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Chipotle Lime Shrimp Fajitas


½ lb. shrimp, peeled and deveined
½ tsp. ground chipotle chile, or your preferred spice mixture
Salt and pepper
OLEA's Persian Lime Olive Oil

2 red bell peppers, thinly sliced
2 onions, thinly sliced
2 cloves of garlic, minced
OLEA's Persian Lime Olive Oil

1 tbsp. ground chipotle chile
Salt and pepper

To assemble:
Ripe avocado, thinly sliced
Warm tortillas
Chipotle sour cream (combine 1/2 cup sour cream + 2Tbsp OLEA's Chipotle Olive Oil + 1/4 tsp sea salt)
Lime wedges


1. Toss the shrimp with Persian Lime olive oil and desired seasoning. Cook over medium heat in a large skillet until light pink and loosely curled, about 4 minutes (this will depend on the size of your shrimp, but the important thing is to not overcook). Remove from the pan and reserve on a plate.
2. Adding more Persian Lime oil if necessary, cook the peppers, onions and garlic in the same skillet over medium-high heat. When the vegetables start to brown, add the ground chipotle, salt and pepper.
3. While the vegetables are cooking, make the chipotle cream, warm the tortillas and slice the avocado.
4. Continue to cook the vegetables until tender and golden. Take off the heat and add the shrimp to the pan to warm them through.
5. To assemble, top the warm tortillas with the cooked vegetables and shrimp, some ripe avocado and the chipotle cream. Spritz with fresh lime juice, and eat.

Serves 4.

Recipe adapted from EVOOLUTION

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