Creole Shrimp Fajitas

Creole Shrimp Fajitas

Don’t fret if you can’t find all the colored peppers used in this recipe; just mix and match as you can.

4.0 from 2 reviews
Creole Shrimp Fajitas
Makes 4 to 6 Servings
  • 1 pound peeled and deveined extra-large fresh shrimp
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon Creole seasoning, divided
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 small yellow onion, sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 teaspoon chopped garlic
  • 1 (8-ounce) container sour cream
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • Flour tortillas, warmed
  • Queso fresco, fresh cilantro, and lime wedges, to serve
  1. In a medium bowl, combine shrimp, 1 tablespoon oil, and 1½ teaspoons Creole seasoning.
  2. In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium -high heat. Add bell peppers, onion, and jalapeño. Cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Add garlic; cook for 1 minute. Stir in remaining 1½ teaspoons Creole seasoning. Remove pepper mixture from skillet.
  3. In same skillet, cook shrimp over medium-high heat until pink and firm, 2 to 3 minutes per side. Return pepper mixture to skillet, and stir until combined.
  4. In a small bowl, combine sour cream, lime zest and juice, and salt. Serve alongside shrimp mixture with warmed tortillas, queso fresco, cilantro, and lime wedges.



  1. if ya cooked shrimp 2 t 3 min per side they would be way over cooked !!! place in skillet keep eye on center cut line as it is about to become opaque turn and watch again till opaque. its done this key to cooking any size shrimp. remember they will continue to cook when out of skillet from residual heat Geees Louise


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