Skillet Shrimp Fajitas are super easy to put together and bursting with flavour.
Made with a homemade fajita seasoning and wrapped in tortillas, these quick shrimp fajitas are the perfect weeknight meal!
How to Make Shrimp Fajitas
Hey there! This is Richa from My Food Story and clearly I’m not over my Mexican binge yet. After last month’s Chicken Taco Soup, I’m bringing to you these incredible easy Skillet Shrimp Fajitas.
While some recipes make the shrimp blackened for fajitas, or to make a shrimp fajitas sauce, this is a one pan dish that starts with making your own fajita seasoning, and that’s what makes these shrimp fajitas tasty! I make my own by combining paprika, chipotle powder, onion powder cumin and oregano. It’s really easy to make if you have all the ingredients on hand. If you don’t have chipotle powder (which I love because it adds a delicious smoky flavour), just add some adobo sauce.
Once you have your fajita seasoning, the peppers and onions are cooked with garlic in a large cast iron skillet. I prefer using a cast iron skillet because the heavy bottom retains heat. This ensures even cooking and cooks the peppers and shrimp pretty fast.
As soon as the peppers are cooked, I just move them to a side of the pan and cook the shrimp in the same pan. Or if you don’t have a large enough pan, you can always take the peppers out and cook the shrimp.
You can use either medium sized or large shrimp for this recipe. Make sure to devein the shrimp and we prefer to take the tail off as well. This makes it easy to consume when wrapped in a tortilla. Cilantro is an absolute must because it adds freshness to the dish.
What do you serve with Shrimp Fajitas?
You can serve these Shrimp Fajitas wrapped in tortillas or serve them with rice and beans. We always top either shrimp or Chicken Fajitas with a dollop of guacamole or sour cream too.
Shrimp Fajitas are truly a Tex-Mex food, and who doesn’t love Tex-Mex? We make Mexican food at least a couple times a week because it’s so easy to put together and has so much flavour. Like these skillet shrimp fajitas which take less than 30 minutes to put together. Shrimp cooks really fast, and doesn’t need to be pre-seasoned or marinated. So you save time there as well.
Let’s just say that the next time you are wondering what to make for dinner and have a hungry bunch of people staring at you, these skillet shrimp fajitas will be the perfect option! They are fast, easy and so tasty!
I hope you love them as much as I do!
Skillet Shrimp Fajitas
- 2 tablespoons paprika
- 1 teaspoon chipotle powder
- 1 ½ tablespoons cumin powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- ½ teaspoon salt or to taste
- 2 tablespoons vegetable oil
- 1 onion sliced
- 3 cups bell peppers sliced, I used red and yellow bell peppers
- 1 pound large shrimp deveined and peeled
- cilantro lime, sour cream and guacamole for topping
- tortillas for serving
- Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning.
- Add half of the seasoning to the shrimp and mix till it’s coated well. Set aside.
- Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes till the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.
- Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.
- Serve in tortillas with your favourite toppings.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I loved this recipe and spice mix, but I completely agree with others who said this is entirely too much spice for one meal. For the chipotle, I used half chipotle and have chili powder. For the onion powder, I used half onion powder and have garlic powder.
I probably put 1 TBL of spice on the shrimp along with a TBL of cornstarch and a TBL (or more) of lime juice and let it sit for 10 minutes. I cooked the shrimp for about 2 min a side and removed them to a bowl before cooking the vegetables. Another TBL of spice went on the veggies. It felt like I could have better control this way.
To get that good fajita steam and create a little bit of a sauce, I added 1/2 cup of water. That’s what the cornstarch was for. I will make this again because this spice mix is enough for two more dinners!
Thanks for sharing your tips, Terri! That sounds delicious.
Just found your site. Going to use your shrimp fajita recipe. Sounds yummy.
Love your recipes.
Thank you Nicole!
We’re trying this tonight. Instead of the seasoning that is used in the recipe we are going to use your Fajita Seasoning. We really enjoyed your Taco Seasoning because it was well balanced. We’re hoping it’ll be the same for the Fajita Seasoning. We’ll probably do black beans and salad as the side dish. :)
Yum! That sounds delicious Holly!
I was really happy with all of it but I followed the recipe perfectly and we had way too much seasoning. I am a rule follower so I used it all as suggested and it was not great. Also, I don’t understand why you don’t mix water in with the seasonings and cook it down? We literally ended up with shrimp and veggies with chunks of not cooked down seasonings. It was very powerful and took away from the entire dish. I liked the seasonings used, will just cut them in half and use water to mix them in next time. Not a bad recipe at all, just needs some tweaks.
I think there was way too much seasoning. It would have been better with half the seasoning. Had I not been in such a hurry I would have noticed and used less than half.
Thanks for sharing Bonnie. I am sorry the fajitas were too spicy for you.
Looks yummy! Will be trying this for dinner tonight.
Let me know how it turns out Leslie!
I just made this – looked great but the seasoning made it inedible- insanely salty between the large amt of salt. And cumin. We dumped the whole dish in the trash.
I’m sorry you didn’t enjoy this recipe.
We really liked this but thought it was a little too salty. I would half the salt next time.
Was planning on fish tacos for dinner one night this week. That just got changed to shrimp fajita tacos. Thanks for the recipe!!
Yum! Enjoy, Alma!
Love this for a new dish for #TacoTuesday!
I know it’s not tacos, but we eat all kinds of Mexican inspired foods on Tuesdays!
Oh these skillet shrimp fajitas look absolutely scrumptious! I love how you used your own fajita blend, it sounds delicious. Will be trying this recipe for dinner very soon!
Gorgeous photography, btw. I’m drooling, hehe! :)
Thanks Wajeeha, let me know how you like them!
What a gorgeous looking recipe! I love all the flavours you’ve used – they’ll really pack a punch!
Great for a casual supper or for a group of friends. Bookmarking this right now
Perfect for both of those, so glad you loved the recipe!
Oh, this recipe is mouthwatering!
Yes it sure is Jillian!