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Quick Delicious Shrimp Fajitas Recipe Easy 25 Minute Dinner Idea

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A fast and flavorful shrimp fajitas recipe ready in just 25 minutes, perfect for busy weeknights or casual gatherings. Juicy shrimp seared with smoky spices combined with crisp sautéed bell peppers and onions, served on warm tortillas.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 1 tablespoon olive oil (for searing shrimp)
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Juice of 1 lime (fresh squeezed)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced (preferably yellow or sweet onion)
  • 1 tablespoon olive oil (for sautéing vegetables)
  • Salt and pepper to taste
  • 6–8 small flour tortillas or corn tortillas (warmed)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or Greek yogurt (for topping)
  • Sliced avocado or guacamole (optional but recommended)
  • Fresh lime wedges (for squeezing)

Instructions

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. (About 5 minutes)
  2. Thinly slice the bell peppers and onion into long strips, keeping them roughly the same size for even cooking. (About 5 minutes)
  3. Heat a large skillet or cast iron pan over medium-high heat and add 1 tablespoon olive oil. Let it shimmer but not smoke.
  4. Add shrimp in a single layer. Cook undisturbed for about 2 minutes until the underside is golden and slightly charred, then flip and cook another 2 minutes until opaque and cooked through. Remove shrimp to a plate and cover loosely with foil to keep warm. (Total 4 minutes)
  5. In the same skillet, add more oil if needed. Toss in the sliced peppers and onion. Season with salt and pepper. Stir occasionally for about 5-7 minutes until veggies are tender but still slightly crunchy with some caramelized edges.
  6. Return the shrimp to the skillet and toss everything together. Cook for another minute to meld flavors and heat through.
  7. Warm tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
  8. Spoon shrimp and veggie mixture onto warm tortillas. Add fresh cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, and a squeeze of fresh lime juice.

Notes

Pat shrimp dry before seasoning to get a good sear. Use medium-high heat and avoid overcrowding the pan to prevent steaming. Warm tortillas just before serving for best texture. For gluten-free, use corn tortillas or lettuce wraps. Swap smoked paprika for chipotle powder for a spicy twist. Leftovers keep well for up to 2 days; reheat shrimp and veggies gently to avoid drying out.

Nutrition

Keywords: shrimp fajitas, quick dinner, easy shrimp recipe, weeknight dinner, Mexican fajitas, healthy shrimp fajitas, gluten-free fajitas option

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