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These easy Shrimp Fajitas are perfect for busy weeknights! Juicy shrimp, colorful bell peppers, and onions are tossed with homemade fajita seasoning and cooked in one skillet. Everything comes together in just 15 minutes. Serve with warm tortillas, rice, or your favorite toppings for a quick and delicious dinner.
I love making shrimp fajitas when I need dinner on the table fast. Shrimp cooks in just a few minutes, and I usually have most of the seasonings in my pantry. I like to serve these with warm tortillas, fresh cilantro, and a squeeze of lime. Everyone can add their own toppings, which makes dinner even easier!
If you love fajitas, then you will also use our Steak Fajitas Recipe.
Recipe Overview
Ingredients needed
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Shrimp: Use 1 pound of large, peeled, deveined raw shrimp. Fresh or frozen shrimp will work. Just thaw the frozen shrimp before cooking and drain excess water.
- Bell peppers: I like using a mix of red, yellow, and green peppers for color and flavor. Any combination works.
- Red onion: Adds a little sweetness as it cooks. You can also use a yellow or sweet onion.
- Olive oil: Helps cook the shrimp and vegetables without sticking.
- Fajita seasoning: A simple mix of smoked paprika, cayenne pepper, ground cumin, oregano, garlic powder, and salt.
- Fresh cilantro and lime: Add a little freshness right before serving.
- Tortillas: Warm flour or corn tortillas are perfect for serving.
How to Make Shrimp Fajitas
Make the seasoning: In a small bowl, mix the smoked paprika, cayenne pepper, ground cumin, oregano, garlic powder, and salt.
Season the shrimp: Pat the peeled and deveined shrimp dry with paper towels. Add half of the seasoning mixture and toss until evenly coated.
Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook for 4 to 5 minutes, until slightly softened but still a little crisp.
Add the remaining seasoning: Sprinkle the remaining fajita seasoning over the vegetables and toss to coat. Transfer the vegetables to a plate.
Cook the shrimp: Add the remaining tablespoon of olive oil to the skillet. Cook the shrimp for about 3 to 4 minutes, or until pink, opaque, and cooked through.
Combine and serve: Return the vegetables to the skillet and toss everything together. Finish with fresh cilantro and lime wedges. Serve with warm tortillas and your favorite toppings.
Common Questions
Yes! Taco seasoning will work if that’s what you have. Just keep in mind that the flavor and salt level may be slightly different. You can also make a homemade taco seasoning.
Any kind of cheddar-based cheese is good! Some other tasty options include manchego, queso fresco, Colby Jack, and cotija.
You can swap shrimp for chicken or steak. The cooking time varies slightly because shrimp cooks much faster than chicken.
If you prefer adding all your ingredients to a sheet pan and baking it you can do that. Slice the bell peppers and onions really thin so they cook just in time the shrimp cooks in the oven. Baked at 350F for about 15-16 minutes or until the shrimp curls.
Yes! Frozen shrimp works perfectly. Thaw it overnight in the refrigerator or place it in a sealed bag in cold water until thawed. Pat it dry before seasoning.
The trick is not to overcook it. Shrimp only needs a few minutes in a hot skillet. Once it’s opaque and cooked through, remove it from the heat.
What to Serve With Shrimp Fajitas
I usually serve these with warm tortillas, lime wedges, and a little fresh cilantro. You can also add avocado, guacamole, salsa, shredded cheese, or sour cream. For a bigger meal, serve them with Mexican rice, black beans, or a simple salad.
You can also serve them with different side options like jalapeño skillet cornbread, Mexican sweet corn soup, and this easy street corn salad.
Recipe Tips
- Use raw shrimp: Precooked shrimp can become rubbery when heated again.
- Pat the shrimp dry: This helps the seasoning stick and prevents excess moisture from collecting in the skillet.
- Slice the vegetables evenly: Doing so will help the peppers and onions cook at about the same rate.
- Don’t overcook the shrimp: Shrimp cooks quickly! Remove it from the heat as soon as it turns opaque and is cooked through.
- Use a large skillet: You want enough room for the shrimp and vegetables to cook without overcrowding the pan.
- Adjust the heat: The recipe uses 1 teaspoon of cayenne pepper, which gives it a spicy kick. Reduce the amount if you’re cooking for kids or prefer milder fajitas.
Storing and reheating
- Store the leftovers in an airtight container in the refrigerator for 3-4 days. You may also freeze them for up to 3 months.
- Reheat the leftover fajitas in the microwave for 45-60 seconds or until heated through, or on the stovetop in a skillet over medium heat. I do prefer using the microwave.
Easy Variations
- Make it mild: Reduce or leave out the cayenne pepper. The smoked paprika and cumin will still give the fajitas plenty of flavor.
- Add more vegetables: Sliced mushrooms or zucchini are great additions.
- Use store-bought seasoning: Short on time? Use your favorite fajita seasoning instead of mixing your own.
- Make fajita bowls: Skip the tortillas and serve the shrimp and vegetables over rice or cauliflower rice.
More Shrimp Recipes
- Shrimp Cauliflower Fried Rice (Keto-Friendly)
- Teriyaki Shrimp
- Easy Cajun Shrimp
- Shrimp and Broccoli Stir Fry
- Garlic Shrimp Pasta
- Shrimp Burrito Bowl
- Easy Sesame Ginger Shrimp Stir-Fry Recipe
- Spicy Shrimp Avocado Salad Recipe
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Easy Shrimp Fajitas (15-Minute Skillet Recipe)
Video
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound Large Shrimp, deveined and peeled
- 2 Tablespoons Olive Oil, divided
- 1 Large Red Onion, sliced
- 3-4 Bell Peppers, different colors, sliced
- A handful of fresh cilantro, chopped
- Lime, cut into wedges, to garnish
- Tortillas , for serving
Fajita Seasoning
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Cayenne Pepper
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sea Salt
Instructions
- In a small bowl whisk together all fajita seasoning ingredients ( 1 Tablespoon Smoked Paprika , 1 Teaspoon Cayenne Pepper, 1 Tablespoon Ground Cumin, 1 Teaspoon Dried Oregano, 1 Teaspoon Garlic Powder, and ½ Teaspoon Sea Salt).
- Add the 1 pound Large Shrimp to a shallow dish and sprinkle with half of the seasoning. Mix well to coat, then set aside.
- Heat a tablespoon of the 2 Tablespoons Olive Oil in a large cast-iron skillet over medium-high heat. Add the 1 Large Red Onion and 3-4 Bell Peppers and saute for 4-5 minutes until the vegetables have softened.
- Add the remaining seasoning and mix well. Set aside on a plate. Heat the remaining oil and add the shrimp. Cook for 3-4 minutes until they are pink and cooked through.
- Return veggies to the skillet and mix to combine. Garnish with A handful of fresh cilantro and serve with warm Tortillas and Lime. Enjoy!
Notes
- Nutrition values do not include the tortillas; serving size is 1/4th of the recipe.
- Shrimp: Use large, raw shrimp that are peeled and deveined. Frozen shrimp works too, but thaw and pat it dry before cooking.
- Seasoning: This recipe has some heat from the cayenne pepper. Reduce it or leave it out for milder fajitas.
- Bell peppers: Use any combination of red, yellow, orange, or green bell peppers.
- Don’t overcook: Shrimp cooks quickly. Remove it from the heat as soon as it’s opaque and cooked through.
- Serving: Serve with warm flour or corn tortillas, fresh cilantro, lime wedges, avocado, or salsa.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over medium-low heat until heated through. Avoid overcooking the shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been married for 10 years and have never cooked. This recipe was very easy and delicious. My husband loved it. I followed the recipe exactly and it turned out perfect . I will absolutely make this many times in the future!
Thanks Patty. Glad you and your husband loved it.
It is in the medium hot to hot range so be aware.
I’m going to try this recipe tomorrow! For “sour cream”, I’ mix Greek yogurt with tomatillo salsa… it’s delish! And skinny taste sir fryer mexican street corn! If we can’t go out for our favorite Mexican.. might as well make it 🙂 thanks for the recipe!
Sounds awesome
Was delicious!
Thank you!
Made exactly as suggested. Beat our favorite Mexican restaurant! Will make over and over!
Yay. Thanks for the feedback
Really loved this recipe. I love fajitas and this recipe is perfect and easy to make. I ate it with some rice but you could use tortillas! Yummy
Thank you so much