Easy on prep yet big on taste, these shrimp fajitas are what you need for dinner on a busy weekday night! With seasoned shrimp, crisp bell peppers and onions, and your favorite accompaniments all bundled up in warm tortillas, they’re sure to be a family favorite.
In the mood for Mexican food that’s short on prep to make yet big on flavor? These shrimp fajitas got you covered!
G is the red meat-loving half of our duo and the beef fajitas I make at least once a week are mostly for his enjoyment.
I am, on the other hand, more of a seafood kinda gal so when I want to eat with as much gusto as he does, I like to swap the beef with my favorite crustacean.
With well-seasoned shrimps, crisp bell peppers and onions, and delicious trimming all bundled up in warm flour tortillas, shrimp fajitas is like a siren to my heart. 🙂
Most of the shrimp fajita recipes I’ve encountered call for marinating the shrimps in lime juice along with the seasonings. I prefer to serve lime wedges on the side along with the rest of the fixings as I find the strong acids break down the shrimps, giving them a mushy texture I don’t quite like.
If you’re using a sizzling platter (cast iron skillet works well, too!) like the one pictured in the photos to serve, heat it up in the oven for a few minutes to help keep the fajitas hot and sizzling.
- 2 pounds large shrimps, peeled and deveined
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- ½ teaspoon crushed dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon brown sugar
- ½ teaspoon salt
- 1 small onion, peeled and sliced thinly
- 1 small red bell pepper, cored, seeded and sliced into strips
- 1 small green bell pepper, cored, seeded and sliced into strips
- flour tortillas, warmed
- limes, cut into wedges
- sour cream
- Heat sizzling platter or an oven safe skillet in the oven until ready to serve.
- Wash shrimp and drain well.
- In a bowl, combine chili powder, cayenne pepper, cumin, oregano, garlic powder, onion powder, brown sugar and salt. Whisk together until well-combined. Add the shrimp and 1 tablespoon of the olive oil. Massage mixture onto shrimp to fully coat. Marinate for about 10 to 15 minutes.
- In a thick-bottomed skillet over medium high heat, heat 1 tablespoon of the olive oil. Add bell peppers and onions, and cook, stirring frequently, for about 2 to 4 minutes or until tender yet crisp. With a slotted spoon, remove from pan and keep warm.
- Add the remaining 1 tablespoon olive oil to pan. Add shrimps in a single layer and cook for about 1 to 2 minutes, turn, and cook for another 1 to 2 minutes. Return bell pepper and onion mixture to pan. Continue to cook, stirring regularly, for about 2 to 3 minutes or until shrimp are cooked (DO NOT overcook as they will turn rubbery!) and vegetables are heated through. Carefully transfer fajitas onto heated sizzling platter.
- Serve with flour tortillas, sour cream and lime wedges.