Skillet shrimp fajitas with peppers and onions are a fast, colorful skillet dinner that goes from fridge to table in under an hour, including time to marinate. Large shrimp are tossed in chili powder, cumin, garlic powder and onion powder, seared quickly until pink, then folded back into sweet, tender peppers and onions and tucked into warm tortillas.
Because shrimp cook in just a few minutes, this is one of the quickest fajita recipes you can make. Everything happens in one skillet, the marinade doubles as the seasoning, and you can set out toppings like salsa, guacamole, sour cream and lime so everyone builds their own plate.
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Why This Skillet Shrimp Fajitas Recipe Works
A short marinade in olive oil and spices gives the shrimp flavor all the way through without any risk of toughening them. Shrimp are delicate, so they only need 15 to 30 minutes, and the oil helps the spices cling and brown in the hot skillet.
Cooking the shrimp first and setting them aside is what keeps them tender. The peppers and onions then cook in the same pan, picking up the browned bits and spices left behind, and the shrimp return at the very end just long enough to warm through.
Ingredients for Skillet Shrimp Fajitas
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bell peppers, sliced
- 1 large onion, sliced
- 8 small flour tortillas, warmed
- Toppings: salsa, guacamole, sour cream and lime wedges
How to Make Skillet Shrimp Fajitas
1. Marinate the shrimp
In a bowl, combine 2 tablespoons of the olive oil with the chili powder, cumin, garlic powder, onion powder, salt and pepper. Add the shrimp and toss until coated. Let them sit for 15 to 30 minutes.
2. Slice the vegetables
While the shrimp marinate, slice the bell peppers and onion into thin strips so they cook evenly and fit neatly into a tortilla.
3. Sear the shrimp
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side, until they turn pink and opaque. Do not overcook them, or they will turn rubbery. Remove them to a plate.
4. Cook the peppers and onions
In the same skillet, add the remaining tablespoon of olive oil, then the sliced peppers and onion. Saute for about 5 minutes, stirring often, until tender with a few browned edges.
5. Combine
Return the shrimp to the skillet and toss with the vegetables for a minute to bring everything together.
6. Serve
Spoon the shrimp and vegetables into warm tortillas and finish with your favorite toppings and a squeeze of lime.
How to Serve Skillet Shrimp Fajitas
Fajitas are great with a few sides on the table. Fluffy rice is a classic, and cilantro lime rice picks up the lime on the plate. A bowl of the best guacamole adds creamy richness to every bite.
For a fresh, chunky topping, serve homemade corn salsa alongside the shrimp. If you want something sweet and cool to end the meal, a bowl of best Mexican fruit salad is a refreshing finish.
How to Store and Reheat Skillet Shrimp Fajitas
Cool leftovers quickly and refrigerate the shrimp and vegetables in an airtight container within two hours. They keep for up to three days. Store the tortillas separately so they do not turn soggy.
Reheat gently in a skillet over medium heat for just a minute or two, since shrimp toughen quickly when heated for too long. Make sure the leftovers are steaming hot before serving.
Tips and Variations for Skillet Shrimp Fajitas
Shrimp are done as soon as the flesh turns pearly and opaque, a sign the FDA lists in its safe food handling guide, so pull the pan off the heat as soon as you see it. Large shrimp are easier to cook evenly than small ones.
Adjust the chili powder to your spice preference, or add a pinch of cayenne for more heat. A mix of red, yellow and green peppers makes the dish more colorful. You can serve the filling over rice, over salad greens or in lettuce wraps instead of tortillas. Wrapping the tortillas in foil and warming them in the oven keeps them soft and pliable.
FAQ
Can I use frozen shrimp for skillet shrimp fajitas?
Yes. Thaw them in the refrigerator or in a bowl of cold water, then pat them very dry before marinating so they sear instead of steam.
How do I know when shrimp are cooked?
They turn from gray and translucent to pink and opaque, and they curl into a loose C shape. A tight, closed O shape usually means they are overcooked.
Do I have to marinate the shrimp for skillet shrimp fajitas?
A short marinade improves the flavor, but if you are short on time you can toss the shrimp in the spices and oil and cook them right away.
Can I make skillet shrimp fajitas ahead?
You can slice the vegetables and marinate the shrimp earlier in the day, but cook everything just before serving so the shrimp stay tender.
What can I use instead of tortillas for skillet shrimp fajitas?
Corn tortillas, lettuce cups, rice bowls or a bed of greens all work well and make the meal lighter or gluten free.
Skillet Shrimp Fajitas with Peppers and Onions
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 bell peppers sliced
- 1 large onion sliced
- 8 small flour tortillas warmed
- salsa, guacamole, sour cream and lime wedges for serving
Instructions
Cooking
- Combine 2 tablespoons of the olive oil with the chili powder, cumin, garlic powder, onion powder, salt and pepper. Toss the shrimp in the mixture and marinate for 15 to 30 minutes.
- Slice the bell peppers and onion into thin strips.
- Heat a large skillet over medium-high heat and cook the shrimp in a single layer for 2 to 3 minutes per side, until pink and opaque. Remove to a plate.
- Add the remaining tablespoon of olive oil, peppers and onion to the skillet and saute for about 5 minutes, until tender.
- Return the shrimp to the skillet and toss for a minute to combine.
- Serve in warm tortillas with salsa, guacamole, sour cream and lime.
