Spicy Shrimp Fajitas with Smoky Red Pepper Crema and Guacamole

These one-pan shrimp fajitas are a quick and delicious weeknight dinner that comes together in just 25 minutes. Spiced shrimp, sautéed green peppers and onions 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 heat. It’s a fajita-tastic meal that’s sure to become a family favorite!

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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

6 unit Flour TortillasView 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, 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, about 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, about 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; fill with the shrimp and vegetable mixture and the 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, 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 smoked paprika and a pinch of cayenne.

How do I store leftovers?

Store the filling and tortillas separately in airtight containers in the refrigerator for up to 2 days.