Shrimp fajitas are my go-to recipe for when I am short on time and need to whip up something quick yet delicious for my family. This 30-minute one-pan weeknight meal features fresh shrimp, tri-colored bell peppers, red onions, lime juice, cilantro, and simple fajita seasoning (made from scratch). This Mexican dinner is packed with vegetables, gluten-free, dairy-free, keto, low-carb, rich in protein and fiber, and Pescatarian.
Why you'll love it
- Simplicity. This shrimp fajita recipe is one of the easiest dinners you can ever make! Everything is cooked on the stove-top in a large high-sided skillet. The whole process takes 30 minutes from start to finish. It's a perfect choice for a quick weeknight meal.
- Flavors. Shrimp is seasoned with homemade Mexican fajita seasoning which includes cumin, chili powder (I used non-spicy kind), paprika, minced garlic, salt, and red pepper flakes. Both shrimp and cooked vegetables (bell peppers and onions) are tossed with freshly squeezed lime juice + chopped fresh basil (or cilantro).
- Nutrition. This recipe is gluten-free, dairy-free, keto, low-carb, rich in protein and fiber, and Pescatarian (appropriate for vegetarians who include seafood in their diet).
The Ingredients
- Shrimp. I recommend using large raw shrimp (1.5 lb usually amounts to 20 count). Make sure it's peeled and deveined.
- Bell peppers. Use tri-color bell peppers (red, yellow, and green) for presentation purposes. I also recommend using mini bell peppers (sold in a bag) as those have a milder flavor, are softer and faster to cook.
- Onion. Red onion works best for shrimp fajitas.
- Seasonings include cumin, chili powder, paprika, freshly minced garlic (or garlic powder), salt, and red pepper flakes. I usually use a non-spicy kind of chili powder - it adds so much flavor without adding heat.
- Freshly squeezed lime juice is a must.
- Olive oil is used to sautee shrimp and vegetables.
How to serve shrimp fajitas
- Tortillas. The simplest way to serve shrimp fajitas is with warmed corn tortillas. I also really enjoy gluten-free almond tortillas and cassava flour tortillas (Siete brand).
- Rice and beans. That's a traditional side dish to go along with shrimp fajitas. I recommend making this quick and easy cilantro-lime black bean rice.
- Tacos. Serve the shrimp in taco shells, topped with cilantro-lime sour cream, chopped green onions, and chopped fresh cilantro (or basil).
Toppings
Dress up shrimp fajitas with these delicious and easy toppings:
- Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
- Fresh herbs: chopped fresh cilantro or basil.
- Sour cream: plain or mixed with chopped cilantro + freshly squeezed lime juice. You can also use Greek yogurt instead the sour cream.
- Crumbled Cotija cheese is a classic Mexican cheese that will go well with shrimp fajitas! You can also use Feta cheese if you can't find Cotija.
- Guacamole: make it from scratch or use store-bought.
- Salsa or Pico de gallo.
The best kind of shrimp to use
Buy large raw shrimp that is preferably already peeled and deveined. Tiny shrimp tend to overcook faster and just don't look as presentable as larger shrimp. This recipe uses 1.5 lb large raw shrimp (peeled and deveined) which usually equates to 16 or 20 count. Remove the tails.
Helpful tips for properly cooking shrimp
- Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor! It works great in this shrimp fajita recipe and also makes a beautiful presentation.
- With raw shrimp, make sure it's peeled and deveined.
- Take the tails off. It's easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp by the tail. So, I recommend removing the tails.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
- Space out the shrimp in the skillet when searing. This will ensure that shrimp actually gets seared and not steamed. Also, watch the cooking times closely so as not to overcook the shrimp. You might have to cook in batches.
Variations, substitutions, and add-ins
- Use other types of seafood, such as scallops, lobster meat, or salmon.
- Add other veggies. My favorites are mushrooms, zucchini, and green onions.
- Fresh herbs. Cilantro works great, but if you don't like it, fresh basil works just as well!
- Lime or lemon will work great. Freshly squeezed juice is always the best!
- Make it spicy. Red pepper flakes or cayenne pepper.
Storage and reheating tips
- Fridge. Store leftover shrimp fajitas in an airtight container in the refrigerator for up to 3 days.
- Freezer. Freeze it in an airtight container for up to 1 month.
- Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + 1 or 2 tablespoons of lime juice (or lemon juice) when reheating to prevent the shrimp fajitas from sticking to the bottom of the pan.
Other shrimp recipes you might like
- Greek Shrimp with Orzo and Feta
- Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts
- Cilantro-Lime Shrimp
- Garlic Butter Shrimp
- Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
Shrimp Fajitas (30-Minute ONE-PAN)
Shrimp fajitas are my go-to recipe for when I am short on time and need to whip up something quick yet delicious for my family. This 30-minute one-pan weeknight meal features fresh shrimp, tri-colored bell peppers, red onions, lime juice, cilantro, and simple fajita seasoning (made from scratch). It's packed with vegetables, gluten-free, dairy-free, keto, low-carb, rich in protein and fiber, and Pescatarian.
Ingredients
Fajita seasoning for shrimp
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt add more to taste
- 4 cloves garlic minced
Shrimp and veggies
- 1.5 lb raw shrimp large - about 15-20 count per pound (peeled and deveined)
- 2 tablespoons olive oil divided
- 3 medium bell peppers tri-colored (red, yellow, and green), thinly sliced
- 1 medium red onion thinly sliced
- 3 tablespoons lime juice freshly squeezed + extra
- ¼ cup fresh basil or cilantro (chopped)
Instructions
- In a large bowl, combine shrimp with the fajita seasoning. Toss to coat and set aside.
- Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil - it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.
- Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
- Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
- Add cooked vegetables back to the skillet.
- Adjust seasonings if needed: add more salt, red pepper flakes, lime juice, etc.
Notes
How to serve it
- Tortillas. Corn tortillas or gluten-free almond and cassava flour tortillas (Siete brand).
- Rice and beans. I recommend making this quick and easy cilantro-lime black bean rice.
- Tacos. Serve the shrimp in taco shells.
- Pasta. Toss shrimp fajitas with a small amount of pasta, such as bow-tie, penne, or angel hair. Fiber-rich pasta (such as gluten-free lentil or chickpea pasta) works great!
Toppings for shrimp fajitas
- Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
- Fresh herbs: chopped fresh cilantro or basil.
- Sour cream: plain or mixed with chopped cilantro + freshly squeezed lime juice. You can also use Greek yogurt instead the sour cream.
- Crumbled Cotija cheese is a classic Mexican cheese that will go well with shrimp fajitas! You can also use Feta cheese if you can't find Cotija.
- Guacamole: make it from scratch or use store-bought.
- Salsa or Pico de gallo.
Nutrition
Nutrition Information
Shrimp Fajitas (30-Minute ONE-PAN)
Amount per Serving
Calories
228
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
214
mg
71
%
Sodium
1122
mg
49
%
Potassium
470
mg
13
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
3461
IU
69
%
Vitamin C
121
mg
147
%
Calcium
119
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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