Go Back
–+ servings
An overhead view of a large fajita skillet filled with a serving of shrimp fajitas with bowls of all the fixings nearby including pice de gallo, lime wedges, and crumbled Cotija cheese.

Best-Ever Shrimp Fajitas

Course: Entree
Cuisine: Tex-Mex, Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 538kcal
Author: Kris Longwell
These fajitas are about as good as they come and are restaurant-quality. And what's even better is that they are on the table in about 30 minutes!
Print Recipe

Equipment

  • 1 Large skillet
  • 1 fajita skillet optional

Ingredients

  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb shrimp extra-large, deveined and peeled
  • 4 tablespoon olive oil divided
  • 2 cups bell peppers seeded and cut into strips
  • 1 large onion peeled and cut into strips
  • 6 flour tortillas
  • 2 tablespoon cilantro fresh, chopped
  • 2 limes cut into wedges
  • pico de gallo for garnish
  • Cotija cheese for garnish
  • hot sauce for garnish

Instructions

  • In a small bowl, mix together the chili powder, cumin, paprika, onion powder, salt, and pepper.
    1 tbsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper
  • Place the shrimp in a large bowl and add 2 tablespoon of oil. Stir to coat the shrimp. Add the seasonings and toss to fully coat.
    1 lb shrimp, 4 tbsp olive oil
  • Heat the remaining 2 tablespoon of the oil in a large skillet over medium heat. Add the bell peppers and onion and sauté, stirring often, until they are softened and lightly charred, about 15 minutes. Transfer to a bowl.
    2 cups bell peppers, 1 large onion
  • In the same skillet, add the shrimp and cook, stirring often, until no longer pink and cooked through, about 5 to 7 minutes. Set aside.
  • Heat a fajita skillet over high heat for about 3 to 5 minutes. Carefully add the onions/peppers to the fajita skillet and then top with the cooked shrimp. Or, mix the sautéed onions/peppers with the shrimp in the skillet you cooked the onions and shrimp in.
  • Heat the tortillas over a gas flame, on your grill, or in the microwave.
    6 flour tortillas
  • Garnish with chopped cilantro and a squeeze of fresh lime. Serve at once with all the fixings at the table.
    2 tbsp cilantro, 2 limes, pico de gallo, Cotija cheese, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition

Calories: 538kcal | Carbohydrates: 56g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1683mg | Potassium: 680mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6169IU | Vitamin C: 216mg | Calcium: 162mg | Iron: 5mg