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Skillet Shrimp Fajitas

Skillet shrimp fajitas are a quick weeknight meal cooked in a sizzling cast iron skillet for charred bell peppers and pink, juicy shrimp. Tossed with a lime juice finish and served with warm tortillas and classic toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp fajitas skillet
  • 1.5 lb large shrimp peeled and deveined
  • 2 bell peppers red and yellow, sliced into strips
  • 1 white onion sliced into strips
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.25 lime juice fresh; start with 1/4 cup
  • Salt and pepper to taste to taste
  • Warm flour tortillas
  • sour cream
  • guacamole
  • salsa
  • cilantro

Equipment

  • 1 cast iron skillet

Method
 

Make the fajita spice mix
  1. Combine chili powder, cumin, paprika, salt, and pepper in a small bowl until evenly mixed, with no visible spice clumps.
  2. Keep the spice mix nearby so you can add it quickly once the skillet and aromatics are hot.
Char the peppers and onions
  1. Heat olive oil in a large cast iron skillet over high heat until very hot, so the oil shimmers immediately when you move the pan.
  2. Add the sliced bell peppers and white onion and cook for 3-4 minutes until slightly charred, then push them to the sides of the skillet to clear the center.
Sear the garlic and cook the shrimp
  1. Add minced garlic and the spice mixture to the center and cook for 30 seconds until fragrant, with the garlic becoming aromatic and not browned.
  2. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through, adjusting heat if needed to keep the sizzling steady.
Finish with lime and serve
  1. Toss everything together so the shrimp and vegetables are evenly coated with the spice-garlic mixture.
  2. Squeeze fresh lime juice over the entire skillet to brighten the flavors and create a light glossy sizzling finish.
  3. Serve immediately on a sizzling skillet with warm tortillas and toppings (sour cream, guacamole, salsa, and cilantro) on the side.

Notes

Pro tip: Slice peppers and onion into similar-width strips so they char evenly at high heat. Store leftovers in a sealed container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because shrimp can become rubbery when thawed and reheated. For a dairy-free option, swap sour cream for a dairy-free crema or omit it and add extra guacamole.