These Shrimp Fajitas with Corn and Bell Peppers make for one tasty dinner!
We’re kinda obsessed with fajitas around here. I mean, fajitas are closely related to tacos…and Laura’s ability to turn any type of leftovers into tacos has been well documented in the past. Back when Laura and I were both in grad school, we discovered a mutual love for Chili’s fajitas. But because both of us were in grad school, our eating-out budget was quite limited. So we did the next best thing and came up with a copycat version of those delicious fajitas.
We seriously made that recipe at least twice a month. And we even made it several times for parties of 10-12 people. We put out all of the toppings and let folks make their own fajitas…basically a build-your-own fajita bar. Heck, we’ve even turned that recipe into fajita paninis! (I told you we love fajitas around here!)
Although we go out to eat a bit more now, fajitas are still one of our favorite meals to make at home. We were in Sam’s Club the other day buying boxes upon boxes of diapers for Robbie, and I stumbled across a set of fajita skillets…on clearance! Those skillets went straight into the cart next to the diapers and blueberries. (That kid eats blueberries like they’re going out of style!) So I’ve been eyeing up those fajita skillets trying to figure out a fun fajita recipe to make. That’s when it hit me. Shrimp fajitas. With some onions, bell peppers and a bit of corn. How delicious do those sound?
Last week, shrimp was on sale at our grocery store…and I decided that was a divine sign that I should make fajitas. Ok, maybe not a divine sign, but a sign nonetheless. I’ve gotta say that these Shrimp Fajitas with Corn and Bell Peppers are a new favorite now! Shrimp take a bit of time to devein, but they cook so darned quickly that it balances out. Plus, there’s no real need to marinate anything ahead of time for these shrimp fajitas. In fact, this whole meal comes together in about 30 minutes (minus the time to devein the shrimp…which you can totally do ahead of time).
I’m a big fan of all kinds of cheese, and I usually do a hearty sprinkling of shredded Mexican-blend cheese on my fajitas. In fact, whenever Laura and I would go out for Chili’s fajitas, I’d steal all of her cheese. She’d steal some of my guac in exchange. That’s how we roll. But for these shrimp fajitas, I went in a slightly different direction. Feta. As I learned way back when I first made Mexican Street Corn, crumbled feta cheese goes well with Mexican and TexMex flavors. Trust me on this one! So pile those fajitas high with sauteed bell peppers, onion and corn. Add a couple shrimp. Add some crumbled feta. And then go off into happy fajita land for a while. Enjoy, my friends!
Shrimp Fajitas with Corn and Bell Peppers
- 1 pound large shrimp peeled and deveined
- 2 Tbsp fresh lime juice
- 4 Tbsp cilantro minced and divided
- 2 tsp garlic minced
- 3 tsp Cajun seasoning divided
- 1 cup sour cream
- 1 Tbsp olive oil
- 2 bell peppers sliced
- 1 large red onion sliced
- 1 cup corn fresh or frozen
- 1 15-oz. can diced tomatoes, drained
- flour tortillas warmed
- crumbled feta cheese
- limes for squeezing
- Using a large bowl, add shrimp, lime juice, 2 Tbsp cilantro, garlic and 2 tsp Cajun seasoning; toss until well combined. Set bowl aside.
- Using a small bowl, combine sour cream with the remaining 2 Tbsp cilantro and remaining 1 tsp Cajun seasoning; stir until well combined. Set bowl aside.
- Place a large, deep skillet over medium-high heat. Add olive oil. Once hot, add sliced bell peppers and cook for 5-6 minutes, stirring often.
- Add sliced onions, corn and diced tomatoes; continue cooking 12-14 minutes, or until onions and peppers have softened. Transfer mixture into a bowl and set aside.
- Place shrimp in skillet over medium-high heat. Cook for 3-4 minutes, stirring often, or until shrimp are fully cooked and pink in color. To serve, spread 1-2 Tbsp of sour cream onto each warmed tortilla. Top with onions and peppers mixture and then add shrimp. Top with crumbled feta cheese and a squeeze of fresh lime juice.