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See 5 recipes Download free cookbookCitrus Shrimp Fajitas
Shrimp Fajitas
Quick-seared shrimp, sweet peppers, and onions meet a bright lime-orange marinade in warm flour tortillas. A hot skillet and a short cooking time keep the shrimp juicy while giving the vegetables a lightly charred edge.
Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy
Shrimp makes fajita night especially quick: it needs only a few minutes in a very hot skillet, so the entire meal can move from cutting board to table in about half an hour. Lime and orange give the marinade a clean citrus flavor without masking the seafood.
The vegetables cook first because they need more time than the shrimp. Letting the peppers and onions sit undisturbed for short stretches creates browned edges while preserving enough bite to stand up inside a tortilla.
Drying the shrimp before marinating and draining away excess liquid before searing are small steps with a big payoff. The shrimp color instead of steaming, and the skillet stays hot enough to cook them evenly.
Serve the skillet at the center of the table with warm tortillas, avocado, cilantro, and lime wedges. Everyone can build a fajita with the balance of shrimp, vegetables, and fresh toppings they prefer.
Nutrition (per serving)
Calories:490 kcal
Protein:35 g
Carbs:50 g
Fat:17 g
Directions
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1
Pat the shrimp very dry with paper towels. Whisk the lime zest and juice, orange zest and juice, 1 tablespoon olive oil, cumin, smoked paprika, garlic, 3/4 teaspoon salt, and black pepper in a medium bowl.
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2
Add the shrimp to the citrus mixture and toss to coat. Let it stand for 10 minutes at room temperature while you finish preparing the vegetables; do not marinate longer, or the citrus will begin to alter the shrimp's texture.
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3
Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately. Add 1 tablespoon olive oil, then the bell peppers, onion, and remaining 1/2 teaspoon salt.
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4
Cook the vegetables for 6 to 8 minutes, tossing only every minute or two, until they are tender-crisp with browned edges. Transfer them to a platter and keep the skillet over medium-high heat.
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5
Lift the shrimp from the marinade, letting the excess drip back into the bowl; discard the remaining marinade. Add the final tablespoon of olive oil to the hot skillet and arrange the shrimp in one layer.
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6
Sear the shrimp for 1 1/2 to 2 minutes on the first side. Turn and cook for 1 to 2 minutes more, just until opaque and curled into loose C shapes; remove the skillet from the heat immediately.
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7
Return the peppers and onion to the skillet and toss with the shrimp for about 30 seconds, using the residual heat to combine them without overcooking the seafood.
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8
Warm the tortillas in a dry skillet or microwave until pliable. Fill each with citrus shrimp and vegetables, then finish with avocado, cilantro, and a squeeze of lime.
Ingredients
- Large Shrimp, Peeled and Deveined:1 1/4 lb
- Limes, Zested and Juiced:2
- Orange, Zested and Juiced:1
- Olive Oil:3 tbsp
- Ground Cumin:1 1/2 tsp
- Smoked Paprika:1 tsp
- Garlic, Finely Grated:2 cloves
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/4 tsp
- Red Bell Pepper, Thinly Sliced:1
- Yellow Bell Pepper, Thinly Sliced:1
- Red Onion, Thinly Sliced:1 small
- Flour Tortillas:8 small
- Avocado, Sliced:1
- Fresh Cilantro Leaves:1/2 cup
- Lime Wedges:4
Tips & Notes
- Choose shrimp of similar size so they finish cooking at the same time.
- If the skillet is smaller than 12 inches, sear the shrimp in two batches to avoid steaming.
- Corn tortillas may be used in place of flour tortillas; warm them well so they fold without cracking.
