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These shrimp fajitas are perfectly seasoned for a great meal. It’s restaurant-quality food in your own kitchen.
Looking for more seafood recipes? Try sauteed shrimp, Chilean sea bass, and rainbow trout.
Shrimp is one of my favorite proteins to cook with. It’s easy to prepare, cooks up fast, and holds a ton of flavor. We sometimes keep it simple by just air frying it, or take it up a notch with our blackened shrimp, coconut shrimp, and bang bang shrimp.
Now, this shrimp fajita recipe, though, has become a recent favorite. It’s a little surprising, seeing as how often we eat Mexican food!
Inspired by our chicken fajitas, we simply switched out the protein and have another family favorite dinner in our weekly meal plan!
Table of Contents
Why you’ll love these shrimp fajitas
- It’s fast to prepare. One reason why I love making shrimp is because of how fast they take to cook. The seafood takes about 3-4 minutes to cook, making this meal super fast to make.
- Versatile. Fajitas have a base of vegetables that are always the standard, but that doesn’t mean you can’t switch it up. I love that you can personalize it to your liking by adding more to the pan.
- Super healthy. Like Al pastor, This dish is low in carbs, and since shrimp are high in protein, it is a great balance.
Not only do I love making this dish because it is tasty, but it is also relatively light on the wallet. All of the ingredients are relatively inexpensive, making it perfect for a meal any night of the week.
Ingredients needed
The basic ingredients for fajitas always stay the same so besides the shrimp, you’ll be familiar with everything else. Here is what you’ll need to make this dish.
- Shrimp. Peeled and deveined.
- Olive oil. To cook the shrimp and vegetables in.
- Taco seasoning. Both homemade or storebought are great options.
- Lime. Juiced.
- Red onion. Sliced thinly.
- Bell peppers. Any color pepper will work, cut into slices.
- Tortillas. To wrap everything in.
- Avocado, cilantro, sour cream, and salsa. For toppings.
How to make shrimp fajitas
This tasty shrimp fajitas recipe will quickly become one of your favorites. Here’s how to make it.
- Marinate the shrimp. In a large mixing bowl, add the shrimp, two tablespoons of the oil, and two tablespoons of the taco season. Mix thoroughly and then add in the lime juice, making sure that the shrimp is fully coated.
- Cook the vegetables. In a non-stick skillet, cook the vegetables. Add the remaining oil to the pan, followed by the onions, peppers, and remaining taco seasoning. Cook the vegetables for about 5 minutes, until they are soft.
- Cook the shrimp. Remove the vegetable from the pan and cook the shrimp. The shrimp will take about 3-4 minutes to cook. Cook the shrimp in the pan until they are pink.
- Combine everything and serve. Add the vegetables back to the skillet and mix everything together. Serve the fajitas with tortillas and top with your favorite toppings.
Flavor variations
Shrimp fajitas are a dish that can easily be customized. Here are some great ideas to switch up the classic shrimp fajita recipe.
- Add more vegetables into the mix. Go with corn, broccolini, or even broccoli into the mix. The cooked vegetables will taste excellent paired with the shrimp.
- Amp up the protein. Double the protein and add chicken, ground turkey, tofu, or beans into the mix. They can add an even better texture and make this meal even more nutritious.
- Skip the tortillas and make a fajita bowl. Go for the low-carb option and turn your fajitas into a bowl. You can even add rice or cauliflower rice into the dish for an excellent substitute.
Tip for making the best recipe
- Don’t overcook the shrimp. Shrimp can overcook in seconds, so make sure to keep an eye on the protein. As soon as they start to turn pink, they are basically done cooking.
- A little seasoning goes a long way. Don’t overdo it on the taco seasoning. The seasoning mixture can pack a strong punch, and you don’t want it to overpower the dish, so stick to the recipe (or have extra guacamole on hand to balance it out!).
- Distribute the toppings evenly. The toppings are one of the best parts of making fajitas. Make sure to add them evenly to your fajitas to get the best bite.
Storage instructions
To store: Store any leftover shrimp and vegetables in an airtight container in the fridge. They will last about 1-2 days.
To freeze: Simply place everything together in an airtight container and place it in the freezer. The leftovers will last about 2-3 months in the freezer.
To reheat: Thaw the dish in the fridge overnight or reheat everything together in the microwave.
Leftover ideas
If you have any shrimp leftovers, enjoy them throughout the week over a salad, some rice, in chilaquiles, or stuffed into a quesadilla.
Recommended tools to make this recipe
- Non-stick skillet. A good quality skillet cooks everything evenly and quickly.
- Cast iron skillet. To take this dish up a notch, if you own a cast iron pan, use that instead!
- Spatula. To mix everything together.
More Mexican recipes to try
I love using avocado, cilantro, salsa, and sour cream on my fajitas but feel free to use what you like. Add spicy mayo, hot sauce, or grated cheese on top to make the dish your own.
Shrimp and cheese are not exactly a match made in heaven. If you prefer cheese on your fajitas, feel free to add it to the dish.
Taco seasoning is pretty simple to make, and if you are a regular cook, you probably have everything you need in your pantry to make the spice mix. Here is what you’ll need: paprika, oregano, chili powder, onion powder, garlic powder, cumin, and salt. You can add crushed red pepper flakes to make them spicy.
Shrimp Fajitas
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 3 tablespoons taco seasoning
- 1 small lime juiced
- 1 large red onion sliced
- 2 large bell peppers sliced
Instructions
- In a mixing bowl, add the shrimp, one tablespoon of olive oil, and 2 tablespoons of the taco seasoning and mix well. Add the lime juice and mix that through.
- Heat the remaining olive oil in a non-stick skillet. Once hot, add the onion and peppers, along with the remaining tablespoon of taco seasoning, and cook for 4-5 minutes, until the vegetables have softened.
- Remove the vegetables from the skillet and add the shrimp. Cook the shrimp for 3-4 minutes, or until no longer pink.
- Add the vegetables back into the skillet and mix everything together until combined.
- Serve with tortillas and your favorite fajita toppings.
An exceptional well prepared dish, we love this presentation
This is amazingly fast and delicious
Thank you Arman, for all your delicious work you do. I have followed you for 2 years now, and you have been part of my family many many times.
Your recipes bring you right in my kitchen. Thank you for all the good instructions, cooking on different appliances.
I just bought an airfryer. You are teaching me. Thank you.
I wish you all the best, have a good life.
Sincerely Jette from Canada.