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Shrimp fajitas are one of the quickest, easiest meals to pull together on a busy night — and they’re packed with bold flavor thanks to a homemade seasoning blend and tender peppers and onions.
This version comes together in just 15 minutes, uses pantry-friendly spices, and skips any unnecessary heat so the shrimp stays front and center. You can serve them with pico de gallo, guacamole, or salsa roja — or just enjoy them as-is wrapped in warm tortillas.
Table of Contents
What you’ll need
- Shrimp: Large or jumbo, peeled and deveined. Pat them dry so they sear instead of steam.
- Bell peppers: A mix of red and green adds color and a sweet-bitter balance.
- Onion: Use red or white — either softens and adds sweetness when sautéed.
- Olive oil: Just two tablespoons total — one for the shrimp, one for the veggies.
- Lime juice: Adds brightness and brings everything together.
- Homemade seasoning mix: A simple blend of chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, sugar, and (optional) oregano and cornstarch. The cornstarch lightly coats the shrimp, helping it brown and form a subtle crust when seared.
- Tortillas and toppings: Serve with warm tortillas and your choice of toppings — avocado, guacamole, pico de gallo, salsa roja, sour cream, or fresh cilantro.
See printable recipe card below for the full ingredients list and quantities.
How to make
Start by mixing the dry seasoning ingredients in a small bowl. Set aside about a third of it for the vegetables.
Add the juice of ½ lime and 1 tablespoon olive oil to the remaining seasoning and mix into a loose paste.
Pat the shrimp dry and place in a bowl. Pour the seasoning paste over the shrimp and toss to coat. Set aside.
Toss the sliced peppers and onion with the reserved dry seasoning.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and just cooked through. Remove from the pan.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the seasoned vegetables for 5–6 minutes, until tender and slightly charred.
Return the shrimp to the pan and toss everything together until heated through. Taste and add more lime juice if you like.
Serve hot with warm tortillas and your favorite toppings. You can use store-bought or homemade corn tortillas for an extra special touch. I love adding a spoonful of my lime crema. It’s creamy, tangy, and the perfect match for shrimp fajitas.
Best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
More shrimp recipes
If you try this shrimp fajitas recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Shrimp Fajitas
Equipment
- 1 mixing bowl
- 1 tongs or spatula
- 1 citrus juicer (optional)
Ingredients
Main
- 1½ lb large shrimp peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red or white onion, sliced
- 2 tbsp olive oil
- 1/2 lime, juiced
Seasoning
- 3/4 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper
- 1/4 tsp dried oregano (optional)
- 1 tsp cornstarch (optional)
- 1/2 tsp sugar (optional)
- zest of ½ lime
Toppings
- Warm tortillas
- Avocado slices optional
- Guacamole optional
- Pico de gallo optional
- Salsa roja optional
- Sour cream optional
- Fresh cilantro optional
Instructions
- In a small bowl, mix together all the dry seasoning ingredients. Set aside a small spoonful (about one-third) for the vegetables.
- Add 1 tablespoon of olive oil and the juice of ½ lime to the remaining seasoning and stir to form a loose paste.
- Pat the shrimp dry and place in a bowl. Pour the seasoning paste over the shrimp and toss to coat evenly. Set aside while you prepare the vegetables.
- Toss the sliced peppers and onion with the reserved dry seasoning.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the seasoned vegetables and sauté for 5–6 minutes, stirring occasionally, until softened and slightly charred.
- Return the shrimp to the skillet. Toss everything together just until heated through. Taste and add an extra squeeze of lime juice if desired.
- Warm the tortillas and fill with shrimp and vegetables. Add toppings like guacamole, pico de gallo, salsa roja, avocado slices, sour cream, or fresh cilantro. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was such a quick and easy recipe, and absolutely delicious!!!