Step 1

In a small bowl, whisk together chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).