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Shrimp Fajitas

Sizzling shrimp, vegetables, and Avocado Crema make irresistible fajitas. This easy and healthy meal comes together so quickly. It's perfect for a weeknight meal or entertaining on weekends. The peppers and onions are simply seasoned and cooked just until slightly tender. The shrimp is then quickly sauteed and it's ready. All of this goodness wrapped in charred tortillas makes it a meal worth sharing.

Ingredients for Shrimp Fajitas:

serves 4-6

2 pounds shrimp, I used 31/40 per pound

1 teaspoon lime zest

1/3 cup lime juice

1/3 cup olive oil + more for cooking

3 cloves garlic, minced

2 tablespoons chopped canned chipotles with sauce

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

3 large bell peppers, assorted colors

1 large onion

Kosher salt

black pepper

flour tortillas

cilantro and extra lime for serving

Avocado Crema:

1 avocado

1 cup sour cream

1/2 teaspoon lime zest

2 teaspoons lime juice

1/2 teaspoon kosher salt

Ideally, you will have a cast iron pan to cook the veggies and shrimp - I have Lodge cast iron pans. They are reasonably priced and great to have. Click HERE for more information on it.

Time-Saving Tips: The marinade for the shrimp can be made earlier in the day and left on the counter until needed. The peppers and onions can be prepped earlier in the day as well.

Let's see what we need.

Let's cook!

First, make the Avocado Crema. In a small food processor add the avocado, 1 cup sour cream, 1/2 teaspoon lime zest, 2 teaspoons lime juice, and 1/2 teaspoon kosher salt. Process until smooth. Transfer the crema to a small bowl and set aside.

Mix together the olive oil, 1/3 cup lime juice, garlic, oregano, cumin, coriander, smoked paprika, and canned chipotles. Place shrimp in a plastic bag and pour in the marinade. Combine and set the bag aside while cooking the vegetables.

Toss the onions and peppers with 4 teaspoons of olive oil. Season with salt and pepper. Pour into a hot cast iron pan and saute over medium-high heat until vegetables are just starting to get tender. This should take about 5-6 minutes. Transfer the onions and pepper to a platter. Once off the heat, they will continue cooking a bit.

Drain the shrimp. Add 1/2 tablespoon of oil to the pan and then add the shrimp. Saute a couple of minutes until the shrimp are mostly pink. Return the vegetables to the pan and combine. Turn off the heat.

I like to heat up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.

They're ready! They look awesome and taste even better. I like to spread some of the Avocado Crema on the toasted tortilla and then add the fajita filling. Squeeze a little lime juice on top and these are the most delicious fajitas. They are great for entertaining or family dinners. Give them a try and I know you will love them.



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