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Skillet Shrimp Fajitas with Cilantro-Lime Cream

Shrimp, bell peppers, onions, and seasonings come together in one skillet for delicious shrimp fajitas, drizzled with cilantro-lime cream, and wrapped in warm tortillas. This cooks quickly, so you'll want to have the shrimp cleaned and vegetables sliced before you begin. Top with avocado, pico de gallo, and cilantro, if you wish.

plate of shrimp and bell pepper fajitas with tortillas, sliced avocado, pico de gallo, and cream sauce on a board
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
5
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 5 servings

Cilantro-Lime Cream

  • 1 cup sour cream

  • 3 tablespoons chopped cilantro

  • 2 limes, zested and juiced

  • 1 clove garlic, minced

  • 1/2 teaspoon salt, or to taste

Fajitas

  • 2 teaspoons chili powder

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons ground cumin

  • 3/4 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon Mexican oregano

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 2 pounds large shrimp, peeled and deveined

  • 1 onion, thinly sliced

  • 1 green pepper, sliced vertically

  • 1 red pepper, sliced vertically

  • 1/4 cup olive oil or avocado oil, divided

  • 1 lime, juiced, divided

  • 10 flour tortillas, warmed

  • 1 avocado - peeled, pitted, and sliced (optional)

  • 1 cup purchased or homemade pico de gallo, (optional)

  • 1 bunch fresh cilantro, chopped (optional)

Directions

  1. For cilantro-lime cream, place sour cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt. Stir together well, cover, and refrigerate until ready to serve.

  2. For fajita seasoning, combine chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set aside.

  3. In a large bowl or resealable plastic bag, add 2 tablespoons oil, half of lime juice, and fajita seasoning. Stir together or squeeze the bag to combine. Add shrimp and mix well to coat shrimp; set aside.

  4. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Stir onion and peppers into the hot oil, and cook, stirring frequently, until some color begins to develop on the vegetables, 3 to 5 minutes. Remove vegetables from the skillet and set aside.

  5. Add shrimp to the same skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and stir until shrimp is opaque and pink, 2 to 3 minutes. Squeeze remaining lime juice over the skillet contents.

  6. Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, pico de gallo, and additional cilantro, if desired. Drizzle with cilantro-lime cream.

Nutrition Facts (per serving)

1167 Calories
48g Fat
125g Carbs
62g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 1167
% Daily Value *
Total Fat 48g 62%
Saturated Fat 12g 59%
Cholesterol 410mg 137%
Sodium 3199mg 139%
Total Carbohydrate 125g 46%
Dietary Fiber 15g 54%
Total Sugars 7g
Protein 62g 123%
Vitamin C 90mg 100%
Calcium 347mg 27%
Iron 9mg 49%
Potassium 1367mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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