There’s something magical about that sizzling platter of Shrimp Fajitas arriving at your table. They cook in minutes, soak up marinade like flavor sponges, and deliver tender texture with smoky char. This vibrant, boldly seasoned recipe is surprisingly simple to pull off on a busy weeknight.
Looking for Shrimp Fajitas inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Shrimp Fajitas
- Quick & Weeknight-Friendly: From marinade to plate in under 30 minutes.
- Bright, Zesty Flavor: Lime, garlic, and smoked paprika create tangy, smoky goodness.
- Endlessly Customizable: Pile into tortillas, serve over rice, or toss into a salad.
- Satisfying Sizzle & Aroma: A screaming hot skillet gives you that classic fajita experience.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 bell peppers (I use one red, one yellow), thinly sliced
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 2 limes (juice of both, plus extra wedges for serving)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 small flour or corn tortillas
- For serving: fresh cilantro, sour cream, avocado or guacamole, shredded cheese
Tools: Large skillet or cast-iron pan, mixing bowls, tongs
Notes: Don’t skip the smoked paprika—it gives that signature smoky depth. And using fresh lime juice rather than bottled makes a world of difference in brightening up the marinade.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 10 g |
| Carbs: | 34 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp dry. This is non-negotiable if you want a good sear. Wet shrimp will steam in the pan instead of getting those beautiful caramelized edges.
- Don’t skimp on marinating time. Even 15 minutes makes a difference, but 30 minutes is the sweet spot. Any longer and the lime juice can start to “cook” the shrimp, making them rubbery.
- Slice your veggies uniformly. Try to cut your peppers and onions into similar thickness so they cook evenly—nobody wants a mix of crunchy and mushy vegetables.
- Get your skillet screaming hot. A properly preheated pan is the secret to that restaurant-style sizzle and char. You should hear a definite sizzle when the shrimp hit the surface.
How to Make Shrimp Fajitas
Step 1: Start by prepping your shrimp. Make sure they’re thoroughly patted dry with paper towels—this is crucial for getting a good sear rather than a steam. In a medium bowl, whisk together the juice of two limes, one tablespoon of olive oil, minced garlic, cumin, smoked paprika, chili powder, oregano, cayenne (if using), salt, and black pepper. Add the shrimp and toss to coat evenly. Let them marinate at room temperature for 15-30 minutes while you prep the vegetables. You’ll notice the marinade is vibrant and aromatic—that’s the flavor foundation right there.
Step 2: While the shrimp marinates, slice your bell peppers and red onion into thin, uniform strips. Heat your largest skillet or cast-iron pan over medium-high heat with the remaining tablespoon of olive oil. When the oil shimmers, add the peppers and onions. Cook, stirring occasionally, for about 6-8 minutes until they’re softened and have some nice charred spots. You’ll hear a satisfying sizzle as they hit the pan. The onions should become translucent and sweet, and the peppers will have lost their raw crunch.
Step 3: Push the vegetables to one side of the skillet (or remove them temporarily if your pan is crowded). Increase the heat to high. Using tongs, add the shrimp in a single layer, letting excess marinade drip off. You should hear an immediate, loud sizzle. Cook for about 1-2 minutes per side until the shrimp are pink, opaque, and slightly curled. They cook fast—don’t walk away! The trick is to get a good sear without overcooking.
Step 4: Once the shrimp are cooked, mix them with the peppers and onions in the skillet. Squeeze the juice from one lime wedge over everything and give it a final toss. The combination of steam and citrus will create an incredible aroma. Taste and adjust seasoning if needed—sometimes another pinch of salt does wonders here.
Step 5: While the shrimp cook, warm your tortillas. You can do this directly over a gas flame for a few seconds each (watch them carefully!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 20-30 seconds. They should be pliable and warm to the touch.
Step 6: Serve immediately—this dish waits for no one! Transfer the sizzling shrimp and vegetable mixture to a platter. Let everyone build their own fajitas with warm tortillas and all the toppings. The contrast of the hot, savory filling with cool, creamy toppings is part of the magic.
Storage & Freshness Guide
- Fridge: Store shrimp and veggie mixture in an airtight container for up to 2 days.
- Freezer: Freezing not recommended—shrimp can become rubbery upon thawing.
- Reviving: Reheat gently in a skillet over medium heat; avoid the microwave.
Serving Suggestions
Complementary Dishes
- Cilantro Lime Rice — The bright, herby rice soaks up any extra fajita juices beautifully and makes the meal more substantial.
- Black Bean Corn Salad — A cool, crunchy side that adds sweetness and texture contrast to the smoky-spicy shrimp.
- Charred Corn Esquites — Creamy, tangy, and a little spicy, this Mexican street corn salad feels like a natural partner.
Drinks
- Classic Margarita — The lime and tequila cut through the richness of the shrimp and refresh your palate between bites.
- Mexican Lager with Lime — Crisp, light, and effervescent, it’s the perfect thirst-quencher for a spicy meal.
- Sparkling Water with Cucumber & Mint — A non-alcoholic option that feels fancy and cleanses the palate with its cool, refreshing notes.
Something Sweet
- Churros with Chocolate Sauce — The warm cinnamon sugar coating and rich chocolate are a classic, celebratory finish.
- Mango Sorbet — Light, fruity, and tangy, it’s a refreshing way to end the meal without feeling too heavy.
- Tres Leches Cake — Indulgent, moist, and milky-sweet, it provides a lovely contrast to the bold, savory main course.
Top Mistakes to Avoid
- Over-marinating the shrimp. The acid in the lime juice will start to denature the protein, giving the shrimp a mealy, rubbery texture if left for more than 30-45 minutes.
- Crowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. Cook in batches if necessary to maintain that high heat and get proper browning.
- Overcooking the shrimp. They cook incredibly fast—just 1-2 minutes per side. As soon as they turn pink and opaque, they’re done. Any longer and they become tough.
- Skipping the tortilla warming step. Cold tortillas are stiff and tear easily. Taking that extra minute to warm them makes the whole fajita experience so much better.
Expert Tips
- Use a cast-iron skillet if you have one. It holds heat exceptionally well, giving you that perfect, even sear and those beautiful char marks on your vegetables.
- Add a splash of the marinade. After you’ve removed the shrimp, you can pour a tablespoon of the leftover marinade into the hot pan—it’ll sizzle and reduce into a delicious, quick pan sauce.
- Butter-baste your tortillas. For an extra decadent touch, brush your tortillas with a little melted butter before warming them. It adds flavor and helps them get beautifully golden.
- Prep your toppings in advance. Have your sour cream, shredded cheese, cilantro, and guacamole ready to go before you even start cooking. Fajitas come together fast, and you don’t want your hot shrimp getting cold while you chop garnishes.
FAQs
Can I use frozen shrimp?
Absolutely—just make sure they’re fully thawed first. The best way is to place them in a colander under cold running water for 5-10 minutes. Pat them completely dry before marinating, as excess water will dilute the flavor and prevent proper searing.
What’s the best way to reheat leftovers?
Gently reheat the shrimp and veggie mixture in a skillet over medium heat. Avoid the microwave—it will make the shrimp rubbery. The tortillas are best reheated separately in a dry skillet to restore their flexibility.
Can I make this with chicken or steak instead?
Of course! The marinade works wonderfully with thinly sliced chicken breast or skirt steak. Just adjust the cooking time—chicken will take 5-7 minutes, steak 2-4 minutes per side depending on thickness and desired doneness.
How spicy are these fajitas?
As written, they have a mild warmth. The cayenne is optional—leave it out for no heat, or add more if you like it fiery. You can also serve with sliced jalapeños on the side for those who want extra kick.
Can I prepare the marinade ahead of time?
Yes, you can mix the marinade ingredients (minus the lime juice) up to a day ahead. Add the lime juice just before marinating the shrimp to keep it fresh and prevent the acid from “cooking” the shrimp prematurely.
Shrimp Fajitas
Make sizzling, restaurant-style Shrimp Fajitas at home in under 30 minutes. This easy recipe is packed with flavor. Get the step-by-step guide now!
Ingredients
For the main ingredients:
-
450 g large raw shrimp (peeled and deveined)
-
2 bell peppers (I use one red, one yellow, thinly sliced)
-
1 large red onion (thinly sliced)
-
3 cloves garlic (minced)
-
2 limes (juice of both, plus extra wedges for serving)
-
2 tbsp olive oil (divided)
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
0.5 tsp chili powder
-
0.5 tsp dried oregano
-
0.25 tsp cayenne pepper (optional, for heat)
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
-
8 small flour or corn tortillas
For serving:
-
fresh cilantro
-
sour cream
-
avocado or guacamole
-
shredded cheese
Instructions
-
Start by prepping your shrimp. Make sure they're thoroughly patted dry with paper towels—this is crucial for getting a good sear rather than a steam. In a medium bowl, whisk together the juice of two limes, one tablespoon of olive oil, minced garlic, cumin, smoked paprika, chili powder, oregano, cayenne (if using), salt, and black pepper. Add the shrimp and toss to coat evenly. Let them marinate at room temperature for 15-30 minutes while you prep the vegetables. You'll notice the marinade is vibrant and aromatic—that's the flavor foundation right there.01
-
While the shrimp marinates, slice your bell peppers and red onion into thin, uniform strips. Heat your largest skillet or cast-iron pan over medium-high heat with the remaining tablespoon of olive oil. When the oil shimmers, add the peppers and onions. Cook, stirring occasionally, for about 6-8 minutes until they're softened and have some nice charred spots. You'll hear a satisfying sizzle as they hit the pan. The onions should become translucent and sweet, and the peppers will have lost their raw crunch.02
-
Push the vegetables to one side of the skillet (or remove them temporarily if your pan is crowded). Increase the heat to high. Using tongs, add the shrimp in a single layer, letting excess marinade drip off. You should hear an immediate, loud sizzle. Cook for about 1-2 minutes per side until the shrimp are pink, opaque, and slightly curled. They cook fast—don't walk away! The trick is to get a good sear without overcooking.03
-
Once the shrimp are cooked, mix them with the peppers and onions in the skillet. Squeeze the juice from one lime wedge over everything and give it a final toss. The combination of steam and citrus will create an incredible aroma. Taste and adjust seasoning if needed—sometimes another pinch of salt does wonders here.04
-
While the shrimp cook, warm your tortillas. You can do this directly over a gas flame for a few seconds each (watch them carefully!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 20-30 seconds. They should be pliable and warm to the touch.05
-
Serve immediately—this dish waits for no one! Transfer the sizzling shrimp and vegetable mixture to a platter. Let everyone build their own fajitas with warm tortillas and all the toppings. The contrast of the hot, savory filling with cool, creamy toppings is part of the magic.06
Not what you're looking for?
