These shrimp fajitas are easy to prepare, loaded with flavor, and make the perfect Mexican-inspired family dinner any night of the week! Juicy shrimp are seasoned with a delicious homemade fajita spice blend, then topped off with onions and bell peppers! Serve with your favorite Mexican side dishes for an incredibly tasty dinner your family will love!
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Instructions
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat. *You can also use any heavy-bottomed pan if you'd like.
Add the red bell pepper, green bell pepper, and white onion to the heated oil and cook until they are crisp-tender. Take them out of the pan and put them aside for later.
Add the shrimp into the skillet and season with fajita seasoning and optional red pepper flakes, if desired. Use a wooden spoon to stir and coat the shrimp then cook until the shrimp is no longer transparent, curled, and pink.
Place the bell peppers and onion back into the pan then stir to combine with the shrimp. Cook until the vegetables are heated through again, then squeeze the lime over the top, if using.
Take the shrimp and veggies off from the heat and top them with the optional cilantro and sliced green onions if desired, then serve immediately.
I like using red and green bell peppers as the classic combination, however, feel free to use orange, yellow, or any combination that you'd prefer!
If you want to add some heat to your fajitas, you can add a pinch (or several)of red pepper flakes.
To store: Place any leftover shrimp fajitas in a sealable storage container or Ziplock plastic bag and store them in the refrigerator for up to 4 days.
To reheat: Heat 1 tablespoon of olive oil in a skillet and reheat the leftovers until they are heated through to your liking.