Shrimp Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings (1 cup EACH shrimp and vegetables)
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Calories
278 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Fajitas
Description
This Shrimp Fajitas recipe begins with a homemade fajita seasoning combining chili powder, cumin, paprika, garlic and onion powders, cayenne, and salt for balanced heat and flavor. The raw, peeled shrimp is marinated with fresh cilantro and lime juice along with this spice mix for at least 30 minutes, allowing the flavors to permeate the seafood.
Cooking involves heating oil in a skillet until shimmering, then cooking shrimp quickly on both sides until opaque and pink, preserving tenderness. The vegetables—red, orange, yellow, or green bell peppers and red onions—are then sautéed in the same skillet to a tender state but still retaining some bite. The cooked shrimp are returned to the pan to warm through just before serving.
These fajita components are presented with warmed tortillas and optional sour cream, hot sauce, cilantro, and lime wedges, allowing customization. The recipe yields about four servings, with a balanced portion of shrimp and vegetables per person. Leftovers keep well refrigerated up to four days and can be repurposed in omelets or quesadillas.
Ingredients
For the fajita seasoning (see note 1):
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less to taste
- salt
For the marinade:
- 2 pounds Shrimp peeled and deveined (see note 2, raw
- 1/4 cup cilantro minced
- 1/4 cup lime juice from 2 limes
For the fajitas:
- 2 tablespoons olive oil or vegetable oil
- 3 large bell pepper cut into strips, red, orange, yellow, or green
- 1 large red onion halved and thinly sliced
- tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructions
- In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
- To a large zipper-top plastic bag, add shrimp, cilantro, lime juice, and fajita seasoning. Mash gently until shrimp is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat oil until shimmering. Add shrimp and cook, without moving, until opaque and pink on one side, about 1 to 2 minutes. Flip and cook until opaque on the second side, about 1 to 2 minutes longer. Transfer to a plate.
- To the skillet over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add shrimp back to skillet for serving. Serve with tortillas and your favorite toppings.
Notes
- The homemade fajita seasoning blend is measured specifically for this recipe to avoid needing a pre-made jar.
- Frozen shrimp size 26/30 is preferred for consistent freshness; adjust size based on budget.
- Yield is about 1 pound cooked shrimp, serving roughly 4 people with shrimp and vegetables.
- Store leftovers covered in the refrigerator up to 4 days; great for reheating or using in other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup EACH shrimp and vegetables)
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 8 oz | |
| Calories | 278kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 1309mg | 55% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4936IU | 99% |
| Vitamin C | 164mg | 182% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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