Shrimp Fajitas are always a good idea for dinner! Mouthwatering marinated shrimp are cooked to perfection alongside just as flavorful veggies. Once this stuff is tossed onto a tortilla, it’s soon to become your new weeknight favorite! Kids and grown ups alike will both devour these easy to make fajitas.

A serving of shrimp fajitas is presented on a round white plate.

Shrimp Fajitas

We all know the feeling of being at a restaurant and eating something you ordered when all the sudden, you hear the sizzle of fajitas and the smell of cooking meat wafts through the air. It’s intoxicating, and suddenly your meal doesn’t seem quite as good anymore! I hate that feeling, which is why I order fajitas pretty much anytime they’re on the menu. I mean, I just can’t knowingly miss out on that show stopping sizzle!

With that in mind, these at home shrimp fajitas are far better than anything I’ve had a restaurant! Maybe it’s because I can personalize the flavors any way I want, but it might also be because of just how fresh the ingredients are that I use. Either way, I can sizzle these shrimp and veggies in the comfort of my own kitchen and have my family running to the table with a quickness, that’s for sure.

The marinade that the shrimp soak in is what really makes these fajitas unforgettably good! It’s made with fresh lime juice, garlic, smoked paprika, and so much more. When I say this marinade is seriously mouthwatering, I’m not joking! It’s not just the shrimp that are enhanced with the flavor packed marinade, either. The veggies are also cooked in it to make them just as delicious as the protein they’re served with.

Shrimp and bell peppers are cooked in a large black and red skillet.

How to Make It

Prep the veggies. Prepare the veggies on a large plate so you have them ready once needed.

Make the marinade. In a large bowl mix all the marinade ingredients, reserve 2 tablespoons for the veggies later.

Marinate the shrimp. Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge. 

Make the veggies flavorful. Toss the veggies with the reserved marinade.

Sauté the veggies. In a skillet or cast-iron skillet add a little cooking oil over medium heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.

Cook the shrimp. Cook the shrimp in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink. 

Combine the shrimp and veggies. Return the veggies to the pan and stir until all mixed well and remove from heat. Season with salt and pepper again if needed and drizzle with lime juice.

Enjoy! Serve your fajitas hot in tortillas with all your favorite toppings.

Shrimp fajitas are presented on a white plate with cilantro and a lime wedge.

What kind of shrimp should I use for this fajitas recipe?

Larger shrimp are always best for fajitas. I used frozen raw (thawed prior in cold water for 20 minutes) red shrimp that already has a natural pink color when it’s raw. It is very meaty, and the flavor reminds me more of a lobster! Other shrimps will be grey in color usually when raw, but turn pink as they cook.

How should I garnish shrimp fajitas?

Shrimp fajitas, in my opinion, are best enjoyed when they’re topped with a sprinkle of fresh cilantro and freshly squeezed lime juice. You could always add a drizzle of your favorite hot sauce, a sprinkle of crumbled cojita cheese, or a dollop of sour cream.

What should I serve with shrimp fajitas?

The options here are pretty limitless! Here are just a few side dishes that pair well with these flavorful fajitas:

Two fajitas are placed on a white plate.

Craving more homemade fajita flavors? Me too!

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A serving of shrimp fajitas is presented on a round white plate.

Get the Recipe: Shrimp Fajitas

A quick and easy dinner you can have on the table in less than 30 minutes! Shrimp Fajitas are fast and flavor packed with tender fajita veggies making this a simple, healthy dinner the whole family will love.
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Ingredients

For the Shrimp and Vegetables

  • 1 pound large raw shrimp, deveined with tails or without
  • 3 small bell pepper, tricolor or at least 2 different colors, cut into ½ inch thick strips
  • 1 onion, cut into ½ inch thick strips

For the Marinade:

  • 1 teaspoon lime juice and more for serving
  • 2 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 1 large garlic clove, minced
  • ½ – 1 teaspoon chili powder, depending on how spicy you’d like it
  • Salt and pepper to taste
  • 4 tablespoon olive oil

For Serving:

  • small taco size tortillas, avocado, shredded cheese, cilantro, lime wedges, black pepper, cayenne

Equipment

  • skillet

Instructions 

  • Prepare the veggies on a large plate so you have them ready once needed.
  • In a large bowl mix all the marinade ingredients, reserve 2 tablespoons for the veggies later. Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
  • Toss the veggies with the reserved marinade.
  • In a skillet or cast-iron skillet add a little cooking oil over medium heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
  • Cook the shrimp in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink.
  • Return the veggies to the pan and stir until all mixed well and remove from heat. Season with salt and pepper again if needed and drizzle with lime juice. Serve hot in tortillas with toppings.

Notes

Shrimp – Larger shrimp are best for fajitas. I used frozen raw (thawed prior in cold water for 20 minutes) shrimp that has already pink color when raw. It is very meaty and a bit more flavorful! Most shrimp will be grey in color when raw.
Instead of a combo of spices, you can use 2-3 tablespoons of premixed Taco/Fajita Seasoning.
Calories: 325kcal, Carbohydrates: 35g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 428mg, Potassium: 190mg, Fiber: 3g, Sugar: 4g, Vitamin A: 728IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 3mg