Ingredients You’ll Need
Here I explain the best ingredients for this fajita shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card below.
For The Shrimp Fajita Marinade:
Fajita Seasoning – This is a mix of chili powder, cumin, paprika, garlic powder, onion powder, and several other spices. I make my own shrimp fajita seasoning, but you can use any packaged mix if you prefer — just look out for mixes with added sugar or fillers. My seaoning mix includes salt, but if yours does not, add 3/4 teaspoon of salt per pound of shrimp. Taco seasoning will also work in a pinch! Olive Oil – We’ll also use some olive oil to cook the fajita veggies. You can swap it with any other neutral oil, such as avocado oil, if you prefer. Lime Juice – Fresh lime juice is so flavorful here, but you can also use a bottled lime juice for faster prep. Minced Garlic – Mince it fresh, or use jarred garlic for convenience.
For The Fajitas:
Shrimp – I used large shrimp 30/40, peeled and deveined with tails on. (I recommend cooking with tails on because the shrimp is more flavorful that way, even though you won’t eat the tails.) You can get larger or smaller shrimp, but cook time will vary slightly. Onion – White onions are a classic choice, but other colors will work as well. Bell Peppers – Use your favorite color peppers, with smooth skin and no nicks. Olive Oil – For creating a delicious caramelized char on the veggies. Again, other neutral oils will work fine. Garnishes – Lime wedges and fresh cilantro, optional.
How To Make Shrimp Fajitas
This section shows how to make shrimp fajitas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store leftovers covered in an airtight container in the fridge for 3-4 days. If you marinate for longer than 30 minutes, the shrimp will turn into ceviche and become “cooked” from the acid in the lime juice. Reheat in a warm skillet (or in the microwave on 50% power if you must). Be careful not to overheat the shrimp, which will make them rubbery.
Can You Freeze Shrimp Fajitas?
Although you can safely freeze cooked shrimp fajitas for later, it’s best to enjoy them fresh. The texture will change after thawing and it will be easier to overcook the shrimp.
What To Serve With Shrimp Fajitas
Serve shrimp fajitas with all the fixings, plus these easy sides:
Warm Tortillas – Corn or flour tortillas are classic choices, but I admit I often enjoy these in their low carb form without any tortilla at all, as a shrimp fajita bowl over greens or cauli rice, or with coconut wraps or almond flour tortillas. They even work stuffed into cheese taco shells! Toppings – Shredded cheese, sour cream, avocado (or guacamole!), fresh cilantro, and a squeeze of lime. Pico de gallo or salsa also goes well — either fresh tomato salsa, regular tomato salsa, or avocado salsa verde. Sides – Try rice, cauliflower rice, or cabbage slaw for tacos.
More Easy Shrimp Recipes
This shrimp fajitas recipe cooks up super fast, just like these other tasty shrimp dishes: Please enter your first name for your account. Your saved recipe will also be sent to your email.
