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Sizzling shrimp fajitas with bell peppers and onions served with warm flour tortillas, guacamole, pico de gallo, sour cream, and shredded cheese.
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5 (1 rating)

Sizzling Shrimp Fajitas

Juicy shrimp marinated with red chile sauce, taco seasoning, fresh lemon juice, garlic, and cilantro, then cooked with colorful bell peppers and onions. Serve these sizzling shrimp fajitas with warm flour tortillas and your favorite toppings.
Prep Time10 minutes
Cook Time15 minutes
Marinate15 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 to 6 servings
Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

For the Shrimp & Marinade

  • 2 pounds large raw shrimp peeled and deveined
  • 6 ounces red chile sauce
  • 2 tablespoons taco seasoning
  • 2 cloves garlic minced
  • 1 handful fresh cilantro
  • 1 lemon juiced

For the Fajitas

  • 3 tablespoons olive oil divided
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 1 small white onion sliced into strips
  • Flour tortillas for serving

Topping Options

Instructions

  • Make the marinade. Combine the red chile sauce, taco seasoning, lemon juice, garlic, and cilantro in a large bowl.
  • Marinate the shrimp. Add the shrimp and toss to coat. Cover and refrigerate for 15 to 30 minutes.
  • Cook the vegetables. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the bell peppers and onion and cook until tender-crisp and lightly charred. Transfer to a plate.
  • Cook the shrimp. Add the remaining 1 tablespoons olive oil to the skillet. Add the marinated shrimp in a single layer and cook for about 1 to 2 minutes per side, until pink and opaque.
  • Finish and serve. Return the peppers and onions to the skillet and toss briefly until everything is hot. Serve immediately with warm flour tortillas and your favorite toppings.

Notes

Expert Tips
  • Marinate the shrimp for only 15 to 30 minutes because the lemon juice can affect their texture if left too long.
  • Cook the peppers and onions before the shrimp so the shrimp don't overcook.
  • Use a hot skillet and avoid overcrowding the shrimp. Cook in batches if necessary.
  • Shrimp are done when they're pink and opaque and curled into a loose “C.”
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet just until warmed through.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 474mg | Potassium: 214mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2338IU | Vitamin C: 95mg | Calcium: 21mg | Iron: 1mg