Shrimp Fajitas

1. 1
   prep · ~10 min

   Marinate the shrimp.

   1.In a mixing bowl, combine 2 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.

   2.Add the shrimp and toss well to coat evenly.

   3.Set aside at room temperature for 10 minutes.

   TIPDon't marinate shrimp longer than 20 minutes — the lime juice starts cooking the shrimp and can make it mushy.
2. 2
   saute · ~6 min

   Sear the vegetables.

   1.Heat 1 tbsp olive oil in a large cast iron skillet over high heat until shimmering.

   2.Add the sliced bell peppers and onion in a single layer.

   3.Cook without stirring for 2 minutes to get a char, then toss and cook 3-4 minutes more until crisp-tender with dark spots.

   TIPHigh heat and no stirring for the first 2 minutes is the secret to that restaurant-style char.
3. 3
   saute · ~4 min

   Cook the shrimp.

   1.Push vegetables to one side of the skillet.

   2.Add the marinated shrimp in a single layer on the empty side.

   3.Cook 2 minutes per side until pink, opaque, and slightly charred at the edges.

   TIPShrimp turn opaque and curl into a 'C' shape when perfectly done. Avoid overcrowding the pan.
4. 4
   assemble · ~1 min

   Toss everything together.

   1.Toss the shrimp and vegetables together in the skillet.

   2.Remove from heat immediately.

   3.Squeeze a wedge of lime over the top and scatter chopped cilantro.
5. 5
   serve · ~2 min

   Warm the tortillas.

   Warm tortillas on a dry skillet or directly over a gas flame for 30 seconds per side until pliable and lightly charred.

   TIPChar tortillas directly on a gas burner for the most authentic, smoky flavor.
6. 6
   serve

   Serve immediately with toppings.

   1.Spoon the shrimp and vegetable mixture onto warm tortillas.

   2.Top with a dollop of sour cream and serve with extra lime wedges.

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