Make sizzling hot shrimp fajitas with juicy shrimp, bell peppers, and onions tossed in a zesty homemade fajitas seasoning mix. It’s a quick, easy, and delicious dinner that cooks all in one skillet!
This is a twist on classic chicken and steak fajitas made with succulent shrimp instead. I also love these vegetarian-friendly mushroom fajitas as another easy meal.
Shrimp fajitas are a bit like the Tex-Mex answer to shrimp scampi or shrimp stir-fry. It’s the perfect skillet meal! I especially love this recipe on busy weeknights. These shrimp fajitas have the juiciest seasoned shrimp and pan-fried veggies all tossed together in under 30 minutes.
They taste great tucked into soft tortillas and decked out with toppings like sour cream and avocado, and they’re delicious over rice. Or, do what I do and eat them straight from the skillet while standing over the stove. They taste better that way. 😀
Why I Love This Shrimp Fajitas Recipe
- Quick. Fajitas take 25 minutes on the stovetop, prep included. You’ll sauté bell peppers and onions in a hot skillet, then toss with shrimp and seasonings.
- Flavorful. I make an easy homemade fajita seasoning that packs the shrimp and vegetables with spicy Tex-Mex flavor in one shot. Feel free to swap in your favorite brand of fajita seasoning.
- Meal-prep-friendly. I’ll often make a big batch of these shrimp fajitas and enjoy them for dinners and lunches throughout the week. They store and freeze well and they’re very versatile. Serve with tortillas, salad, rice, you name it!
What You’ll Need
These are some notes on your fajitas ingredients. Scroll down to the recipe card for the printable recipe with the full amounts and instructions.
- Olive Oil – Or your preferred oil for pan-frying.
- Fajita Seasoning – Feel free to use your favorite fajita seasoning mix, either store-bought or homemade (see below). If you don’t have fajita seasoning, taco seasoning is a good substitute with very similar ingredients.
- Shrimp – You can make this recipe with fresh or frozen uncooked shrimp. If it doesn’t come pre-cleaned, you’ll need to peel and devein the shrimp and remove the tails before you start.
- Bell Peppers – Any color, sliced into strips. I like to eat the rainbow with a mix of green and red peppers.
- Onion – Also thinly sliced. I find yellow onion works best for fajitas.
- Tortillas and Lime – Warm corn or flour tortillas (regular or whole wheat), plus fresh lime wedges for serving.
Easy Homemade Fajitas Seasoning
I’ve perfected my fajitas seasoning over the years, which is what I use for this fajitas recipe (also linked in the recipe card). It’s a simple blend of spice rack-friendly ingredients including chili powder, paprika, garlic powder, cumin, and oregano, plus salt and pepper.
Refer to the recipe for the exact amounts, but it’s as easy as mixing the ingredients together. You can even scale up the recipe and keep the seasoning airtight in the pantry for months to use in fajita bowls and more.
Fajitas Toppings
Toppings are optional, but just like on a taco, they’re always welcome! These are a few easy ideas that you can try:
Serving Suggestions
Serve shrimp fajitas hot from the skillet on flour tortillas or corn tortillas, in a Southwestern salad, or over white rice or cauliflower rice and beans. You can enjoy fajitas as-is or garnished with toppings (see above). I also like the flavors of this mango guacamole paired with the zesty shrimp and veggies.
While these are quick to make on weeknights, I also love making shrimp fajitas on weekends when I can wash them down with a refreshing margarita on the patio. Fajitas + margaritas = summertime perfection! This carne asada street corn dip makes a fun, easy starter served with tortilla chips.
Storing and Reheating Leftovers
- Refrigerate. Store the shrimp and veggies in airtight containers (this recipe is actually great for meal prep) and refrigerate them for up to 4 days. I love using leftover shrimp fajitas in fajita bowls and taco bowls.
- Reheat. Warm the fajitas in a skillet over medium heat until they’re hot throughout. Be careful not to overcook the shrimp as it’ll be a bit rubbery.
- Freeze. You can freeze shrimp fajitas for up to 2 months. Thaw them in the fridge before reheating.
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- 1½ tablespoons olive oil
- 3 tablespoons fajitas seasoning mix, divided
- 1 pound uncooked shrimp, peeled, tails removed, and deveined
- 2 to 3 bell peppers, any color(s), cut into strips
- 1 large yellow onion, thinly sliced
- 8 (6-inch) flour tortillas, warm, I use whole wheat low carb tortillas
- 1 lime, quartered
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Prep. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Use a cast iron skillet, if you have one.
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Cook the veggies. Add bell peppers and onions to the skillet; season with 1 ½ tablespoons of the fajitas seasoning mix and cook for 5 minutes, or until tender, stirring frequently. Remove the vegetables from the skillet and transfer them to a plate; set aside.
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Cook the shrimp. In the same skillet, add the rest of the olive oil and shrimp. Season with 1 ½ tablespoons of the fajitas seasoning and cook for 2 to 3 minutes or until pink.
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Put it together. Stir in the previously prepared veggies and continue to cook for about 30 seconds, or until everything is heated through.
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Serve. Spoon the prepared veggies and shrimp on warm whole wheat tortillas. Optionally, top with cheese, sour cream, and avocado, then serve with lime.
Calories: 358kcal | Carbohydrates: 43g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1287mg | Potassium: 487mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2050IU | Vitamin C: 82.9mg | Calcium: 416mg | Iron: 8.8mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Shrimp Fajitas
I highly recommend a cast iron pan when making fajitas for that sizzling-skillet, Tex-Mex restaurant experience! Nothing sears better than cast iron, IMO. Here’s how to quickly whip up these shrimp fajitas on the stove:
- Cook the veggies. Preheat oil in a skillet over medium-high heat, and add the peppers and onions. Season with about 1 ½ tablespoons of fajita seasoning and cook the veggies for 5 minutes, until tender. Stir often so they get a nice sear on all sides.
- Cook the shrimp. Next, move the vegetables to a plate. Add the shrimp to the skillet along with more oil and the remaining seasoning. Cook for 2-3 minutes until the shrimp just turns pink.
- Put it together. Add the veggies back to the pan and stir everything together while it heats through. The shrimp should be curled into a “C” shape, indicating it’s cooked.
- Serve. Dish up your shrimp fajitas over warm tortillas topped with cheese, sour cream, and any toppings you’d like, finished with a squeeze of fresh lime. See below for more serving suggestions.
