirring frequently, for 3-4 minutes, or until the shrimp turn pink and are cooked through.
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4Warm the flour tortillas in a dry skillet or microwave.
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5Serve the shrimp and vegetables in the warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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