Description
These Shrimp Fajitas are a vibrant and flavorful dish featuring succulent shrimp marinated in a zesty Cajun-lime blend, sautéed with tender bell peppers and onions. Served with warm flour tortillas, fresh avocado slices, and a tangy jalapeño ranch sauce, this recipe offers a quick and delicious meal perfect for any weeknight dinner.
Ingredients
Marinade
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lime juice (from ½ lime)
- 1 tablespoon Cajun spice
- ½ teaspoon salt
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 2 bell peppers (any color), sliced into 1/3-inch strips
- ½ medium onion, sliced into 1/3-inch strips
Assembly
- ¼ cup cilantro, chopped
- 2-3 teaspoons lime juice (from ½ lime)
- 8 small flour tortillas
- Jalapeño ranch sauce (for serving)
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare the marinade: In a small bowl, combine ¼ cup olive oil, minced garlic, 1 tablespoon lime juice, Cajun spice, and salt. Stir well to create the marinade.
- Marinate vegetables: Slice bell peppers and onions evenly to about 1/3-inch thickness. Place them in a medium bowl, pour half of the marinade over them, and toss to coat thoroughly. Set aside.
- Marinate shrimp: Pat the shrimp dry with paper towels, place in a second medium bowl, and add the remaining marinade. Toss to fully coat the shrimp.
- Sauté shrimp: Heat a large heavy skillet over medium heat with ½ tablespoon olive oil. Once hot, arrange the shrimp in a single layer and sauté for 1-2 minutes per side, cooking until they are opaque and no longer translucent. Remove shrimp promptly onto a plate to avoid overcooking.
- Cook vegetables: In the same pan, add the marinated bell peppers and onions. Sauté for about 10 minutes until they become soft and edges turn golden brown, stirring occasionally. Turn off the heat once done.
- Combine and finish: Return the cooked shrimp to the pan with vegetables. Add chopped cilantro and squeeze fresh lime juice over the mixture to taste. Toss everything together gently to combine the flavors.
- Serve: Warm or toast the flour tortillas. Serve the shrimp and vegetable mixture inside the tortillas, topped with slices of avocado and jalapeño ranch sauce on the side. Garnish with lime wedges for an extra burst of freshness.
Notes
- You can substitute the Cajun spice with your preferred seasoning blend if desired.
- For a gluten-free option, serve with corn tortillas instead of flour tortillas.
- Adjust the jalapeño ranch or omit it for a milder flavor.
- Ensure shrimp are not overcooked to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
