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A shrimp fajita in a flour tortilla.

Shrimp Fajitas with Chipotle Sauce

Chipotle adds a smokey heat to these shrimp fajitas. The creamy chipotle sauce brings these fajitas to a new level. This dinner is quick, easy and healthy.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10 fajitas
Calories: 373kcal
Author: Dahn Boquist

Ingredients

Fajita Seasoning (or use store-bought)

  • 1-½ teaspoons dried oregano
  • 1-½ teaspoons paprika
  • 1-½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • ¼ teaspoon cayenne pepper

Marinade

  • ¼ cup olive oil
  • ¼ cup lime juice
  • 4 garlic cloves minced
  • 1 tablespoon adobo sauce from a can of chipotle peppers
  • 2 tablespoons fajita seasoning from above
  • 1-½ pounds shrimp peeled and deveined

For the Shrimp Fajitas

  • 1 tablespoons olive oil
  • 2 bell peppers any color, cut into strips
  • 1 large onion thinly sliced

Chipotle Sauce

  • ½ cup sour cream
  • ½ to 1 small chipotle pepper finely chopped (do not use the whole can)
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • pinch of salt

To Assemble the Fajitas

  • 6 flour tortillas 8 inches, warmed
  • shredded cheddar cheese
  • salsa
  • guacamole or avocado
  • sour cream

Instructions

Mix the fajita seasoning:

  • In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 tablespoons of the seasoning for the shrimp and toss the rest of the seasoning into the veggies. 

Make the Marinade

  • In a large bowl, combine the olive oil, lime juice, garlic cloves, the adobo sauce, and 2 tablespoons of the fajita seasoning. Add the shrimp and toss to coat. Refrigerate for 10 to 20 minutes (no longer).

Cook the Shrimp and Veggies

  • Heat the olive oil in a large skillet and add the shrimp. Cook for 3 to 4 minutes until the shrimp are done (work in batches if there is not enough room in the skillet). Remove the shrimp from the skillet and set aside on a plate. 
  • Add more olive oil to the skillet if needed. Toss in the sliced peppers and onions (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
  • Return the shrimp to the skillet and toss with the veggies until warm.

Make the Chipotle Sauce and Assemble the Fajitas

  • Combine the sour cream, chipotle pepper, lime juice, garlic powder and salt in a small bowl. Taste and adjust the chipotle pepper as desired. If you want just a tad more heat, you can use some of the adobo sauce in the can of chipotle peppers. 
  • Warm the tortillas in a microwave or in a skillet over medium heat.
  • Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.

Notes

  • If you want to use store-bought fajita seasoning, use 1/2 a packet in the shrimp and sprinkle 1/2 the packet in the veggies.
  • Don't overcrowd the skillet when you cook the shrimp. If you cook them in a single layer, they will cook evenly and geet a nice sear on them.

Nutrition

Serving: 1 | Calories: 373kcal | Carbohydrates: 28g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 202mg | Sodium: 1428mg | Fiber: 4g | Sugar: 3g