Spicy Shrimp Fajitas with Guacamole and Smoky Crema

These shrimp fajitas are a fiesta of flavor and come together in just one pan. Spiced shrimp, sautéed green peppers and onions are tossed with fresh lime juice for a tangy punch. Pile everything into warm flour tortillas and top with spicy guacamole and a drizzle of smoky red pepper crema. Add a dash of hot sauce if you like extra heat.

Perfect for a quick weeknight dinner, this recipe is ready in 20 minutes and delivers all the sizzle of classic fajitas without the fuss. Serve with extra lime wedges and enjoy a meal that’s better than takeout!

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView 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 with a squeeze of lime juice and a dash of hot sauce (save the rest for serving). Season with salt and pepper.
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, 4-5 minutes. Add half 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 and add a 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 between plates and fill with the shrimp and vegetable mixture and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and any remaining 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 use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce.

How do I store leftovers?

Store the filling and tortillas separately in airtight containers in the fridge for up to 2 days. Reheat the filling in a pan and warm the tortillas before serving.