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Skillet Shrimp Fajitas with Cilantro-Lime Cream
Skillet Shrimp Fajitas with Cilantro-Lime Cream
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Quickly prepare zesty shrimp and bell pepper fajitas with a tangy cilantro-lime cream in one skillet for a flavorful and satisfying meal.
Ingredients:
  • 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 pepper, or to taste
  • 2 pounds large shrimp, peeled and deveined
  • 1 medium onion, sliced thin
  • 1 green pepper, sliced vertically
  • 1 red pepper, sliced vertically
  • 1/4 cup olive or avocado oil, divided
  • 1 lime, juiced, divided
  • 10 flour tortillas, warmed
  • 1 avocado, peeled and sliced (optional)
  • 1 bunch fresh cilantro (optional)
  • 1 cup purchased or homemade pico de gallo (optional)
Instructions:
  • To make the cilantro-lime cream, combine sour cream, cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt in a small lidded bowl. Mix well, cover, and chill until serving.
  • Mix together chili powder, cayenne pepper, cumin, paprika, oregano, salt, and pepper in a small bowl; set aside.
  • Combine 2 tablespoons of oil, half of lime juice, and fajita seasoning in a large bowl. Toss in the shrimp until well coated; set aside.
  • In a large skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the onion and peppers, sautéing until vegetables start to caramelize, about 3 to 5 minutes. Remove from the skillet and set aside.
  • Cook the shrimp in the skillet for 2 to 3 minutes until opaque and pink. Add the cooked vegetables back to the skillet and stir together. Finish by squeezing lime juice over the contents in the skillet.
  • Place shrimp, peppers, and onions onto warm tortillas. Top with avocado slices, pico de gallo, and extra cilantro, if preferred. Finish with a drizzle of cilantro-lime cream.

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