These shrimp fajitas are tender Mexican seasoned shrimp cooked in a skillet with plenty of peppers and onions. An easy dinner that’s just as good as what you’d get at a restaurant!
Whenever we head to a Mexican restaurant, I always order the shrimp fajitas. I just can’t resist that sizzling platter of shrimp and veggies. Now you can have that same Mexican shrimp in the comfort of your own home!
There’s nothing better than a delicious shrimp dish to commemorate warmer weather. That’s why I just had to make these shrimp fajitas. Tender shrimp cooked to perfection with all the flavors of your favorite Mexican restaurant dish.
How Do You Make Shrimp Fajitas?
These Mexican shrimp take just minutes to make and are packed with flavor. Fresh slices of onion and bell pepper are sauteed to perfection before being combined with plump, juicy shrimp. A delicious blend of spices are then mixed and sprinkled over the entire dish as it cooks.
You definitely want to use the biggest shrimp you can find for your skillet fajitas. It’s up to you whether or not the tails are removed. I like to leave them on for a nicer presentation, but not everyone enjoys the extra step when eating the dish.
Red, yellow, and orange bell peppers are the sweetest which is why I use them, but green bell peppers will also work just fine.You could also add some poblano peppers into the mix for a different flavor. If you like a spicy shrimp fajita, add minced jalapeno to the recipe. These Mexican fajitas can be served in tortillas with a variety of topping such as
- Guacamole
- Sour Cream
- Cheese
- Lettuce
- Pico De Gallo
- Olives
How Do You Cook Shrimp Fajitas in the Oven?
If you prefer cooking your Mexican fajitas in the oven, it’s definitely doable. All you have to do is skip the skillet and use a sheet pan instead. You’ll want to mix all the ingredients together that you would have used for the skillet fajitas and spread it across a sheet pan and bake until done.
How Do You Know Shrimp is Cooked?
Despite the type of shrimp you buy, you’ll want to make sure your shrimp is cooked properly for safety’s sake. All shrimp should appear pink with red tails. They should appear slightly white as well but too much white means you’ve overcooked your shrimp.
It will be impossible to stay away from making these shrimp fajitas. They’re so easy and quick, and not to mention delicious, that I have no doubt I’ll be getting requests for them all year round. I’m not complaining, I love them and so does the family!
More Shrimp Recipes You Will Love
- Grilled Shrimp Skewers
- Garlic Butter Shrimp
- Cajun Shrimp and Sausage Pasta
- Honey Garlic Shrimp Stir Fry
- Shrimp Scampi Dip
Shrimp Fajitas
Ingredients
- 1 tablespoon vegetable oil
- 2 cups sliced bell peppers red, orange, yellow or a combination
- 1 onion thinly sliced
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped cilantro
- 1 pound large shrimp peeled and deveined, tails removed if desired
- lime wedges for serving optional
- flour tortillas and fajita toppings of your choice
- salt and pepper to taste
Instructions
- Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper.
- In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste.
- Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.
- Cook for 4-5 minutes or until shrimp are pink and opaque.
- Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.
Deanne says
Shrimp fajitas – where have you been all my life? Our family devoured these, thank you!
karen says
L O V E ! thank you !
DENISE says
I’m usually a fly by the seat of my pants cook when it comes to fajitas and tacos but I tried this tonight for my soft taco fix and it’s great! I used extra shrimp to make up for not having quite enough vegetables and it was all eaten. Every bit! Thus will be my new go to for taco night. Thanks!
Bea says
One of my favorite recipes! I serve it with guacamole!
Chasity Ballard says
I love it