Gluten Free Poblano-Lime Shrimp Fajitas
Smoky, citrusy, and loaded with charred vegetables, these shrimp fajitas are the kind of weeknight dinner that feels way more impressive than the effort involved. The marinade — built on fresh lime juice, smoked paprika, cumin, and chili powder — gives the shrimp serious depth of flavor in just 15 minutes, and a screaming-hot cast iron skillet does the rest, delivering that signature sear you'd expect from a restaurant. The poblano strips, red bell pepper, and onion get their own turn in that same skillet until they're tender with beautifully charred edges, which is really where the magic happens. The whole thing comes together in gluten free tortillas, so there's no need to hunt down a safe option at a restaurant or stress about what's hiding in a spice blend or sauce. Everything on the ingredient list is naturally straightforward — fresh produce, whole spices, and shrimp — which makes this a clean, confident cook from start to finish. Finish each fajita with a squeeze of lime and a handful of cilantro, and you've got four servings of something genuinely craveable on the table fast.
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Learn more →Ingredients
4 servings
For the shrimp marinade
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vegetables
- 3 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- ½ tsp kosher salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Instructions
- 1
In a medium bowl, whisk together 2 tablespoons of the olive oil, the lime juice, cumin, smoked paprika, chili powder, 1/2 teaspoon salt, and black pepper. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15 minutes — no longer, as the lime juice will begin to denature the proteins.
- 2
Heat a large cast iron skillet over high heat until it just begins to smoke. Add the remaining 1 tablespoon olive oil, then add the poblano strips, onion, and red bell pepper in a single layer. Season with 1/2 teaspoon salt. Cook undisturbed for 3 minutes, then toss and continue cooking for 4–5 minutes more, until the vegetables are charred at the edges and tender but still have some bite. Transfer to a plate.
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