In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
To a large zipper-top plastic bag, add shrimp, cilantro, lime juice, and fajita seasoning. Mash gently until shrimp is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
In a large skillet over medium-high heat, heat oil until shimmering. Add shrimp and cook, without moving, until opaque and pink on one side, about 1 to 2 minutes. Flip and cook until opaque on the second side, about 1 to 2 minutes longer. Transfer to a plate.
To the skillet over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add shrimp back to skillet for serving. Serve with tortillas and your favorite toppings.
Notes
Fajita seasoning:This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
Shrimp: I buy frozen shrimp which are reliably the freshest. Look for size 26/30 (26 to 30 shrimp per pound), or deviate in either direction depending on your budget.
Yield: Although you start with 2 pounds of raw shrimp, you’ll have closer to 1 pound of cooked shrimp after cooking. This recipe will make about 4 servings (1 cup EACH shrimp and vegetables per serving).
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are great in an omelet or quesadilla.