Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before adding to the marinade. Frozen shrimp are often a great option as they're typically frozen right after being caught, preserving their freshness.

Is there a way to make this recipe gluten-free?

Yes, simply swap the flour tortillas for corn tortillas or certified gluten-free tortillas. Also double-check your chicken broth is gluten-free, as some brands contain additives with gluten.

Can I make the marinade less spicy for kids?

Definitely! Reduce the chili powder by half and skip the optional serrano or jalapeño pepper. The cumin and garlic powder will still provide plenty of flavor without the heat that might overwhelm sensitive palates.

How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp form a "C" shape, are pink all over with no gray spots, and opaque rather than translucent. If they curl into a tight "O" shape, they're overcooked. Remember, they'll continue cooking slightly after you remove them from the heat.

One Pan Shrimp Fajitas Recipe

Description

This One Pan Shrimp Fajitas recipe is a delicious, vibrant, and easy-to-make dinner that brings the Tex-Mex flavors straight to your table. Juicy shrimp seasoned with a zesty marinade, sautéed bell peppers, and onions come together in just one pan to create this quick and healthy meal. Serve with warm tortillas and your favorite toppings for a customizable and crowd-pleasing dish.

Ingredients

Units Scale

Shrimp Fajitas Marinade

1/3 cup fresh lime juice (3-4 juicy limes, can substitute with lemon)
4 tablespoons extra virgin olive oil, divided
1/4 cup chicken broth
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
Freshly ground black pepper, to taste

Shrimp Fajitas

1 pound large shrimp (31-40 per pound), peeled, deveined, tails removed
1 medium onion, thinly sliced
1 1/2 large bell peppers (green, yellow, and/or orange), seeded, deveined, and sliced into 1/4-inch sticks
Optional: 1/2 serrano or jalapeño pepper, seeded, deveined, and chopped
8 medium flour tortillas (see gluten-free adaptation in notes)

Toppings (Optional)

Salsa or pico de gallo
Shredded cheese (Cheddar, Monterey Jack, or a mixture)
Chopped fresh cilantro
Sour cream or Crema
Guacamole
Lime wedges

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Instructions

Prepare the Shrimp Fajitas Marinade
In a medium mixing bowl, whisk together lime juice, 2 tablespoons olive oil, chicken broth, chili powder, cumin, garlic powder, and freshly ground black pepper. Split the marinade evenly between two resealable plastic bags. Add shrimp to one bag and sliced onions and peppers to the other. Seal both bags and toss to coat. Place them in the refrigerator to marinate for 30 minutes to 1 hour.
Sauté the Vegetables
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Remove the onions and peppers from their marinade and add them to the skillet. Sprinkle with salt and sauté, stirring occasionally, for about 5 minutes until softened. Transfer the vegetables to the edges of a serving platter, cover them to keep warm, and keep the skillet for the next step.
Cook the Shrimp
Add the remaining 1 tablespoon of olive oil to the skillet and bring it to medium heat. Remove the shrimp from the marinade and add them to the skillet. Season lightly with salt and cook, stirring occasionally, for 4-5 minutes, or until the shrimp turn pink and are fully cooked.
Assemble and Serve
Arrange the cooked shrimp in the center of the serving platter, surrounded by the warm sautéed vegetables. Serve immediately with warm tortillas and your choice of toppings such as salsa, shredded cheese, cilantro, sour cream, guacamole, and lime wedges.

Notes

For a gluten-free option, swap regular flour tortillas with gluten-free tortillas.
Be sure not to overcook the shrimp as they can become rubbery. Shrimp are perfectly cooked when they curl into a “C” shape and turn opaque.
You can make this dish spicier by leaving the seeds in the serrano or jalapeño peppers.
If you don’t have chicken broth, you can substitute with vegetable broth or water for the marinade.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 5g
Sodium: 670
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24
Fiber: 4g
Protein: 22
Cholesterol: 150mg