Shrimp Fajitas
Posted: 09/04/20
Updated: 03/06/23
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Mexican restaurant style shrimp fajitas made at home in just about 15 minutes! Serve with tortillas or over rice, topped with guacamole, cheese, and sour cream for pure Mexican bliss.
This recipe is so ridiculously easy, you won’t believe how delicious it turns out! With a handful of spices, sautéed veggies, and tender, juicy shrimp, these fajitas are the perfect easy Mexican dinner. Serve them in flour tortillas or over rice with heaping spoonfuls of sour cream or yogurt, shredded cheese, slices of ripe avocados, or whatever your favorite toppings are for a family-friendly dinner that will definitely please. I love my fajitas with a side of elote, Mexican street corn salad, or avocado salad.
What Makes This Recipe So Good
Seasonings – The combination of spices used in this recipe loads the shrimp up with massive amounts of flavor. Garlicky, oniony, and aromatic, with the light heat of chili powder and the earthiness of cumin and oregano make these fajitas fragrant and delicious.
Onion – Sautéed, with a little bit of smoky char, acidic onion pairs nicely with the sweet bell peppers and seasoned shrimp.
Bell peppers – Use different colored bell peppers for the most variety of flavor. Green bell peppers are the least ripe and are more bitter, while yellow, orange and red are sweeter and fruitier, with red being the sweetest. The bold colors also give your fajitas a visual pop!
How To Make It
Place the shrimp and all the spices in a bowl, tossing to coat the shrimp well.
Heat some oil in a cast-iron skillet. Once it’s smoking, add the peppers and onion. Cook them until they are charred in spots and softened, then put them on a plate.
Add the rest of the oil and cook the shrimp until they are just pink and opaque. Return the veggies to the pan and stir.
Serve with your favorite toppings in tortillas or on rice.
Chef’s Tips
- Make these fajitas paleo or Whole30 by serving your shrimp and veggies on top of cauliflower rice.
- For gluten-free fajitas, use gluten-free tortillas or serve on top of rice.
- If you’re on keto or a low carb diet, serve your fajitas on low carb tortillas or cauliflower rice. Just the spices, veggies, and shrimp are about 4g net carbs per serving. Make sure your toppings are low carb, too!
- Our fave toppings for these fajitas are shredded cheese (we like cheddar or a Mexican blend), pico de gallo, sour cream or yogurt, sliced avocados, slices of jalapeños, cilantro, and a squeeze of lime juice.
More Delicious Mexican & Latin Recipes
- Avocado Salad
- Corn Salsa
- Shrimp Ceviche
- Magic 2-Minute Fruity Frozen Margaritas
- Mexican Street Corn Salad
- Shredded Chicken Tacos
- Chelada (Mexican Beer Cocktail with Lime)
- Guacamole Dip (Restaurant Style)
- Mexican Salad with Cilantro-Lime Dressing
Shrimp Fajitas
Mexican restaurant style shrimp fajitas made at home in just about 15 minutes! Serve with tortillas or over rice, topped with guacamole, cheese, and sour cream for pure Mexican bliss.
Ingredients
- 1 pound shrimp
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 ½ teaspoon salt
- 2 tablespoons oil divided
- 1 large onion halved then sliced into ¼-inch strips
- 3 bell peppers various colors, sliced into ¼-inch strips
- 8-12 flour tortillas to serve
Instructions
- Toss garlic powder, onion powder, oregano, chili powder, cumin, and salt with shrimp in a bowl.
- Heat 1 ½ tablespoons oil in cast iron skillet. When oil smokes, add peppers and onions. Cook until they start to char in spots and soften, about 5 minutes. Transfer to plate.
- Add remaining ½ tablespoon oil to skillet. Add shrimp and cook until just pink and opaque, about 2-3 minutes on each side. Return peppers and onions to pan and stir.
- Remove from heat and portion into tortillas. Top as desired (see Notes for suggestions) and serve.
Notes
- Paleo or Whole30: Omit tortillas, serve with cauliflower rice.
- Gluten free: Use gluten free tortillas or serve on top of rice.
- Keto or low carb: Use low carb tortillas or cauliflower rice. (4g net carbs per serving for just shrimp, spices, onion, and bell peppers.)
- Topping suggestions: Shredded cheese (cheddar or a Mexican blend), pico de gallo, sour cream or yogurt, sliced avocados, slices of jalapeños, cilantro, and a squeeze of lime juice.
Nutrition Information
Serving: 1fajita, Calories: 203kcal, Carbohydrates: 21g, Protein: 15g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 1090mg, Potassium: 230mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1478IU, Vitamin C: 61mg, Calcium: 129mg, Iron: 3mg, Net Carbs: 19g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
I made this recipe last week it was outstanding. I think the spice combination would work well for chicken or pork also.
love this and cauliflower rice is a good idea for me most of the time (tortillas every once in a while) so thank you for suggesting that option and for this recipe