Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spicy Shrimp Fajitas

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
16 min
TOTAL TIME
56 min
SERVINGS
4 servings
Dinner
Spicy Shrimp Fajitas
Ingredients
  • 1/2 cup olive oil
  • 1/2 cup chopped fresh cilantro, divided
  • 3 tablespoons chili powder
  • 4 large cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 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
  • 1/2 cup shredded lettuce, or to taste
  • 1/4 cup sour cream, or to taste
  • 1/4 cup chopped tomatoes, or to taste
Instructions
1
Combine olive oil, a quarter cup of chopped cilantro, chili powder, minced garlic, fresh lime juice, and a pinch of salt in a bowl; add the shrimp and mix well to coat them evenly, then refrigerate for 20 minutes.
2
Preheat a large skillet over medium-high heat and give it a light spray of cooking spray; add sliced onion, diced green bell pepper, and chopped serrano chile pepper; cook until they are tender and soft, taking about 10 to 12 minutes. Transfer the cooked vegetables to a separate bowl and cover them with aluminum foil to keep them warm.
3
Heat the same skillet over medium-high heat again; pour in the marinated shrimp and their accompanying mixture, and cook until they turn pink and opaque, taking about 2 minutes per side. Stir the cooked vegetables into the shrimp mixture; cook and stir until everything is heated through, taking about 2 to 3 minutes.
4
Spoon the shrimp-vegetable mixture onto tortillas and top each one with a slice of Cheddar cheese, some crisp lettuce leaves, a dollop of sour cream, sliced tomatoes, and the remaining quarter cup of chopped cilantro.