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Shrimp Fajitas

Shrimp fajitas made in one sizzling skillet with tender peppers and onions tossed in a quick lime-spice marinade. Juicy pink shrimp cook fast, then get served immediately in warm flour tortillas with your favorite toppings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Shrimp fajita filling
  • 1.5 lb large shrimp peeled and deveined
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large onion sliced
  • 3 garlic cloves minced
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • salt to taste
  • black pepper to taste
  • warm flour tortillas
  • sour cream toppings
  • guacamole toppings
  • cilantro toppings
  • lime wedges toppings

Equipment

  • 1 cast iron skillet

Method
 

Mix the lime-spice seasoning
  1. In a small bowl, combine lime juice, chili powder, cumin, paprika, salt, and pepper until evenly mixed.
  2. Set the bowl aside so the seasoning is ready to pour when the shrimp and vegetables are cooking.
Sauté the peppers and onion
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  2. Add bell peppers and onion and cook for 4-5 minutes until slightly softened.
  3. Push the vegetables to the side and add the remaining oil to the empty side of the skillet.
Cook the shrimp and finish
  1. Add shrimp and garlic to the center of the skillet and cook for 1 minute until fragrant.
  2. Pour the lime-spice mixture over the shrimp and vegetables, tossing to combine.
  3. Continue cooking for 5-6 minutes until shrimp are pink and cooked through.
  4. Serve immediately with warm tortillas and desired toppings such as sour cream, guacamole, cilantro, and lime wedges.

Notes

Pro tip: keep the shrimp in a single layer so they sear quickly and stay juicy. Store leftovers in a sealed container in the fridge for up to 2 days; rewarm gently in a skillet until hot (avoid overcooking). Freezing is not recommended for best texture. For a lighter option, skip flour tortillas and serve the shrimp fajita filling over lettuce or cauliflower rice.