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 Shrimp Fajitas
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.
Top Tips For Making
- 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
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- 8-12 flour tortillas
- Toss garlic powder, onion powder, oregano, chili powder, cumin, and salt with shrimp in a bowl.
- Heat 1 1/2 tbsp oil in cast iron skillet. When smoking add peppers and onions. Cook until they are starting to be charred in spots and softened, about 5 minutes. Transfer to plate.
- Add remaining 1/2 tbsp oil. Add shrimp and cook until just pink and opaque, about 2-3 minutes on each side. Return peppers and onions to pan and stir.
- 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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
You can go with either red or white with Mexican food, especially those that are fresh and crisp. I like:
– Sauvignon Blanc, like 2019 Adelante Sauvignon Blanc from Chile
– Pinot Grigio, like 2018 Che Fico Pinot Grigio from DOC delle Venezie, Italy
– Pinot Noir, like 2017 Conte de la Terre Pinot Noir from Willamette Valley, Oregon