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.
Some links in this post may be affiliate links. Should you click through to that product and make a purchase, 40 Aprons will receive a small compensation, at no additional cost to you. Anything mentioned here is referred solely based on my experience and satisfaction with the company and/or product, and not because of any potential commission. I’ll identify any affiliate links when they appear within the post!
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
- Shredded Chicken Tacos
- Chelada (Mexican Beer Cocktail with Lime)
- Guacamole Dip (Restaurant Style)
- Mexican Salad with Cilantro-Lime Dressing
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Shrimp Fajitas
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
If you enjoyed this recipe, be sure to check out 40 Aprons Premium! 40 Aprons Premium offers exclusive recipes, monthly meal plans, grocery lists, and more – all completely ad free!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Debbie says
I made this recipe last week it was outstanding. I think the spice combination would work well for chicken or pork also.
Sabrina says
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