Skillet Shrimp Fajitas with Cilantro-Lime Cream
In a single skillet, shrimp, bell peppers, onions, and a blend of spices unite to create a delectable shrimp fajita dish, enhanced with a drizzle of cilantro-lime cream, all enveloped in warm tortillas. It's a speedy preparation, so make sure your shrimp are cleaned and your veggies are sliced before you get started. Optionally, add avocado, pico de gallo, and cilantro as toppings.
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.
Nutrition
Calories: 1167kcalCarbohydrates: 125gProtein: 62gFat: 48gSaturated Fat: 12gCholesterol: 410mgSodium: 3199mgPotassium: 1367mgFiber: 15gSugar: 7gVitamin C: 90mgCalcium: 347mgIron: 9mg
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