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This flavorful skillet dish is my weeknight hero when time is short but cravings are big. Shrimp fajitas are a go to for their quick cook time vibrant flavor and customizable toppings. The peppers and onions soften into caramelized perfection while the shrimp soak up all that citrus and spice.
I first made this after a long workday when I needed something fast and satisfying. Now it is part of our regular dinner rotation and even my pickiest eater requests it.
Ingredients
- Shrimp: large and deveined for best flavor retention
- Bell peppers: any color adds sweetness and crunch
- Onion: sliced thin to caramelize and balance the spice
- Olive oil: supports the sear and rounds out the flavors
- Lime juice: brings brightness and helps tenderize the shrimp
- Garlic: fresh minced for the boldest flavor punch
- Fajita seasoning: homemade or clean store bought blends are best
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine shrimp with fajita seasoning lime juice olive oil and garlic. Toss thoroughly and let it sit for 10 to 15 minutes. This quick marinade infuses deep flavor without overcooking from acid.
- Sauté the Vegetables:
- Heat oil in a large skillet over medium high heat. Add sliced onions and peppers. Cook for 6 to 8 minutes stirring occasionally until softened and slightly charred for a smoky edge.
- Sear the Shrimp:
- Transfer marinated shrimp into the same hot skillet. Sear on one side until pink about 2 minutes then flip and finish cooking just until opaque. Overcooking makes them rubbery so watch closely.
- Combine and Serve:
- Add the cooked vegetables back to the pan and toss with shrimp. Heat through briefly then remove from heat. Serve hot in tortillas bowls or lettuce wraps with your favorite toppings.
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You Must Know
I always get excited when I toss in the fresh lime juice. The citrus wakes everything up and reminds me of sunny vacations with sizzling plates arriving at the table. One night I forgot the lime and my husband instantly noticed. It is now a non negotiable.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to maintain texture. Avoid microwaving shrimp too long as it can toughen.
Ingredient Substitutions
No fresh lime Try bottled in a pinch though fresh has better flavor. No bell peppers Zucchini strips or mushrooms also work well. Vegetarian option Swap shrimp with firm tofu or crispy chickpeas.
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Serving Suggestions
Serve with warm corn tortillas for a classic take or over cauliflower rice for a lighter bowl. Top with fresh cilantro avocado salsa or cheese. For a party set up a build your own fajita bar.
Cultural Context
Fajitas trace back to Tex Mex origins where grilled skirt steak was first used. Over time variations like chicken and shrimp became popular in both Mexican and American kitchens. The sizzling skillet presentation remains iconic.
Frequently Asked Questions About Recipes
- → Can I use frozen shrimp?
Yes, just thaw the shrimp completely and pat them dry before marinating and cooking to avoid excess moisture.
- → What type of pan works best?
A cast iron skillet delivers the best sear and flavor, but any large heavy-bottomed pan will do.
- → Can I make these ahead of time?
You can prep the veggies and marinade the shrimp in advance, but cook them just before serving for best texture.
- → What can I use instead of lime juice?
Lemon juice or a splash of vinegar can substitute in a pinch, though lime adds the most authentic flavor.
- → Are there low-carb serving options?
Yes, serve over cauliflower rice, in lettuce wraps, or with low-carb tortillas for a lighter version.
- → How do I know when the shrimp are done?
Shrimp are ready when they turn pink and opaque. Avoid overcooking to keep them juicy and tender.