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Shrimp Fajitas with Smoky Peppers

This dish features juicy shrimp and sweet bell peppers seared to perfection in a cast iron skillet, creating a smoky, caramelized exterior. The key to its bold flavor lies in high heat and careful timing, resulting in tender seafood and charred vegetables with vibrant color. Finished with a squeeze of lime, it offers a satisfying combination of smoky, citrusy, and savory notes, perfect for wrapping in warm tortillas.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined, thoroughly dried
  • 2 red bell peppers preferably one red and one yellow, sliced into ¼-inch strips
  • ½ red onion thinly sliced, soaked in cold water for milder flavor (optional)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 clove garlic minced, added towards the end
  • 1 lime lime cut into wedges for squeezing
  • 1 tablespoon olive oil or high-heat oil like avocado oil
  • Optional cilantro for garnish

Equipment

  • Cast-iron skillet
  • Tongs
  • Sharp Knife
  • Cutting Board
  • Spatula

Method
 

  1. Place your cast iron skillet over high heat and let it shimmer until it just begins to smoke—this ensures a hot surface for searing.
  2. Add a tablespoon of olive oil to the hot skillet, swirling it around to coat the surface evenly. Once the oil shimmers and starts to smoke, add the sliced peppers and onions.
  3. Sear the vegetables for 4-5 minutes, stirring occasionally, until they develop darkened edges and smell smoky. They should be tender but still vibrant in color.
  4. Push the peppers and onions to one side of the pan, then add the shrimp in a single layer. Cook undisturbed for about 2 minutes until the edges turn opaque and slightly charred.
  5. Flip the shrimp with tongs and cook for another 1-2 minutes until they are fully pink, firm, and have a smoky exterior. They should be just cooked through.
  6. Stir the shrimp and vegetables together, then sprinkle with smoked paprika and cumin. Toss everything to evenly coat and cook for another minute to meld flavors.
  7. Mince the garlic and add it to the pan, stirring quickly for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  8. Squeeze fresh lime juice over the mixture for brightness and toss again to distribute the citrus flavor evenly.
  9. Remove the skillet from heat and let the fajitas rest for a minute. Serve immediately with warm tortillas, garnished with chopped cilantro if desired, and extra lime wedges on the side.

Notes

Ensure your pan is thoroughly preheated for that smoky char. Slice peppers thick to prevent burning and overcooking. Cook shrimp in batches if necessary to avoid steaming, and add lime just before serving for maximum brightness.