Fajitas de Camarón

servings

Succulent fajitas made with shrimp (camarón), bell peppers, onions, and earthy spices. Everything is nicely cooked in a sizzling hot pan and served with your favorite fajita toppings!

prep 10

cook 10

total 20

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Ingredients

▢ 1 ½ pound shrimp (clean and deveined)
▢ 3 medium bell peppers (any color you prefer and cut into strips)
▢ 1 large onion (sliced)
▢ 5 Tablespoons olive oil
▢ 1 teaspoon garlic powder
▢ 1 teaspoon paprika
▢ ½ teaspoon ground cumin
▢ 1 lime (juice)
▢ Salt and pepper (to taste)

Instructions

Place shrimp in a mixing bowl and add garlic, cumin, paprika, pepper, and salt. Mix well.
Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes.
Heat 2 tablespoons of oil in a cast-iron pan over medium-high heat.
Add bell peppers, season with salt and pepper and cook for 3 minutes stirring constantly.
Then add onions and cook everything together until vegetables are cooked through (read notes).
Remove peppers and onions from the pan and place them on a plate. Set aside.
Wipe the pan with a paper towel, add 3 tablespoons of oil, and heat over high heat.
Add shrimp and cook for 2-3 minutes on each side or until shrimp is cooked through.
Return the vegetables to the pan and mix well. Adjust seasonings to taste and turn off the heat.
Add a squeeze of lime and some chopped cilantro, mix, and serve immediately.

Notes

Make sure you don’t overcook the shrimp or they will become rubbery. Shrimp cook quickly, usually in 2-4 minutes, depending on their size.
I like to cook the peppers and onions separately because this allows me better control over the doneness of the vegetables and prevents my shrimp from overcooking.
For spicier fajitas, add 1 or 2 jalapeño peppers cut into strips. Or, if you want to add only the flavor but not the spiciness, remove seeds and membranes from chilies.

Nutrition Information