Easy Skillet Shrimp Fajitas
Updated Jun 27, 2025
This shrimp fajita recipe is easy to make in one skillet with large seared shrimp and a mix of bell peppers, onions, and fajita seasoning.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Shrimp Fajita recipe is so good!
Shrimp fajitas are hands-down my favorite for weeknights. Of all the fajita options, beef, chicken, whatever, shrimp is the one that cooks the fastest and requires less prep if you use shelled and deveined shrimp. Plus, the smell of sizzling peppers and onions with shrimp never gets old to me.
I usually pair shrimp fajitas with a quick avocado salsa to keep things fresh, but you can skip it if you’re in a rush.
Happy Cooking!
– Yumna
Shrimp Fajita Ingredients
- Shrimp: To make things extra easy, I like to buy large shrimp that are already peeled and deveined.
- Bell Peppers: I like to 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: Mild, sweet red onions are my favorite pairing for bell peppers and shrimp, but you can swap for white onions or shallots if you have them on hand.
- Fajita seasoning: I usually make my own spice blend (see recipe below) but you can also just buy a pre-mixed variety at the store.
- Garlic: Use fresh garlic cloves over powdered garlic if you can!
- Olive oil: I prefer olive oil, but any cooking oil will work, here.
- Flour or corn tortillas: I love flour tortillas with my shrimp fajitas but feel free to use corn if you prefer. You can also use lettuce wraps for a low-carb option!
- Toppings: I top my fajitas with lime wedge, and sour cream, but you can skip the sour cream if you’re looking to avoid dairy!
Ingredients for the Salsa
- Avocados: Look for ripe, just-mushy-enough avocados.
- Cherry tomatoes: Cherry tomatoes are great for a bit of acid, but any variety of tomato will work. You can also add in some grilled pineapple for some acid.
- Flavoring: All the flavor here comes from a squeeze of lime juice, fresh cilantro, and sea salt. But, feel free to swap in any fresh herbs you prefer…and add some sliced jalapeño for a bit of extra kick!
How to Make Shrimp Fajitas
Make the Avocado Salsa
Fry the Veggies and Shrimp
Shrimp Fajita Recipe
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.
Equipment
- 10" Cast Iron Skillet
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Preheat your skillet. 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, 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.
- Double or triple the recipe. This recipe is easily doubled or tripled for a larger crowd!
Serving Ideas
- Make fajita bowls. Rather than serve with tortillas, I like to plate my cooked shrimp, veggies, and salsa over some beans and cilantro-lime rice for a perfectly balanced one-plate meal.
- Serve with corn salad. If you’re looking for a fresh salad pairing to go with shrimp fajitas, nothing is more delicious than my Mexican street corn salad with fresh summer corn, lime, and lots of herbs.
- Guacamole. I’m ALWAYS in the mood for chips and guac, and in this case, it’s the perfect appetizer (plus, you’ve already got plenty of ingredients on hand). Before you put out your plated fajitas, why not serve a bit of my extra easy guacamole?
FAQs
Shrimp has a pretty short shelf-life, even in the fridge. You’ll want to eat any leftovers within two days for the best flavor and texture! After that, they’ll still be okay to eat for another day or two max. As always, if you notice any mold, off smells, or changes in color, it’s time to toss them.
Reheating shrimp is a fickle process because they can get rubbery quickly. I recommend reheating over low heat on the stove until warmed through. You can also use the microwave, but be careful not to overcook the shrimp and dry them out. For the best results, pull any leftover fajitas out of the fridge 30 or so minutes before reheating to help them come to room temperature.
You can, but it’s always a toss-up on how they’ll reheat. I recommend freezing them uncooked for the best results. That way, you can cook them from frozen when you’re ready to eat, and they won’t have a chance to dry out or get rubbery.
Your shrimp are cooked through when they’re pink in color and slightly opaque. They should also be firm to the touch but not rubbery!
More Mexican-Inspired Recipes
- Sheet Pan Steak Fajitas
- Chicken Fajita Pasta
- Mexican Street Tacos
- Chicken Burrito Bowl
- Baked Chicken Tacos
- Southwest Breakfast Burrito
- Ground Beef Taco
- Zucchini Enchiladas
- Beef Taco Burritos
- Vegetarian Burrito Bowl
This Shrimp Fajitas recipe was originally published on January 23, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the fajitas recipe.
Comments
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!