Easy Shrimp Fajitas (15-Minute Skillet Recipe)
These easy shrimp fajitas are made with juicy shrimp, colorful bell peppers, onions, and a flavorful homemade seasoning. Everything cooks in one skillet in just 15 minutes! Serve with warm tortillas, rice, or your favorite toppings for a quick family dinner.
Servings: 4
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!
Video
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
Calories: 193kcal | Carbohydrates: 12g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 942mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4097IU | Vitamin C: 117mg | Calcium: 101mg | Iron: 2mg