Shrimp Fajitas
Updated
Updated
These Shrimp Fajitas feature tender, plump shrimp and slightly charred vegetables perfectly seasoned, cooked together in a skillet for a quick and easy dinner that I find rivals anything you’d get at your favorite Mexican restaurant!
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5 STAR REVIEW
Easy Shrimp Fajitas Recipe
Shrimp fajitas are one of my favorite things to order when we head out to our local Mexican joint. Who can resist the sound of that sizzling hot skillet heading your way from the kitchen? It’s also fun to build your own and eat with your hands!
Plump, juicy shrimp and tender charred vegetables combined with the best Mexican seasonings. I find that every bite is smoky, sweet, and savory.
Fajitas couldn’t be easier to make at home, too. Quick, delicious, plus the vegetable is incorporated, so I don’t need to make a side dish—I love a one-pan meal!
Shrimp Fajitas
Ingredients
- 1 lb. large shrimp, thawed if frozen, peeled and deveined, tails off
- 2 tbsp extra-virgin olive oil, divided
- 3 tbsp minced fresh parsley, cilantro works too
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp cumin
- ½ tsp chili powder, (American-style)
- ¼ tsp smoked paprika
- ¼ tsp onion powder
- 1 large sweet onion, thinly sliced
- 1 medium red bell pepper, sliced julienne, any color works
- 1 medium yellow or orange bell pepper, sliced julienne
- 8 (6 inch) flour tortillas
- salsa, for serving, optional
- sour cream, for serving, optional
- lime wedges, for serving, optional
Instructions
- In a large bowl, toss the shrimp with 1 tablespoon of oil, parsley, garlic, salt, cumin, chili powder, paprika, and onion powder.
- In a large nonstick pan, warm the remaining 2 tablespoons oil over medium-high. Add the onions and peppers; cook, stirring occasionally, for 4 minutes until crisp-tender. Season with a pinch of salt.
- Add in the shrimp mixture and stir until they turn pink and cook through, about 4-6 more minutes (this will depend on the size of the shrimp and how your skillet conducts heat.)
- While that’s cooking, heat your tortillas. See below for options.
- Assemble shrimp and vegetables in the tortillas with sour cream, salsa, a little extra chopped parsley, and lime wedges on the side.
- Serve right away and enjoy!
Video
Notes
- Microwave: Wrap a stack of 4 to 5 tortillas in a damp paper towel, then microwave for about 30 seconds or until warmed through. Wrap the warmed tortillas in aluminum foil to keep them from cooling off and drying out.
- Gas stove: Toast for about 15 seconds per side over a low flame.
- Skillet: Toast for about 15 seconds per side in a hot, dry skillet over medium/low heat.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Shrimp Fajitas Step by Step
Gather your ingredients.
Season the shrimp: In a large bowl, toss 1 lb. of shrimp with 1 tbsp of oil, 3 tbsp parsley, 3 cloves of garlic, ½ tsp of kosher salt, ½ tsp of cumin, ½ tsp of chili powder, ¼ tsp of smoked paprika, and ¼ tsp of onion powder.
Cook the vegetables: In a large nonstick pan, warm the remaining 2 tbsp of oil over medium-high heat and add the onion and 2 peppers; cook, stirring occasionally, for about 4 minutes or until they are crisp-tender. Season with a pinch of salt.
Combine the vegetables and shrimp: Add the shrimp mixture to the veggies, and stir until they turn pink and cook through. This usually takes me between 4-6 more minutes, though it will depend on the size of the shrimp and how your skillet conducts heat.
Heat the tortillas: Heat your tortillas in the oven or over a stove burner to get a slight char.
Assemble the fajitas: Assemble shrimp and vegetables in the tortillas with sour cream, salsa, a little extra chopped parsley, and lime wedges on the side.
Serve: Serve the fajitas right away and enjoy!
What to Serve With Shrimp Fajitas
These Mexican fajitas are great right out of the skillet as is, but we like to complete the meal with a variety of toppings like creamy guacamole, tangy pico de gallo, and this flavorful chimichurri sauce.
I like to serve our fajitas with flour tortillas or homemade corn tortillas. If buying them, I love the La Tortilla Factory brand, which are fresh and pliable.
To round out our meal, sometimes I’ll prepare a side of Spanish rice and, of course, no Mexican meal is complete without churros for dessert!
How to Store
If you’re lucky enough to have any leftovers, allow them to cool completely then store in an airtight container in the fridge. They will keep up to 3 days. To reheat, simply place in a bowl and microwave for a minute or until warmed through.
I put my own twist. I used a red onion and added more spice. Came out delicious. I also used cilantro instead of parsley.
Does the calorie count include the tortillas?
Yep!
I have not tried this recipe yet, but I must say since I have subscribed to Belly Full I have not been disappointed!
This sounds delicious!
Made this for dinner, but added some chickpeas. No other changes. The seasoning is perfect!
This was very very good and relatively light. I drizzled some jalapeno ranch over the top.
I’m fairly certain my husband could eat three pounds of shrimp in a day. Will try this.
DELICIOUS! The seasoning was perfect.
The flavors are on point. Such a good dinner. Thank you so much for sharing!
So good! The entire family loved it.
I was looking for something simple and easy, but still tasty of course and this was perfect! And you’re right, no side dish necessary.