Spicy Shrimp Fajitas with Smoky Crema and Guacamole

These spicy shrimp fajitas are a quick and delicious weeknight dinner that comes together in just 20 minutes. Juicy shrimp are seasoned with a fajita spice blend and cooked alongside tender strips of green pepper and red onion. A squeeze of lime adds brightness, while the smoky red pepper crema and spicy guacamole bring layers of flavor.

Serve everything in warm flour tortillas with your favorite hot sauce for an extra kick. This one-pan meal is perfect for busy nights when you want something satisfying without a lot of cleanup.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 green 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 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; 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 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 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 to ensure they sear properly.

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 vegetables separately from the tortillas and crema in the refrigerator for up to 2 days. Reheat in a skillet before serving.