Spicy Shrimp Fajitas with Smoky Red Pepper Crema and Guacamole

These shrimp fajitas are a quick, easy and downright delicious meal that brings all the flavors of a cantina to your kitchen. Spiced shrimp, sautéed poblano and onion are tossed with lime juice for a tangy punch, then piled into warm flour tortillas. Top with spicy guacamole, a drizzle of smoky red pepper crema and a dash of hot sauce if you like extra kick.

This one-pan recipe is perfect for busy weeknights when you want something flavorful without a lot of fuss. The combination of smoky, spicy and creamy elements makes every bite a fiesta. Serve with extra lime wedges and hot sauce on the side for a customizable feast.

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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve, core and thinly slice the poblano into strips. Halve, peel and thinly slice the onion. In a small bowl, combine 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 poblano and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. Add half the fajita spice (you’ll use the rest in the next step) and cook until fragrant, about 30 seconds.
3. Meanwhile, rinse shrimp under cold water and pat dry with paper towels. Push veggies to one side of the pan; add a drizzle of oil to the empty side. Add shrimp and remaining fajita spice. Cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Stir veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off heat.
4. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas between plates and fill with shrimp and veggie filling 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 the shrimp completely and pat dry before cooking.

What can I substitute for smoky red pepper crema?

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

How do I store leftovers?

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