Easy Shrimp Fajitas
Estas fajitas de camarones caseras se preparan en una sartén con camarones especiados, pimientos y cebollas asados, tortillas calientes y mucho limón fresco. Ingredientes 1½ lb. de camarones grandes, pelados y desvenados 1 cdta.
- 1½ lb. large shrimp, peeled, deveined
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 1 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 4 Tbsp. vegetable oil, divided
- 1 large onion, thinly sliced
- 1 medium green bell pepper, halved, ribs and seeds removed, thinly sliced
- Juice of 1 lime, plus wedges for serving
- Cilantro leaves with tender stems and warm tortillas (for serving)
- Toss 1½ lb. large shrimp, peeled, deveined, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 Tbsp. chili powder, 1 Tbsp. garlic powder, and 2 Tbsp. vegetable oil in a large bowl to combine; set aside.
- Heat 1 Tbsp. vegetable oil in a large skillet over high. Add 1 large onion, thinly sliced, 1 medium green bell pepper, halved, ribs and seeds removed, thinly sliced, and a pinch of kosher salt and cook, stirring occasionally, until vegetables are tender and charred around the edges, 7–9 minutes. Transfer vegetables to another large bowl; set aside.
- Heat remaining 1 Tbsp. vegetable oil in same pan over high. Add reserved shrimp and cook, turning once, until cooked through and curled, about 1 minute. Remove from heat; add cooked vegetables and juice of 1 lime and toss to combine. Taste and season with more salt if needed. Top shrimp mixture with cilantro leaves with tender stems and serve with warm tortillas and lime wedges for building fajitas.
These homemade shrimp fajitas come together in one skillet with spiced shrimp, charred peppers and onions, warm tortillas, and lots of fresh lime. Elements 1½ lb. large shrimp, peeled, deveined 1 tsp.
Morton kosher salt, plus more 1 Tbsp. chili powder 1 Tbsp. garlic powder 4 Tbsp. vegetable oil, divided 1 large onion, thinly sliced 1 medium green bell pepper, halved, ribs and seeds removed, thinly sliced Juice of 1 lime, plus wedges for serving Cilantro leaves with tender stems and warm tortillas (for serving) Method Toss 1½ lb. large shrimp, peeled, deveined, 1 tsp. Morton kosher salt, 1 Tbsp. chili powder, 1 Tbsp. garlic powder, and 2 Tbsp. vegetable oil in a large bowl to combine; set aside.
Heat 1 Tbsp. vegetable oil in a large skillet over high. Add 1 large onion, thinly sliced, 1 medium green bell pepper, halved, ribs and seeds removed, thinly sliced, and a pinch of kosher salt and cook, stirring occasionally, until vegetables are tender and charred around the edges, 7–9 minutes.
Transfer vegetables to another large bowl; set aside. Heat remaining 1 Tbsp. vegetable oil in same pan over high. Add reserved shrimp and cook, turning once, until cooked through and curled, about 1 minute.
Remove from heat; add cooked vegetables and juice of 1 lime and toss to combine. Top shrimp mixture with cilantro leaves with tender stems and serve with warm tortillas and lime wedges for building fajitas.
