Gluten Free Sizzling Shrimp Fajitas

Total time50 min

Prep time20 min

Cook time15 min

Fajita night just got a serious upgrade, and this cast iron skillet version delivers that restaurant-style sizzle right at your stovetop. The shrimp are marinated in a punchy blend of lime juice, chili powder, smoked paprika, cumin, and cayenne, then seared over screaming-hot heat until they're pink, lightly charred, and absolutely irresistible. Colorful strips of red and yellow bell pepper cook alongside sliced onion until they hit that perfect tender-crisp, caramelized edge that makes fajita vegetables so craveable. The whole thing comes together in one skillet, which means big flavor and minimal cleanup — always a win. Gluten-containing soy sauces or marinades that sneak into some fajita recipes are nowhere to be found here; the seasoning is built entirely from spices, olive oil, and fresh lime. Wrapping everything in gluten free tortillas keeps the experience completely intact, so nobody at the table feels like they're eating a compromise version. Serves four, and honestly, you might want to double it.

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp fresh lime juice (from about 2 limes)
1 ½ tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp cayenne pepper

For the vegetables

1 red bell pepper, cored and sliced into ¼-inch strips
1 yellow bell pepper, cored and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings
½ tsp kosher salt

For serving

8 gluten free tortillas (6-inch)
1 lime, cut into wedges
½ cup sour cream (optional)
1 avocado, sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
In a medium bowl, whisk together 2 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and cayenne until combined. Add the shrimp and toss to coat evenly. Set aside to marinate at room temperature for 15 minutes — do not marinate longer, as the lime juice will begin to denature the shrimp.
2
Heat a large cast iron skillet over high heat until it begins to smoke lightly, about 2–3 minutes. Add the remaining 1 tbsp olive oil, then add the sliced bell peppers and onion in a single layer. Season with 1/2 tsp salt. Cook undisturbed for 2 minutes, then toss and continue cooking for 3–4 more minutes, until the vegetables are charred at the edges and tender-crisp.

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