Spicy Shrimp Fajitas with Guacamole and Smoky Red Pepper Crema

These shrimp fajitas are a quick and easy dinner that delivers big on flavor. Spiced shrimp are sautéed with strips of poblano pepper and red onion, then tossed with fresh lime juice for a tangy finish. Pile everything into warm flour tortillas and top with a spicy guacamole and a drizzle of smoky red pepper crema. Add a dash of hot sauce if you like extra heat.

Ready in just 25 minutes, this one-pan meal is perfect for busy weeknights. The combination of smoky, spicy and creamy elements makes every bite exciting. Serve with lime wedges on the side for an extra burst of citrus.

Log in to save recipes and build weekly shopping lists.

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 Vegetable 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 the poblano lengthwise, remove core and seeds, then thinly slice 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. Season with salt and pepper to taste.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano strips and onion slices; season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 4-5 minutes. Sprinkle half the fajita spice blend over the vegetables 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 and 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. Squeeze in the remaining lime juice and season with salt and pepper to taste. Remove from heat.
4. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each tortilla with the shrimp and vegetable mixture and a spoonful of the spicy guacamole. Drizzle with smoky red pepper crema. Serve with extra hot sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for poblano pepper?

A green bell pepper works well, though it will be milder.

How do I make the smoky red pepper crema at home?

Blend roasted red peppers with sour cream or Greek yogurt, smoked paprika, salt and a pinch of cayenne.