Blackened Shrimp Fajitas Skillet
Blackened Shrimp Fajitas Skillet
Ingredients:
•18 oz large uncooked shrimp, peeled and deveined
•1 teaspoon chili powder
•1/2 teaspoons paprika
•1/4 teaspoon onion powder
•1/2 teaspoon cumin
•1/2 teaspoon garlic powder
•1/4 tsp salt
•2 teaspoons olive oil, divided
•1 cup red bell pepper, sliced
•1/2 green bell pepper, sliced
•1 cup yellow bell pepper, sliced
•1/2 cup scallions, diced
•3 oz sliced avocado
Directions:
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt. Set aside.
In a medium sized skillet over medium high heat, add 1 tsp olive oil, bell peppers, scallions and all seasonings. Saute until tender about 5-7 minutes. Slide to the side of the skillet
Add 1 tsp olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
Divide into 2 equal portions and serve each portion with 1.5 ounces avocado.
Makes 2 Servings
When I first tried making blackened shrimp fajitas in a skillet, I was amazed at how simple yet flavorful the dish turned out to be. The combination of chili powder, paprika, onion powder, cumin, and garlic powder creates a smoky, slightly spicy crust on the shrimp that pairs beautifully with the sautéed bell peppers and scallions. These fajitas are not only quick to prepare but also make a vibrant and colorful plate that is visually appealing. Cooking the shrimp over medium-high heat ensures they cook quickly without drying out, making for a juicy and tender bite every time. I like to use a mix of red, yellow, and green bell peppers for a range of sweetness and crunch, which adds balance to the smoky shrimp. Adding sliced avocado on top introduces a creamy texture that complements the spices and adds healthy fats. This recipe is very flexible — you can adjust the seasoning to your taste or add other vegetables like onions or jalapeños if you want extra heat. It also works well to serve the mixture with warm tortillas to make classic fajitas or with rice or salad for a low-carb option. I often double the recipe when cooking for guests because it’s a crowd-pleaser that comes together fast. For best flavor, make sure to pat the shrimp dry before seasoning so the blackened spices stick better. Also, don’t overcrowd the skillet — cooking shrimp in batches if necessary helps achieve a nice sear. Overall, this blackened shrimp fajitas skillet has become a staple in my weeknight rotation, combining nutritious ingredients with vibrant flavors and minimal cleanup.