Easy shrimp fajitas with peppers and onions are a fast, colorful dinner that comes together in one skillet in about 35 minutes. Juicy shrimp are tossed in fajita seasoning, cooked just until pink, and piled into warm tortillas with sweet, tender bell peppers and onions.
Shrimp cook in minutes, so this recipe is ideal for busy nights when you want a meal that feels special without much work. Set out a few toppings, let everyone build their own tortillas, and dinner is done.
Table of Contents
Why This Works
Shrimp go from perfectly tender to rubbery in less than a minute, so the order of cooking matters. This recipe sears the shrimp first for just a few minutes, then takes them out of the pan while the vegetables cook. The shrimp return at the end to warm through, which keeps them juicy.
A short marinade in olive oil and fajita seasoning gives the shrimp deep flavor without a long wait, and the same seasoned oil that clings to them helps the vegetables pick up color in the hot skillet. Cooking the peppers and onions over medium high heat gives them a few browned edges while they stay slightly crisp.
A squeeze of lime at the end brightens the spices and balances the sweetness of the peppers.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 bell peppers, sliced (any colors)
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- Salt and black pepper, to taste
- 8 small flour tortillas (6 inch), warmed
- Lime wedges, for serving
How to Make Easy Shrimp Fajitas
1. Season the shrimp
Pat the shrimp dry. In a large bowl, toss them with 1 tablespoon of the olive oil, the fajita seasoning, and a pinch of salt and pepper. Let them sit for 15 minutes while you slice the vegetables.
2. Cook the shrimp
Heat a large skillet over medium high heat and add the remaining oil. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until they are pink and opaque. Move them to a plate and cover loosely to keep warm.
3. Cook the peppers and onions
In the same skillet, add the sliced peppers and onion. Cook for 5 to 7 minutes, stirring often, until they are tender with a few browned edges but still have some bite. Season with a little salt.
4. Combine
Return the shrimp to the skillet and toss with the vegetables for about 1 minute, just to reheat. Squeeze lime juice over everything.
5. Warm the tortillas and serve
Warm the tortillas in a dry skillet for 20 to 30 seconds per side, or wrap them in foil and heat them in the oven. Fill each tortilla with shrimp and vegetables and add your favorite toppings.
How to Serve
Bring the skillet straight to the table with warm tortillas and let everyone assemble their own. For toppings, set out the best guacamole recipe, homemade corn salsa, sour cream, shredded lettuce, and extra lime wedges.
If you like making everything from scratch, try easy flour tortillas from scratch. Serve a side of cilantro lime rice for a heartier plate, or spoon the shrimp and vegetables over rice as a bowl.
How to Store and Reheat
Refrigerate leftover shrimp and vegetables in an airtight container within 2 hours of cooking, and eat them within 3 days. Store the tortillas separately so they do not get soggy.
Reheat gently in a skillet over medium low heat for a few minutes, just until warm, because shrimp turn rubbery when overheated. The filling is also good cold in a salad or rice bowl. Freezing is not ideal, since the peppers and onions soften after thawing.
Tips and Variations
Use large shrimp, since small ones overcook before the pan browns them. Thaw frozen shrimp in the refrigerator or under cold running water, and pat them dry so they sear instead of steam. The FDA safe food handling guide describes properly cooked shrimp as pearly and opaque, which makes a good visual cue.
Do not crowd the skillet. If the shrimp are packed together, they release liquid and turn pale instead of browning, so cook them in two batches if needed. For more heat, add sliced jalapenos or a pinch of chili powder, and for a smoky flavor, add a little smoked paprika.
You can serve the filling over salad greens or stuff it into lettuce cups for a lower carb meal. Chicken or steak strips also work with the same seasoning and vegetables, but they need longer cooking times.
FAQ
How do I know when shrimp are done?
Shrimp are cooked when they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator first, then drain and pat them dry. Cooking from frozen releases extra water and makes it hard to get a good sear.
What can I use instead of fajita seasoning?
Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt. Use about the same total amount as the recipe calls for and adjust to taste.
Can I make shrimp fajitas on a sheet pan?
You can. Roast the vegetables first at a high temperature, then add the shrimp near the end, since shrimp only need a few minutes.
How do I keep the peppers from getting soggy?
Use a hot skillet, avoid crowding the pan, and stir only now and then so the vegetables can brown. Season with salt near the end so they do not release too much liquid.
Easy Shrimp Fajitas with Peppers and Onions
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 2 bell peppers sliced, any colors
- 1 medium onion sliced
- 2 tbsp olive oil divided
- 2 tbsp fajita seasoning
- salt and black pepper to taste
- 8 small flour tortillas (6 inch) warmed
- lime wedges for serving
Instructions
Cooking
- Pat the shrimp dry and toss with 1 tablespoon of the oil, the fajita seasoning, and a pinch of salt and pepper. Let stand 15 minutes.
- Heat a large skillet over medium-high heat and add the remaining oil. Cook the shrimp in a single layer for 2 to 3 minutes per side, until pink and opaque. Move to a plate.
- Add the peppers and onion to the same skillet and cook for 5 to 7 minutes, stirring often, until tender with a few browned edges.
- Return the shrimp to the skillet and toss for about 1 minute. Squeeze lime juice over everything.
- Warm the tortillas and fill with the shrimp and vegetables. Serve with lime wedges and toppings.
