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Shrimp Fajitas are light, fresh, and ready in a flash, thanks to my perfected fajita seasoning and easy marinade. Serve them still sizzling with colorful peppers and onions, a stack of warm tortillas, and as many tempting toppings as you can fit on the table.

Shrimp fajitas on a blue plate with a side of rice and flour tortillas.

Few things are better than a sizzling skillet of tender shrimp and vegetables tucked into warm tortillas with all the trimmings. It’s the kind of dinner that seems like it should be saved for a special occasion, but it’s so wonderfully easy, I end up making it at least once a week.

All you need is a few spice cabinet staples, some lime juice, and enough shrimp to feed everyone (plan on about ⅓ to ½ pound per person). Oh, and all the toppings! That stuff is easy. There’s a walkthrough for cooking on the stove top and grill, in case you’re curious.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Shrimp Fajitas Recipe

Recipe ingredients

Labeled ingredients for shrimp fajitas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
  • Shrimp: I buy frozen shrimp which are reliably the freshest. Look for size 26/30 (26 to 30 shrimp per pound), or deviate in either direction depending on your budget.

Step-by-step instructions

  1. In a small bowl, whisk together chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
A bowl of fajita seasoning.
  1. To a large zipper-top plastic bag, add shrimp, cilantro, lime juice, and fajita seasoning. Mash gently until shrimp is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
Shrimp being marinated in a Ziploc bag.
  1. In a large skillet over medium-high heat, heat oil until shimmering. Add shrimp and cook, without moving, until opaque and pink on one side, about 1 to 2 minutes. Flip and cook until opaque on the second side, about 1 to 2 minutes longer. Transfer to a plate.
Shrimp being cooked on a silver pan.
  1. To the skillet over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes.
Shrimp fajita veggies sauteing in a sliver pan.
  1. Push peppers and onions to one side and add shrimp back to skillet for serving. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).
Shrimp fajitas on a blue plate with a side of rice and flour tortillas.

Recipe tips and variations

  • Yield: Although you start with 2 pounds of raw shrimp, you’ll have closer to 1 pound of cooked shrimp after cooking. This recipe will make about 4 servings (1 cup EACH shrimp and vegetables per serving).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are great in an omelet or quesadilla.
  • Make ahead: Make the seasoning well in advance and marinade the shrimp up to 1 hour before you want to start cooking.
  • Favorite toppings for fajitas: Sour cream, hot sauce (Cholula and Tabasco are favorites in my house), diced avocado or guacamole, minced fresh cilantro, and lime wedges.
Chicken and steak fajitas on two serving platters.
Platters of Chicken Fajitas and Steak Fajitas, tortillas, Mexican rice, and toppings.

Recipe FAQs

How do you thaw frozen shrimp?

Thaw frozen shrimp in a bowl of cold water. Ideally, turn on the faucet and let a thin trickle of water run into the bowl to keep the water constantly circulating.

What is the best pan for fajitas?

A cast-iron pan is probably your best bet since it can cook at high temperatures and give you restaurant-quality fajitas. Other great options: carbon steel pans or anodized aluminum pans. Stay away from non-stick; it can’t take the heat.

How do you warm tortillas?

Heat a dry skillet over medium-high heat. Add a few tortillas in a single layer it’s okay if they’re touching a little bit) and heat until softened on one side, about 1 to 2 minutes. Flip and heat on the other side for another minute or so. Wrap in a clean kitchen towel or foil (or a hand-embroidered tortilla towel, if you have one).

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Shrimp fajitas on a blue plate with a side of rice and flour tortillas.

Shrimp Fajitas

Shrimp Fajitas are light, fresh, and ready in a flash, thanks to my perfected fajita seasoning and easy marinade.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings (1 cup EACH shrimp and vegetables)
Course Main Course
Cuisine Mexican
Calories 354

Ingredients 

For the fajita seasoning (see note 1):

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper or less to taste
  • salt

For the marinade:

  • 2 pounds raw shrimp peeled and deveined (see note 2)
  • 1/4 cup minced cilantro
  • 1/4 cup fresh lime juice from 2 limes

For the fajitas:

  • 2 tablespoons olive oil or vegetable oil
  • 3 large bell peppers (red, orange, yellow, or green) cut into strips
  • 1 large red onion halved and thinly sliced
  • tortillas warmed, for serving
  • Sour cream and hot sauce, cilantro, and lime wedges, for serving

Instructions 

  • In a small bowl, whisk together chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
  • To a large zipper-top plastic bag, add shrimp, cilantro, lime juice, and fajita seasoning. Mash gently until shrimp is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
  • In a large skillet over medium-high heat, heat oil until shimmering. Add shrimp and cook, without moving, until opaque and pink on one side, about 1 to 2 minutes. Flip and cook until opaque on the second side, about 1 to 2 minutes longer. Transfer to a plate.
  • To the skillet over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add shrimp back to skillet for serving. Serve with tortillas and your favorite toppings.

Notes

  1. Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
  2. Shrimp: I buy frozen shrimp which are reliably the freshest. Look for size 26/30 (26 to 30 shrimp per pound), or deviate in either direction depending on your budget.
  3. Yield: Although you start with 2 pounds of raw shrimp, you’ll have closer to 1 pound of cooked shrimp after cooking. This recipe will make about 4 servings (1 cup EACH shrimp and vegetables per serving).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are great in an omelet or quesadilla.
  5. Make ahead: Make the seasoning well in advance and marinade the shrimp up to 1 hour before you want to start cooking.

Nutrition

Serving: 8ouncesCalories: 354kcalCarbohydrates: 14gProtein: 48gFat: 11gSaturated Fat: 1gCholesterol: 572mgSodium: 1787mgPotassium: 539mgFiber: 4gSugar: 8gVitamin A: 4513IUVitamin C: 173mgCalcium: 352mgIron: 6mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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