My Shrimp Fajitas recipe is so flavorful and couldn’t get any easier! It takes just one skillet and about 30 minutes to serve these plump, juicy shrimp and tender charred vegetables seasoned with an amazing fajita marinade, so it’s perfect for a weeknight or anytime you want a fiesta!
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Helpful Reader Review
“I keep coming back to this recipe. It’s easy, fast and DELICIOUS!!!” – Ania ★★★★★
Shrimp Fajitas Video
Who’s craving shrimp fajitas like crazy right now?! Check out how the sauce takes these over the top – do not skip it!
Easy Shrimp Fajitas Recipe
Make this shrimp fajita recipe once, and you will make it over and over. The marinade is perfectly seasoned, so every delicious bite of your fajitas has sweet, savory, and smoky flavor. Be sure to serve them with your favorite toppings and creamy Jalapeño Ranch.
As you can tell by all the fajita recipes I’ve published on my blog (see Chicken Fajitas, Sheet Pan Fajitas, and Chicken and Mushroom Fajitas), we love a good bite of pan-charred protein and veggie wrapped in a warm tortilla, because they are so tasty, but also cook up fast, please a crowd, and reheat so well for leftovers. I nearly always have the ingredients on hand, so it’s the perfect combination for a fast-paced weeknight meal.
Ingredients for Shrimp Fajitas
The homemade fajita marinade is definitely the secret to amazing Shrimp Fajitas and it’s incredibly easy to make.
- Large shrimp – I buy pre-peeled and deveined to save a step. You should have 1 pound (26-30 count shrimp).
- For the Fajita Marinade: I use olive oil, fresh garlic, lime juice, and Cajun spice, which gives this dish an authentic shrimp fajita smoky flavor; however, you can substitute fajita seasoning or even Taco Seasoning.
- Bell Peppers and onion – the traditional fajita veggie! You can use any color bell peppers and slice into strips with the grain.
- Cilantro – This lends a fresh flavor! If you’re not a fan, omit the cilantro.
- Lime juice – juice from half a lime added at the end for a bit of tang. Cut the remaining half into wedges for serving. Lime is the authentic choice but you can substitute with lemon juice if needed.
- Flour Tortillas – use the smaller size rounds for traditional fajitas, or make your own homemade tortillas. To make it gluten-free, you can use corn tortillas. For keto, you can serve them in lettuce wraps.
How to Make One-Pan Shrimp Fajitas
The easiest way to cook fajitas is on the stove-top, because they are quick, easy, and come together in one pan.
- Mix the marinade ingredients in a small bowl.
- Marinate veggies, onions and bell peppers in 1/2 of the marinade.
- Marinate shrimp – In a second bowl, pat dry shrimp so the seasoning will sticks better and it’s less likely to steam cook, then stir in the remaining marinade. Don’t marinate in advance since the lime juice will start to ‘cook’ the shrimp.
- Sauté shrimp – Heat a large skillet over medium heat with 1/2 Tbsp oil. Sauté shrimp 1-2 min per side, then transfer to a plate.
- Sauté vegetables – In the same pan, sauté vegetables 10 minutes or until soft and browned and then turn off the heat.
- Toss together – Add shrimp with their accumulated juices back into the pan, and then toss with 1/4 cup cilantro and a squeeze of fresh lime juice. Serve with toasted tortillas and Jalapeño Ranch.
Pro Tip:
Be careful not to overcook the shrimp, since they can become rubbery. Remove them from the heat when they are opaque, make a “c” shape, and register 145°F on an instant-read thermometer.
How to Heat Flour Tortillas
- To Warm Tortillas: This should be done just before serving. The easiest way is to wrap a stack of 5 tortillas in a damp paper towel and microwave for 30 seconds at a time, until they are warmed through. Keep warmed tortillas wrapped in aluminum foil to keep them from cooling and drying out.
- To Char Tortillas: If you want to add a little charring to the edges of your tortillas, you can toast them for about 15 seconds per side on a gas stove over a medium/low flame, or a hot dry skillet, griddle, flat cook top or BBQ Grill grates.
Toppings for Shrimp Fajitas
Like tacos, we love sprinkling shrimp fajitas with our favorite toppings, so here are some of our favorites:
- Jalapeño Ranch (hint of spice) or Avocado Ranch (mild)
- Sliced avocado or Guacamole
- Cilantro sprigs
- Lime wedges
- Pico de Gallo
- Homemade Salsa
- Roasted Salsa
- Sour cream or Mexican Crema
Helpful Reader Review
“This was AMAZING and so easy! The highlight was that jalapeño ranch recipe to add on top!!! This will be added to the rotation- yum!” – Kyleigh ★★★★★
What to Serve with Shrimp Fajitas
This shrimp fajitas recipe is so filling and delicious, but when you’re looking to feed a crowd, here are a few recipes to serve alongside.
- Corn on the Cob or Elote
- Avocado Corn Salad
- Cilantro Lime Rice and Beans
- Chicken Tortilla Soup
- Churros
- Flan
- Tres Leches Cake
Shrimp Fajitas are filled with juicy shrimp and veggies with a satisfying and authentic smoky flavor. You’ll love this one-pot meal since it’s incredibly delicious, but also quick and easy to make, so add this to your menu for a dinner no one can resist!
Make-Ahead and Storage
Shrimp fajita leftovers reheat really well, so I often double the recipe to enjoy throughout the week.
- To Refrigerate: wait for the food to cool, then pack in an airtight container and store refrigerated for 3-4 days.
- Freezing: Freeze the shrimp and veggies separately, if possible, in airtight containers in the freezer for 3 months. Thaw in the fridge overnight.
- To Reheat: place in a skillet over medium heat, stirring occasionally until heated through.
Shrimp Fajitas Recipe
Ingredients
Fajita Marinade Ingredients:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp lime juice, from 1/2 lime
- 1 Tbsp cajun spice
- 1/2 tsp salt
Shrimp Fajita Ingredients:
- 1 lb large shrimp, peeled, deveined
- 2 bell peppers, (any color) sliced
- 1/2 medium onion, sliced
- 1/4 cup cilantro, chopped
- 2-3 tsp lime juice , (from 1/2 lime)
To serve:
- 8 small flour tortillas
- Jalapeno Ranch
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.
- Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.
- In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine.
- Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.
- In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (10 min), stirring occasionally, then turn off the heat.
- Add shrimp back to the pan along with 1/4 cup chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.
Notes
* To Toast Tortillas: Place individual tortillas on a hot dry skillet, griddle, low gas flame or grill for about 15 seconds per side until lightly browned.
Nutrition Per Serving
Filed Under
More Easy Shrimp Recipes
Nothing says party like shrimp recipes, and these always get rave reviews.
Confused about this recipe, shrimp fajitas are a Tex-Mex dish so why use Cajun spice?
It adds to much flavor to the recipe, I don’t recomment skipping it.
Do you have a recipe for the Cajun Spice blend?
Hi Nat! I do not, sorry.
I made a Cajun Spice blend using: 3 T. Paprika, 2 T. Garlic Powder, 2 T. Italian Seasoning, 2 T. Salt, 1 T. Cayenne, 1 T. Onion Powder. This makes quite a bit, so you can save the rest for later and other recipes.
These fajitas are so good! My husband said they were the best fajitas he’s ever had.
That’s just awesome! Thank you for sharing your wonderful review, Patty!
This recipe has been on rotation at our house since the first time I made it. It’s so good and the jalapeño ranch elevates the shrimp fajitas! I would recommend this recipe to anyone!
That’s great to hear, Kasondra!
This was very easy to make and soooooooo good!
I will be making this again and again. Yummy
That’s great to hear, Vel!
Great recipe. Everything worked out perfectly.
I used street taco flour tortillas. Instead of jalapeño ranch I mixed sour cream, lime juice and tapatio hot sauce.
That sounds great, Jeffrey!
This was AMAZING and so easy! The highlight was that jalapeño ranch recipe to add on top!!! This will be added to the rotation- yum!
I’m so glad you loved it!
I’m going to try these tonight! Is there a reason not to cook the peppers first, and add the shrimp at the end to cook? Instead of cooking shrimp, setting aside, and adding back to the pan at the end? Thank you!
Hi Hayley! You can do that if you’d like. This is just an easy way to ensure nothing gets over cooked.
Ok I never review recipes. I know I’m bad. I use your recipes all the time though. And this one was perfect. Thank you!
I’m so glad you left this wonderful comment, Masha! Thank you!
Another awesome recipe! We cooked the veggies for longer, omitted the extra salt, and left out the cilantro to suit my family’s taste. I loved the fresh lime. It was way better than restaurant fajitas. This is another one of Natasha’s kitchen recipes that will be on repeat in my house.
That’s wonderful, Laura! Thank you so much for the feedback. I’m glad you found another favorite for the rotation.
HI Natasha
I’m always looking for different dinner ideas my husband but watch our salt intake any suggestions on lowering it in this recipe? Thanks
Hi Donna, you can easily cut down the salt and then just season to taste at the end if desired. When shopping for cajun seasoning, note the sodium content and pick the one with less sodium. I’m not a nutritionist and I always suggest that you talk to your doctor to determine the proper sodium intake, but I hope that answer is helpful to you. Enjoy the shrimp fajitas!
Found this shrimp to be tasteless. Needed more seasoning or something
Hi Liz, the shrimp is the most flavorful part of this recipe – I wonder if maybe you forgot the cajun or used a substitute for it? Cajun and all of the ingredients listed here add tons of flavor normally.
My husband declared these to be restaurant quality – which is high praise considering we just got home from Mexico a week ago. I made pork fajitas the other day, and these blew those out of the water. The oil in the marinade is probably what has the biggest impact on how well they turned out. So juicy and flavourful.
That’s wonderful, Joanne! So glad they were enjoyed. Thank you for sharing.
This is my most favorite dish at an Authentic Mexican Restaurant here in Bangor, ME. I actually have made my own using your recipe. It was great! I don’t eat the fajitas. I give them to my husband. Less carbs for me! LOL. I do eat the other sides that comes with the meal: rice, salad and I always ask for whole Pintos instread of refried beans. YUM!
Great recipe. Also, enjoyed the video, the funnies and all. Very entertaining.
Thank you! Glad you enjoyed it. 🙂
Excellent dish, made twice in one week. Very easy and delicious.
I’m so glad you enjoyed it, Noreen!
Just made this tonight and my hubby is raving! I decided to serve with the avocado cream (equally delicious!). So easy and yummy, this will definitely be a new go to recipe in my kitchen. Thanks for yumm!
That’s wonderful! So glad it was enjoyed. Thank you for the review.
Has anyone served the fajita shrimp cold rather than hot? I have a make ahead event that would require it.
Made tonight , delicious , hubby says it a definite repeat .
Made the jalapeño ranch dressing, had to use a jalapeño in adobo, cause my green jalapeño was bad, the dressing was excellent and a must
Hi Trudy, thank you for your good comments and feedback. Great to hear that you enjoyed this recipe!
Excellent flavor and quick to prepare. I let everything marinade for about an hour.
Thank you so much for sharing that with me, Jim! I’m so glad you enjoyed it!
Amazing fajitas & super easy! I used Chef Prudhomme’s Fajita magic for the Cajun seasoning & it was perfect! Fresh cilantro is key. I also used a little sour cream when putting the tortilla together. Delicious!
Thank you so much for sharing that with me, Shawn! I’m glad you loved it!