Shrimp Fajitas

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Shrimp Fajitas make a great weeknight dinner! Quick, easy and loaded with shrimp, a medley of bell peppers, onions and seasonings. Serve on warm tortillas!

Fajitas are one of those things that you always see people order at restaurants and everyone “ohs” and “ahs” as the skillet walks by. That is because the magical combination of sizzling peppers and onions mixed with the perfect blend of spices creates a smell so intoxicating you can’t help but want some.

And fajitas are great because the base of bell peppers, onions and seasonings are usually the same but you can use virtually any protein. Chicken or steak are good options but today we are taking a the seafood route with these Shrimp Fajitas and you are sure to love them.

Let’s talk about what you need to make it.

Shrimp Fajitas Ingredients:

• SHRIMP: For the most filling fajitas, I like to use large or extra large shrimp. If you need help knowing how to peel and devein shrimp check out my how to guide.
• BELL PEPPERS: To make these fajitas bright and colorful, I wanted to use a medley of bell peppers. I used 1 red, 1 green and 1 orange. But use what you have and/or like the best!
• ONION: Onions are a must when making fajitas. You could use yellow or white onion.
• GARLIC: Adding a few minced cloves at the end of cooking the vegetables adds a burst of garlic flavor. Adding it at the end helps prevent it from burning.
• OLIVE OIL: To marinate the shrimp and cook the vegetables.
• GRANULATED GARLIC/GRANULATED ONION/PAPRIKA/CUMIN/CHILI POWDER/OREGANO: The blend of spices that you’ll need to season the shrimp as well as the vegetables.
• SALT
• LIME JUICE: A squeeze of fresh lime juice at the end of the cooking brightens everything up a bit.
• CILANTRO:
• FLOUR TORTILLAS: These are optional but traditional with fajitas.

Step by Step Photos and Instructions:

Making fajitas is a snap! The shrimp do need to marinate but not long so you can have the whole meal on the table in under 30, making this perfect for busy weeknights.

• STEP #1: Marinate the shrimp in olive oil and seasonings.
• STEP #2: While shrimp are marinating, heat remaining olive oil in a large skillet over medium heat. Add onion, bell peppers and remaining seasonings. Cook until they start to soften, about 10 minutes. Add in garlic and cook just until garlic is fragrant, about 30 seconds. Remove from pan and set aside.
• STEP #3: To the same pan, add the marinated shrimp. Cook until the shrimp are opaque and cooked through 3 – 5 minutes.
• STEP #4: Return the vegetables to the pan. Mix until well combined. Squeeze lime juice over the top and garnish with cilantro.

You can serve these Shrimp Fajitas with warm flour tortillas, seasoned black beans, easy guacamole and pico de gallo. The mixture would also be great over rice in a fajita bowl!

Storage and Leftovers:

Shrimp fajitas are best eaten the day that they are made because reheating shrimp often leads to them being overcooked. However, if you do have leftovers, store them in the refrigerator and eat within 3 days.

Looking for more dishes with a Latin flare? Try these:

Bean and Cheese Enchiladas are a hearty vegetarian dish that is perfect for weeknights. Versatile and easy your whole family will love them.

Crab ceviche is a fun twist on a classic! A mixture of Dungeness crab, tomatoes, serrano peppers, onions, lemon, lime, cilantro and avocado. It’s like sunshine in a bowl. 

Chimichurri sauce is a classic Argentinian condiment. It’s flavorful, versatile and is done in a flash! Use on beef, chicken, seafood and tacos!