You’re going to love my Shrimp Fajitas. They’re a breeze to make and packed with flavor! A quick marinade and a quick toss in the skillet and you’ve got a meal that tastes like it’s straight from a restaurant.
Served with your choice of corn or flour tortillas, they can be your easy weeknight dinner or special Sunday meal.
Fajitas are always fun. This weekend I decided to have a barbecue with some friends. I wanted to make something special yet something super easy, so I thought, why not shrimp fajitas? I got the shrimp all marinated with some spices and lime juice while my friends chopped up some bell peppers and onions. We fired up the griddle, and they were ready in no time.
Trust me when I say Fajitas are your savior when hosting company or big crowds without slaving hours in the kitchen. I’ve got some other amazing Fajita Recipes as well, like my delicious Flank Steak Fajitas recipe, and our Sheet Pan Chicken Fajitas, which couldn’t be easier.
Ingredient Notes
- Shrimp – For the best shrimp fajitas, I always go for fresh, wild-caught shrimp. If I have to use frozen shrimp, I make sure to fully thaw them and pat them dry before marinating. It’s important to start with quality shrimp to get the best flavors in the dish.
- Lime Juice – A must to brighten any seafood.
- Garlic and Jalapeno – I use jalapenos to add a spicy flavor to my fajitas. You can add more or less depending on how spicy you like it.
- Fresh Cilantro – I personally love cilantro. If you’re not a fan of cilantro, you can reduce the amount or substitute it with parsley for a milder flavor.
- Spices (Chili Powder, Cumin, Oregano, Salt, Crushed Red Pepper, Black Pepper) – My Bomb fajita secret. This combination of spices creates a classic fajita flavor.
- Onion and Bell Peppers – I pick different colored bell peppers to make the dish look more festive.
Easy Shrimp Fajitas Recipe
1. Marinate the Shrimp: I mix olive oil, lime juice, garlic, jalapeno, cilantro, chili powder, cumin, salt, pepper, and crushed red pepper in a bowl. Then, I add the shrimp and let them sit in the marinade for 5-10 minutes.
2. Cook the Shrimp: I cook the shrimp on a griddle or in a skillet until they turn opaque and are fully cooked, about 3 minutes on each side. Then, I transfer them to a plate.
3. Sauté Veggies: I toss in the onion and bell peppers into the same skillet. After a few minutes of sautéing, they start to soften up but still have a bit of crunch.
4. Finish: I add the shrimp back with the peppers and sprinkle some cilantro on top for garnish.
Serving Suggestions
I usually just serve up our fajitas with a pile of corn or flour tortillas and some lime wedges for squeezing, along with sliced avocado.
If you want a more elaborate platter, add a side of Cilantro Lime Rice and Refried Beans.
If you want something cool and refreshing on the side, whip up a quick batch of Mango Salsa or Pineapple Salsa.
Wanna know something that can really take your fajitas to a whole new level of delicious? Give them a drizzle of Peruvian Green Sauce. So good!
For more inspiration, check out our roundup of the best sides for fajitas.
Tips
When marinating the shrimp, I let them sit for 5-10 minutes to soak up all those delicious flavors. But be careful not to marinate them for too long, as the lime juice can start to cook the shrimp (think ceviche).
When cooking the shrimp, I make sure not to overdo it. They cook fast, just 2-3 minutes per side until they’re pink and opaque.
And remember, it’s best to serve them right away while they’re hot and fresh. Have your tortillas and sides ready to go!
Shrimp fajitas, ready in a flash. Cook them up, and watch the smiles light up around your table.
For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Shrimp Fajitas, on our Gypsy Plate… enjoy!
More Great Flavors From the Southwest:
Baja Shrimp Tacos
Carne Adovada
Birria Tacos
Birria Ramen
Chile Verde
Carne Picada
Migas
Shrimp Fajitas Recipe
These Shrimp Fajitas are a restaurant quality dinner that you can have on the table in about 25 minutes!
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 Tbsp olive oil, divided
- 1 lime, juiced
- 4 cloves garlic, finely chopped
- 1 small jalapeno, finely chopped
- 2 Tbsp fresh cilantro, finely chopped
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp crushed red pepper
- ¼ black pepper
- 1 medium onion, sliced
- 3 bell peppers, sliced (use multiple colors)
Instructions
- In a bowl, combine shrimp with 2 Tbsp olive oil, lime juice, garlic, jalapeno, cilantro, chili powder, cumin, salt, pepper and crushed red pepper. Allow to marinate 5-10 minutes.
- Heat remaining 1 Tbsp olive oil in a skillet. Add shrimp and sauté until opaque and cooked through, about 3 minutes per side. Remove to a plate.
- Add onion and bell peppers into the skillet. Sauté for a few minutes, until they are starting to soften up a little, but still retain some crispness.
- Add back in shrimp. Garnish with cilantro.
- Serve with corn of flour tortillas and a side of lime wedges.
Notes
- Leftovers and Storing: If you happen to have leftovers (which we rarely do!), refrigerate them in an airtight container for 1-2 days. Reheat in a lightly greased skillet over medium-low heat until warmed through.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 274Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 239mgSodium 1699mgCarbohydrates 13gFiber 2gSugar 4gProtein 28g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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