Shrimp Fajitas with Lime Crema Recipe

If you’re craving a vibrant, flavorful dinner that’s easy to prepare and seriously addictive, you’ve got to try this Shrimp Fajitas with Lime Crema Recipe. It’s one of those meals I turn to when I want something fresh, zesty, and packed with tasty veggies and perfectly cooked shrimp. Trust me, once you try it, you’ll be hooked—and the lime crema? It’s an absolute game-changer that brings everything together beautifully.

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Ingredients You’ll Need

These ingredients come together like a party in your mouth. I love using fresh, colorful bell peppers and a simple but punchy marinade that also doubles as the base for the shrimp and veggies. The lime crema is a small but crucial addition—don’t skip it!

• Olive oil: Choose extra virgin for the best flavor and smoothness.
• Fresh lime juice and zest: The zest packs a citrus punch that brightens everything.
• Honey: Adds a delicate sweetness to balance the spice and acid.
• Cumin, chili powder, smoked paprika: These spices bring warmth and smokiness.
• Salt and black pepper: Essential for seasoning and drawing out flavor.
• Garlic cloves: Freshly minced garlic is where that lovely savory depth starts.
• Bell peppers: Use a mix of red, orange, and yellow for sweetness and color.
• Sweet onion: Adds mild sharpness and caramelizes beautifully when roasted.
• Raw peeled, deveined shrimp: Fresh or thawed frozen shrimp work perfectly here.
• Fresh cilantro: Bright and herbaceous, great for garnish and flavor bursts.
• Lime wedges: For serving—always make sure there’s a wedge to squeeze!
• Warm tortillas: Corn or flour, it’s your call for wrapping up the fajitas.
• Cotija cheese: This salty, crumbly cheese adds the perfect finishing touch.
• Pickled onions: Optional, but trust me, they bring a tangy crunch that elevates the dish.
• For the lime crema: Plain Greek yogurt, extra lime juice and zest, garlic, honey, salt, and pepper.

Variations

I love that shrimp fajitas are super adaptable, so I encourage you to play around with what you have on hand or tweak it to suit your tastes. Here are a few ways I’ve personalized this recipe:

• Vegetarian Variation: Swap shrimp for sliced portobello mushrooms or tofu for an equally satisfying fajita experience.
• Spice Level: I sometimes add a pinch of cayenne or finely chopped jalapeños to the marinade for a fiery kick that my spice-loving family adores.
• Different Proteins: Tried using chicken strips or even firm white fish when shrimp wasn’t available, and they worked great with the same marinade.
• Make it Gluten-Free: Just grab gluten-free tortillas or serve over rice or lettuce wraps for a low-carb option.

How to Make Shrimp Fajitas with Lime Crema Recipe

Step 1: Whisk together the marinade magic

Start by combining olive oil, fresh lime juice and zest, honey, cumin, chili powder, smoked paprika, salt, black pepper, and freshly minced garlic in a bowl. Whisk it until you get a smooth, aromatic marinade. This blend is where all the flavor starts—don’t rush it! I like to zest my lime right over the bowl so none of that fragrant citrus jumps away.

Step 2: Roast the peppers and onions

On a foil-lined or nonstick-sprayed baking sheet, toss your sliced bell peppers and onions with about half of the marinade. Make sure each piece is nicely coated to get that caramelized, tangy finish. Roast them in a preheated 425°F oven for 15 to 20 minutes, stirring once or twice so they roast evenly. The smell filling your kitchen at this point is seriously tempting!

Step 3: Marinate the shrimp

While the veggies roast, place the shrimp in a bowl and toss with the remaining marinade. Let them hang out while the peppers are finishing—this lets the shrimp soak up the flavor just right without cooking prematurely.

Step 4: Make the lime crema

This easy sauce is a total game-changer. Whisk together Greek yogurt, freshly grated lime zest and juice, minced garlic, honey, salt, and black pepper. Let it rest for at least 15 minutes so all those flavors meld perfectly. I’ve found the longer it sits (within reason), the better it tastes—plus, you can make it ahead and store it in the fridge.

Step 5: Roast the shrimp

Once your peppers and onions are perfectly roasted, push them over to one side of the pan. Arrange the shrimp in a single layer on the other side. Roast in the oven for about 6 to 8 minutes—just until the shrimp turns pink and opaque. Be careful not to overcook; shrimp goes from perfectly tender to rubbery in a heartbeat!

Step 6: Assemble and enjoy!

Warm your tortillas, then load them up with those roasted peppers and onions, top with the succulent shrimp, drizzle with plenty of lime crema, and sprinkle on cotija cheese and pickled onions if you’re using them. Fresh cilantro leaves finish everything off. Take a bite and savor the bright, smoky, creamy goodness—you absolutely nailed it!

How to Serve Shrimp Fajitas with Lime Crema Recipe

Garnishes

I love topping these fajitas with fresh cilantro leaves, a sprinkle of crumbly cotija cheese, and bright pink pickled onions—adding a pop of color and a burst of tangy crunch that balances the rich shrimp and creamy lime crema beautifully. And don’t forget fresh lime wedges—you want that extra squeeze of citrus on your plate!

Side Dishes

My go-to sides here are a simple Mexican-style rice or maybe some black beans seasoned with cumin and garlic. If you want to keep it light, a fresh corn salad or a crunchy cabbage slaw with lime dressing works wonderfully too.

Creative Ways to Present

For a fun twist at parties or taco nights, I’ve served these fajitas in mini tortilla bowls or as fajita bowls over cilantro-lime rice instead of tortillas. It’s always a hit and feels a bit fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

I recommend storing the shrimp, veggies, and lime crema separately in airtight containers in the fridge. This keeps everything tasting fresh and prevents sogginess. Leftovers stay good for about 2 days, though I usually devour them faster!

Freezing

Freezing shrimp fajitas isn’t my first choice because the texture of roasted peppers and shrimp changes after freezing and reheating, but if you need to, freeze the shrimp and veggies separately in freezer-safe bags. The lime crema should always stay in the fridge, not the freezer, to maintain its texture.

Reheating

The best way I’ve found to reheat leftovers is gently in a skillet over medium heat to keep the shrimp tender and veggies slightly crisp, or you can use the oven at 350°F for 10-15 minutes. Just add the lime crema fresh before serving to keep that bright flavor alive.

FAQs

Final Thoughts

This Shrimp Fajitas with Lime Crema Recipe holds a special place in my weeknight rotation because it’s quick, satisfying, and never fails to impress. It’s the perfect blend of easy prep and bold flavors, and once you’ve made it, you’ll know exactly why my family keeps coming back for seconds. So, next time you want to whip up a meal that feels both fresh and fulfilling, give this recipe a go—you’ll love how all those citrusy, spicy, creamy elements come together on your plate.

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