Description
A quick and flavorful weeknight dinner featuring seared shrimp and charred bell peppers cooked in a single skillet with a smoky spice blend. Ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 pounds jumbo shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
- 1 large yellow onion, sliced into half-moons
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 8–10 flour tortillas
- Optional toppings: sour cream, shredded cheese, cilantro, lime wedges, pico de gallo
Instructions
- Pat the shrimp dry thoroughly with paper towels to ensure proper searing. Toss them in a bowl with 1 teaspoon of the spice blend and set aside.
- Heat a large cast-iron skillet or 12-inch stainless steel pan over medium-high heat. Add the butter and let it foam.
- Add the sliced onions and peppers to the pan in a single layer. Cook for 4-5 minutes, stirring occasionally, until tender-crisp and colored. Sprinkle with half of the remaining spice blend.
- Push the vegetables to the sides of the pan to create a well in the center. Add the seasoned shrimp in a single layer.
- Let the shrimp cook undisturbed for 2 minutes to sear. Toss everything together and cook for another 2-3 minutes until the shrimp are pink and opaque. Avoid overcooking.
- Taste and adjust salt. Squeeze fresh lime juice over the mixture. Serve immediately with warm tortillas and desired toppings.
Notes
Do not skip drying the shrimp; wet shrimp will steam instead of sear. Ensure the pan is hot before adding ingredients to achieve a good char. Do not overcrowd the pan, or the vegetables will steam. Shrimp cook very quickly; remove from heat as soon as they turn pink and opaque to avoid a rubbery texture. Leftovers can be stored in the fridge for up to 3 days but should not be frozen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 fajitas per serv
- Calories: 375
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: shrimp fajitas, one-pan dinner, quick weeknight meals, easy seafood recipes, cast iron skillet recipes, gluten-free options