Shrimp Fajitas
These sizzling shrimp fajitas are packed with bold Cajun flavor, tender sautéed bell peppers and onions, and finished with a fresh squeeze of lime. Perfect for weeknights, they come together fast and make for a crowd-pleasing meal wrapped in warm tortillas.
Ingredients
Fajita Marinade:
- ¼ cup olive oil
- 4 garlic cloves minced
- 1 Tbsp lime juice
- 1 Tbsp Cajun spice
- ½ tsp salt
Shrimp Fajitas:
- 1 lb large shrimp peeled, deveined
- 2 bell peppers sliced
- ½ medium onion sliced
- ¼ cup cilantro chopped
- 2 –3 tsp lime juice
To Serve:
- 8 flour tortillas
- 1 avocado sliced
- 1 lime cut into wedges
Instructions
- Mix marinade ingredients in a small bowl.
- Toss sliced peppers and onions with half of the marinade.
- Toss shrimp with the other half of the marinade.
- Sauté shrimp in a hot pan 1–2 min per side; remove.
- In same pan, sauté veggies 10 min until tender and golden.
- Return shrimp to the pan with cilantro and lime juice; toss.
- See full steps with tips & photos → https://mischacrossing.com/shrimp-fajitas/
Notes
- Use corn tortillas for a gluten-free version.
- For spicier fajitas, add jalapeño or extra Cajun seasoning.
- Don’t overcook the shrimp—they cook quickly and can become rubbery.
- Leftovers store well in the fridge for up to 2 days and reheat nicely in a skillet.