Chili-Lime Shrimp Fajitas Recipe

Name: Chili-Lime Shrimp Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup chopped fresh cilantro, divided; 3 tablespoons chili powder; 4 large cloves garlic, minced; 1 tablespoon lime juice; 1/2 teaspoon salt; 1 pound frozen shrimp - thawed, peeled, deveined, and cleaned; cooking spray; 1 onion, sliced into rings and rings separated; 1 large green bell pepper, sliced into strips; 1 serrano chile pepper, sliced, or more to taste; 4 (8 inch) flour tortillas; 1 cup shredded Cheddar cheese, or to taste; 1/2 cup shredded lettuce, or to taste; 1/4 cup sour cream, or to taste; 1/4 cup chopped tomatoes, or to taste

Servings: persons

1/2 cup olive oil
1/2 cup chopped fresh cilantro, divided
3 tablespoons chili powder
4 large cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon salt
1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
cooking spray
1 onion, sliced into rings and rings separated
1 large green bell pepper, sliced into strips
1 serrano chile pepper, sliced, or more to taste
4 (8 inch) flour tortillas
1 cup shredded Cheddar cheese, or to taste
1/2 cup shredded lettuce, or to taste
1/4 cup sour cream, or to taste
1/4 cup chopped tomatoes, or to taste

1
Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
2
Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
3
Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
4
Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.

1070

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup chopped fresh cilantro, divided, 3 tablespoons chili powder, 4 large cloves garlic, minced, and more.

Yes, Chili-Lime Shrimp Fajitas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Lime Shrimp Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions