Honey Chipotle Shrimp Fajita Skillet
I first made this recipe on a whim, looking for something flavorful yet simple after a hectic day of errands and school pickups. The sweet and smoky honey chipotle glaze on the shrimp, combined with the colorful medley of bell peppers and onions, instantly won over everyone at the table—even my picky eater couldn’t resist!
What I love most about this dish is how versatile it is. It’s perfect for busy weeknights when you want something hearty but don’t want to spend forever cooking. Plus, the presentation is stunning—there’s just something about serving it straight from the skillet that feels cozy and special. The creamy avocado slices, dollop of sour cream, and a sprinkle of cotija cheese take it over the top, making it feel like a restaurant-quality meal at home. Every time I make it, I’m met with empty plates and requests for seconds. It’s become one of those dishes that’s always in rotation, and I’m so excited to share it with you. I promise, once you try it, it’ll become a staple in your home too!
Questions I Often Get Asked About This Recipe
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to avoid extra moisture in the skillet.
Is it too spicy for kids?
Not at all. The honey balances out the chipotle’s heat, but you can always adjust the spice level by using less chipotle or opting for a milder pepper.
What can I serve with this dish?
It pairs wonderfully with cilantro-lime rice, warm tortillas, or even over a bed of greens for a lighter option.
Can I substitute the shrimp with another protein?
Yes! Chicken or even tofu works great. Just adjust the cooking time accordingly.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the shrimp’s texture.
What You Need to Make Honey Chipotle Shrimp Fajita Skillet
Ingredients:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
2 cloves garlic, minced
2 tbsp honey
1 tbsp chipotle in adobo sauce, minced
1 tsp smoked paprika
1 tsp cumin
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
1 avocado, sliced
Sour cream, for serving
Cotija cheese, for topping
Lime wedges, for garnish
Special Tools:
Large cast iron skillet or any heavy-bottomed pan
Tongs for flipping shrimp and veggies
How to Make Honey Chipotle Shrimp Fajita Skillet
Prepare the Shrimp: In a bowl, toss the shrimp with half the olive oil, smoked paprika, cumin, salt, and pepper. Let it marinate while you prep the veggies.
Cook the Veggies: Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions. Cook for about 5-7 minutes until they start to soften and develop a slight char. Add the minced garlic and stir for another minute.
Add the Shrimp: Push the veggies to the side of the skillet and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
Make the Sauce: Lower the heat slightly. Drizzle the honey and chipotle over the shrimp and veggies. Toss everything together until evenly coated and heated through.
Serve: Garnish with fresh cilantro, avocado slices, a dollop of sour cream, and a sprinkle of cotija cheese. Serve with lime wedges on the side.
Tips for Making the Best Honey Chipotle Shrimp Fajita Skillet
Don’t Overcook the Shrimp: Shrimp cook very quickly. Once they turn pink and opaque, they’re done! Overcooking can make them rubbery.
Adjust the Spice: If you’re sensitive to heat, start with less chipotle and add more to taste.
Prep Ahead: Slice your veggies and marinate the shrimp earlier in the day to make dinnertime even quicker.
Use Fresh Lime: A squeeze of fresh lime juice right before serving brightens up all the flavors beautifully.
Reader Reviews
⭐⭐⭐⭐⭐ “This recipe was a lifesaver on a busy weeknight! Quick, easy, and absolutely delicious. The whole family loved it!”
⭐⭐⭐⭐ “Loved the flavors, but I’ll add a bit more chipotle next time for extra heat. Still a fantastic dish!”
⭐⭐⭐⭐⭐ “The honey chipotle glaze is to die for! Served it with tortillas and it felt like a restaurant meal at home.”
⭐⭐⭐⭐⭐ “Perfect for meal prep! I made a double batch and it reheated beautifully. Definitely adding this to my rotation.”
⭐⭐⭐⭐ “Great recipe, but I wish I’d used fresh shrimp instead of frozen. Will try that next time!”
Printable Recipe
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Honey Chipotle Shrimp Fajita Skillet
This Honey Chipotle Shrimp Fajita Skillet is a quick and flavorful dish perfect for busy weeknights. Sweet and smoky shrimp are paired with colorful bell peppers and onions, all coated in a delicious honey chipotle glaze. Served with creamy avocado, tangy sour cream, and a sprinkle of cotija cheese, this dish is sure to become a family favorite.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp chipotle in adobo sauce, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced
- Sour cream, for serving
- Cotija cheese, for topping
- Lime wedges, for garnish
- Special Tools:
- Large cast iron skillet or any heavy-bottomed pan
- Tongs for flipping shrimp and veggies
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with half the olive oil, smoked paprika, cumin, salt, and pepper. Let it marinate while you prep the veggies.
- Cook the Veggies: Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions. Cook for about 5-7 minutes until they start to soften and develop a slight char. Add the minced garlic and stir for another minute.
- Add the Shrimp: Push the veggies to the side of the skillet and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Make the Sauce: Lower the heat slightly. Drizzle the honey and chipotle over the shrimp and veggies. Toss everything together until evenly coated and heated through.
- Serve: Garnish with fresh cilantro, avocado slices, a dollop of sour cream, and a sprinkle of cotija cheese. Serve with lime wedges on the side.
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