This flavor packed shrimp fajitas recipe is easy to make and is the perfect healthy dinner for busy weeknights. The shrimp fajita marinade comes together with a delicious combination of spices and a quick saute in the pan. Here’s how to make, serve, and love them every time.
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Ingredients For the Best Shrimp Fajitas Recipe
What makes this recipe stand out is the shrimp fajita marinade. Since it contains lime juice, we won’t let our shrimp sit in the marinade for too long–but long enough to infuse delicious shrimp fajita seasoning into every bite! Here’s what to collect, and don’t worry, it’s almost all spices:
- The shrimp: opt for large shrimp as they’re harder to overcook, and peeled and deveined to save you time.
- The veggies: sliced onion and bell peppers. Feel free to mix in other veggies here, we love to add sauteed spinach and sauteed mushrooms to our shrimp and peppers.
- The marinade: vegetable oil (I always use avocado oil), lime juice, garlic, Worcestershire, brown sugar, salt, and pepper. Plus the following spices: chili powder, cumin, smoked paprika, garlic powder, and onion powder.
How To Make The Best Shrimp Fajitas
This shrimp fajita recipe is easy to make, thanks to its flavor packed marinade. Here’s how, plus some photos to guide you along the way:
- Whisk together the shrimp fajita seasoning and marinade, and set some aside.
- Add the shrimp and toss to coat.
- Saute the veggies.
- Sear the shrimp.
- Add everything back to the pan, along with the reserved sauce. Enjoy!
Different Cooking Methods?
Although I love a simple pan seared shrimp recipe, this shrimp marinade works with baked, broiled, or grilled shrimp. So pick your favorite method, and just be sure your shrimp is cooked through before chowing down.
What to garnish fajitas with?
You can top this easy shrimp fajitas recipe with all your favorite taco, burrito, or salad ingredients. Some of our favorites include:
- Guacamole or sliced avocado
- Sour cream
- Crumbled cotija or a mild shredded cheese
- Pico de gallo or your favorite salsa
- Chopped cilantro
- Shredded lettuce
- Beans, such as black, pinto, or refried
- Rice, Mexican cauliflower rice, or broccoli rice
- A side of toasted tortillas: corn or flour are both delicious. If you’re looking for keto tacos, check out my keto tortillas or cheese taco shells.
Storing, Reheating, + Meal Prepping
This shrimp and peppers recipe is great for make ahead meals, as it reheats easily in the microwave…
- Store your shrimp fajitas in an airtight container in the fridge. Be sure to store all toppings separately so they stay fresh.
- Reheat in the microwave just until the shrimp fajitas are heated through.
- Meal prep this dish by dividing your shrimp, veggies, and all other reheatable toppings into individual containers. Stash the stuff you don’t want to reheat on the side (think sour cream, cilantro, etc.)
More Shrimp Recipes
Shrimp Fajitas
Print Recipe Pin RecipeIngredients
Fajitas
- 1 1/2 pounds large shrimp peeled, deveined + tail removed
- 1 red onion thinly sliced
- 1 red bell peppers thinly sliced
- 1 yellow bell pepper thinly sliced
- 1/2 teaspoon salt
- 2 tablespoons avocado or vegetable oil
Marinade
- 4 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 tablespoon garlic minced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- In a large bowl, whisk together the marinade ingredients. Remove and set aside 3 tablespoons. Add the shrimp and toss to coat.
- Heat the vegetable or avocado oil in a large skillet over medium heat. Add the bell peppers, onions, and 1/2 teaspoon of salt. Saute until softened, about 5 minutes. Transfer to a plate and set aside.
- Add the shrimp and marinade from the bowl. Cook on each side for about 2 minutes, until the shrimp is pink and fully cooked through.
- Remove your pan from heat and add the veggies back to the skillet. Toss to combine with the shrimp. Drizzle with reserved marinade, and serve with toppings (such as tortillas, salsa, avocado, cilantro, and sour cream). Enjoy!
