Easy Skillet Shrimp Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Skillet Shrimp Fajitas
Description
This recipe layers the flavors of seasoned shrimp cooked in olive oil with bell peppers, red onion, and garlic, all seasoned with fajita spice. The vegetables are cooked first to develop a light char and softened texture, then the shrimp are added to the pan. The accompanying avocado salsa combines chopped avocado, tomato, onions, cilantro, jalapeño, garlic, and lime juice for a creamy, tangy finish.
The fajitas are assembled with warm tortillas, sautéed veggies, shrimp, avocado salsa, sour cream, and lime wedges, offering a range of textures from tender shrimp to crunchy vegetables and smooth salsa. The cooking method retains the natural moisture in shrimp and vegetables, preventing dryness.
Leftover fajitas can be stored in an airtight container and are best consumed within two days, ideally within 24 hours to maintain freshness. This dish works well for casual dinners or gatherings where assembly-style meals are preferred.
Ingredients
For the shrimp and fajita veggies
- 2 tablespoons olive oil divided
- 3 bell pepper thinly sliced
- 1 red onion thinly sliced
- 4 garlic thinly sliced, cloves
- 2 tablespoons taco seasoning divided, or fajita seasoning
- 1 pound Shrimp peeled and deveined
For the avocado salsa
- 2 avocado chopped
- 2 Roma tomato finely chopped
- ¼ red onion chopped
- ¼ cup cilantro chopped
- 1 garlic minced, cloves
- 1 jalapeño minced
- 1 lime juiced
- salt
- black pepper
For serving the fajitas
- tortillas
- lime wedges
- sour cream
Instructions
- In a medium bowl, combine shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning.
- Heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add peppers and onions and cook. After 5 minutes, lower heat to medium, add garlic, remaining seasoning and mix to combine. Cook until veggies are lightly charred and softened, mixing occasionally, about 2 more minutes. Remove from pan and keep warm.
- Reduce heat to medium and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.
- To make the avocado salsa, add all the salsa ingredients to a large mixing bowl and stir well to combine.
- Serve the shrimp fajitas with the vegetables and avocado salsa, along with warm tortillas, sour cream and lime wedges, if desired.
Notes
- Store leftovers in an airtight container and refrigerate; best eaten within 24 to 48 hours.
- Warm tortillas and prepare salsa just before serving for optimal freshness.
- Adjust jalapeño quantity in salsa for desired spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 123mg | 5% |
| Potassium | 833mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 3425IU | 69% |
| Vitamin C | 138mg | 153% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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