We all love chicken fajitas, but it’s time to switch things up with these easy Shrimp Fajitas! These don’t require any marinating, yet they are still so flavorful. And you still get that classic pepper and onion addition that gives them their classic Tex-Mex flair and those enticing colors.
Easy Shrimp Fajitas
I love shrimp recipes because not only is shrimp lean, a good source of protein and so tasty, but it also cooks so fast (we’re talking just a few minutes). Plus it’s so easy to prepare. The only tedious part is peeling the shrimp, but just about anyone in the family could help out there.
Most often on weeknights I’m loving quick recipes, so here are a few other quick and easy shrimp recipes I’ve shared that you should try:
- Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
- Greek Shrimp with Tomatoes and Feta
- Lemon Parmesan Angel Hair Pasta with Shrimp
- Teriyaki Shrimp and Asapargus
- Cilantro Lime Shrimp and Cauliflower Rice Foil Packs
And now we’ve got to these Shrimp Fajitas to add to the list!
Shrimp Fajita Ingredients
For this easy fajita recipe, you’ll need:
- Fresh lime juice
- Chili powder
- Ground cumin
- Ground coriander
- Cayenne pepper
- Salt and pepper
- Olive oil
- Bell peppers
- Fresh cilantro
- Flour tortillas
- Avocado and queso fresco (optional)
How to Make Shrimp Fajitas
- First you’ll toss the shrimp with fresh lime juice and seasoning (chili powder, cumin, coriander, and cayenne pepper).
- Then you’ll saute the onions and peppers in a skillet in little oil.
- Remove the veggies and saute the shrimp in that same skillet.
- Sprinkle in cilantro and serve in warmed tortillas with avocados and cheese if desired.
Could it get any easier? Everyone will love these Mexican fajitas and you’ll love how easy they are to make!
How to Tell When Shrimp Is Cooked
If you’re unused to cooking with shrimp, don’t fret about undercooking it. It’s actually so easy to tell when shrimp is fully cooked!
Raw shrimp is slightly gray in color — you’ll know when it’s done cooking when the shrimp is a bright pink all around. It only needs a few minutes to cook.
Can I Use a Pre-Made Spice Blend for This Recipe?
Of course! If there’s a taco of fajita seasoning blend you have on hand, feel free to use that. I just like to make my own homemade fajita seasoning so I can control exactly how much salt goes into my shrimp fajitas.
Tips for the Best Shrimp Fajitas
- Don’t over cook the shrimp, otherwise it’ll taste a little rubbery.
- Shrimp fajitas are best enjoyed right away since the shrimp doesn’t reheat well.
- Sliced avocado and crumbled quesco fresco cheese take these healthy fajitas to the next level!
More Easy Mexican Recipes You’ll Love:
- Sheet Pan Chicken Fajitas (a reader favorite!)
- Chicken, Guacamole and Bean Tostadas
- Grilled Mexican Street Corn
- Grilled Steak Fajitas
- Sweet Potato and Black Bean Tacos
Follow Cooking Classy
- 1 1/2 lbs large shrimp, peeled and deveined*
- 2 Tbsp fresh lime juice
- 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper
- 3 Tbsp light olive oil or vegetable oil, divided
- 1 small yellow or red onion, halved and sliced
- 2 bell peppers, any color**
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh cilantro
- 8 medium flour tortillas, warmed
- Sliced avocado and crumbled queso fresco (optional)
Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.
Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.
Heat 1 1/2 Tbsp olive oil in a 12-inch cast iron pan or non-stick skillet.
Add in onions and saute 2 minutes then add in bell peppers, season with salt and pepper and saute until crisp tender, about 5 - 7 minutes longer.
Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.
Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook 1 1/2 minutes.
Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.
Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.
*I left the tails for pictures just because I think they look better, but I do recommend removing tails.
**I used 2/3 of a red, yellow and green to equal 2 peppers.