How to Make Chili-Lime Shrimp Fajitas - A Step-by-Step Guide

Chili-Lime Shrimp Fajitas are a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a fun weekend meal. This recipe combines succulent shrimp with a zesty chili-lime marinade, and pairs it with colorful bell peppers and onions for a vibrant and flavorful fajita filling. Whether you're hosting a casual gathering or simply craving a restaurant-quality meal at home, these fajitas are sure to impress.

Shrimp is a versatile and lean protein that cooks in just a ...

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Ingredients

  • ½ cup olive oil
  • ½ cup chopped fresh cilantro, divided
  • 3 tablespoons chili powder
  • 4 large cloves garlic, minced
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
  • cooking spray
  • 1 onion, sliced into rings and rings separated
  • 1 large green bell pepper, sliced into strips
  • 1 serrano chile pepper, sliced, or more to taste
  • 4 (8 inch) flour tortillas
  • 1 cup shredded Cheddar cheese, or to taste
  • ½ cup shredded lettuce, or to taste
  • ¼ cup sour cream, or to taste
  • ¼ cup chopped tomatoes, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Additional Time: 20 mins
  • Total Time: 56 mins
  • Servings: 4
  • Yield: 4 fajitas

  • Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
  • Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
  • Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
  • Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
  • Nutrition

    693 cal.

    • Total Fat: 45g
    • Saturated Fat: 13g
    • Cholesterol: 209mg
    • Sodium: 975mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 49mg
    • Calcium: 324mg
    • Iron: 6mg
    • Potassium: 634mg