Why bother with the noisy restaurant when these sizzling shrimp fajitas are so easy and packed with flavor?
The succulent shrimp, the tender peppers and onions, the blend of seasonings, it’s spot-on. I can’t stop obsessing about how they turned out.
They’re even better served with warm tortillas, fresh salsa, and guacamole.
Not to brag, but these might just rival my favorite Mexican restaurant. And, I threw it together in less than 30 minutes!
Why You’ll Love These Shrimp Fajitas
Quick Fix: Ready in under 30 minutes, this easy dinner delivers maximum flavor with minimal effort.
Incredible Flavor: The smoky paprika, zesty lime, and subtle heat complement the savory shrimp and sweet vegetables impeccably.
One-Pan Meal: Everything cooks in a single pan. So you spend less time washing dishes and more time enjoying your meal.
Fun & Customizable: Set out an array of toppings for a DIY fajita bar. From fresh salsa to creamy guacamole, everyone can build their perfect bite!
Ingredients
- Large Shrimp: Fresh or frozen, use large peeled and deveined shrimp.
- Olive Oil: For marinating and sautéing.
- Fresh Lime Juice: It adds a zesty brightness to the marinade.
- Spices: A flavorful blend of chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
- Bell Peppers & Onion: Add sweetness and depth to the dish. For more color, use red, yellow, and green peppers.
- Warm Flour Tortillas: The perfect vessel for scooping up the flavorful shrimp and veggies!
- Toppings: Fresh lime wedges, chopped fresh cilantro, sliced avocado or guacamole, sour cream, salsa or pico de gallo, and shredded cheese offer a variety of textures and flavors.
How to Make Shrimp Fajitas
These shrimp fajitas taste like they came from a Mexican restaurant! And yet, they’re easy enough to whip up on busy weeknights.
1. MARINATE the shrimp in olive oil, lime juice, chili powder, smoked paprika, garlic powder, and cumin for 15-30 minutes in the fridge.
2. SAUTÉ the sliced peppers and onion in a skillet over medium-high heat. Cook, stirring occasionally, until softened and slightly charred. Remove to a plate.
3. COOK the shrimp in the same skillet for 2–3 minutes per side, until pink and opaque.
4. RETURN the cooked vegetables to the skillet and toss everything together. Adjust the seasoning if needed.
5. ARRANGE the shrimp and vegetable mixture on a serving platter. Serve with warm tortillas and your favorite toppings on the side. Enjoy!
Tips For the Best Shrimp Fajitas
Smoky, savory, and slightly spicy, these shrimp fajitas are a fiesta of flavor!
I love loading them up with creamy avocado, fresh pico de gallo, and a twist of lime. But feel free to add your favorites.
Aside from the toppings, I have some other helpful tips:
- Size matters. Use large, 16-20 count shrimp. They have a nice, plump texture and won’t overcook as quickly as smaller shrimp.
- Freshness is key. Use fresh lime juice for the best flavor. And be sure the spices aren’t out of date!
- Spice it up or down. Add cayenne pepper if you like it fiery. You can also garnish with your favorite hot sauce.
- Mind the time. Let the shrimp marinate for at least 15 minutes but no longer than 30 minutes. As it sits, the lime juice will start to “cook” the shrimp like ceviche.
- Take a shortcut. Substitute the homemade spice blend with 2-3 tablespoons of store-bought fajita seasoning for convenience.
- Shrimp cooking tip. Watch for the C-shape! Once the shrimp curl into a C (not a tight O), they’re perfectly cooked, usually 2-3 minutes per side.
- Cook in batches. Don’t crowd the pan! Instead, cook the shrimp in batches so it turns out tender and juicy.
- Prep in advance. Slice the veggies, mix the marinade, and prepare the toppings in advance for a lightning-fast meal.
How to Store
Wondering what to do with those leftovers? Repurpose them into a burrito bowl, toss them into a quesadilla, or serve them with Mexican rice and beans.
However you enjoy them, here’s how to keep them fresh:
To Store: Place cooled leftovers and the fresh toppings in separate airtight containers. Refrigerate for up to 3 days.
To Reheat: Gently warm the shrimp and vegetables in a skillet over low heat until heated through. Avoid using the microwave, as it may overcook the shrimp and make them rubbery.
To Freeze: Transfer the cooled leftovers to a freezer-safe container. Freeze for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
Note: Do not freeze the shrimp if they were previously frozen.
More Shrimp Dinners Your Family Will Love
Bang Bang Shrimp Pasta
Marry Me Shrimp Pasta
Shrimp Chowder
Coconut Shrimp Tacos with Mango Salsa
Shrimp Fajitas
4
servings15
minutes15
minutes455
kcalThese sizzling shrimp fajitas are packed with bold spices, juicy shrimp, and tender peppers and onions. They’re perfect for an easy weeknight meal!
Ingredients
3 tablespoons olive oil, divided
2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
3 medium bell peppers, thinly sliced (red, green, yellow)
1 medium red onion, thinly sliced
flour tortillas, for serving
optional toppings: fresh cilantro, lime wedges, sour cream, pico de gallo, shredded cheese, etc.
Instructions
- In a medium bowl, mix 1 tablespoon olive oil with the lime juice, chili powder, smoked paprika, garlic powder, and cumin. Add shrimp and toss to coat evenly. Cover and refrigerate for 15-30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced peppers and onion. Cook, stirring occasionally, until softened and slightly charred, about 7-8 minutes. Transfer the vegetables to a plate and keep warm.
- In the same skillet, add the marinated shrimp (and spices) in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook.
- Return the cooked vegetables to the skillet and toss everything together. Adjust with salt and pepper if needed.
- Arrange the shrimp and vegetable mixture on a serving platter or keep them in the skillet. Serve with warm flour tortillas and your toppings of choice if desired. Enjoy!
Notes
- Let the shrimp marinate for at least 15 minutes but no longer than 30 minutes. As it sits, the lime juice will start to “cook” the shrimp like ceviche.
- Substitute the homemade spice blend with 2-3 tablespoons of store-bought fajita seasoning for convenience.
