Spicy Shrimp Fajitas with Smoky Red Pepper Crema

These spicy shrimp fajitas are a quick and easy dinner that’s packed with flavor. Juicy shrimp are seasoned with a fajita spice blend and sautéed with poblano peppers and onions, then tossed with fresh lime juice. Serve them in warm flour tortillas with a spicy guacamole and a drizzle of smoky red pepper crema for a meal that’s sure to become a weeknight favorite.

This recipe comes together in just 20 minutes, making it perfect for busy evenings. The combination of smoky, spicy and tangy flavors will satisfy your cravings for something bold and delicious. Customize the heat level with your favorite hot sauce and enjoy a restaurant-quality meal at home.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Halve, core and thinly slice the poblano 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. Season with salt and pepper to taste.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced poblano and onion; season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 4-5 minutes. Add half of 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 another drizzle of oil to the empty side. Add the shrimp and the 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 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 among plates and fill with the shrimp and vegetable 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, just thaw them completely and pat dry before cooking.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with smoked paprika or a store-bought chipotle crema.

How do I store leftovers?

Store the shrimp and vegetable mixture separately from the tortillas and crema. Reheat in a pan and assemble fresh.