These Shrimp Fajitas are full of tender shrimp with sauteed veggies. This dish is delicious with warm tortillas and your favorite toppings.
These Shrimp Fajitas are incredible! The juicy shrimp is cooked until tender and delicious and they are smothered in Mexican seasonings that give them amazing flavor. The sauteed onions, peppers, and jalapenos add just the right notes of sweet and spicy to these skillet shrimp fajitas.
You'll love how easy it is to put together this great recipe for your family. Warm some tortillas, set up a few of your favorite fajita toppings, and you have an easy dinner on the table in just a short amount of time. These also reheat well so you can save leftovers for a mid-week lunch. Let's take a look at what you'll need to make this tasty Shrimp Fajitas recipe.
🎥Video tutorial
🥘 Ingredients You’ll Need
- Jumbo shrimp (1 ½ lbs / 680 g) – Peeled, tails on or off
- Olive oil (3 tbsp / 45 ml)
- Red bell peppers (2 large) – Cut into strips
- Jalapeños (3 large) – Cut into strips (remove seeds for less heat)
- Onion (1 large) – Cut into half circles
🌶️ Spice Mix
- Cumin (1 tsp / 3 g)
- Garlic powder (1 tsp / 3 g)
- Paprika (1 tsp / 2 g)
- Oregano (1 tsp / 1 g)
- Chili powder (½ tsp / 1 g) – Or to taste
- Sea salt (½ tsp / 3 g) – Or to taste
👩🍳 How to make Shrimp Fajitas
1. Make the spice mix. In a small bowl, mix the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
2. Prep the shrimp. Pat dry the shrimp with a paper towel, trying to get as much moisture out as possible. Place the shrimp in a bowl and cover them with the seasonings.
3. Fry the veggies. Pour 1 ½ tablespoons of olive oil into a large skillet and add the bell peppers, jalapenos, and onions. Cook over medium-high heat for about 4-5 minutes, until char marks appear. Season with salt to taste and remove from the skillet.
4. Fry the shrimp. To the same hot pan, add the remaining tablespoon and a half of olive oil. Arrange the shrimp in a single layer and fry them over high heat for a minute or two on each side. Work in two batches, if needed, just to make sure you don't overcrowd the skillet.
5. Serve. To serve, return the veggies to the skillet with the shrimp. Heat for one minute, or just until the veggies are hot again. Drizzle the dish with lime juice and sprinkle cilantro on top. Serve with warm corn tortillas or flour tortillas, sour cream, guacamole or avocado crema, green onions, and shredded Mexican cheese mix.
💡 Helpful Tips
- Pre-mix the seasonings. To get an even distribution of all the seasonings, mix them together before adding them to the shrimp.
- Pat dry the shrimp. If your shrimp were frozen and thawed, they tend to have extra moisture, so pat them dry thoroughly before adding the seasonings so they stick well.
- Cut the veggies to a uniform size. Julienne the peppers and onion so they are all about the same size. This ensures even cooking.
- Don't overcrowd the skillet. Layer the shrimp in a single layer so they can fully cook. If you have to work in batches, that's better than overcrowding, because shrimps release moisture, and when there are too many, they start cooking in their juices instead of frying.
🔄 Recipe Variations
- Cook them in the oven. You can also make these Shrimp Fajitas in the oven on a sheet pan. Spread everything evenly in one layer and cook until done.
- Add poblano peppers. Cooking these peppers adds a sweet and spicy flavor to the dish.
- Make it with other meats. Try this recipe with other meats and make chicken fajitas, steak fajitas, or beef fajitas. Or you can make vegetarian fajitas with tofu or beans.
- Substitute other seasonings. Change up the flavor of this dish with different seasonings, like Berbere, onion powder, cayenne pepper, or lemon pepper.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet for a few minutes or microwave gently.
- Freeze: Best enjoyed fresh (shrimp can turn rubbery once frozen and reheated).
🍽️ Serving Suggestions
- Rice. Serve this with some Gallo Pinto, Rice with Mushrooms, Rice and Beans, or Cilantro Lime Rice and Black Beans.
- Beans. Enjoy these Mexican Fajitas with some Mexican Pinto Beans, Baked Black Bean Taquitos, or Mexican Zucchini Boats.
- Salad. Pair this dish with a Refreshing Chickpea Salad, Cabbage Salad with Corn, or Iceberg Lettuce Salad.
- Toppings. Top your fajitas with cheese, sour cream, guacamole, Black Bean and Corn Salsa, or pico de gallo.
❓ FAQs
Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before seasoning to avoid excess moisture in the pan.
Can I bake shrimp fajitas?
Yes — bake everything at 425°F (220°C) for about 12–15 minutes, tossing halfway through.
How spicy are these fajitas?
They’re mildly spicy with jalapeños. Remove seeds or use bell peppers for a milder flavor.
Can I make this dairy-free?
Absolutely! Just skip the cheese or use a dairy-free Mexican cheese alternative.
❤️ Final Thoughts
These Shrimp Fajitas are bold, colorful, and so easy to make — perfect for weeknights when you need a quick dinner that still feels special. The juicy shrimp, sizzling peppers, and smoky spices come together for a meal everyone will love.
Try them once, and they’ll be on repeat in your kitchen. 🌮✨
More tasty shrimp recipes:
Shrimp Fajitas
VIDEO TUTORIAL
Ingredients
- 1 ½ lbs. jumbo shrimp, peeled, tails on or off
- 3 tbsp. olive oil
- 2 large red bell peppers, cut into strips
- 3 large jalapenos, cut into strips
- 1 large onion, cut in half circles
Spice Mix
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- ½ tsp. chili powder or to taste
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Make the spice mix. In a small bowl, mix the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. paprika, 1 tsp. oregano, ½ tsp. chili powder, ½ tsp. sea salt, ¼ tsp. pepper
- Prep the shrimp. Pat dry the shrimp with a paper towel, trying to get as much moisture out as possible. Place the shrimp in a bowl and cover them with the seasonings.1 ½ lbs. jumbo shrimp, peeled, tails on or off
- Fry the veggies. Pour 1 ½ tablespoons of olive oil into a large skillet and add the bell peppers, jalapenos, and onions. Cook over high heat for about 4-5 minutes, until char marks appear. Season with salt to taste and remove from the skillet.3 tbsp. olive oil, 2 large red bell peppers, cut into strips, 3 large jalapenos, cut into strips, 1 large onion, cut in half circles
- Fry the shrimp. To the same skillet, add the remaining tablespoon and a half of olive oil. Arrange the shrimp in a single layer and fry them over high heat for a minute or two on each side. Work in two batches, if needed, just to make sure you don't overcrowd the skillet.
- Serve. To serve, return the veggies to the skillet with the shrimp. Heat for one minute, or just until the veggies are hot again. Drizzle the dish with lime juice and sprinkle cilantro on top. Serve with warm tortillas, sour cream, guacamole, and shredded Mexican cheese mix.
Notes
🔄Recipe Variations
- Cook them in the oven. You can also make these Shrimp Fajitas in the oven on a sheet pan. Spread everything evenly in one layer and cook until done.
- Add poblano peppers. Cooking these peppers adds a sweet and spicy flavor to the dish.
- Make it spicier. Make this dish even spicier by adding some cayenne pepper to the seasoning mix.
- Substitute other seasonings. Change up the flavor of this dish with different seasonings, like Berbere, onion powder, or lemon pepper.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet for a few minutes or microwave gently.
- Freeze: Best enjoyed fresh (shrimp can turn rubbery once frozen and reheated).
Nutrition
💭 A Little Note from My Kitchen
Before you go, here’s a gentle reminder that happiness isn’t found in things… It’s made at the dinner table, with the people you love. 💛
With love,
Tania
Jen says
Great recipe!
Tania Sheff says
Thank you, Jen!
Joanan says
So gooooood! Use wild caught shrimp, people.
Tania Sheff says
Thanks for the feedback, Joanan!
Roxy says
Can u reheat this or is it bad to cuz of the shrimp? Also, can u use dethawed frozen shrimp?
Tania Sheff says
Hi Roxy! You can totally use dethawed shrimp! As far as reheating, these will reheat fine, but freshly made, of course, would taste better. Thanks for stopping by!