This easy shrimp fajitas recipe delivers everything you want from the Tex-Mex classic—juicy shrimp, charred peppers and onions, warm tortillas, and lots of fresh lime juice—in a single skillet and in under 30 minutes.
The secret to achieving that signature sizzling-fajita flavor at home is cooking everything over high heat. The onions and peppers blister and soften while keeping their texture, and the shrimp develop deep color in just a couple of minutes. A quick spice mixture of chili powder and garlic powder gives the shrimp plenty of flavor without slowing dinner down. Serve with creamy refried beans and achiote rice for a restaurant-style meal at home.
Tips for making shrimp fajitas
What kind of tortillas are best for shrimp fajitas?
Both flour tortillas and corn tortillas work well for shrimp fajitas. Flour tortillas are soft and flexible, while corn tortillas are a little heartier and add toasty corn flavor. Whichever you choose, be sure to warm the tortillas before serving.
What toppings go well with shrimp fajitas?
Crema or sour cream, pico de gallo, sliced avocado, crumbled Cotija cheese, hot sauce, and sliced red onion are all great additions to shrimp fajitas. Cilantro is a classic addition that adds freshness as a counterpoint to the char, but mint or chives would also pair well.
You could swap the pico for Mango Salsa or salsa verde. Serve everything family-style so everyone can build their own.
How do you keep shrimp from overcooking?
Shrimp cook very quickly, especially over high heat. As soon as they turn opaque and start to curl, they’re done. Cooking the shrimp separately from the vegetables also helps control the cook time.
Read more in our guide to cooking shrimp →
Can I use frozen shrimp for shrimp fajitas?
Yes. Fully thaw the shrimp and pat them dry with paper towels before seasoning to help them sear properly in the skillet.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Toss 1½ lb. large shrimp, peeled, deveined, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 Tbsp. chili powder, 1 Tbsp. garlic powder, and 2 Tbsp. vegetable oil in a large bowl to combine; set aside.
Step 2
Heat 1 Tbsp. vegetable oil in a large skillet over high. Add 1 large onion, thinly sliced, 1 medium green bell pepper, halved, ribs and seeds removed, thinly sliced, and a pinch of kosher salt and cook, stirring occasionally, until vegetables are tender and charred around the edges, 7–9 minutes. Transfer vegetables to another large bowl; set aside.
Step 3
Heat remaining 1 Tbsp. vegetable oil in same pan over high. Add reserved shrimp and cook, turning once, until cooked through and curled, about 1 minute. Remove from heat; add cooked vegetables and juice of 1 lime and toss to combine. Taste and season with more salt if needed. Top shrimp mixture with cilantro leaves with tender stems and serve with warm tortillas and lime wedges for building fajitas.
