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Smoky Shrimp Fajitas

This dish features tender shrimp and vibrant peppers seared in a hot cast-iron skillet to develop a smoky, charred edge. The dish combines the sweetness of shrimp with the deep, bitter notes of charred vegetables, finished with bright lime juice for a balanced, flavorful meal with a satisfying final texture. Served wrapped in warm tortillas, it’s a quick, nostalgic favorite that captures the essence of summer cookouts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 3 bell peppers bell peppers mixed colors, sliced into thin strips
  • 1 yellow onion yellow onion sliced into thin strips
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 2 tablespoons oil avocado or canola preferred
  • 1 lime lime for fresh juice
  • 8 tortillas flour tortillas warm before serving

Equipment

  • Cast-iron skillet
  • Tongs
  • Small bowl
  • Sharp knife & cutting board
  • Citrus juicer

Method
 

  1. Gather your cast-iron skillet, tongs, small bowl, sharp knife, and cutting board. Peel and devein the shrimp, then pat them dry to remove excess moisture. Slice the bell peppers and onion into thin, even strips for quick, uniform cooking.
  2. Mix the cumin, smoked paprika, chili powder, and a pinch of salt in the small bowl to create your spice blend. Set aside.
  3. Heat your cast-iron skillet over high heat until it’s shimmering hot—look for a slight haze and listen for a faint sizzle. Add a tablespoon of oil and swirl to coat the pan evenly.
  4. Add the sliced peppers and onion to the hot skillet. Let them sear without moving for about 2 minutes until they develop deep charred spots. Toss them around with tongs and cook for another 3-4 minutes until slightly softened and smoky at the edges. Transfer to a plate.
  5. In the same hot skillet, add a little more oil if needed. Place the shrimp in a single layer and cook undisturbed for about 2 minutes until the edges turn pink and crispy. Flip them with tongs and cook for another 1-2 minutes until just opaque and tender.
  6. Sprinkle the spice mixture over the shrimp while cooking, allowing the flavors to coat the seafood evenly. The shrimp should have a fragrant smoky aroma and a slight bounce when pressed.
  7. Return the charred peppers and onions to the skillet with the shrimp. Toss everything together gently to combine and heat through for about 30 seconds. Remove from heat.
  8. Squeeze fresh lime juice over the mixture, giving everything a bright, citrusy boost. Toss again gently to distribute the flavor evenly.
  9. While the mixture rests for a moment, warm the tortillas on a dry skillet over medium heat until just puffed and slightly toasted, about 30 seconds per side.
  10. Serve the smoky shrimp and peppers hot, spooned onto warm tortillas. Garnish with extra lime or your favorite toppings if desired. Enjoy the vibrant, charred flavors with each bite.

Notes

For extra smoky flavor, you can char the peppers directly over a flame or grill before adding them to the skillet. Be attentive to avoid overcooking the shrimp; they cook quickly and should remain tender and juicy. Use fresh lime juice for the brightest flavor—add it just before serving for the best zing.