Prepare the cilantro-lime cream by mixing sour cream, chopped cilantro, zest and juice of 2 limes, minced garlic, and 1/2 teaspoon of salt. Refrigerate until ready to use.

Mix fajita seasoning by combining chili powder, cayenne pepper, cumin, paprika, oregano, salt, and pepper in a small bowl.

In a bowl or resealable plastic bag, combine the shrimp with 2 tablespoons oil, half the lime juice, and fajita seasoning. Mix thoroughly and set aside.

Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook sliced onions and bell peppers for 3-5 minutes until slightly charred. Remove from skillet.

In the same skillet, cook shrimp for 2-3 minutes until pink and opaque. Return cooked vegetables to skillet and stir for another 2-3 minutes. Squeeze remaining lime juice over contents.