White Girl’s Shrimp Fajitas

White Girl's Shrimp Fajitas

With the 5th of May coming up, I’ve been treating myself with experimenting with some bright, flavorful dishes that are characteristic of Mexican cuisine. I’m not very experienced in Mexican food, but…

Well, I think I can make some damn good Shrimp Fajitas.

Tender chunks of shrimp are placed over warm tortillas, and then topped with a fresh tomato salsa that has creamy pieces of avocado in it. Add in a slightly spicy sour cream sauce and lots of bell peppers and onion, and you have a dish that is sure to satisfy. Each serving is two Fajitas that are packed with flavor and a nice bit of spice! Not only is this dish super easy and fast to put together, but it also tastes a-ma-zing!

Mmm, I’m getting hungry just thinking about it! Here’s the recipe.

White Girl’s Shrimp Fajitas

Serves 4        Serving Size: 2 Fajitas       Calories/Serving: 432


  • Cooking Spray
  • 1 pound shrimp (peeled, deveined, any size– although I used small)
  • 1/4tsp ground dry chipotle
  • 1/2tsp paprika
  • 1/8tsp cumin
  • 1/8tsp salt
  • 1c. diced tomato
  • 1c. diced avocado
  • 1 lime plus an additional 1tbl lime juice
  • 1 medium bell pepper (orange or yellow), diced
  • 1c. diced onion (about 1 small)
  • 1/2c. light sour cream
  • 1tbl jalapeno juice (the juice that is in the jar with bottles of jalapenos)
  • A few dashes hot sauce, to taste
  • 8 (6-inch) tortillas of your choosing, warmed up (oven or microwave is great for this) 
  • 2c. shredded red cabbage
  • Cilantro (optional)


  1. Spray a large skillet with cooking spray, and set over medium-high heat. Combine the shrimp, chipotle, paprika, cumin, and salt; make sure that the spices are evenly distributed over all the shrimp. Once pan is hot, toss in the shrimp in an even layer and allow to cook (this varies depending on size, but I found it to be about 2 minutes per side– you want the shrimp to be opaque in color). Set shrimp aside in a warm place.
  2. Meanwhile, combine tomato, avocado, and 1tbl lime juice. Set aside.
  3. In a medium pan coated with cooking spray, saute the onion and bell pepper until slightly tender, about 4 minutes. Place in a bowl and set aside.
  4. In a small bowl, combine the sour cream, jalapeno juice, juice of 1 lime, and hot sauce (to taste). If the mixture is too thick for your liking, you can thin it out with a little bit of skim milk. It should be spreadable, but not watery or runny.
  5. Time to build your Fajitas! Spread each tortilla with 1tbl sour cream mixture and top with 1/4c. cabbage, 1.5oz shrimp, 1/8 of the bell pepper mixture, and 1/4c. salsa. Sprinkle with cilantro if wanted, and devour!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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