Chili-lime shrimp fajitas

By Sara Lynn Cauchon
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  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 jalapeño, thinly sliced (optional)
  • 455 grams large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • Grated zest and juice of 1 lime
  • 4 to 6 large corn tortillas
  • 1/2 cup guacamole, for serving
  • 1/4 cup sour cream, for serving
  • Fresh cilantro, for serving


  1. Preheat the oven to 400°F.
  2. In a large bowl, combine the bell peppers, onion, jalapeño (if using), shrimp, olive oil, chili powder, garlic powder, and salt and pepper. Toss with tongs until all the ingredients are well coated.
  3. Arrange the mixture in an even layer on a baking sheet. Bake for ten minutes, until the shrimp are pink and opaque and the vegetables have softened. Remove the pan from the oven. Sprinkle with the lime zest and juice and toss to coat.
  4. Serve immediately, with the tortillas, guacamole, sour cream, and cilantro, or let cool completely and store in the refrigerator for up to three days.


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