Shrimp Fajitas

Shrimp Fajitas

Servings: 4
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes


  • 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)


  1. Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.

  2. Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.

  3. Heat 1 1/2 Tbsp olive oil in a 12-inch cast iron pan or non-stick skillet.

  4. 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.

  5. Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.

  6. Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook 1 1/2 minutes.

  7. Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.

  8. Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.

Recipe Notes

*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.