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 it’s so tasty but it 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 love quick recipes so here’s a few other quick and easy shrimp recipes I’ve shared 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!
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 them and you’ll love how easy they are to make!
More Recipes you Might Enjoy:
- Sheet Pan Chicken Fajitas (a reader favorite!)
- Chicken Guacamole and Bean Tostadas
- Steak Kebabs with Chimichurri
- 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.
Recipe source: Cooking Classy