Shrimp Fajitas are a Mexican restaurant classic that’s so easy to make at home. This recipe is packed with peppers, onions, shrimp, homemade seasoning, and all the best toppings. A quick and easy dinner that’s even better than takeout!
In case it isn’t clear by now, our family is kind of obsessed with Mexican food. We love it all… from enchiladas to tacos to chimichangas and more… and these Shrimp Fajitas are high on the list.
Fajitas have always been one of my personal favorites, not only because they’re so easy to make, but because I’ve always loved how light and fresh they are. The simple combination of tender-crisp peppers and onions always hits the spot, and they’re delicious whether you make them with shrimp, chicken, or beef!
They’re the perfection option when you’re craving Mexican, but still wanting to eat healthy… and to be honest, I love them with or without the tortilla.
And, of course, they’re a favorite around here because everyone can choose their own toppings. From crumbled cheese to sour cream to guacamole, the sky is the limit… and if you ask me… the more variety, the better!
Shrimp – I used 1 1/2 pounds of raw shrimp, peeled & deveined. If you purchase frozen shrimp, be sure it’s completely thawed out before you use it in this recipe.
Seasoning – When it comes to seasoning, homemade is best! I used my homemade fajita seasoning, which is in the recipe card below. You can also substitute a store-bought mix if you prefer.
Bell Peppers – I used 2 large bell peppers: one red and one orange. You can substitute any color(s) you’d like, depending on availability and preference.
Onion – I used 1 medium red onion. You can substitute a white or yellow onion if you prefer.
Oil – You’ll need oil for sautéing the vegetables and the shrimp. I used a light olive oil that’s good for sautéing.
Tortillas – Fajitas are usually made with small flour tortillas, which is what I used in this recipe. You can substitute corn tortillas to make them gluten free!
Toppings – The toppings are completely up to you! I topped my fajitas with sour cream, queso fresco, sliced jalapeños, and fresh cilantro. Other possibilities include guacamole, salsa, cilantro lime sauce, shredded cheese, or any of your favorites!
How to make Shrimp Fajitas
Saute the peppers & onions – Heat 2 tablespoons of oil in a large skillet over medium heat. Add the peppers, onions, half of the seasoning mix, and 1-2 tablespoons of water. Sauté for 3-5 minutes, until tender-crisp. Remove from pan.
Saute the shrimp – Using the same skillet, heat an additional 1-2 tablespoons of oil. Add the shrimp and the remainder of the seasoning and cook for about 5 minutes, until shrimp is pink and no longer translucent.
Combine the vegetables & shrimp – Once the shrimp is fully coked, add the peppers and onions back into the skillet and stir together.
Assemble the fajitas – Divide the mixture evenly among tortillas and top as desired!
It’s always fun to mix things up and make a recipe your own. Here are some of our favorite ideas for additions and substitutions:
- Add fresh minced garlic to the peppers and onions
- Add additional vegetables, such as mushrooms, zucchini, or broccoli
- Substitute cooked shrimp and sauté it just until heated through
- Add black or refried beans
- Use corn tortillas instead of flour to make this a gluten free recipe
- Garnish with any of your favorite toppings
Storing & reheating
Shrimp Fajitas are easy to store and equally easy to reheat.
To refrigerate: Transfer the peppers, onions, and shrimp to a container with a lid. Store the toppings and tortillas separately. Fajitas will last up to 3 days in the refrigerator.
To freeze: Transfer the peppers, onions, and shrimp to an airtight freezer-safe container for up to 6 months. Thaw in the refrigerator overnight.
To reheat: Reheat the mixture with a small amount of oil in a medium skillet over medium-high heat. Serve with tortillas and toppings as desired.
More delicious Mexican recipes
If YOU love Mexican flavors as much as we do, these are some more favorites for you to try!
- Shrimp Tacos
- Chicken Tacos
- Creamy Chicken Flautas
- Chicken Enchiladas
- 2 tablespoons oil, for sautéing
- 1 1/2 pounds raw shrimp, peeled & deveined
- fajita seasoning
- 1 red bell pepper
- 1 orange bell pepper
- 1 medium onion
- 10 flour tortillas
- sour cream, queso fresco, jalapeños, and cilantro, for garnish
- Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add the peppers, onions, half of the seasoning mix, and 1-2 tablespoons of water. Sauté for 3-5 minutes, until tender-crisp. Remove from pan.
- Using the same skillet, heat an additional 1-2 tablespoons of oil. Add the shrimp and the remainder of the seasoning and cook for about 5 minutes, until shrimp is pink and no longer translucent.
- Once the shrimp is fully coked, add the peppers and onions back into the skillet and stir together.
- Divide the mixture evenly among tortillas and top as desired.
Homemade Fajita Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 753mgCarbohydrates: 31gFiber: 2gSugar: 2gProtein: 16g