Easy Shrimp Fajitas

I’m not much of a planner. Sorry! If you are a lover of lists and meal plans this may not be the blog for you. But if you want to know how to turn a few fridge and freezer finds into a quick meal, you’ve come to the right place!


I peeked in the freezer and all I had was a couple bags of frozen shrimp, salmon, one chicken breast and lots of ground meat. In the fridge, I had bell peppers, avocados, cilantro, scallions, leftover Instant Pot garbanzo beans, corn tortillas, and lettuce. Here’s what I came up with! Lettuce wraps for me and corn tortillas for my husband to take to work tomorrow for dinner. It’s not beautiful but it’s delicious and nutritious.

Quick Shrimp Fajitas

Ingredients

  • 12 Medium shrimp (that’s what I had)
  • 1 Avocado
  • 1 Onion
  • 1 Bell pepper (if you also have a jalapeño it would be a great addition)
  • 1/2 cup cooked garbanzo beans. I’d prefer black beans, but that’s what I had!
  • 1/2 Lime (optional)
  • Scallions (optional but they add great flavor)
  • Cilantro (also optional)
  • Chili powder
  • Cumin
  • Red pepper/cayenne for heat, optional (you can just use a taco seasoning packet if you prefer, instead of chili powder, cumin, and red pepper)
  • Salt and pepper
  • Lettuce and/or tortillas

First, I cut the cheeks off the bell pepper and charred them over my gas burner. Once charred I put them in an airtight container to steam for a few minutes, while you slice your onions. After a few minutes, you can easily scrape off the skins and slice the pepper into strips. Charring the pepper is optional but if your stomach doesn’t handle pepper skins very well, and you like the extra flavor from the char, I highly recommend it!

Char peppers over a flame.
Steam the skins off the peppers
After steaming the skin scrapes off easily!
Thinly slice the pepper.

Slice the onion in half then cut into slices and cook in a cast-iron skillet with a teaspoon of olive or avocado oil, salt, and pepper to taste.

Cook until onions are cooked through but not mushy.

Cooking onions

Add the beans and peppers until heated through. Set aside and use the skillet to cook the shrimp.

Rinse the shrimp and pat them dry. Add a teaspoon of oil to the skillet over medium-high heat. Add the shrimp. Sprinkle chili powder, cumin, salt and pepper over the shrimp. If you like a little heat, start with a scant amount, like a very scant quarter teaspoon of cayenne pepper and sprinkle over the shrimp.

Season the shrimp.

When the shrimp start to curl, you can see them turning a little white and the tails are turning pink, flip them over. Immediately season the shrimp on the other side and add in the peppers, onions, and beans. By now the shrimp is likely cooked through! Stir it and cut one shrimp in half to test for doneness. Remove it from the pan immediately. Over-cooked shrimp are not good! Especially if it’s going to be reheated and served later! Taste and add seasoning if necessary.

Shrimp cooked through.

It’s done when it’s no longer opaque or squishy on the inside. The whiter it gets, the more cooked or overcooked it is.

Serve with avocado, thin-sliced scallions and cilantro in lettuce cups or tortillas. Freshly squeezed lime really brings out all the flavor! Add salsa if you have it, but with the lime, you won’t need it.

Easy shrimp fajitas on a weeknight

If I wasn’t so tired I would have steamed some rice to go along with this… and added a nutrition label to my recipe… but I’ve been fatigued lately. I’ve had some B-12 injections, started some supplements and hope to be feeling better soon. Yawn.

I really thought the garbanzo beans would be weird but they really worked in this recipe! A red bell pepper would have been pretty, but this is what was in the fridge! Let me know if you cook up something similar with garbanzo beans, I’d love to hear about it, please comment below.

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(Re-scheduled Valentines Day) Here’s what I came up with!

Dove Promise Chocolate drizzled berries

Surf -n- Turf!

Steak, (Christmas dinner prime rib was too big so I froze a thick slice) cilantro lime shrimp, golden beets and beet greens, with Gabbiano Promessa Pinot Grigio for him and La Vielle Ferme Rose’ for me!

I couldn’t believe my husband found perfect golden beets in February with perfect greens attached!

Steak with Golden Beets, Braised Beet Greens & Cilantro Lime Shrimp
Golden Beets

And for dessert…

Dove chocolate drizzled strawberries and raspberries with a sparkling Moet Chandon Rose’.

Valentines Day
  • First wash and pat your berries completely dry, or as dry as you can get them. I leave them wrapped in some paper towel or a tea towel for a few minutes. (We also love Dove chocolate drizzled pear slices!)
  • When ready to drizzle, place the berries on a spare tray covered in plastic wrap or parchment. (You’ll transfer the finished berries to your serving dish(s) after they have set up.
  • I combine several milk chocolate Dove Promises chopped and dark chocolate Dove promises chopped and melt them with about 1/4 tsp of coconut oil for mouthwatering drizzled berries. Sometimes I’ll use milk and dark chocolate Hershey Bars.
  • I melt the chocolate in a small dry cup, actually, I use an expresso cup, in the microwave in 10-5 second increments stirring with a dry spoon after each increment until it’s warm and the chocolate starts to melt. (*If you heat it up too quickly or introduce any moisture, the chocolate will turn a weird brown color and never melt. At that point, it goes right into the garbage.) The coconut oil keeps the chocolate slightly pliable so it doesn’t crack off too much when you bite into it.
  • Once the chocolate starts to melt you can stop microwaving it and stir until smooth.
  • Use the tines of a fork or a small spoon to drizzle, or put the melted chocolate in a plastic baggie and cut the tip off. Then drizzle it over the berries until mostly covered and very cute! Allow them to set for several minutes and transfer to serving dish or a newly lined tray until ready to serve. That way the excess chocolate doesn’t stick to the paper and they look rounded and finished like mine.
Close-up Chocolate Drizzled Berries
Those candy chocolate flavored melty thingys just won’t do! Trust me, melt some quality chocolate! Dove, Godiva or Hershey always work well!

Valentines Day (Re-scheduled)

Valentines Day

Working different shifts means Valentine’s Day was rescheduled to today. Time to get out my fancy wedding silverware and have some fun in the kitchen!

Cilantro Lime Shrimp

Cilantro Lime Shrimp Skillet
Cilantro Lime Shrimp Skillet with a kick of Jalapeno!

If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made it once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.

Jump to Recipe

Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!

Cilantro Lime Shrimp Skillet
Print Recipe
5 from 1 vote

Cilantro Lime Shrimp Skillet

Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!
Here it is!
This one pan dish cooks up quickly so have your sides ready to go! We like to serve this spooned over toasted bread slices rubbed with a garlic glove.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4 People
Calories: 133kcal
Author: ebookfoodie

Equipment

  • cast iron pan or heavy ovensafe pan, or a sheet pan with sides will work

Ingredients

  • 1 lb Medium to large shrimp Raw, cleaned.
  • 1 Whole lime & the zest I use this microplane zester. I have had to sub lemon and orange zest and the result was almost as delicious!
  • 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
  • tbsp Butter Melted. Avoiding butter? Just use more olive oil.
  • 1/2 cup Panko
  • 2 Jalapeños Like it hot? Add extra jalapeño or dIce some more jalapeño into the crumb topping! I’ve added poblano when I was out of jalapeños.
  • 1 bunch Cilantro Don't like Cilantro? Just use Parsley. Scallions would also be nice.
  • 1 clove Garlic Love garlic? Use two cloves

Instructions

  • Preheat the oven to 475°. I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.
  • Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
  • Peel, crush and finely dice the garlic.
  • Wash and dry the jalapeños and slice into thin rounds. 
  • Wash, pat dry and coarsely chop the cilantro. You should have about 1/3 cup. Remove the long, woody stems, but the thin stems at the top are fine. *Reserve 1 tbsp for garnish.
    Cilantro lime shrimp ingredients
  • To a medium bowl add the cleaned and patted dry shrimp.
  • Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
  • Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
    Marinate shrimp with zest lime garlic butter
  • Squeeze juice from the lime half and two wedges over the shrimp, mix and allow it to marinate for a just a few minutes while you prepare the pan and topping.

Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)

  • Add the panko, 2 tbsp melted butter, cilantro and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
    Panko cilantro topping

Prepare the Skillet

  • Lightly oil the bottom of a cast iron skillet and line with jalapeno slices. (You can dice any remaining jalapeno and add to the panko topping!) I used a #8 Lodge Cast Iron skillet.
    Jalapeños lining the cast iron skillet
  • Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
    Shrimp on jalapeno slices covered with cilantro lime marinade
  • Spoon panko topping over the shrimp and add a drizzle of olive oil over the top.  (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
  • Bake the shrimp skillet in the preheated 475° oven for about seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
    Panko topping on cilantro lime shrimp skillet

To Prepare Panko Topping to Serve Leftover

  • Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!

Notes

I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.
This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.
The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over rice or quinoa!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!

Nutrition

Calories: 133kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg

Cilantro lime shrimp with Hope’s Rustic Corn
Served on garlic-rubbed toasted bread with Hope’s Rustic Corn. (Click the image above for my rustic corn recipe.)