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An overhead picture of the finished Shrimp Fajitas recipe in a cast iron skillet.
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5 from 5 votes

Shrimp Fajitas

These Shrimp Fajitas are great for a weeknight but also great company fare. They’re so flavorful due to the simple shrimp fajitas marinade.
Prep Time50 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Course: main dish
Cuisine: Mexican
Keyword: bell peppers, corn tortillas, onion, shrimp
Servings: 6 people
Calories: 474kcal
Author: An Easy Budget Recipes Original!
Cost: $19.35

Equipment

  • large skillet
  • cutting board
  • chef's knife
  • measuring cups
  • mixing bowl
  • Measuring spoons

Ingredients

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

FOR SERVING:

  • 12 corn tortillas
  • 1 large Avocado
  • 1 cup shredded Mexican cheese
  • ¼ cup chopped cilantro
  • 1 lime cut into wedges
US Customary - Metric

Instructions

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:

  • Serve hot in tortillas with toppings.

Notes

If the shrimp is frozen, thaw it in cold water for 20 minutes before deveining and using it in this recipe.

Nutrition

Serving: 2tortillas | Calories: 474kcal | Carbohydrates: 36g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 985mg | Potassium: 626mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2954IU | Vitamin C: 85mg | Calcium: 258mg | Iron: 3mg