Make any night Fajita Friday with these easy Shrimp Fajitas! Simply seasoned and full of Mexican flavors, this weeknight dinner comes together in about 15 minutes and will leave every belly around the table satisfied.
We have tons of Mexican food recipes available on the site, and these shrimp fajitas are the latest! They are in good company alongside our most popular recipe, Authentic Mexican Rice and our favorite Mexican Sopes Recipe.
Shrimp Fajitas Recipe
Ah, the mighty sizzlin’ fajita.
Not a taco nor a quesadilla, be prepared to share when you order any kind of fajitas at a Mexican restaurant.
Honestly, that’s how I feel about most things on Mexican menus. You get SO MUCH FOOD. It’s rare that I can finish an entire burrito and polish off those gigantic margaritas they serve after eating two baskets of tortilla chips.
It’s not my fault. They’re so crispy and addicting.
Sort of like the spicy lime shrimp in these fajitas. You don’t even need tortillas to enjoy this meal straight from the skillet!
What Are Fajitas? What Is The Difference Between Tacos and Fajitas?
While fajitas and tacos involve some of the same ingredients, they are not actually the same thing. Tacos are the sandwiches of Mexican cuisine – they can be filled with anything from meat to veggies to even eggs.
The word “fajitas” actually describes the filling of the dish – the quickly seared meat (traditionally skirt steak), onions, and peppers. At Mexican restaurants, fajitas always arrive at your table still sizzling in a cast iron skillet, and are served with tortillas and (usually) a plate of rice, beans, and traditional taco toppings so you can build your own meal.
How To Make Shrimp Fajitas:
These fajitas are SO easy! There’s no need to marinate the shrimp (the flavor is great even without it!) and it all comes together in about 15 minutes.
- First, toss one pound of shrimp in a bowl with some garlic, fresh lime juice, chili powder, paprika, cumin, onion powder, salt, and pepper.
- Next, heat olive oil in a 10 to 12-inch cast iron skillet. Add sliced peppers and onions, season them with salt, and sauté for 5-6 minutes until they begin to soften. Push them to one side of the skillet.
- Drizzle in a bit more olive oil and add the shrimp. Sear them on both sides for 2-3 minutes, until they’re bright pink and cooked through.
- Remove the skillet from the heat and serve it all piping hot with flour or corn tortillas and the toppings of your choice.
As with tacos, you can serve just about anything with/in fajitas! Try a combo of these next time you whip up these shrimp fajitas:
- Sliced avocado or guacamole
- White or yellow rice
- Pinto, black, or refried beans
- Red or green cabbage
- Chopped tomatoes or salsa
- Sliced fresh jalapeños
- Sour cream or Mexican crema
- Queso fresco or Cotija cheese
- Lime wedges
- Fresh cilantro
What to do with leftovers
Leftover shrimp should be refrigerated within 2 hours of cooking it. Store the shrimp and veggies in an airtight container for up to 3-4 days.
Reheat shrimp carefully as it can overcook quickly and become tough and almost inedible. Microwave at 50% power for 1-2 minutes or until warmed through, or reheat in a skillet over medium heat.
More Mexican Dinner Recipes To Try!
Even More Shrimp Recipes!
- 1 pound large shrimp peeled and deveined
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt divided
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 cups bell pepper sliced (red/green/yellow combo)
- 1 medium red onion sliced
- Corn or flour tortillas for serving
- Lime wedges, avocado, sour cream for serving
- Fresh cilantro for garnish (optional)
- In a large bowl, toss the shrimp with garlic, lime juice, chili powder, paprika, cumin, ½ teaspoon salt, onion powder, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet set over medium-high heat. Add bell peppers and onion; season with remaining salt. Saute 5-6 minutes, stirring occasionally, until tender. Push veggies to one side of the skillet.
- Add remaining oil to the skillet and add shrimp. Cook for 2-3 minutes, flipping once, until cooked through and opaque.
- Serve in tortillas with cilantro and other toppings of your choice.
Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.