Skillet Shrimp Fajitas! Recipe

I’m sharing my skillet Shrimp Fajitas, a quick, healthy weeknight dinner built around a simple shrimp marinade that also turns into easy shrimp tacos.

Jump to Recipe

I never thought a weeknight dinner could feel this alive, and yet here I am, hooked on skillet shrimp fajitas. I love the snap of large shrimp next to a sweet red bell pepper, how bright flavors pop and somehow make you feel like you did something fancy even when you kinda rushed it.

This Easy Fajita Recipe is the sort that impresses friends but doesn’t make you regret choosing work over menu planning, it’s quick, bold, and a little messy in the best way. If you like food that’s fun and honest, this one’s worth keeping in rotation.

Ingredients

Print Recipe (No Advertisments)

Shrimp: Lean, high protein seafood; low carbs, slightly sweet, cooks super fast, great for weight loss
Bell peppers: Colorful, fiber rich veg, sweet and crunchy, adds vitamins A C, keeps it bright
Onion: Adds savory sweetness when cooked, small amount of fiber and antioxidants, not heavy
Lime: Tangy citrus, gives acidity and brightness, adds vitamin C and a fresh sour pop
Tortillas: Carb base, choose corn for more fiber, flour for softness, wraps everything up
Cilantro: Fresh herb, small micronutrients, bright grassy taste, makes tacos taste finished
Olive oil: Healthy fat, monounsaturated, helps flavors meld, use sparingly it’s calorie dense
Garlic: Pungent, low calorie, adds savory depth and slight spice when browned or raw

Ingredient Quantities

1 lb (450 g) large shrimp peeled and deveined tails on or off, your call

2 tbsp olive oil divided

1 tbsp fresh lime juice (about 1 lime)

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 cloves garlic minced

1 medium yellow or red onion thinly sliced

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

1 yellow or orange bell pepper thinly sliced optional

8 small flour or corn tortillas (6 to 8 6–8 inch) sorry math gets weird

1/4 cup fresh cilantro chopped

1 lime cut into wedges

Optional toppings: sliced avocado or guacamole, sour cream, shredded cheddar or cotija cheese, pico de gallo

How to Make this

Print Recipe (No Advertisments)

1. Make the fajita marinade: whisk chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt and black pepper in a bowl, then stir in 1 tbsp olive oil, the lime juice and the minced garlic to make a paste.

2. Toss the shrimp with the marinade until coated, let sit 10 to 15 minutes max (don’t marinate much longer or the lime will start to “cook” the shrimp).

3. Heat a large skillet over medium high and add the other 1 tbsp olive oil. Add the sliced onion and all bell peppers, season lightly with a pinch more salt, and cook until softened with some charred edges about 5 to 7 minutes; remove vegetables to a plate.

4. If the pan is smoking, lower heat a bit. Add shrimp in a single layer, don’t crowd the pan, cook 1 to 2 minutes per side until pink and opaque. Work in batches if needed for a good sear.

5. Return the peppers and onions to the skillet with the shrimp, toss everything together 30 to 60 seconds so flavors meld and everything is hot.

6. Warm tortillas: heat in a dry skillet 20 to 30 seconds per side, or wrap in foil and warm in a 350 F oven for 5 to 8 minutes, or microwave stacked and covered with a damp towel for 20 to 30 seconds.

7. Assemble: fill each tortilla with a few shrimp and a big spoonful of peppers and onions, then sprinkle chopped cilantro over top and squeeze a lime wedge.

8. Add optional toppings as you like sliced avocado or guacamole, sour cream, shredded cheddar or cotija cheese, pico de gallo. Serve immediately while hot.

Equipment Needed

1. Large mixing bowl for the marinade and to toss the shrimp in
2. Whisk or a fork to mix the spices into a paste (either works)
3. Measuring spoons and a tablespoon measure for the oils, spices and lime juice
4. Cutting board and a chef knife for slicing peppers, onion and chopping cilantro
5. Large heavy skillet (cast iron or stainless) to cook the peppers and shrimp
6. Tongs or a slotted spatula to flip shrimp and toss everything together
7. Plate or rimmed baking sheet to hold cooked veggies between batches
8. Small bowl or cup for minced garlic and to catch lime juice when squeezing
9. Tortilla warming tool, like a second dry skillet, oven-safe foil on a sheet pan or a microwave safe plate
10. Paper towels and a citrus reamer or juicer if you want easier lime squeezing

FAQ

Q: Can I use frozen shrimp? A: Yes. Thaw them in the fridge overnight or for a quick thaw put the sealed bag in cold water for 15 to 20 minutes. Dont use hot water and never refreeze shrimp that was thawed.

Q: How long do I cook the shrimp so they dont go rubbery? A: Shrimp cook super fast, about 2 to 3 minutes per side on high heat until opaque, pink and slightly firm. Pull them off right away, they keep cooking a little from residual heat.

Q: How long can I marinate the shrimp? A: Keep it short. 10 to 30 minutes is perfect. Lime in the mix will start to "cook" the shrimp if you leave them too long, making them mushy.

Q: Flour or corn tortillas which should I use and how do I warm them? A: Use whichever you like. For corn pick softer small ones, for flour they stay flexible. Warm in a dry skillet 20 to 30 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds so they dont crack.

Q: How do I make it spicier or milder? A: To up the heat add cayenne, crushed red pepper, or a sliced jalapeño when you cook the peppers. To make it milder cut back the chili powder and skip any hot add-ons, you can add avocado or sour cream to cool it down.

Q: What about leftovers or swaps for non-meat eaters or gluten free? A: Store leftovers in an airtight container up to 3 days. Reheat gently in a skillet, not too long or shrimp get rubbery. For veg swap: firm tofu, cauliflower florets or mushrooms work well. For gluten free use corn tortillas and check your spices are gf.

Skillet Shrimp Fajitas! Recipe Substitutions and Variations

Shrimp: swap for thinly sliced chicken breast or thigh meat cooked the same way, firm tofu pressed and cubed for a vegetarian option (marinate a bit longer so it soaks up the spices), or firm white fish like cod or mahi mahi cut into bite sized pieces. These keep the quick cook time but change the protein.
Tortillas: use large lettuce leaves as a low carb wrap, warm pita or flatbread for a different vibe, or serve over rice or quinoa bowls if you want to skip wraps entirely.
Olive oil: sub with avocado oil or light tasting grapeseed oil for high heat cooking, or use a couple tablespoons of butter for richer flavor, works great if you like a bit of brown butter notes.
Cilantro: if you dont like cilantro use flat leaf parsley or chopped scallions instead, or just add extra lime juice and a pinch of chopped green onion for freshness without the cilantro taste.

Pro Tips

– Pat the shrimp very dry with paper towels before you marinate or sear. If theyre wet theyll steam not sear, and you lose that quick crisp edge.

– Keep the pan really hot and dont crowd it. Cook in small batches so each shrimp gets a quick, firm crust. A cast iron or heavy skillet helps a lot.

– Marinate only briefly, like 10 to 15 minutes max. The lime in the marinade will start to “cook” the shrimp if you wait longer and they get mushy.

– Right at the end toss shrimp back with the peppers for just 30 to 60 seconds and finish with a squeeze of fresh lime and a small pat of butter or a drizzle of olive oil. It makes the juices shiny and more flavorful, even if you skimp on toppings.

Skillet Shrimp Fajitas! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my skillet Shrimp Fajitas, a quick, healthy weeknight dinner built around a simple shrimp marinade that also turns into easy shrimp tacos.

Servings

servings

Calories

386

kcal

Equipment: 1. Large mixing bowl for the marinade and to toss the shrimp in
2. Whisk or a fork to mix the spices into a paste (either works)
3. Measuring spoons and a tablespoon measure for the oils, spices and lime juice
4. Cutting board and a chef knife for slicing peppers, onion and chopping cilantro
5. Large heavy skillet (cast iron or stainless) to cook the peppers and shrimp
6. Tongs or a slotted spatula to flip shrimp and toss everything together
7. Plate or rimmed baking sheet to hold cooked veggies between batches
8. Small bowl or cup for minced garlic and to catch lime juice when squeezing
9. Tortilla warming tool, like a second dry skillet, oven-safe foil on a sheet pan or a microwave safe plate
10. Paper towels and a citrus reamer or juicer if you want easier lime squeezing

Ingredients

1 lb (450 g) large shrimp peeled and deveined tails on or off, your call
2 tbsp olive oil divided
1 tbsp fresh lime juice (about 1 lime)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 cloves garlic minced
1 medium yellow or red onion thinly sliced
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 yellow or orange bell pepper thinly sliced optional
8 small flour or corn tortillas (6 to 8 6–8 inch) sorry math gets weird
1/4 cup fresh cilantro chopped
1 lime cut into wedges
Optional toppings: sliced avocado or guacamole, sour cream, shredded cheddar or cotija cheese, pico de gallo

Directions

Make the fajita marinade: whisk chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt and black pepper in a bowl, then stir in 1 tbsp olive oil, the lime juice and the minced garlic to make a paste.
Toss the shrimp with the marinade until coated, let sit 10 to 15 minutes max (don't marinate much longer or the lime will start to "cook" the shrimp).
Heat a large skillet over medium high and add the other 1 tbsp olive oil. Add the sliced onion and all bell peppers, season lightly with a pinch more salt, and cook until softened with some charred edges about 5 to 7 minutes; remove vegetables to a plate.
If the pan is smoking, lower heat a bit. Add shrimp in a single layer, don't crowd the pan, cook 1 to 2 minutes per side until pink and opaque. Work in batches if needed for a good sear.
Return the peppers and onions to the skillet with the shrimp, toss everything together 30 to 60 seconds so flavors meld and everything is hot.
Warm tortillas: heat in a dry skillet 20 to 30 seconds per side, or wrap in foil and warm in a 350 F oven for 5 to 8 minutes, or microwave stacked and covered with a damp towel for 20 to 30 seconds.
Assemble: fill each tortilla with a few shrimp and a big spoonful of peppers and onions, then sprinkle chopped cilantro over top and squeeze a lime wedge.
Add optional toppings as you like sliced avocado or guacamole, sour cream, shredded cheddar or cotija cheese, pico de gallo. Serve immediately while hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.