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Juicy shrimp, tender onions, and sweet peppers are sautéed with southwest spices and tucked into warm tortillas with all your favorite toppings for the perfect quick weeknight meal.
Holly’s Recipe Highlights
- Flavor: Zesty and flavorful with juicy shrimp, tender veggies, and warm spices all wrapped up in soft tortillas.
- Prep Note: Make shrimp fajitas in advance and keep warm on a sheet pan covered in foil until ready to serve.
- Budget Tip: Mix leftover rice with the fajita mix to stretch the recipe further.
- Swaps: Make it meatless and use extra veggies, rice, and black beans instead of shrimp.
Ingredient Tips for Shrimp Fajitas
- Shrimp: Use deveined and peeled large shrimp (31-35 per pound), and cut them into smaller pieces, if necessary. Frozen shrimp should be thawed first. If swapping out the protein, check out these recipes for chicken, steak, or pork fajitas.
- Vegetables: Along with peppers and onions, you can add mushrooms, zucchini, corn, cherry tomatoes, or even spinach for extra flavor and color in fajitas. Use a bag of frozen peppers and onions to save on prep time.
- Seasonings: Buy or DIY? Mix up this homemade fajita seasoning and keep extra on hand so you can whip up fajitas anytime the craving hits. Make it extra spicy by adding more chipotle powder, cayenne, or chili powder.
- Tortillas: Use any size of flour tortillas. Wrap them in foil and keep them warm in the oven, or use this handy tortilla warmer.
Tasty Toppings
- Make a fajita bar with bowls of diced avocado, shredded lettuce, sliced black olives, jalapenos, and green chiles.
- Round out your meal and serve with a side of rice or corn fritters.
- Top it with shredded Mexican cheese, feta crumbles, and Monterey Jack.
- Finish them off with tasty scoopers like sour cream, salsa, guacamole, or a drizzle of cilantro lime dressing.
Storing Leftover Fajitas
Keep leftover fajita filling separate from tortillas in a covered container for up to 4 days
Serve shrimp and veggies with rice similar to a burrito bowl, or reheat shrimp fajita filling on the stovetop and serve with fresh toppings.
More Amazing Mexican Meals
Did you enjoy these Shrimp Fajitas? Leave a rating and comment below.
Shrimp Fajitas
Equipment
Ingredients
- 2 tablespoons paprika
- 1 teaspoon chipotle powder
- 1 ½ tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- ½ teaspoon salt or to taste
- 2 tablespoons vegetable oil
- 1 onion sliced
- 3 cups sliced bell peppers red and yellow bell peppers
- 1 pound large shrimp deveined and peeled
- tortillas for serving
- toppings as desired see notes
Instructions
- 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 until well coated. 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, until 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 favorite toppings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Seafood
Cuisine Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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!
Enjoy, Noel!
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!
Thanks Elizabeth!
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!