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5.0 from 18 votes

Shrimp Fajitas

We all love chicken fajitas but it's time to switch things up with these easy Shrimp Fajitas! These don't require any marinating yet they are still so flavorful. And you still get that classic pepper and onion addition that gives them their classic Tex Mex flair and those enticing colors.

Prep Time
12 mins
Cook Time
12 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 1 1/2 lbs large shrimp, peeled and deveined*
  • 2 Tbsp fresh lime juice
  • 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper
  • 3 Tbsp olive oil or vegetable oil, divided
  • 1 small yellow or red onion, halved and sliced
  • 2 bell peppers, any color**
  • 2 cloves garlic, minced
  • 3 Tbsp chopped fresh cilantro
  • 8 medium flour tortillas, warmed
  • Sliced avocado and crumbled queso fresco (optional)

Instructions

    Cup of Yum
  1. Dab shrimp with paper towels to help dry some of the excess moisture, place in a medium mixing bowl.
  2. Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.
  3. Heat 1 1/2 Tbsp olive oil in a 12-inch cast iron pan or non-stick skillet.
  4. Add in onions and saute 2 minutes then add in bell peppers, season with salt and pepper and saute until crisp tender, about 5 - 7 minutes longer.
  5. Transfer peppers to a sheet of foil and wrap to keep warm. Return skillet to heat and add in remaining olive oil.
  6. Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook 1 1/2 minutes.
  7. Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.
  8. Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.

Notes

  • *I left the tails for pictures just because I think they look better, but I do recommend removing tails.
  • **I used 2/3 of a red, yellow and green to equal 2 peppers.