Shrimp Fajitas

Spiced shrimp seared on a sizzling skillet with charred bell peppers and onions, squeezed with lime and wrapped in warm tortillas. Dinner in 30 minutes; serves 4.

Vegetarian with swapsDairy-freeHigh-proteinNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 15 min
  • Total 30 min
  • Yield 4 servings
  • Heat 🌶 Mild
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Skillet of shrimp fajitas with charred peppers and onions, lime, tortillas and guacamole

Shrimp fajitas have all the sizzle of the steak version and cook even faster. The peppers and onions char first, then the shrimp go in for just a few minutes.

Serve them on the skillet straight from the stove with warm tortillas and toppings.

Instructions

  1. Season. Toss the shrimp with 1 tablespoon oil, the spices and 1/2 teaspoon salt.
  2. Char the vegetables. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add the peppers, onion and the remaining salt and cook 6 to 8 minutes, until charred and crisp-tender.
  3. Cook the shrimp. Push the vegetables aside, add the shrimp and cook 2 minutes per side, until pink and opaque. Toss everything together and squeeze one lime over the top.
  4. Serve. Serve sizzling with warm tortillas, the other lime cut in wedges, and toppings.

Nutrition per serving (estimated)

570Calories
59 gCarbohydrates
7 gFiber
52 gNet carbs
43 gProtein
19 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinDairy-freeVegetarian with swapsNo added sugar

Tips

  • A very hot skillet gives the vegetables their char; do not crowd the pan.
  • Bake everything on two sheet pans at 425°F for 12 minutes for an easy hands-off version.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 3 days. Reheat in a hot skillet for 1 to 2 minutes and warm fresh tortillas.

Questions about this recipe

Can I make shrimp fajitas on a sheet pan?
Yes. Roast the vegetables at 425°F for 8 minutes, add the shrimp and roast 6 to 8 minutes more.
How do I keep shrimp from overcooking?
Cook them last, just until pink and opaque, about 4 minutes in all.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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