Shrimp Fajitas

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Juicy shrimp, tender veggies, and a zesty spice blend make this shrimp fajita recipe one of the best quick healthy dinners! You may have tried chicken fajitas or Instant Pot steak fajitas, but this version with shrimp is just as juicy and delicious and cooks even faster. See the easy method below, plus the best ways to serve this dish!

Ingredients You’ll Need

This section explains how to choose the best ingredients for this fajita shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card below.

For The Shrimp Fajita Marinade:

• Fajita Seasoning – This is a mix of chili powder, cumin, paprika, garlic powder, onion powder, and several other spices. I make my own shrimp fajita seasoning, but you can use any packaged mix if you prefer — just look out for mixes with added sugar or fillers. My seaoning mix includes salt, but if yours does not, add 3/4 teaspoon of salt per pound of shrimp. Taco seasoning will also work in a pinch!
• Olive Oil – We’ll also use some olive oil to cook the fajita veggies. You can swap it with any other neutral oil, such as avocado oil, if you prefer.
• Lime Juice – Fresh lime juice is so flavorful here, but you can also use a bottled lime juice for faster prep.
• Minced Garlic – Mince it fresh, or use jarred garlic for convenience.

For The Fajitas:

• Shrimp – I used large shrimp 30/40, peeled and deveined with tails on. (I recommend cooking with tails on because the shrimp is more flavorful that way, even though you won’t eat the tails.) You can get larger or smaller shrimp, but cook time will vary slightly.
• Onion – White onions are a classic choice, but other colors will work as well.
• Bell Peppers – Use your favorite color peppers, with smooth skin and no nicks.
• Olive Oil – For creating a delicious caramelized char on the veggies. Again, other neutral oils will work fine.
• Garnishes – Lime wedges and fresh cilantro, optional.

How To Make Shrimp Fajitas

This section shows how to make shrimp fajitas, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

1. Marinate. In a bowl, add shrimp, homemade fajita seasoning, 2 tablespoons of oil, lime juice, and minced garlic. Toss to coat and set aside to marinate.

TIP: Marinate shrimp for at least 15 minutes, but no longer than 30 minutes.

If you marinate for longer than 30 minutes, the shrimp will turn into ceviche and become “cooked” from the acid in the lime juice.

2. Cook vegetables. Heat remaining oil in a large skillet over medium-high heat. Add peppers and onions. Saute until softened and stir occasionally as you do. Set aside and cover to keep warm.

3. Cook shrimp. Using the same pan, add shrimp and cook until pink and opaque, turning once.
4. Finish. Return onions and peppers to the pan and toss to combine. Top with garnishes if desired, and serve immediately.

Storage Instructions

Store leftovers covered in an airtight container in the fridge for 3-4 days.

Reheat in a warm skillet (or in the microwave on 50% power if you must). Be careful not to overheat the shrimp, which will make them rubbery.

Can You Freeze Shrimp Fajitas?

Although you can safely freeze cooked shrimp fajitas for later, it’s best to enjoy them fresh. The texture will change after thawing and it will be easier to overcook the shrimp.

What To Serve With Shrimp Fajitas

Serve shrimp fajitas with all the fixings, plus these easy sides:

More Easy Shrimp Recipes

This shrimp fajitas recipe cooks up super fast, just like these other tasty shrimp dishes:

Shrimp Fajitas

This shrimp fajita recipe delivers a fast, filling dinner in less than 30 minutes! Learn the easy way to make shrimp fajitas with the perfect marinade and the best topping ideas.

Prep: 5 minutes

Cook: 7 minutes

Marinating Time 15 minutes

Total: 27 minutes

Servings: 4 (adjust to scale recipe)

Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. In a large bowl, combine the shrimp, fajita seasoning, 2 tablespoons (29 ml) olive oil, lime juice, and minced garlic. Toss the ingredients until the shrimp is well coated.

2. Set aside to marinate for at least 15 minutes, but no more than 30 minutes. Do not marinate for longer, or the shrimp will “cook” (like ceviche).

3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bell peppers and onions. Saute for 4-5 minutes, until softened. Transfer to a plate and cover to keep warm.

4. In that same skillet, add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.

5. Add the onions and peppers back to the skillet and give it a good toss.

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Recipe Notes

Serving size: 1 cup, or 1/4 of entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 183

Fat 9g

Protein 17g

Total Carbs 10g

Net Carbs 7.4g

Fiber 2.6g

Sugar 4.2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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