Shrimp Fajitas (30-Minute ONE-PAN)

shrimp fajiitas with bell peppers and red onions - in a cast iron skillet.

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.

Course Main Course

Cuisine Mexican

Keyword shrimp fajitas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 228kcal

Author Julia

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)

US Customary - Metric

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