Gluten Free Shrimp Fajitas
Sizzling shrimp, charred bell peppers, and caramelized onion all piled into warm tortillas — this is weeknight dinner at its most satisfying, and it comes together in well under 30 minutes for four people. The shrimp get a quick marinade in fresh lime juice, cumin, smoked paprika, chili powder, and a pinch of cayenne, which means every bite is bold and layered without needing any complicated prep. One of the trickiest parts of making fajitas without gluten is the tortilla situation, since many store-bought options contain wheat or are processed on shared lines — here, certified gluten free tortillas are warmed right in the same skillet, so they come out pliable and lightly toasted with zero fuss. The vegetables are cooked over medium-high heat until they get those gorgeous charred edges, and the shrimp are seared fast and flipped just once so they stay juicy and tender rather than rubbery. A squeeze of fresh lime over the top ties everything together, and optional cilantro and sour cream let everyone customize their plate. It's the kind of meal that feels festive enough for company but easy enough for a Tuesday.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp kosher salt
For serving
- 8 gluten free tortillas
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Instructions
- 1
In a mixing bowl, combine 1 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, 1/2 tsp salt, black pepper, and cayenne. Add the shrimp and toss until evenly coated. Let the shrimp marinate at room temperature for 15 minutes.
- 2
Heat the remaining 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced onion and bell peppers with the remaining 1/2 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 7–8 minutes. Transfer the vegetables to a plate.
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