5.0 from 18 votes
Shrimp Fajitas
Shrimp Fajitas are light, fresh, and ready in a flash, thanks to my perfected fajita seasoning and easy marinade.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings (1 cup EACH shrimp and vegetables)
Calories: 278 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the fajita seasoning (see note 1):
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 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 raw shrimp peeled and deveined (see note 2)
- 1/4 cup minced cilantro
- 1/4 cup lime juice from 2 limes
For the fajitas:
- 2 tablespoons olive oil or vegetable oil
- 3 large bell peppers (red, orange, yellow, or green) cut into strips
- 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.
Cup of Yum
Notes
- Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
- Shrimp: I buy frozen shrimp which are reliably the freshest. Look for size 26/30 (26 to 30 shrimp per pound), or deviate in either direction depending on your budget.
- Yield: Although you start with 2 pounds of raw shrimp, you’ll have closer to 1 pound of cooked shrimp after cooking. This recipe will make about 4 servings (1 cup EACH shrimp and vegetables per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are great in an omelet or quesadilla.
Nutrition Information
Serving
8 oz
Calories
278kcal
(14%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
286mg
(95%)
Sodium
1309mg
(55%)
Potassium
628mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4936IU
(99%)
Vitamin C
164mg
(182%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (1 cup EACH shrimp and vegetables)
Amount Per Serving
Calories 278
% 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.