These Shrimp Fajitas are great for weeknights but also excellent company fare. They’re so flavorful due to the simple shrimp fajitas marinade.
It costs $19.35 to make six servings of this recipe. Therefore, the cost per serving is $3.22.
We love fajitas! They are a family favorite. For another fajita recipe, try our Sheet Pan Chicken Fajitas.
If you need a one-skillet, easy healthy, and fresh dinner, this recipe is for you! These Shrimp Fajitas check all the boxes.
The fajitas are packed with flavor in every bite, and the sweet bell peppers and onions are sauteed to perfection. The jumbo, tender, juicy shrimp is perfectly seasoned after marinating for twenty minutes before adding it to the skillet.
A Shrimp Fajita is highly customizable too, so it is a kid-friendly dish. Everyone can load it up with their favorite toppings and enjoy the flavor explosion in their mouth!
You can genuinely have a restaurant-quality experience at home when you make this dish. Make this Shrimp Fajita Recipe once, and you will quickly add it to your menu rotation.
Ingredients & Estimated Cost:
- 1 ½ teaspoons lime juice – $0.03
- 1 Tablespoon cumin – $0.10
- 6 Tablespoons olive oil – $0.48
- 1 Tablespoon smoked paprika – $0.10
- ¾ teaspoon chili powder – $0.03
- ½ teaspoon salt – $0.01
- ¼ teaspoon ground black pepper – $0.01
- 2 large garlic cloves – $0.10
- 1 Tablespoon vegetable oil – $0.03
- 1 ½ pounds large raw shrimp – $11.00
- 3 medium bell peppers – $3.37
- 1 large yellow onion – $0.62
- 12 corn tortillas – $0.72
- 1 large avocado – $0.68
- 1 cup shredded Mexican cheese – $1.39
- ¼ cup cilantro – $0.20
- 1 lime – $0.48
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, using a large bowl, mix the marinade ingredients together. Set aside two tablespoons of the marinade to use with the veggies.
- Next, add the shrimp to the marinade and toss until evenly coated. Cover the bowl and set it in the fridge to chill for 20-30 minutes.
- Chop the veggies and toss them with the remaining marinade.
- Then put 1 tablespoon vegetable oil in a large skillet over medium heat. Add in the veggies and saute until softened.
- Remove the veggies and add the shrimp with the marinade liquid to cook for about one minute per side.
- Stir in the veggies. Remove the skillet from the heat and season with salt and pepper.
- Finally, serve the fajitas hot in tortillas with desired toppings.
***For complete instructions, see the recipe card below!
RECIPE VARIATIONS AND SUBSTITUTIONS
- Add some diced jalapenos if you want a little extra spice added to your fajitas.
- In the shrimp fajita marinade, instead of the 1 Tablespoon of cumin, 1 Tablespoon of smoked paprika, and ¾ teaspoon of chili powder, you can use 2 Tablespoons plus ¾ teaspoons of fajita or taco seasoning.
- We like to use a colorful blend of bell peppers, but by all means, use one color if that’s what you or that’s what’s on sale at the grocery store!
SERVE: You can keep the fajitas out for about two hours before they need to be covered and refrigerated.
STORE: Place the shrimp fajitas mixture in an airtight container and store it in the refrigerator for 2-3 days.
FREEZE: We do not recommend freezing the fajitas because the cooked veggies will be limp once reheated, and the shrimp will be rubbery.
Our top 20 Fajita toppings include the following:
2. Red bell pepper
3. Orange bell pepper
4. Yellow bell pepper
5. Green bell pepper
6. Yellow onion
7. Pico de Gallo
9. Sour Cream
12. Tomatillo Sauce
13. Shredded Cheese
14. Lime wedges/juice
15. Sliced Avocados
16. Salad leaves
17. Sliced jalapenos
20. Sliced poblano peppers
For this recipe, use the marinade, which has oil, to cook the shrimp in the skillet over medium heat. Cook the shrimp for about one minute on each side until you see the shrimp turning pink. At this point, you will then stir in the veggies to finish up the dish before serving.
For this recipe, it is best not to use frozen shrimp. If the shrimp is frozen, thaw it in cold water for 20 minutes before deveining and using it in this recipe. If you need help with deveining the shrimp, we recommend reading this tutorial on How to Peel and Devein Shrimp.
GET KIDS INVOLVED
Ages 2-3: Ask your little one to help you make the marinade by pouring the ingredients into the bowl. You can also practice counting skills as you add the shrimp to the marinade.
Ages 4-5: Teach your child what it means to coat the shrimp and veggies with the marinade so they can assist with these steps.
Ages 6-8: Have your child pre-measure the ingredients and make the marinade. They can also toss the shrimp and the veggies in the marinade.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Buy shrimp when it is on sale and place it in the freezer to store until you want to use it.
MORE MEXICAN RECIPES
- How to Make Canned Refried Beans Taste Like Restaurant Style
- Spanish Rice
- Mexican Lasagna
- Dorito Taco Salad
- Crockpot Chile Con Queso
- Taco Rice Casserole
- Machaca Burritos
- Mexican Chicken Rice Bowls
- Easy Navajo Tacos
- Green Chile Enchilada Casserole
- large skillet
- cutting board
- chef's knife
- measuring cups
- mixing bowl
- Measuring spoons
SHRIMP FAJITA MARINADE:
- 1 ½ teaspoon lime juice
- 1 Tablespoon cumin
- 1 Tablespoon smoked paprika
- ¾ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large garlic cloves minced
- 6 Tablespoons olive oil
SHRIMP AND VEGETABLES:
- 1 Tablespoon vegetable oil
- 1 ½ pound large raw shrimp deveined with or without tails
- 3 medium bell pepper at least 2 different colors, cut into ½ inch thick strips
- 1 large yellow onion cut into ½ inch thick strips
- 12 corn tortillas
- 1 large Avocado
- 1 cup shredded Mexican cheese
- ¼ cup chopped cilantro
- 1 lime cut into wedges
MAKE SHRIMP FAJITAS MARINADE:
- In a large bowl mix all the marinade ingredients, reserve 2 tablespoons of the marinade for the veggies.
- Add the shrimp to the bowl and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
- Toss the veggies with the reserved marinade.
COOK THE SHRIMP FAJITAS:
- In a large skillet or cast-iron skillet add 1 Tablespoon vegetable oil over medium heat. Saute the veggies until softened but still crisp.
- Transfer the veggies to a bowl.
- Cook the shrimp in the same skillet along with the marinade liquid.
- Cook the shrimp for about 1 minute per side, just until you see the shrimp beginning to turn pink.
- Return the veggies to the skillet and stir to combine.
- Remove the skillet from the heat. Season the fajitas with salt and pepper.
- Serve hot in tortillas with toppings.