Quick Spiced Shrimp Fajitas with Smoky Crema and Spicy Guacamole

These one-pan shrimp fajitas are the ultimate quick and flavorful dinner. Juicy shrimp are seasoned with a fajita spice blend and cooked alongside strips of green pepper and red onion until perfectly tender. A squeeze of fresh lime juice brightens everything up.

Serve the filling in warm flour tortillas with a dollop of spicy guacamole and a drizzle of smoky red pepper crema. Add a dash of hot sauce for extra heat and you’ve got a fajita feast that’s ready in no time.

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Ingredients

1 unit Long Green 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve, peel and thinly slice the red onion. In a small bowl, combine the guacamole, a squeeze of lime juice and a dash of hot sauce (reserve the rest for serving). Season with salt and pepper to taste.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and onion; season with salt and pepper. Cook, stirring, until slightly softened, about 4-5 minutes. Add half of the fajita spice blend (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 vegetables to one side of the pan; add another drizzle of oil to the empty side. Add the shrimp and remaining fajita spice blend. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Stir the vegetables and shrimp together. Add a generous 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 among plates and fill with the shrimp and vegetable mixture and a spoonful of spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and lime wedges on the side. (Note: Shrimp are fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

How do I store leftovers?

Store the shrimp and vegetable filling separately from the tortillas and toppings in airtight containers in the refrigerator for up to 2 days.

Can I substitute the smoky red pepper crema?

If you don’t have smoky red pepper crema, you can mix sour cream with a pinch of smoked paprika and a little lime juice for a similar flavor.