These shrimp fajitas are tender, plump shrimp and slightly charred vegetables perfectly seasoned, cooked together in a skillet for a quick and easy dinner that rivals anything you’d get at your favorite Mexican restaurant!
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 fingers!
Fajitas couldn’t be easier to make at home, too. Quick, delicious, plus the vegetable is incorporated, so you don’t need to make a side dish – we love a one pan meal!
Shrimp Fajitas Recipe
Plump, juicy shrimp and tender charred vegetables combined with the best Mexican seasonings. Every bite is a flavor explosion of smoky, sweet, and savory. We love them.
You can find the printable recipe with measurements below.
Ingredients you’ll need:
- Shrimp: Fresh shrimp are great, but more often than not, we opt for frozen and just defrost them. They’re more convenient and taste perfectly fine. Try to purchase ones that are on the larger size. They’ll need to be peeled and deveined, but leaving the tails on or removing them is personal preference.
- Bell Peppers: Any color works, so use two or even three of your favorites. We prefer yellow, red, and orange since they’re sweeter than green.
- Onions: Sweet, yellow, white, or red are all delicious in this recipe.
- Garlic: Go with fresh for the best flavor.
- Seasoning: A flavorful Mexican blend of salt, chili powder (American-style, not cayenne pepper), cumin, smoked paprika, and onion powder.
- Parsley: Fresh parsley adds another layer of flavor and color. Cilantro can be used instead, if preferred.
- Olive Oil: This coats the shrimp, adding extra moisture, while also helping the seasoning adhere for better flavor.
- Tortillas: We usually enjoy our fajitas with flour tortillas or homemade corn tortillas. If buying them, we love the La Tortilla Factory brand, which are fresh and pliable.
This Cilantro-Lime Dressing would make an awesome marinade for the shrimp, too!
How to Make Shrimp Fajitas
This shrimp dish is so simple and easy, it’s always in my back pocket for a quick, flavorful meal. You’ll start by tossing shrimp with olive oil and all the seasonings. The vegetables and shrimp are sautéed in a hot skillet, then cradled in warm tortillas and topped with your favorite Mexican fixins.
How to Warm Flour Tortillas
There are a few ways to warm tortillas and it should be done right before serving.
- 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.
Storing and Reheating Fajitas
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.
Shrimp Fajitas Video
What Goes 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, side dishes, and dessert! Here are some of our favorites:
Other Shrimp Recipes to Make!
- 1 pound large shrimp , thawed if frozen, peeled and deveined, tails off
- 2 tablespoons extra-virgin olive oil ,divided
- 3 tablespoons minced fresh parsley
- 3 cloves garlic ,minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (American-style)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 large sweet onion ,thinly sliced
- 1 medium red bell pepper ,sliced julienne
- 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
- 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 in the oven or over a stove burner to get a slight char.
- 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!