Shrimp Fajitas

4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Skillet Shrimp Fajitas recipe with plump shrimp, peppers and onions in homemade fajita seasoning. Make these easy fajitas for dinner tonight!

Flavorful fajitas served in flour tortillas make a quick and delicious Dinner for busy weeknights. All you need is a skillet, seasoning mix, fresh veggies, the protein of your choice and about 30 minutes. Whether you make Steak Fajitas, Chicken Fajitas, or these Shrimp Fajitas you’re guaranteed a crowd-pleasing meal.

Sabrina’s Shrimp Fajitas Recipe

This one-pan meal is sure to become a family favorite dinner! Using the stovetop method you can cook up flavorful juicy shrimp and tender healthy veggies in a matter of minutes. With simple directions and ingredients, you get restaurant-worthy fajitas in your own kitchen!

The easy recipe is made with bold flavors from the homemade spice mixture and flavorful veggies like peppers and onions. It’s all cooked up along with the plump fresh shrimp for a satisfying meal in no time. You can serve the fajitas in warm tortillas or over a bed of rice along with your favorite toppings like Guacamole, sour cream and salsa.

Shrimp Fajitas ingredients laid out in prep bowls


  • Shrimp: The star of this sizzling fajita dish is 2 pounds of extra large or jumbo shrimp! Your shrimp needs to be thawed, peeled, and deveined. No one wants peel-and-eat fajitas! Check the Tips and Tricks section for how to peel and clean the shrimp.
  • Fajita Seasoning: Make a homemade spice mixture with a blend of chili powder, kosher salt, paprika, cayenne pepper, and cumin. This delicious and simple blend infuses the shrimp with classic, slightly spicy fajita flavor. You can also use 2 tablespoons of packaged fajita seasoning or Taco Seasoning instead.
  • Veggies: A trio of colorful bell peppers and red onions are a classic fajita vegetable blend. Not only does it look gorgeous, but the sweeter red and yellow peppers help balance the bitter green bell pepper and pungent red onion.

Kitchen Tools & Equipment

  • Cast Iron Skillet: You want a large enough skillet that can hold all the shrimp in a single layer. This helps create the caramelized, crispy edges on the shrimp and veggies.
  • Mixing Bowls: It is easier to toss the shrimp in a bowl with the spices before adding them to the pan so they get an even coating. After they are cooked, transfer the shrimp to a separate clean bowl, do not return the bowl that had raw shrimp.

How to Make

Time needed: 30 minutes.

  1. Prep your Shrimp and Veggies

    Peel and clean your shrimp. Slice all the vegetables into strips about ¼ inch wide. Keep shrimp in ice water while you prep the veggies.Shrimp Fajitas seasoned raw shrimp in bowl with other ingredients around it

  2. Cook the Shrimp

    Heat half the oil in a large skillet over medium heat. Toss the shrimp with the chili powder, salt, paprika, cayenne pepper, and cumin in a mixing bowl until well coated. Add the shrimp to the hot skillet and cook for 1-2 minutes until tender with bright pink spots on each side. Transfer the shrimp to a clean bowl.Shrimp Fajitas cooked shrimp in skillet without veggeis

  3. Cook the Vegetables

    In the same pan, heat the rest of the oil. Stir in the onion and bell pepper slices, coating in oil. Cook the vegetables, stirring often, until they are just softened, about 4-5 minutes.Shrimp Fajitas sliced peppers and onions in skillet before cooking

  4. Combine and Serve

    Return the cooked shrimp to the skillet and stir with the veggies until well combined. Squeeze fresh lime juice over the entire dish. Serve immediately with warm tortillas and avocado slices.Shrimp Fajitas finished in skillet with bowl of rice next to it at the top

Nutritional Facts

Nutrition Facts
Shrimp Fajitas
Amount Per Serving
Calories 360 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 365mg122%
Sodium 873mg38%
Potassium 882mg25%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 47g94%
Vitamin A 1711IU34%
Vitamin C 124mg150%
Calcium 178mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How to Peel and Clean Shrimp

  • Run a paring knife tip along the back of the shrimp to split the shell.
  • Peel back the shell, grasping the legs (and head if there) and pulling free from the shrimp.
  • Run the knife tip again down the back of the shrimp just barely cutting the flesh.
  • Under running water, wipe any black or brown vein from the back area of the shrimp.
  • For this recipe, pull the shrimp free from the tail.
  • Discard the shells and tails or keep them to make seafood stock.

What to Pair With Shrimp Fajitas

Drinks: An ice cold cerveza or light margarita would taste just right with this sizzling fajita shrimp dinner! Kids (of all ages) can cool off with a big glass of Classic Horchata or sweet and citrusy lemonade.

Side Dishes: In addition to the toppings, this delicious shrimp dish can be served over a bed of simple, tender rice like White Rice or Brown Rice. For tortillas, you can go with fluffy flour tortillas or warm corn tortillas. 

How to Store

Store: These delicious fajitas can be at room temperature for up to 2 hours before they need to be refrigerated. Keep leftover shrimp and veggies in an airtight container in the fridge for up to 3 days.

Reheat: Note that shrimp doesn’t reheat great, but you can still heat up your leftovers to enjoy them. It’s best to reheat the shrimp and veggies in an skillet over medium heat for about 5 minutes, stirring occasionally until hot.

Freeze: It’s not recommended to freeze this dish because thawing and reheating cooked shrimp makes them tough. Your sauteed veggies are going to be super soft after thawing too. It’s best to make fresh shrimp fajitas and enjoy any leftovers within 3 days.

Alternative Cooking Techniques

Sheet Pan Shrimp Fajitas

  • Preheat your oven to 425 degrees and line a large rimmed baking sheet with foil. Lightly brush the foil with vegetable oil.
  • Combine the 2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, 1 teaspoon ground cumin in a small bowl.
  • In a medium bowl (or on the baking tray) toss the sliced vegetables and garlic in 2 tablespoons of oil and half the fajita seasoning mix. Spread the seasoned veggies in a single layer on the baking sheet.
  • Bake the veggies until they begin to soften, about 10 minutes. While the vegetables are baking, toss the shrimp and remaining seasoning mix with 2 tablespoons oil.
  • Once the veggies are softened, move them to one half of the pan and quickly spread the seasoned shrimp in a single layer on the other side.
  • Return the baking pan to the oven and cook until the shrimp are pink and opaque, about 6-8 minutes. Squeeze the lime juice over the baked shrimp and veggies, give a final toss then serve immediately.

Frequent Questions

Can I make Shrimp Fajitas in the slow cooker?

No, since shrimp cook very quickly, they do well in slow cooker recipes unless it’s like Shrimp Boil where you can throw them in the broth at the very end. You can make Sheet Pan Shrimp Fajitas though with our adjustment above or try our Slow Cooker Chicken Fajitas if you want a slow cooker Mexican dinner.

Do I have to use raw shrimp?

Yes, you want to use raw shrimp for the best flavor and texture! Already cooked fresh shrimp isn’t going to soak up all the seasoning and it’s really easy to overcook shrimp. Save your already-cooked fresh shrimp for dishes like Shrimp Cocktail.

Recipe Card

Shrimp Fajitas

Skillet Shrimp Fajitas recipe with plump shrimp, peppers and onions in homemade fajita seasoning. Make these easy fajitas for dinner tonight!
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Author Sabrina Snyder


  • 1/4 cup vegetable oil , divided
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 pounds shrimp , peeled and deveined
  • 1 red onion , cut into thin strips
  • 1 red bell pepper , cut into thin strips
  • 1 green bell pepper , cut into thin strips
  • 1 yellow bell pepper , cut into thin strips
  • 2 cloves garlic , minced
  • 1 lime , cut into wedges
  • chopped cilantro as a garnish


  • Add half the canola oil to a large cast iron skillet on medium high heat.
  • Add the chili powder, kosher salt, paprika, cayenne pepper, cumin and shrimp in a small bowl and mix well.
  • Add the shrimp to the skillet and cook quickly (about 1-2 minutes on each side) then remove from the pan.
  • Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.
  • Add the shrimp back into the pan and squeeze half the lime wedges over the pan before serving.


Calories: 360kcal | Carbohydrates: 11g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 873mg | Potassium: 882mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1711IU | Vitamin C: 124mg | Calcium: 178mg | Iron: 2mg
Keyword: Shrimp Fajitas

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Shrimp Fajitas Variations

Vegetables: Try adding to the vegetable mixture with your favorite kinds of fresh veggies. Zucchini, summer squash, button mushrooms or portabella mushrooms would all taste delicious.

Chicken and Shrimp Fajitas: If you can’t decide between shrimp and chicken fajitas, why not make both? Replace half the fresh shrimp with chicken breast slices, and divide the seasoning and oil to coat the chicken and shrimp separately. Cook the chicken first and keep it warm in the oven or under foil, then add it back in with the cooked veggies and finish with the cooked shrimp. 

Seasoning Mix: Using homemade fajita seasoning means you have more freedom to play with the spices and flavors. For more Cajun spice flavor, swap the paprika and chile powder amounts and add 1 teaspoon of oregano. For a smoky flavor, use smoked paprika and swap the cayenne pepper with chipotle chili powder. 

More Delicious and Easy Fajita Recipes

Shrimp Fajitas collage of cooked shrimp and veggies in skillet with recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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