Skillet Blackened Shrimp Fajitas

There’s just something about the vibrant flavors and sizzling sounds of cooking that always draws me in, and with Skillet Blackened Shrimp Fajitas, it’s no different. Imagine coming home after a long day, craving something fresh, spicy, and oh-so-satisfying. This dish is my go-to for those busy evenings when I want a meal that feels like a fiesta. The juicy shrimp coated in spices, nestled with tender bell peppers and onions, all wrapped up in warm tortillas, is pure magic. It takes just twenty minutes from start to finish, making it a perfect weeknight dinner that feels special yet effortless.

One of my fondest memories is hosting a casual get-together with friends, where we all gathered around the stove and built our own fajitas. The aroma filled the kitchen, laughter echoed, and the joy of bringing everyone together over food was palpable. It reminded me that cooking is not just about the ingredients but the stories we create while we gather. This recipe is so simple yet offers endless opportunities for personalization. You can spice it up or keep it mild, depending on your mood. Plus, it’s a great way to sneak in colorful veggies that everyone will love. So, are you ready to bring some excitement into your kitchen with Skillet Blackened Shrimp Fajitas?

What You Need for Skillet Blackened Shrimp Fajitas

The key to making Skillet Blackened Shrimp Fajitas lies in using fresh, quality ingredients that sing together. Each component, from the tender shrimp to the colorful bell peppers, plays a crucial role in delivering maximum flavor and nutrition. Let’s dive into what you’ll need to create this delightful meal.

• 1 pound peeled and deveined large shrimp
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil (divided)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 sliced yellow bell pepper
• 1 medium sliced onion
• Avocado, chopped cilantro, sour cream (optional garnish)

How to Prepare Skillet Blackened Shrimp Fajitas

Getting ready to whip up Skillet Blackened Shrimp Fajitas is as exciting as it is simple. With very few steps, you’ll find yourself tossing ingredients into the skillet and savoring the aromas that fill your kitchen. Let’s go through the steps together, ensuring you enjoy every moment.

1. In a large bowl, combine the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Mix well until the shrimp is thoroughly coated in the spices. This step is crucial as it sets the foundation for all the incredible flavors that follow.
2. Heat a medium-sized skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, toss in the sliced bell peppers and onion. Sauté these for about 5 to 7 minutes until they become tender and slightly caramelized, which brings out their natural sweetness. Remember to stir occasionally to avoid burning.
3. Once the vegetables are nicely cooked, push them to one side of the skillet. Add the remaining tablespoon of olive oil to the cleared side, and then add the seasoned shrimp to the skillet. Allow the shrimp to cook for about 2 to 3 minutes or until they turn pink and opaque. You’ll know they’re done when they curl up slightly, and their color changes beautifully.
4. Using a spatula, gently mix the cooked shrimp with the sautéed vegetables, ensuring everything is well combined. Remove from heat and let it sit for a minute while you prepare your tortillas.
5. Warm your tortillas in a separate skillet or microwave. This step is essential for making them pliable and adding a touch of warmth that enhances the flavors even more.
6. Once the tortillas are ready, it’s time to serve! Plate the warm tortillas and spoon generous amounts of the shrimp and vegetable mixture onto each. Top with optional garnishes like avocado, cilantro, and sour cream for an extra layer of deliciousness.
7. Enjoy your Skillet Blackened Shrimp Fajitas right away! This dish is best served fresh, but as always, feel free to share with family and friends for a delightful meal experience.

Recipe Variations about Skillet Blackened Shrimp Fajitas

There are many ways to make Skillet Blackened Shrimp Fajitas unique and exciting! Here are some ideas to customize your dish:

• Vegetarian Twist: To make it vegetarian, substitute the shrimp with tofu or your favorite beans for protein.
• Different Proteins: Try using chicken or steak instead of shrimp for a hearty variation.
• Spice It Up: For an extra kick, add sliced jalapeños or a sprinkle of cayenne pepper when cooking.
• Fresh Salsa: Top your fajitas with a fresh salsa made from diced tomatoes, onions, and jalapeños for a refreshing crunch.
• Grilled Version: Grill the shrimp and vegetables instead of sautéing them for a smoky flavor.
• Wrap It Up: Instead of serving in tortillas, use lettuce leaves for a low-carb option.

Pairing Suggestions for Skillet Blackened Shrimp Fajitas

When it comes to serving Skillet Blackened Shrimp Fajitas, there are plenty of delightful pairings to consider. Here are some suggestions to enhance your meal experience:

• Classic Sides: Serve with a side of Mexican rice or black beans for a filling meal that complements the fajitas beautifully.
• Refreshing Salads: A simple green salad with a citrus vinaigrette can lighten up the meal and add a fresh crunch.
• Perfect for Parties: This dish is perfect for casual gatherings. Just lay out all the components and let guests build their own fajitas, making it interactive and fun.
• Storage Tips: Leftovers can be stored in the fridge for up to two days. Just reheat gently before serving to maintain texture.
• Seasonal Pairings: In summer, add fresh corn or avocado to your fajitas as a seasonal treat. In winter, roasted veggies can add warmth.
• Drink Pairings: Serve alongside refreshing drinks like agua fresca or a light limeade to balance the spices.

FAQ

Conclusion

The Skillet Blackened Shrimp Fajitas are truly a delightful dish that brings together vibrant flavors and textures in such a simple way. Whether you’re whipping them up for a weeknight dinner or serving them at a gathering, they’re sure to be a crowd-pleaser. So why not gather your ingredients and give this recipe a try tonight? You’ll love the ease and the wonderful taste that comes together in just twenty minutes!

Skillet Blackened Shrimp Fajitas

Craving something quick and delicious? These Skillet Blackened Shrimp Fajitas are packed with flavor and ready in just twenty minutes. Juicy shrimp, vibrant bell peppers, and a kick of spices make this easy weeknight dinner a must-try. You won't want to miss this!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound shrimp peeled and deveined large
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil divided
• 1 strong>red bell pepper sliced
• 1 strong>green bell pepper sliced
• 1 strong>yellow bell pepper sliced
• 1 medium onion sliced
• 1 strong>avocado chopped cilantro, sour cream optional garnish

Equipment

• Chef's Knife
• Skillet
• Peeler

Method

 

1. In a large bowl, combine the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Mix well until the shrimp is thoroughly coated in the spices. This step is crucial as it sets the foundation for all the incredible flavors that follow.
2. Heat a medium-sized skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, toss in the sliced bell peppers and onion. Sauté these for about 5 to 7 minutes until they become tender and slightly caramelized, which brings out their natural sweetness. Remember to stir occasionally to avoid burning.
3. Once the vegetables are nicely cooked, push them to one side of the skillet. Add the remaining tablespoon of olive oil to the cleared side, and then add the seasoned shrimp to the skillet. Allow the shrimp to cook for about 2 to 3 minutes or until they turn pink and opaque. You’ll know they’re done when they curl up slightly, and their color changes beautifully.
4. Using a spatula, gently mix the cooked shrimp with the sautéed vegetables, ensuring everything is well combined. Remove from heat and let it sit for a minute while you prepare your tortillas.
5. Warm your tortillas in a separate skillet or microwave. This step is essential for making them pliable and adding a touch of warmth that enhances the flavors even more.
6. Once the tortillas are ready, it’s time to serve! Plate the warm tortillas and spoon generous amounts of the shrimp and vegetable mixture onto each. Top with optional garnishes like avocado, cilantro, and sour cream for an extra layer of deliciousness.
7. Enjoy your Skillet Blackened Shrimp Fajitas right away! This dish is best served fresh, but as always, feel free to share with family and friends for a delightful meal experience.

Notes

• Tip 1: Don't Overcook the Shrimp: Watch the shrimp closely while cooking. They cook quickly and can become rubbery if overdone. Look for that beautiful pink color.
• Tip 2: Adjusting Spice Levels: If you prefer spicier fajitas, feel free to add more chili powder or even a splash of hot sauce.
• Tip 3: Tortilla Choices: Flour tortillas are classic, but corn tortillas offer a gluten-free option that’s just as delicious.
• Tip 4: Meal Prep: This dish can be prepped ahead of time. Marinate the shrimp and chop the vegetables a day in advance for even quicker cooking.
• Tip 5: Serving Suggestions: Pair your fajitas with a side of rice or a simple salad for a complete meal.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.