Quick and Easy Spicy Shrimp Fajitas with Guacamole and Smoky Crema

These one-pan shrimp fajitas are the ultimate quick and easy dinner. Spiced shrimp, sautéed green bell pepper and onion are tossed with fresh lime juice for a tangy punch. The filling is piled into warm flour tortillas and topped 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 20 minutes, this recipe is perfect for busy nights when you need a tasty, stress-free meal. The combination of flavors-from the smoky crema to the zesty guacamole-makes every bite a fiesta. Plus, everything cooks in one pan, so cleanup is a breeze.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve, core and thinly slice the bell pepper 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 (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 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 veggies to one side of the pan; 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 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 among plates; fill with the shrimp and veggie mixture and the 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, but thaw them completely and pat dry before cooking to avoid excess water in the pan.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and a little lime juice for a similar flavor.

How do I store leftovers?

Store the shrimp and veggie filling separately from the tortillas and toppings in airtight containers in the refrigerator for up to 2 days. Reheat in a pan before serving.