Easy Skillet Shrimp Fajitas

Shrimp Fajitas with Bell Peppers and Avocado Salsa is quick/easy weeknight meal you can whip up in one cast iron skillet

5 from 28 votes

This Easy Skillet Shrimp Fajitas recipe is a quick and easy meal you can whip up in one pan in under 20 minutes; includes a flavorful avocado tomato salsa!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 280kcal

Author Yumna Jawad

Equipment

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.

Video

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.

Nutrition