Sizzling Shrimp Fajitas made easy! This one skillet, 30 minute meal will have your tastebuds screaming for more! Made with a short list of inexpensive ingredients, this is a great recipe to bring that restaurant sizzle into the comfort of your own home.
When you’re at a restaurant and hear that sizzling plate coming out from the kitchen, you know it’s a fajita! Although chicken or steak fajitas may be a favorite, I’m here to convert you to the beauty that is shrimp! These Shrimp Fajitas are so easy to make, I guarantee they’ll be added to your weekly rotation.
Why These Shrimp Fajitas Will Be A Favorite
- Short List of Simple Ingredients
- Customizable & Delicious
- One Skillet, 30 Minute Meal
- Restaurant Quality At Home
- Easy To Make
Since we don’t eat out much at our house, I always try and recreate my favorite meals at home! I like to make my recipes as easy as possible, so you can do the same! Made entirely in one skillet, in just 30 minutes, this is a winning dinner recipe.
It’s perfect for family meals because everyone gets to really customize and make their own dinner. Picky eaters? Struggling to find something everyone will enjoy? Fajitas are the answer!
Ingredient Notes
- Shrimp – I used large shrimp! Peeled, deveined and tails removed.
- Seasoning – I used my homemade fajita seasoning for this recipe, use what you have on hand!
- Olive Oil –Â Substitute sunflower, safflower or avocado oil.
- Onion – A large white or yellow onion, thinly sliced.
- Peppers – Use different colors if you have them, it will make your fajitas look prettier.
For Serving
- Tortillas – I used medium flour tortillas, toasted.
- Cilantro – Fresh cilantro, chopped.
- Limes – Cut in wedges, for serving.
- Salsa – I made my own salsa which adds such a nice flavor! Use my recipe or your favorite.
How To Make Shrimp Fajitas
- Cook Shrimp: Heat 1 tbsp of the olive in a large skillet. Add the shrimp to the skillet then sprinkle about half of the fajita seasoning over the shrimp and toss. Cook the shrimp for 4 to 5 minutes, 2 to 3 minutes per side, until it’s pink and opaque. Transfer the shrimp to a plate and set aside.
- Finish: Add the other tbsp of olive oil to the skillet. Add the onion and cook for a couple minutes until it’s slightly translucent. Next, add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them over cooked, they should be a bit crunchy. Add the shrimp back to the skillet and toss with the peppers.
- Serve: Serve over tortillas, garnished with cilantro and top with salsa, sour cream and any of your favorite toppings.
FAQs & Expert Tips
FAQs
Fajitas is a Spanish term, usually referring to a grilled meat served in a taco or a flour corn tortilla! You can make these fajitas with any meat you like!
Absolutely! I always recommend using fresh shrimp, but if you do use frozen, just make sure the shrimp is fully thawed and remove any excess water before cooking!
The meat of the shrimp will turn a combination of white, pink and opaque when it’s finished cooking. The size of your shrimp will depend on the cook time, but 4-6 minutes should be enough for all shrimp.
This is the fun part! Fajitas are extremely customizable, you can chop up some fresh cilantro and green onion, fill up a bowl with sour cream, one with salsa or pineapple salsa, and another with shredded cheese, grab your favorite hot sauce and go to town. I always end up loading my fajitas with a ton of my favorite toppings, so whatever yours may be, use those!
Tips
- I highly recommend making your own fajita seasoning! It’s incredibly easy and perfect to have on hand.
- Keep an eye on your shrimp, you don’t want to overcook them and make them rubbery!
- Don’t overcook your peppers and onions! You want them to still have a little crunch. If you overcook them, they will become mushy!
- Try out different proteins and toppings to find your favorite fajita. Check out my chicken fajitas, pork fajitas or steak fajitas for more options.
Storing Leftovers
Transfer leftover shrimp fajitas to an airtight container. They’ll last in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat.
Freezing
If you’d like to freeze your fajitas, make sure they fully cool down to room temperature before storing. They’ll last 4 months frozen. I recommend letting the leftovers thaw overnight in the fridge before reheating. Otherwise, the microwave will work best straight from the freezer.
Note: Keep in mind that after the peppers and onions freeze then thaw, the texture will be affected. They will come out mushier than when the dish is made fresh
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Shrimp Fajitas
Equipment
Ingredients
- 1 lb large shrimp peeled, deveined and tails removed
- 2½ tbsp fajita seasoning
- 2 tbsp olive oil divided
- 1 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
For Serving
- 6 medium flour tortillas toasted
- 2 tbsp fresh cilantro chopped
- 2 limes cut in wedges, for serving
- salsa
Instructions
- Cook Shrimp: Heat 1 tbsp of the olive in a large skillet. Add the shrimp to the skillet then sprinkle about half of the fajita seasoning over the shrimp and toss. Cook the shrimp for 4 to 5 minutes, 2 to 3 minutes per side, until it’s pink and opaque. Transfer the shrimp to a plate and set aside.
- Finish: Add the other tbsp of olive oil to the skillet. Add the onion and cook for a couple minutes until it’s slightly translucent. Next, add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them over cooked, they should be a bit crunchy. Add the shrimp back to the skillet and toss with the peppers.
- Serve: Serve over tortillas, garnished with cilantro and top with salsa, sour cream and any of your favorite toppings.
Tips & Notes:
- I highly recommend making your own fajita seasoning! It’s incredibly easy and perfect to have on hand.
- Keep an eye on your shrimp, you don’t want to overcook them and make them rubbery!
- Don’t overcook your peppers and onions! You want them to still have a little crunch. If you overcook them, they will become mushy!
- Try out different proteins and toppings to find your favorite fajita. Check out my chicken fajitas, pork fajitas or steak fajitas for more options.
- Transfer leftover shrimp fajitas to an airtight container. They’ll last in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat.
- If you’d like to freeze your fajitas, make sure they fully cool down to room temperature before storing. They’ll last 4 months frozen. I recommend letting the leftovers thaw overnight in the fridge before reheating. Otherwise, the microwave will work best straight from the freezer.
- Note: Keep in mind that after the peppers and onions freeze then thaw, the texture will be affected. They will come out mushier than when the dish is made fresh
