Easy Skillet Shrimp Fajitas
Updated Jan 04, 2026
This shrimp fajita recipe is easy to make in one skillet with seared shrimp and a mix of bell peppers, onions, and fajita seasoning.
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My Shrimp Fajita recipe is so good!
When I want to switch things up from making beef fajitas, and chicken fajitas, I make these shrimp fajitas for my family. Shrimp cooks faster than beef or chicken and doesn’t require much prep if it’s already peeled and deveined. I usually pair my shrimp fajitas with some type of homemade salsa, like my tomato salsa or the quick avocado salsa recipe you see below. You can skip it if you’re in a rush though.
Happy Cooking!
– Yumna
Shrimp Fajita Ingredients
- Shrimp: To make things extra easy, buy large shrimp that is already peeled and deveined.
- Bell Peppers: Use a mix of red, green, and yellow bell peppers because they look so nice together on the plate, but any color will work.
- Red onions: The red onions add color to the shrimp fajitas, but you can swap for white or yellow onions.
- Fajita/taco seasoning: Use my spice blend just buy a pre-mixed variety at the store.
- Garlic: Use fresh garlic cloves over powdered garlic if you can!
- Oil: I prefer olive oil, but any cooking oil will work, here.
- Salsa: If you want to make the optional salsa, you’ll need avocados, tomatoes, lime juice, cilantro and salt.
How to Make Shrimp Fajitas
Shrimp Fajita Recipe
This shrimp fajita recipe is easy to make in one skillet with seared shrimp and a mix of bell peppers, onions, and fajita seasoning.
Video
Ingredients
For the shrimp and fajita veggies
- 2 tablespoons olive oil divided
- 3 bell peppers thinly sliced
- 1 red onion thinly sliced
- 4 garlic cloves thinly sliced
- 2 tablespoons taco or fajita seasoning divided
- 1 pound shrimp peeled and deveined
For the avocado salsa
- 2 avocados chopped
- 2 roma tomatoes finely chopped
- ¼ red onion chopped
- ¼ cup cilantro chopped
- 1 garlic cloves minced
- 1 jalapeño minced
- 1 lime juiced
- Salt and pepper
For serving the fajitas
- Tortillas
- Lime wedges
- Sour cream
Instructions
- In a medium bowl, combine shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning.
- Heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add peppers and onions and cook. After 5 minutes, lower heat to medium, add garlic, remaining seasoning and mix to combine. Cook until veggies are lightly charred and softened, mixing occasionally, about 2 more minutes. Remove from pan and keep warm.
- Reduce heat to medium and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.
- To make the avocado salsa, add all the salsa ingredients to a large mixing bowl and stir well to combine.
- Serve the shrimp fajitas with the vegetables and avocado salsa, along with warm tortillas, sour cream and lime wedges, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But they are best enjoyed within 24 hours. I recommend reheating the shrimp over low heat on the stove until warmed through so it doesn’t get too rubbery. You can also use the microwave, but be careful not to overcook the shrimp and dry them out.
Nutrition
Calories: 280kcal, Carbohydrates: 21g, Protein: 4g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 123mg, Potassium: 833mg, Fiber: 10g, Sugar: 7g, Vitamin A: 3425IU, Vitamin C: 138mg, Calcium: 38mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Make sure your skillet is hot. This will help to prevent sticking and ensure that your veggies and shrimp get nice and charred!
- Taste as you go. Seasonings are always adjustable especially since each taco seasoning is made differently, so if you want more heat or acidity, add it to taste.
- Cook your shrimp JUST until done. Overcooked shrimp can be tough and rubbery, so be careful not to overcook them. They should be pink in color and slightly opaque when they’re done.
Serving Ideas
- Serve with tortillas and toppings: This is the classic way to serve shrimp fajitas with sour cream, guacamole, and tomato salsa, corn salsa or black bean salsa
- Make fajita bowls. Rather than serve with tortillas, you can make a bowl with the cooked shrimp, veggies, and salsa over some beans and cilantro-lime rice.
- Serve with a salad. Mexican street corn salad, Mexican Chopped Salad, Taco Pasta Salad
Comments
Prep time took much longer than 10 minutes but the result was delicious! I warmed tortillas in the oven for 10 minutes just before serving.
Yay! So happy you liked it!!
Excellent! Our family loved them. Thanks!
That’s amazing! You’re so welcome!
Love theses fajita they were yummy
Thank you so much!
These look so yummy, I love shrimp fajitas!