Shrimp fajitas are an easy dinner that’s sure to impress! Bell peppers and onion are sautéed in a hot skillet, then tossed with jumbo shrimp and a fresh squeeze of lime juice for the best fajita night meal.
Why You’ll Love These Shrimp Fajitas
Shrimp is one of my go-to proteins when I want a quick and easy dinner. It just cooks so fast! But when I’m itching for a bold taste of Mexico, this shrimp fajitas recipe is one of my favorites. It’s quicker to cook than chicken fajitas or steak fajitas, and I always have my homemade fajita seasoning on hand which makes the process even easier and oh so delicious. Here’s what else you’ll love about my recipe:
- Best one-pan meal: Everything cooks in one pan in about 15 minutes. It doesn’t get any better than that!
- The fajita seasoning is top notch: It’s freshly made, which means it packs a bolder, more authentic flavor without any fillers.
- Many ways to serve: Turn this into a complete fajita night with tortillas, avocado slices or guacamole, and chopped cilantro. I’ve got even more serving ideas below!
Shrimp Fajitas Ingredients
- Jumbo Shrimp: Fresh or frozen jumbo shrimp works great. If using frozen, make sure to thaw it the night before in the fridge.
- Bell Pepper: I love using red and yellow bell peppers for a bright pop of color, but you can pick any color you prefer.
- Onion: Yellow, white, or red onions will work in this recipe. I’ve chosen to use white this time around.
- Fajita Seasoning: My homemade recipe is the way to go for the most robust flavor. It’s a simple combination of chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- Olive Oil & Lime Juice: This helps the seasoning stick to the shrimp while adding bright, zesty flavor. And as always, fresh lime juice is best!
Find the printable recipe with measurements below.
How To Make Shrimp Fajitas
Marinate the shrimp: In a large bowl, toss the shrimp with the fajita seasoning, oil, and lime juice until they’re evenly coated. You can cook them immediately or let them sit for about 15 minutes. However, avoid marinating for longer, as shrimp is delicate and can become mushy.
Sauté the peppers and onion: In a large skillet, sauté the peppers and onion with the remaining oil until they’re tender and nicely caramelized. Once done, transfer them to a plate.
Sauté the shrimp: Cook the shrimp for 2 to 3 minutes on each side. Keep a close eye on them, as shrimp cooks quickly and can easily be overcooked.
Toss it all together: Add the bell peppers and onions back into the skillet, sauté for another minute, and squeeze in one last burst of lime juice for the perfect finish.
Ways To Serve
Storage and Reheating Tips
- Store in the fridge: Leftover shrimp fajitas will stay good in the fridge in an airtight container for 3 to 4 days.
- Freeze for later: Although you can freeze leftovers, I think making it fresh every time is best for flavor and texture. Plus, it’s so easy to whip up!
- For reheating: Microwave a bowl or plate of the shrimp fajitas for about a minute, until warmed through.
More Shrimp Recipes
If you make this shrimp fajitas recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
These shrimp fajitas are an easy dinner that’s sure to impress! Jumbo shrimp, bell peppers, and onions are tossed in my homemade fajita seasoning and sautéed in one skillet. Watch the video below to see how I make this in my kitchen!
-
Make the fajita seasoning. In a small bowl, stir together the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
-
Season the shrimp. In a large bowl, add the shrimp, two tablespoons of olive oil, the juice from half a lime, and the fajita seasoning. Toss it all together until the shrimp is well coated, then set it aside to marinate while you cook the onions.
-
Sauté the onion and bell peppers. Heat the remaining two tablespoons of olive oil in a large skillet over medium heat. Add the onion and bell peppers, and sauté for 4 to 5 minutes, until softened and the onions have started to caramelize. Transfer to a plate.
-
Sauté the shrimp. In the same skillet, add the shrimp and cook for 2 to 3 minutes on each side, until they turn pink and opaque.
-
Combine the shrimp and fajita veggies. Add the bell peppers and onions back to the skillet, give everything a toss, and squeeze more lime juice on top. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
- You can use either a cast iron pan or stainless steel pan – either works! To see my favorite cookware, check out my Shop page.
Calories: 490kcal | Carbohydrates: 40g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 429mg | Sodium: 857mg | Potassium: 463mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2306IU | Vitamin C: 90mg | Calcium: 343mg | Iron: 7mg
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published January 2021, but updated to include new photos and information for your benefit!
Behind The Scenes
After developing nearly a thousand recipes for the website and my cookbook, I find myself still going back to the same dozen or so recipes when I want something fast and easy. Maybe I should make a separate list of those? A “Lisa’s Favorites” list. Anyone interested to know what else would be on the list? But point being, these shrimp fajitas are one such recipe!
