Shrimp Fajitas

WHY THIS RECIPE WORKS? Too often, restaurant versions of shrimp fajitas are heavy and flavorless, loaded with a seemingly random assortment of vegetables and bland guacamole. Plus, continued exposure to heat in the sizzling serving pan inevitably leads to overcooked, rubbery shrimp. We wanted great shrimp fajitas with flavorful, perfectly cooked shrimp that we could drape with simple onions and peppers and wrap in warm flour tortillas. To make our recipe suitable for year-round preparation, we decided to skip grilling and develop an indoor cooking method. To infuse our shrimp with flavor, we marinated them briefly in an aromatic mixture of garlic, lime, cumin seeds, and a small amount of chipotle in adobo sauce for some smoky spice. Searing the shrimp on the stovetop turned them golden brown and succulent. Plus, to keep dishes to a minimum and to ensure the recipe was simple and streamlined, we used the same skillet to sauté the peppers and onions and cook the shrimp. A sprinkling of cilantro, a drizzle of Mexican crema, and a squeeze of lime juice brightened up the shrimp and vegetables and brought all the flavors together perfectly.

SERVES: 4

INGREDIENTS:

• 6 tablespoons vegetable oil
• 2 tablespoons lime juice, plus lime wedges for serving
• 4 Garlic cloves, peeled and smashed
• 1 teaspoons minced canned chipotle chile in adobo sauce
• 1 teaspoon sugar
• 1 teaspoon cumin seeds
• Salt and pepper
• ⅛ teaspoon cayenne pepper
• 1½ pounds medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
• 2 red bell peppers, stemmed, seeded, and sliced thin
• 1 large red onion, halved and sliced thin
• 2 tablespoons water
• ¼ cup minced fresh cilantro
• 12 (6-inch) flour tortillas, warmed
• ½ cup Mexican crema

INSTRUCTIONS:

1. Whisk 3 tablespoons oil, lime juice, garlic, chipotle, sugar, ½ teaspoon cumin seeds, 1 teaspoon salt, ½ teaspoon pepper, and cayenne together in a large bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add bell peppers, onion, water, remaining ½ teaspoon cumin seeds, and ½ teaspoon salt. Cook until the peppers are soft and the onion is browned, about 8 minutes. Transfer to a serving bowl and season with salt and pepper to taste.
3. Wipe out the skillet with paper towels. Remove garlic from the shrimp marinade and discard. Heat 1 tablespoon oil in the now-empty skillet over high heat until just smoking. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 to 2 minutes. Remove the pan from the heat and flip each shrimp over using tongs. Cover and let the shrimp stand off the heat until just cooked through, about 1 to 2 minutes. Transfer to a bowl and cover to keep warm.
4. Repeat with the remaining 1 tablespoon oil and the remaining shrimp. Toss the shrimp with cilantro and serve with the cooked vegetables, warm tortillas, crema, and lime wedges.