Shrimp Fajitas
My Shrimp Fajitas recipe is so flavorful and couldn’t get any easier! It takes just one skillet and about 30 minutes to serve these plump, juicy shrimp and tender charred vegetables seasoned with an amazing fajita marinade, so it’s perfect for a weeknight or anytime you want a fiesta!
Shrimp Fajitas Video
Easy Shrimp Fajitas Recipe
Make this shrimp fajita recipe once, and you will make it over and over. The marinade is perfectly seasoned, so every delicious bite of your fajitas has sweet, savory, and smoky flavor. Be sure to serve them with your favorite toppings and creamy Jalapeño Ranch.
As you can tell by all the fajita recipes I’ve published on my blog (see Chicken Fajitas, Sheet Pan Fajitas, and Chicken and Mushroom Fajitas), we love a good bite of pan-charred protein and veggie wrapped in a warm tortilla, because they are so tasty, but also cook up fast, please a crowd, and reheat so well for leftovers. I nearly always have the ingredients on hand, so it’s the perfect combination for a fast-paced weeknight meal.
Ingredients for Shrimp Fajitas
The homemade fajita marinade is definitely the secret to amazing Shrimp Fajitas and it’s incredibly easy to make.
- Large shrimp – I buy pre-peeled and deveined to save a step. You should have 1 pound (26-30 count shrimp).
- For the Fajita Marinade: I use olive oil, fresh garlic, lime juice, and Cajun spice, which gives this dish an authentic shrimp fajita smoky flavor; however, you can substitute fajita seasoning or even Taco Seasoning.
- Bell Peppers and onion – the traditional fajita veggie! You can use any color bell peppers and slice into strips with the grain.
- Cilantro – This lends a fresh flavor! If you’re not a fan, omit the cilantro.
- Lime juice – juice from half a lime added at the end for a bit of tang. Cut the remaining half into wedges for serving. Lime is the authentic choice but you can substitute with lemon juice if needed.
- Flour Tortillas – use the smaller size rounds for traditional fajitas, or make your own homemade tortillas. To make it gluten-free, you can use corn tortillas. For keto, you can serve them in lettuce wraps.
How to Make One-Pan Shrimp Fajitas
The easiest way to cook fajitas is on the stove-top, because they are quick, easy, and come together in one pan.
- Mix the marinade ingredients in a small bowl.
- Marinate veggies, onions and bell peppers in 1/2 of the marinade.
- Marinate shrimp – In a second bowl, pat dry shrimp so the seasoning will sticks better and it’s less likely to steam cook, then stir in the remaining marinade. Don’t marinate in advance since the lime juice will start to ‘cook’ the shrimp.
- Sauté shrimp – Heat a large skillet over medium heat with 1/2 Tbsp oil. Sauté shrimp 1-2 min per side, then transfer to a plate.
- Sauté vegetables – In the same pan, sauté vegetables 10 minutes or until soft and browned and then turn off the heat.
- Toss together – Add shrimp with their accumulated juices back into the pan, and then toss with 1/4 cup cilantro and a squeeze of fresh lime juice. Serve with toasted tortillas and Jalapeño Ranch.
Pro Tip:
Be careful not to overcook the shrimp, since they can become rubbery. Remove them from the heat when they are opaque, make a “c” shape, and register 145°F on an instant-read thermometer.
How to Heat Flour Tortillas
- To Warm Tortillas: This should be done just before serving. The easiest way is to wrap a stack of 5 tortillas in a damp paper towel and microwave for 30 seconds at a time, until they are warmed through. Keep warmed tortillas wrapped in aluminum foil to keep them from cooling and drying out.
- To Char Tortillas: If you want to add a little charring to the edges of your tortillas, you can toast them for about 15 seconds per side on a gas stove over a medium/low flame, or a hot dry skillet, griddle, flat cook top or BBQ Grill grates.
Toppings for Shrimp Fajitas
Like tacos, we love sprinkling shrimp fajitas with our favorite toppings, so here are some of our favorites:
- Jalapeño Ranch (hint of spice) or Avocado Ranch (mild)
- Sliced avocado or Guacamole
- Cilantro sprigs
- Lime wedges
- Pico de Gallo
- Homemade Salsa
- Roasted Salsa
- Sour cream or Mexican Crema
What to Serve with Shrimp Fajitas
This shrimp fajitas recipe is so filling and delicious, but when you’re looking to feed a crowd, here are a few recipes to serve alongside.
- Corn on the Cob or Elote
- Avocado Corn Salad
- Cilantro Lime Rice and Beans
- Chicken Tortilla Soup
- Churros
- Flan
- Tres Leches Cake
Shrimp Fajitas are filled with juicy shrimp and veggies with a satisfying and authentic smoky flavor. You’ll love this one-pot meal since it’s incredibly delicious, but also quick and easy to make, so add this to your menu for a dinner no one can resist!
Make-Ahead and Storage
Shrimp fajita leftovers reheat really well, so I often double the recipe to enjoy throughout the week.
- To Refrigerate: wait for the food to cool, then pack in an airtight container and store refrigerated for 3-4 days.
- Freezing: Freeze the shrimp and veggies separately, if possible, in airtight containers in the freezer for 3 months. Thaw in the fridge overnight.
- To Reheat: place in a skillet over medium heat, stirring occasionally until heated through.
Shrimp Fajitas Recipe
Ingredients
Method
- In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.
- Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.
- In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine.
- Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.
- In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (10 min), stirring occasionally, then turn off the heat.
- Add shrimp back to the pan along with 1/4 cup chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.
Notes
* To Toast Tortillas: Place individual tortillas on a hot dry skillet, griddle, low gas flame or grill for about 15 seconds per side until lightly browned.
