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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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings (1 cup EACH shrimp and vegetables)
Calories 354kcal


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


  • 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.


  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.


Serving: 8ounces | Calories: 354kcal | Carbohydrates: 14g | Protein: 48g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 1787mg | Potassium: 539mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4513IU | Vitamin C: 173mg | Calcium: 352mg | Iron: 6mg