Weeknight • Seafood
Sizzling Garlic Butter Shrimp Fajitas
Plump shrimp and blistered bell peppers tossed in garlic-lime butter for an effortless skillet meal.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
- Level
- Weeknight
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Skip the takeout and whip up these sizzling skillet shrimp fajitas right on your stovetop. Tender shrimp cook in mere minutes alongside charred peppers, brought together with fragrant garlic butter and lime.
Ingredients
Yield: 4 servings
Main
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 2 tbsp olive oil, divided
- 2 bell peppers (any color), sliced into thin strips
- 1 medium red onion, sliced into wedges
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh lime juice
- 8 small warm flour or corn tortillas
- Fresh cilantro and lime wedges for serving
Preparation
Step 1
Toss shrimp in a medium bowl with chili powder, cumin, onion powder, kosher salt, and 1 tablespoon olive oil until evenly coated.
Step 2
Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add bell peppers and red onion; cook undisturbed for 2 minutes to char, then toss and cook 3 minutes more until tender-crisp. Transfer vegetables to a plate.
Step 3
Add seasoned shrimp in a single layer to the hot skillet. Cook for 2 minutes per side until pink and opaque throughout.
Step 4
Reduce heat to low. Add butter and minced garlic directly into the pan, swirling for 1 minute until butter is melted and foaming. Pour in lime juice and return the charred peppers and onions to the skillet.
Step 5
Toss everything together in the garlic lime butter and serve immediately with warm tortillas and fresh cilantro.
Tips
- Do not overcrowd the skillet so the vegetables sear and blister rather than steam.
- Thaw frozen shrimp quickly by placing them in a colander under cold running water for 5 minutes.
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