Entree: Mexico – Fajitas de camarón clásicas (Classic shrimp fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2.6 g) chile powder
- 1 tsp (2.1 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 medium (6 oz (170 g)) yellow onion, halved and thinly sliced
- 1 medium (6 oz (170 g)) red bell pepper, thinly sliced
- 1 medium (6 oz (170 g)) green bell pepper, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 small (6-inch (15.2 cm)) corn tortillas (about 8 oz (225 g))
- 1/2 cup (120 ml) salsa
- 1 lime, cut into wedges for serving

Show original ingredient measurements

- 1 lb (454 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2.6 g) chile powder
- 1 tsp (2.1 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 cloves (6 g) garlic, minced
- 1 medium (6 oz / 170 g) yellow onion, halved and thinly sliced
- 1 medium (6 oz / 170 g) red bell pepper, thinly sliced
- 1 medium (6 oz / 170 g) green bell pepper, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 small (6-inch) corn tortillas (about 8 oz / 225 g)
- 1/2 cup (120 ml) salsa
- 1 lime, cut into wedges for serving

Instructions

1. Combine chile powder, ground cumin, salt, pepper, lime juice, garlic, and 1 tbsp (15 ml) oil in a bowl; add shrimp and toss to coat. Marinate 10–15 minutes in the refrigerator.
2. Heat remaining 1 tbsp (15 ml) oil in a large skillet or griddle over medium-high heat. Add sliced onion and peppers and cook, stirring occasionally, until softened and slightly charred, 6–8 minutes; transfer to a plate.
3. Add shrimp in a single layer to the hot pan and cook until opaque and just cooked through, about 1–2 minutes per side depending on size.
4. Return peppers and onions to the pan with the shrimp and toss to combine, heating through for 1 minute. Taste and adjust salt and lime as needed.
5. Warm tortillas on a dry skillet or directly over a low flame. Divide shrimp and vegetables among tortillas, garnish with cilantro, a spoonful of salsa, and serve with lime wedges.