Shrimp Fajitas

These shrimp fajitas are a staple in my kitchen. Made from tender, plump, and perfectly seasoned shrimp sautéed with bell peppers, and onions, it’s one of my family’s favorite weeknight meals.

I’m a huge fan of fajitas of all kinds – chicken fajitas, steak fajitas, air fryer chicken fajitas, sheet pan steak fajitas, and even crockpot fajitas!

But these shrimp fajitas? They’re my go-to when I have very little time. Preparing everything is incredibly easy. Just cook the veggies and shrimp in a hot pan, toss them with a flavorful homemade fajita seasoning, and squeeze in some zesty lime juice for that extra punch. Done!

There’s no marinating involved or any fancy ingredients needed for this recipe. The best weeknight dinner ever.

Shrimp Fajita Ingredients

Here’s what you need to make the best shrimp fajitas:

• Shrimp: The bigger, the better! Jumbo shrimp are perfect, but you can also use smaller shrimp if that’s all you have. Fresh or frozen both work. If using frozen, make sure to thaw them completely and pat them dry before using them. You can remove and discard the tails before cooking so they’re easier to eat, or leave them on during cooking and remove them before serving.
• Garlic: Freshly minced garlic will give you the best flavor, but feel free to use 1 teaspoon of garlic powder if that’s all you have.
• Homemade fajita seasoning: Chili powder, onion powder, smoked paprika, kosher salt, ground cumin, and black pepper. This fajita seasoning mix isn’t overly spicy and has all the authentic Mexican flavors I love!
• Oil: Olive oil or any kind of neutral oil like avocado or canola oil will work.
• Bell peppers: You can use any color of bell peppers. I used 3 different colors to make the dish colorful and inviting, but use what you have!
• Onion: Use any onion that you have – white, yellow, or red are all great options!
• Lime juice: For a zesty finish.
• Cilantro: Fajitas topped with fresh cilantro are simply the best!

What to Serve with Shrimp Fajitas

Shrimp fajitas are delicious, but they’re even better when you have an assortment of toppings! Here are a few ideas:

• Tortillas: Start with warm flour tortillas or corn tortillas. They provide the perfect vessel to wrap up your shrimp fajitas and enjoy every delicious bite. I like to keep them warm by placing them in a tortilla warmer.
• Guacamole: Add a dollop of guacamole to each fajita for that creamy amazing flavor!
• Salsa: Top your fajitas with your favorite store-bought salsa or try some of these – pico de gallo, mango salsa, roasted tomato salsa, or fresh salsa.
• Sour Cream: A dollop of cool and creamy sour cream can help balance the spices and add a touch of tanginess to your shrimp fajitas. You can also try Mexican crema instead for a more authentic Mexican cream.
• Side Dishes: Complete your meal with some side dishes like Mexican rice, refried beans, esquites, or a refreshing avocado salad.

Grilling Method

If it’s grilling season and you want to grill your shrimp instead, you totally can!

Season the shrimp per the instructions in the recipe card and place the shrimp on grilling skewers. Grill the shrimp on medium heat for 3 minutes per side while sautéeing or grilling the vegetables separately.

Storing and Reheating

To store leftovers, keep them in an airtight container in the refrigerator for 3 to 4 days. Do not keep cooked shrimp at room temperature for more than 2 hours, or else unwelcome bacteria can begin to grow.

To reheat leftovers, add them to a skillet over medium heat. Cook for 2 or 3 minutes or until everything is warmed through.

More Mexican Recipes

• Aguachile
• Ceviche
• Camarones al Mojo de Ajo
• Grilled Shrimp Skewers
• Camarones a la Diabla
• Cóctel de Camaron (Mexican Shrimp Cocktail)

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5 from 14 votes

Shrimp Fajitas

By: Isabel Orozco-Moore

Shrimp fajitas are the perfect quick and easy meal! Made from sautéed bell peppers and onions, succulent shrimp, and fajita seasoning.

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 6 servings

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Ingredients 

1x2x3x

For the shrimp fajitas

• ▢ 1 ½ pounds large shrimp, peeled and deveined
• ▢ 4 cloves garlic, minced
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt, plus more to taste
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 3 tablespoons olive oil, divided
• ▢ 3 bell peppers, sliced
• ▢ 1 medium onion, sliced
• ▢ 2 tablespoons lime juice (about 1 lime)
• ▢ 2 tablespoons chopped cilantro

For serving

• ▢ flour tortillas
• ▢ chopped cilantro
• ▢ avocado slices
• ▢ sour cream or Mexican crema
• ▢ fresh lime wedges

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Instructions 

• In a large bowl, add the shrimp, garlic, chili powder, onion powder, smoked paprika, salt, cumin, black pepper, and 1 ½ tablespoons of olive oil. Mix together to combine and set aside.
• Heat remaining 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, for 13-15 minutes until peppers have softened and onions have started to caramelize.
• Transfer the cooked peppers and onions to a bowl, cover with a plate, and set aside.
• Add the seasoned shrimp and cook, stirring occasionally, for 5 minutes or until the shrimp are pink and no longer translucent.
• Add the cooked peppers and onions back into the skillet, and top with lime juice and chopped cilantro. Mix everything together, taste, and season with more salt if necessary.
• Remove from heat and serve in warm flour tortillas with sour cream, avocado slices, and other desired toppings.

Notes

• You can use any color bell peppers that you have. I used 3 different colors to make the dish colorful and inviting, but just use what you have!
• You can use any type of onion that you have – white, yellow or red are all great options!

Nutrition

Serving: 16th of recipe | Calories: 212kcal | Carbohydrates: 8g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1295mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2431IU | Vitamin C: 84mg | Calcium: 181mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Leave a comment and star rating below!

Photos by Erin from The Wooden Skillet.