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GET IT NOWMy Shrimp Fajitas Recipe Is The Fast Way To Flavor
I can always count on Mexican food for a last-minute healthy dinner, but nothing does it quite like these shrimp fajitas. Not only are they by far the fastest of all my fajita recipes, I’ve got even more reasons for you to try them:
- Tender, juicy, and spiced in all the right ways – The shrimp turns out juicy and flavorful, thanks to my signature blend of spices. The peppers and onions are tender. Every part of this reminds me of a Mexican restaurant.
- Super fast – Unlike my chicken fajitas and steak fajitas that benefit from marinating for longer, shrimp fajitas only need 10-15 minutes for the best flavor and texture. And they cook so quickly!
- Simple ingredients – Just shrimp, veggies, oil, lime, and my easy homemade fajita seasoning, made with common pantry staples.
If you’re a fan of both shrimp and Mexican food, make this dish with me for your next Mexican night!
Ingredients & Substitutions
Here I explain the best ingredients for my shrimp fajitas recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shrimp – I use large shrimp (30/40) most often, but any size works fine. I recommend keeping the tails on because the shrimp turn out more flavorful this way, even though you don’t eat them.
- Vegetables – I used a couple colors of bell peppers and a white onion. You can totally use any color of pepper or onion you have.
- Fajita Seasoning – I make my own with chili powder, cumin, paprika, garlic powder, onion powder, salt, and several other spices. Feel free to use a packaged mix, but I recommend avoiding sugar and fillers. Also, if your mix is unsalted, add 3/4 teaspoon of salt per pound of shrimp.
- Olive Oil, Lime Juice, and Minced Garlic – For the marinade. You can take a shortcut with bottled lime juice and jarred garlic, but fresh definitely tastes better. You’ll also need more oil for sauteing the vegetables. Avocado oil works, too.
How To Make Shrimp Fajitas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the shrimp. In a large bowl, combine the shrimp, fajita seasoning, oil, lime juice, and garlic. Toss to coat and set aside to marinate.
- Cook the vegetables. Heat more oil in a large skillet over medium-high heat. Add the peppers and onions, and cook until tender. Transfer to a plate and cover to keep warm.
- Cook the shrimp. Add it to the same pan and cook until pink and opaque, turning once.
- Bring it all together. Return the veggies to the pan and toss to combine. I like to garnish with fresh cilantro and lime wedges.
My Recipe Tips
- Marinate shrimp for at least 10-15 minutes, but no longer than 30 minutes. This is the sweet spot for flavor and texture. If you go past half an hour, the acidic lime juice will “cook” the shrimp and turn it into shrimp ceviche — not what we want here.
- A cast iron pan works best. That’s not to say other pans won’t work — they do — but I definitely get the best sear and juiciest shrimp using my cast iron skillet. Just preheat well with the oil before adding the food, to prevent sticking.
- Be careful not to overcook. Shrimp fajitas cook super fast! Remove from the pan promptly as soon as they are pink and opaque. They’ll be rubbery if you leave them in there.
Serving Ideas
My go-to way to serve these shrimp fajitas are as a skillet meal on their own or in corn tortillas, both options pictured above. I’ve also made them into a shrimp fajita bowl over a green salad, cauliflower rice, or cilantro lime slaw, and even stuffed them inside cheese taco shells.
You can top any of these options however you’d like! I love shredded cheese, sour cream, fresh tomato salsa, either avocado or guacamole, and fresh cilantro. If you want to change up the salsa, my tomatillo salsa or even pineapple salsa works well with shrimp.
Shrimp Fajitas (Easy Recipe)
This shrimp fajita recipe is super fast and easy, with simple ingredients. A flavorful Mexican dinner in less than 30 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the shrimp dry with paper towels.
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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.
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Set aside to marinate for at least 10-15 minutes, but no more than 30 minutes. Do not marinate for longer, or the shrimp will "cook" (like ceviche).
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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.
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In that same skillet, add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
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Add the onions and peppers back to the skillet and give it a good toss.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/4 of entire recipe
- Tips: Check out my recipe tips above to help you to get the best texture in your shrimp fajitas.
- Storage: Keep leftovers covered in an airtight container in the fridge for up to 2-3 days. I don’t find that they last as long as chicken or beef.
- Reheat: A warm skillet briefly works best in my experience. The microwave makes the shrimp rubbery.
- Freeze: Although you can safely freeze cooked shrimp fajitas for up to 3 months, the texture is definitely best cooked fresh.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Shrimp Fajitas
17 Comments
Marci
1Best homemade fajitas ever!! Will be making these often, thank you!
Melissa
1This recipe is perfect. My family loved it. So much flavor! So far every recipe of your’s that I try has been delicious!
SP
0I’m browsing through your recipes for ideas. Love your shrimp fajita & taco casserole one :). I really appreciate the area you provide under recipe for my notes, such a GREAT idea! I saved these recipes & will be looking for your other recipes as well, thanks!!
Maya | Wholesome Yum
0Aww, thank you! I’m so glad you love these recipes and that the notes area is helpful. Enjoy!
veronika
0The best shrimp fajitas I ever had. I’m a big seafood lover and this a great recipe I keep on a repeat.
Wholesome Yum D
0I’m so happy to hear that, Veronika! As a fellow seafood fan, I love that these shrimp fajitas earned a spot on your repeat list, that means a lot!
IrishRosie
0Absolutely Loved this recipe! Had family and friends over and they all Loved it! Will definitely make it again.
Melissa
0Another perfect recipe! The whole family loved it. ?
Cami
0Love this recipe so much! Thanks for sharing!
Glenda
0Yum! These were perfect for our Friday night get-together! Will definitely be using this recipe again. Thank you!
Scarlet
0This shrimp fajitas recipe was simple and loaded with flavor. Yum!
Gen
0Simple, easy, and quick – exactly what I needed on a weeknight! Thanks for the great recipe.
Kristen
0These fajitas were so good. I have never thought of using shrimp in them before but it definitely works and were delicious.
Kristyn
0What a delicious way to use shrimp! It definitely takes the average fajita up a notch! Each bite is packed with so much flavor!
Toni
0I love how easy this is to make!! A new favorite at my house!
Patty Kenner
0Hi Maya, Can this be made with frozen cooked shrimp?
Maya | Wholesome Yum
0Hi Patty, You could, but it wouldn’t be ideal because cooked shrimp would not absorb the spices well and would overcook if you cook them again.