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Shrimp Fajitas

Shrimp Fajitas with Roasted Peppers and Guacamole

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Recipe Details


Fajitas usually refer to skirt steak marinated, grilled, and served with fluffy tortillas. Here, we’ve swapped in succulent shrimp, which are seared in a Mexican-inspired spice blend, then tossed with lime and fragrant cilantro and tucked into tortillas with peppers and onion. Roasted jalapeño adds smoky, fiery flavor to guacamole, which is dolloped on top with cooling sour cream. Margarita, anyone?


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Laura

    By Chef Laura

    Nutritional info

    • Calories 670
    • Protein 32g
    • Total Carb 74g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cilantro
      1/4 ounce
    • red bell pepper
      red bell pepper
    • garlic
      1 clove
    • red onions
      red onions
    • jalapeño
    • shrimp
      10 ounces
    • flour tortillas
      flour tortillas
    • lime
    • avocado
    • nonfat sour cream
      2 ounces
      nonfat sour cream
    • ground cumin
      1/2 teaspoon
      ground cumin
    • garlic powder
      1/2 teaspoon
      garlic powder
    • sweet paprika
      1/4 teaspoon
      sweet paprika
    • chili powder
      1/4 teaspoon
      chili powder

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • 12" large nonstick pan
    • aluminum foil


    • Crustacean Shellfish
    • Milk
    • Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425ºF. Rinse all produce. Pick cilantro leaves, discarding stems. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Mince garlic. Peel onions and thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem. In a medium bowl, whisk spice mix, ½ teaspoon salt, and black pepper. Pat shrimp dry, add to bowl, and toss gently to coat.

    2. Roast Pepper and Onions

      Roast Pepper and Onions

      On a baking sheet, toss bell pepper, onions, and jalapeño with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer. Roast until beginning to brown, 20 minutes. 

    3. Cook Shrimp

      Cook Shrimp

      While vegetables roast, heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add tortillas. Toast to warm through, 30 seconds per side. Stack tortillas and wrap in foil. Return pan to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Meanwhile, halve lime.

    4. Finish Fajitas

      Finish Fajitas

      Once roasted, transfer jalapeño to cutting board for the next step. Reduce heat under pan with shrimp to medium heat and add roasted bell pepper and onions. Cook, stirring, to combine, 1-2 minutes. Add 1 tablespoon water and cook, scraping up brown bits from pan, 1-2 minutes more. Remove pan from heat. Add half of cilantro and juice of ½ lime and toss to combine. Taste and add salt and black pepper.

    5. Make Guacamole

      Make Guacamole

      Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a separate medium bowl, discarding skin. Add garlic, 1 squeeze lime juice, ¼ teaspoon salt, and black pepper. Using a fork, mash until smooth. Roughly chop roasted jalapeño and stir into guacamole (skip or use half for less heat).

    6. Plate Shrimp Fajitas

      Plate Shrimp Fajitas

      Roughly chop or tear remaining cilantro. Serve shrimp fajitas with warmed tortillas and a DIY spread of sour cream, guacamole, and chopped cilantro. Dig in!

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