Spicy Shrimp Fajitas with Smoky Red Pepper Crema

These shrimp fajitas are a quick and flavorful weeknight dinner that comes together in one pan. Spiced shrimp are sautéed with poblano pepper and red onion, then tossed with fresh lime juice for a tangy kick. Pile everything into warm flour tortillas and top with spicy guacamole, smoky red pepper crema and a dash of hot sauce if you like extra heat.

This recipe is perfect for busy nights when you want a satisfying meal without a lot of cleanup. The combination of smoky, spicy and creamy flavors will make it a new favorite.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Halve, core and thinly slice the poblano into strips. Halve, peel and thinly slice the onion. In a small bowl, combine the guacamole, a squeeze of lime juice and a dash of hot sauce. Season with salt and pepper to taste.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. Add half the fajita spice (you’ll use the rest in the next step) and cook until fragrant, about 30 seconds.
3. Meanwhile, rinse the shrimp under cold water and pat dry with paper towels. Push the veggies to one side of the pan; add a drizzle of oil to the empty side. Add the shrimp and remaining fajita spice. Cook, stirring occasionally, until the shrimp is opaque and cooked through, 3-4 minutes. Stir the veggies and shrimp together. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off the heat.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates and fill with the shrimp and veggie mixture and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for the smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and cayenne.

Is this recipe gluten-free?

Use corn tortillas instead of flour to make it gluten-free.