Get ready to fall in love with your new favorite weeknight dinner: Shrimp Fajitas! These fajitas are absolutely bursting with juicy, perfectly seasoned shrimp, crunchy bell peppers, and sweet onions, all sizzling together in one pan.
Every bite delivers a fiesta of bold Tex-Mex flavors, lively colors, and irresistible smoky aroma. Not only is this recipe incredibly quick and easy-on the table in 30 minutes!-but it's also light, healthy, and a total crowd-pleaser.
Perfect for family taco nights, casual gatherings, or even meal prepping for busy weeks. Shrimp Fajitas have quickly become a staple in my house, inspired by my favorite local Mexican restaurant!
Why You'll Love This Recipe
- Ready in just 30 minutes-perfect for busy weeknights
- One-pan cleanup keeps things fast and easy
- Packed with bright, bold, and zesty flavor
- Naturally gluten-free and high in protein
Key Ingredients for Shrimp Fajitas
See recipe card below for full list of measurements, ingredients, and instructions.Shrimp
Shrimp are the star of the show, bringing succulent texture and a mild, slightly sweet taste that soaks up the fajita seasoning beautifully. Opt for large (16-20 per pound) shrimp-fresh or thawed from frozen, peeled and deveined. If you're short on time, pre-peeled shrimp are great! Feel free to swap in chicken, steak, or even tofu for a different twist.
Bell Peppers
Bell peppers give that classic fajita crunch and vibrant color. I love mixing red, yellow, and green peppers for a gorgeous look and flavor variety. Slice them into thin strips for even cooking. You can also use poblano or sweet mini peppers if preferred.
Onion
Onions bring subtle sweetness and a bit of smoky char when seared in the pan. Yellow or white onions both work well-just slice into thin strips. Want extra savory flavor? Add a little red onion for punch.
Fajita Seasoning
The signature Tex-Mex flavor comes from a blend of chili powder, cumin, smoked paprika, and garlic powder. Mix your own for the freshest flavor-or use a favorite store-bought blend in a pinch. Add a pinch of cayenne for some heat!
Lime
A generous squeeze of fresh lime juice at the end brightens all the flavors and gives your fajitas a little zing. No lime? Lemon juice works in a pinch, but try not to skip this step!
Instructions for Shrimp Fajitas
See recipe card below for full list of measurements, ingredients, and instructions.Marinate the Shrimp
In a large bowl, toss the shrimp with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Let sit for 10-15 minutes while you prep the vegetables. This quick marinade amps up the flavor and keeps the shrimp tender.
Sauté the Veggies
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6-7 minutes, until the veggies are tender-crisp and beginning to char in spots. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the veggies to a plate.
Cook the Shrimp
Return the skillet to medium-high heat and add the remaining tablespoon olive oil. Add the marinated shrimp in a single layer. Cook for 2 minutes on the first side until pink and slightly golden, then flip and cook 1-2 minutes more until shrimp are opaque and curled.
Combine Shrimp and Veggies
Add the sautéed peppers and onions back into the skillet with the cooked shrimp. Squeeze lime juice over the top and toss everything together for about 1 minute to meld all those delicious flavors.
Warm the Tortillas
Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and slightly charred.
Assemble and Serve
Pile the sizzling shrimp and veggie mixture into warm tortillas. Top with your favorite garnishes like chopped cilantro, diced avocado, salsa, sour cream, or shredded cheese. Enjoy immediately!
Recipe Variations
Go Spicy
Craving extra heat? Add more cayenne pepper, toss in sliced jalapeños with the veggies, or drizzle with hot sauce right before serving.
Veggie-Only Option
For a vegetarian spin, skip the shrimp and add extra veggies like mushrooms, zucchini, or even strips of tofu. Sauté until golden and follow the same seasoning and instructions!
Make It Low-Carb
Serve your shrimp fajita filling in crunchy lettuce wraps or as a vibrant fajita salad instead of tortillas. Add fresh pico de gallo for an extra burst of flavor.
Dairy-Free & Gluten-Free
Use corn tortillas instead of flour to keep these naturally gluten-free, and skip the cheese or sour cream for a dairy-free version-just as tasty and satisfying!
Swap the Protein
Not a shrimp fan? Swap in thinly sliced chicken breast, steak strips, or even fish fillets for delicious results! Adjust cook times as needed to avoid overcooking.
Serving Suggestions
Serve Shrimp Fajitas alongside classic Mexican rice, black beans or refried beans, and a simple green salad for a well-rounded meal. Top with chopped cilantro, creamy avocado slices, a squeeze of lime, and your favorite salsa for that ultimate fajita experience!
Storage and Reheating
Store any leftover shrimp and veggies in an airtight container in the fridge for up to 2 days. Reheat gently in a hot skillet over medium heat, just until warmed through-be careful not to overcook the shrimp. Tortillas are best warmed fresh, but you can also microwave them wrapped in a damp paper towel. Freezing isn't ideal for shrimp, as they can turn rubbery upon thawing.
Frequently Asked Questions About Shrimp Fajitas (FAQ)
Q: Can I use frozen shrimp for this recipe?A: Yes! Just thaw them completely and pat dry before marinating so your fajitas don't get watery.
Q: What toppings go best with shrimp fajitas?A: Classic favorites include chopped cilantro, diced avocado or guacamole, pico de gallo, salsa, sour cream, shredded cheese, and a squeeze of lime.
Q: Can I make these ahead?A: You can prep the veggie and shrimp marinades ahead of time, but for the best texture, cook right before serving. You can also slice the veggies up to two days in advance to save time.
Ready for a sizzling, crowd-pleasing dinner? Shrimp Fajitas are flavorful, fast, and fun-a true Tex-Mex delight that everyone will love. Try this recipe tonight, and don't forget to leave a comment or rating letting me know how it turned out!
Ingredients
- 1 ¼ lbs large shrimp, peeled and deveined, tails removed
- 3 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 lime, juiced
- 8 small flour or corn tortillas, warmed
- Assorted toppings: chopped cilantro, avocado, salsa, sour cream, shredded cheese
Instructions
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1In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Marinate 10-15 minutes.
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2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and onion, sauté for 6-7 minutes until tender and starting to char. Stir in garlic; cook 30 seconds. Transfer veggies to a plate.
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3Add remaining olive oil to skillet. Add shrimp in a single layer; cook 2 minutes per side, until pink and opaque.
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4Return veggies to skillet with shrimp. Squeeze lime juice over everything; toss for 1 minute to combine.
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5Warm tortillas in a dry pan or over flame until soft and lightly charred.
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6Fill tortillas with shrimp and veggies. Add favorite toppings and serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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