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This easy shrimp fajita skillet recipe combines perfectly seasoned, juicy shrimp with sweet and colorful bell peppers and onions. Serve with warm tortillas and my chunky avocado salsa made with the bright flavors of cilantro and lime with just a hint of jalapeno. It’s Tex-Mex at its finest!
I love this easy-to-follow skillet shrimp fajitas recipe. This Mexican-inspired dish is perfect for a quick and healthy weeknight meal, and it’s sure to please even the most discerning palate. In this recipe, I’ll show you how to make shrimp fajitas with bell peppers and onions. You can make your own taco seasoning or use store-bought. Whichever you go with, you’re sure to end up with juicy, flavorful shrimp. Let’s get started!
why you’ll love these skillet shrimp fajitas
- One skillet. All you need is one skillet to cook up your shrimp fajitas. This means less time spent cleaning and more time enjoying your delicious creation.
- A healthy, low-carb meal. Shrimp is a lean protein that’s low in calories and fat but high in nutrients. Paired with veggies, this makes for a well-rounded and nutritious meal.
- Ready in under 30 minutes. These shrimp fajitas are easy and come together quickly, making them perfect for busy weeknights.
- They’re family-friendly. This recipe is kid- and husband-approved! Everyone loves a good Tex-Mex meal.
Ingredients to make shrimp fajitas
I’ve broken the ingredients down into three sections so you can easily identify what you’ll need for the fajitas, chunky avocado salsa, and for serving.
For the shrimp and fajita veggies
- Shrimp: For less work, buy large shrimp that are already peeled and deveined.
- Bell Peppers: Bell peppers and a nice, subtle sweetness. I like to use a mix of red, green, and yellow bell peppers for the prettiest presentation, but any color will do.
- Red onions: Mild, sweet red onions are a perfect pairing for the bell peppers and shrimp.
- Fajita seasoning: You can either make your own (see recipe below) or buy a pre-mixed variety at the store.
- Garlic: Fresh garlic cloves add a nice depth of flavor to the shrimp fajitas.
- Olive oil: Helps create a delicious char on the veggies and prevents the shrimp from sticking to the skillet.
For the chunky avocado salsa
- Avocados: Rich and creamy avocados add delicious healthy fats to the salsa.
- Cilantro: Fresh cilantro is the perfect herb to add to any Mexican dish. It has a bright, slightly peppery flavor.
- Jalapeño: This is optional, but I like to add a little bit of jalapeño for a bit of heat.
- Lime juice: Lime juice brightens up the flavors of the avocado and cilantro.
- Cherry tomatoes: Bring a delicate sweetness and acidity to the salsa.
- Salt: A touch of salt brings out the flavors of all the ingredients in the avocado salsa.
- Flour or corn tortillas: I prefer flour tortillas but feel free to use corn if you prefer. You can also use lettuce wraps for a low-carb option.
- Lime wedges: Add the perfect zing of acidity to the shrimp fajitas.
- Sour cream: A dollop of sour cream takes these shrimp fajitas to the next level.
How to make shrimp fajitas
The first thing you’re going to want to do is prep all your veggies and clean your shrimp. Then you’ll want to make your avocado salsa to give the flavors time to marry before serving. If you have a cast-iron skillet for your shrimp fajitas, this is the perfect time to use it. If not, any large skillet will do.
make the avocado salsa
- To make the avocado salsa, add all the salsa ingredients to a large mixing bowl.
- Stir well to combine.
fry the vegetables & shrimp
- Heat the oil in a large skillet. Add peppers and onions and cook. Add garlic, remaining seasoning and mix to combine.
- Cook until veggies are lightly charred and softened. Remove from pan and keep warm.
- Add the shrimp mixture to the same skillet you used to char your veggies.
- Cook shrimp just until they are no longer transparent.
- Once the shrimp is done, mix the shrimp and vegetables together in the cast iron skillet to create your fajitas. Serve with the avocado salsa, some warm tortillas and any other fajita toppings you like – we love sour cream!
Tips for making skillet shrimp fajitas
- 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 shrimp until just done. Overcooked shrimp are tough and rubbery, so be careful not to overcook them. They should be pink in color and slightly opaque when they’re done.
- Use fresh ingredients. For the best flavor, use fresh garlic cloves and lime juice.
popular substitutions & additions
- Use lettuce instead of tortillas to hold your shrimp fajitas for a low-carb option. Boston Bibb or romaine lettuce makes for the perfect vessel.
- Change up the proteins. Swap out the shrimp for chicken or steak if you’re not a fan of seafood. Or make this a multi-protein fajita dish by adding chicken or steak in addition to the shrimp.
- Add some heat. If you like your food on the spicier side, add in some chipotle peppers with an adobo sauce to taste for a smooth, smokey heat.
- Add grilled pineapple or mango to the salsa for a sweet and tangy addition.
- Make it vegan. Omit the shrimp and use your favorite vegan protein (tofu, black beans, lentils, etc.) in its place. Use a vegan-friendly sour cream as well.
- Double or triple the recipe. This recipe is easily doubled or tripled for a larger crowd.
how to store & reheat shrimp fajitas
Store any leftover fajitas in an airtight container in the fridge. If you are taking them for lunch, you can portion it out, so it’s ready to go in the am.
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. This will help them reheat evenly without becoming rubbery.
How long will this shrimp fajita recipe last in the fridge?
Shrimp has a shorter 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.
Can I freeze cooked shrimp?
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.
Frequently asked questions
Shrimp are cooked through when they’re pink in color and slightly opaque. They should also be firm to the touch but not rubbery.
You can, but I recommend cooking the shrimp fresh for the best flavor. The avocado salsa can be made ahead of time, though, and it will last in the fridge for a day or two.
The best way to keep your avocado from turning brown is to store it in an airtight container with a piece of lime or lemon. This will help to keep it from oxidizing and turning brown. The lime juice in the salsa recipe will also help slow down the oxidation process.
This delicious shrimp fajita recipe is perfect for a Mexican-inspired meal. The best part is that it’s easy to make and can be tailored to fit your taste preferences. Be sure to use fresh ingredients for the best flavor, and enjoy with a side of chunky avocado salsa and warm tortillas.
More mexican inspired recipes:
- Sheet Pan Steak Fajitas
- Mexican Street Tacos
- Baked Chicken Tacos
- Ground Beef Taco
- Zucchini Enchiladas
- Beef Taco Burritos
If you try this feel good Shrimp Fajitas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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.
Easy Skillet Shrimp Fajitas
For the shrimp and fajita veggies
For the avocado salsa
- 2 avocados chopped
- 2 roma tomatoes finely chopped
- ¼ red onion chopped
- ¼ cup chopped cilantro
- 1 garlic cloves minced
- 1 small jalapeno minced
- Juice of one lime
- Salt and pepper
For serving the fajitas
- Lime wedges
- Sour cream
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.