Shrimp Fajita Recipe

5 from 29 votes

This shrimp fajita recipe is easy to make in one skillet with seared shrimp and a mix of bell peppers, onions, and fajita seasoning.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: servings

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. 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

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