Sizzling Shrimp Fajitas
Juicy bell peppers, snappy red onion, and spice-kissed shrimp come together in one irresistibly smoky skillet. Bursting with colorful peppers, seared shrimp, and bold Mexican flavors, these shrimp fajitas are spicy, quick, and perfect for customizing with your favorite toppings. Skip the restaurant—this weeknight-friendly, crowd-pleaser is just as good at home.
4
servings
Ingredients
For the Fajitas
- 1 lb (450 g) raw large shrimp peeled and deveined, tails removed
- 1 red bell pepper sliced into thin strips
- 1 green bell pepper sliced into thin strips
- 1 yellow bell pepper sliced into thin strips
- 1 medium red onion halved and sliced thin
For the Marinade
- 3 tbsp (45 ml) olive oil divided
- 2 tbsp (30 ml) lime juice juice of 1 lime
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- salt and black pepper to taste
To Serve
- 8 flour tortillas warmed
- fresh cilantro chopped, optional
- lime wedges for serving, optional
- sour cream optional
- shredded cheese optional
- sliced jalapeños optional, for heat
Equipment
- Large skillet
- Mixing bowl
- Tongs
Instructions
- Marinate the shrimp: In a bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Add the shrimp and toss to coat. Let marinate for 15-30 minutes.
- Cook the vegetables: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add sliced peppers and onions; cook, stirring occasionally, until slightly charred and just tender but still crisp, about 7-8 minutes. Transfer to a plate and keep warm.
- Sear the shrimp: In the same skillet, add marinated shrimp in a single layer. Cook for about 2-3 minutes per side, or until shrimp is just pink and cooked through. Do not overcook.
- Combine: Return veggies to skillet and toss everything together for a minute to heat through. Taste and adjust seasoning if needed. Squeeze fresh lime juice over for brightness.
- Serve: Spoon shrimp and veggies onto warm tortillas. Top as you like with cilantro, sour cream, cheese, and extra lime. Serve immediately and enjoy!
Notes
For extra heat, add cayenne to the marinade or sliced jalapeños to the skillet.
Swap in chicken for shrimp (increase marinating and cook time).
Warm tortillas for best flavor and texture.
Best eaten fresh! Store leftovers in the fridge up to 2 days.
Swap in chicken for shrimp (increase marinating and cook time).
Warm tortillas for best flavor and texture.
Best eaten fresh! Store leftovers in the fridge up to 2 days.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 182mg | Sodium: 920mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2100IU | Vitamin C: 95mg | Calcium: 120mg | Iron: 3.1mg