Tex-Mex · main

Shrimp Fajitas with Charred Peppers and Onions

Shrimp Fajitas with Charred Peppers and Onions reads citrus 6.3, sourness 6.2 and umami 5.5 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 8.2 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 6.3 · Sourness 6.2 · Umami 5.5 · Richness 4.4 · Salinity 4.3 · Allium 3.9 · Marine & Briny 3.8 · Sweetness 3.3 · Herbaceous 3.0 · Smoke 2.7 · Earthy 2.0 · Fruity 1.9 · Heat 1.9 · Warm Spice 1.7 · Bitterness 1.3 · Nutty 0.8 · Floral 0.8

What's in it (16)

• shrimp — 680 g
• lime juice — 44 g
• chili powder — 10 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• garlic — 3 g
• vegetable oil — 41 g
• red bell peppers — 200 g
• yellow bell pepper — 100 g
• white onion — 110 g
• garlic — 9 g
• flour tortillas — 800 g
• cilantro — 15 g
• avocado — 150 g
• lime — 65 g

Time & effort: about 28 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 165.2 kcal, 8.1 g protein, 5.7 g fat, 20.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, toss the shrimp with 2 tablespoons of the lime juice, the chili powder, cumin, smoked paprika, 1/2 teaspoon of the salt, and the garlic powder. Set aside to marinate at room temperature while you prep the vegetables, 10-15 minutes.
2. Heat 2 tablespoons of the oil in a large cast-iron or heavy skillet over high heat until shimmering and just starting to smoke, about 2 minutes.
3. Add the bell peppers and onion, spread into a single layer, and let sit undisturbed until deeply charred in spots on the first side, 3-4 minutes. Toss and continue cooking, tossing occasionally, until the vegetables are charred in spots and crisp-tender, 4-5 minutes more. Season with 1/4 teaspoon of the salt, then transfer to a plate and tent with foil to keep warm.
4. Wipe the skillet clean, return it to the stove, and heat the remaining 1 tablespoon oil over high heat until shimmering, about 1 minute.
5. Add the marinated shrimp in a single layer and cook undisturbed until opaque and lightly charred on the first side, 90 seconds. Flip and cook until just opaque throughout and curled into a loose C-shape, 60-90 seconds more, an internal temperature of 145 F.
6. Add the garlic to the skillet and toss with the shrimp until fragrant, about 30 seconds, then return the charred peppers and onion to the pan along with the remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Toss everything together over the heat until combined and heated through, about 1 minute.
7. Remove the skillet from the heat and stir in the cilantro.
8. Warm the tortillas directly over a gas flame or in a dry skillet until pliable and lightly speckled, about 20 seconds per side.
9. Pile the shrimp and vegetable mixture into the warm tortillas and serve immediately with the sliced avocado and lime wedges alongside.

Dishes with a similar flavor shape

• Grilled Shrimp Fajitas — Tex-Mex
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Spicy Shrimp and Chorizo Tacos — Mexican
• Grilled Shrimp and Andouille Skewers — Cajun/Creole · Cajun
• Blackened Tuna Steaks with Avocado Salsa — American

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.