Shrimp, bell peppers, onions, and seasonings come together in one skillet for delicious shrimp fajitas, drizzled with cilantro-lime cream, and wrapped in warm tortillas. This cooks quickly, so you’ll want to have the shrimp cleaned and vegetables sliced before you begin. Top with avocado, pico de gallo, and cilantro, if you wish.
Skillet Shrimp Fajitas with Cilantro-Lime Cream
Shrimp, bell peppers, onions, and seasonings come together in one skillet for delicious shrimp fajitas, drizzled with cilantro-lime cream, and wrapped in warm tortillas. This cooks quickly, so you'll want to have the shrimp cleaned and vegetables sliced before you begin. Top with avocado, pico de gallo, and cilantro, if you wish.
Ingredients
Cilantro-Lime Cream
- 1 cup sour cream
- 3 tablespoons chopped cilantro
- 2 limes zested and juiced
- 1 clove garlic minced
- 1/2 teaspoon salt or to taste
Fajitas
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pounds large shrimp peeled and deveined
- 1 onion thinly sliced
- 1 green pepper sliced vertically
- 1 red pepper sliced vertically
- 1/4 cup olive oil or avocado oil divided
- 1 lime juiced, divided
- 10 flour tortillas warmed
- 1 avocado – peeled pitted, and sliced (optional)
- 1 cup purchased or homemade pico de gallo (optional)
- 1 bunch fresh cilantro chopped (optional)
Instructions
- For cilantro-lime cream, place sour cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt. Stir together well, cover, and refrigerate until ready to serve.
- For fajita seasoning, combine chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set aside.
- In a large bowl or resealable plastic bag, add 2 tablespoons oil, half of lime juice, and fajita seasoning. Stir together or squeeze the bag to combine. Add shrimp and mix well to coat shrimp; set aside.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Stir onion and peppers into the hot oil, and cook, stirring frequently, until some color begins to develop on the vegetables, 3 to 5 minutes. Remove vegetables from the skillet and set aside.
- Add shrimp to the same skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and stir until shrimp is opaque and pink, 2 to 3 minutes. Squeeze remaining lime juice over the skillet contents.
- Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, pico de gallo, and additional cilantro, if desired. Drizzle with cilantro-lime cream.
