Sizzling Lime Shrimp Fajitas

This lime shrimp fajita recipe transforms simple ingredients into a vibrant, restaurant-quality meal in just 30 minutes. The zesty marinade infuses the shrimp with bright citrus flavor while colorful bell peppers and red onions add sweetness and crunch to every bite.

I discovered this recipe during a busy weeknight when I needed dinner in a hurry but still wanted something impressive. The sizzling sound and amazing aroma that filled my kitchen reminded me of my favorite Mexican restaurant, but with the satisfaction of making it myself.

Ingredients

• Large shrimp: peeled and deveined for quick cooking and easy eating
• Fresh lime juice and zest: which brightens the entire dish and tenderizes the shrimp
• Ground cumin: adds earthy warmth that is essential for authentic fajita flavor
• Chili powder: provides gentle heat and depth of flavor without overwhelming spiciness
• Bell peppers: in different colors not only look beautiful but add different sweet notes
• Red onion: which becomes slightly sweet when cooked and adds beautiful purple color
• Corn or flour tortillas: to serve choose corn for authentic flavor or flour for softer texture
• Fresh cilantro: which adds a burst of freshness that balances the savory elements

Step-by-Step Instructions

Marinate the Shrimp:

Combine shrimp with olive oil, lime juice, lime zest, minced garlic, and all the spices in a bowl. Toss until every piece is well coated and let sit for 15 minutes. This short marination time is perfect because the acid in lime juice starts cooking the shrimp if left too long.

Sauté the Vegetables:

Heat olive oil in a large skillet over medium high heat until shimmering. Add your sliced peppers and onions, spreading them in an even layer. Let them cook undisturbed for about 2 minutes to get some color, then stir occasionally for another 2 to 3 minutes. You want them tender but still slightly crisp.

Cook the Shrimp:

Remove vegetables and set aside. In the same hot skillet, add the marinated shrimp in a single layer. Cook for 2 minutes until the bottom side turns pink and slightly golden, then flip and cook for another 1 to 2 minutes. Shrimp cook very quickly and will become tough if overcooked.

Combine Everything:

Return the cooked vegetables to the skillet with the shrimp. Toss everything together and warm through for just about 1 minute. This brief time together allows the flavors to meld without overcooking the shrimp.

Prepare Tortillas and Serve:

Warm your tortillas in a dry skillet for 30 seconds per side or wrapped in damp paper towels in the microwave for 30 seconds. Fill with the shrimp mixture and top with fresh cilantro, a squeeze of lime, and any additional toppings you desire.

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The secret to this recipe is definitely the lime zest. I once made it without zesting the lime and the difference was remarkable. The oils in the zest contain intense citrus flavor that permeates the shrimp in a way that juice alone cannot achieve.

Perfect Pairings

This fajita recipe pairs beautifully with cold Mexican beer or a pitcher of homemade margaritas. For a complete meal, serve alongside Spanish rice and refried or black beans. The combination of protein, carbs and vegetables creates a balanced dinner that satisfies everyone at the table. My family loves adding a variety of toppings like diced avocado, fresh pico de gallo, and crumbled queso fresco to create their own personalized fajitas.

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Smart Substitutions

If shrimp isn't available or you have dietary restrictions, this recipe works wonderfully with chicken breast cut into strips, firm tofu, or even portobello mushrooms. For those avoiding carbs, serve the fajita filling over cauliflower rice or wrapped in large lettuce leaves instead of tortillas. The marinade works well with any protein and creates that signature fajita flavor regardless of what you use as the base.

Make Ahead and Storage

The components of this dish can be prepared separately and assembled just before serving. Marinate the shrimp and store covered in the refrigerator for up to 4 hours. The vegetables can be sliced a day ahead and kept in an airtight container. Leftover fajita filling stays fresh in the refrigerator for up to 2 days, though the shrimp is best enjoyed when freshly cooked. Reheat gently in a skillet with a splash of water to prevent drying out.

Common Questions

→ Can I use frozen shrimp for these fajitas?

Yes, frozen shrimp works well! Just thaw them completely before marinating, and pat them dry with paper towels to ensure they sear properly rather than steam in the pan. For best results, use large or jumbo-sized shrimp as they're less likely to overcook.

→ How can I make these fajitas spicier?

To add heat, incorporate sliced jalapeños or serrano peppers when sautéing the bell peppers and onions. You can also increase the chili powder in the marinade, add a pinch of cayenne pepper, or serve with your favorite hot sauce on the side. For smoky heat, try adding a chipotle pepper in adobo sauce to the marinade.

→ What's the best way to warm tortillas for fajitas?

For authentic flavor, warm tortillas directly over a gas flame for about 10-15 seconds per side until slightly charred. Alternatively, heat a dry cast-iron skillet until hot and warm tortillas for 30 seconds per side. For convenience, wrap a stack of tortillas in damp paper towels and microwave for 30-45 seconds. Keep warmed tortillas covered with a clean kitchen towel until serving.

→ Can I prepare any components ahead of time?

Yes! Slice the vegetables up to 2 days ahead and store in an airtight container in the refrigerator. The shrimp marinade can be prepared in advance, but don't add the shrimp until 15-30 minutes before cooking to prevent the lime juice from starting to cook the shrimp. You can also prepare all the toppings a day ahead for quick assembly.

→ What side dishes pair well with shrimp fajitas?

Traditional accompaniments include Mexican rice, black beans, or refried beans. A simple side salad with avocado and lime dressing works well for a lighter option. Grilled corn on the cob with chili-lime butter or elote (Mexican street corn) makes for delicious seasonal sides. For a complete fiesta, serve with homemade guacamole, pico de gallo, and tortilla chips.

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook very quickly and are done when they turn from translucent gray to opaque pink and form a 'C' shape. If they curl into a tight 'O' shape, they're overcooked. For medium to large shrimp, this typically takes just 2-3 minutes per side. The texture should be firm yet tender, not rubbery or mushy.