These Skillet Shrimp Fajitas come together in just one pan for minimal clean up, take 10 minutes to cook and are PACKED with flavour!
How to make this recipe
Make marinade by combining the seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl. Pour marinade over shrimp and let it sit for 10 minutes.
Slice peppers and onions. Heat olive oil in a large skillet and add peppers and onions, sauteing until charred.
Add marinated shrimp, then saute for another 2 minutes until shrimp is pink.
Microwave corn tortillas or heat in the oven for a few minutes until soft and warm. Remove shrimp from heat and add to tortillas, garnishing with cilantro and lime wedges. Serve and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil will work in place of olive oil.
- Shrimp – any shrimp variation that you prefer will work great for this recipe.
- Fajita seasoning – store bought fajita seasoning is suggested for a quicker dinner prep but you can make a homemade fajita seasoning with spices you already have! Recipe for a homemade fajita seasoning follows.
- Salt & pepper (to taste)
- Garlic – fresh or jarred minced garlic is preferred for this recipe but garlic powder will also work.
- Lime juice – use fresh or bottled lime juice for this recipe.
- Soy sauce – coconut aminos and tamari are great gluten-free alternatives to soy sauce.
- Vinegar – lemon or lime juice works great in place of vinegar.
- Red onion – shallots, white onion or yellow onion can also be sautéed for this dish.
- Red, green and yellow bell peppers – feel free to use more or less of one colour of bell pepper depending on what you have on hand.
- Fresh cilantro (to garnish)
- Lime wedges (to garnish)
- Corn tortillas – serve with corn tortillas, flour tortillas or your favourite lettuce wraps for a low-carb option.
Homemade fajita seasoning (if not using store bought) – use just 1 tbsp of this mix and save the rest for another time
- Chili powder – paprika, cayenne or chili flakes can be used instead.
- Paprika – smoked paprika is preferred
- Onion powder – replace with garlic powder or garlic salt.
- Garlic powder – use garlic salt if you don’t have garlic powder but be careful of any extra salt you add to this blend.
- Cumin – ground coriander, paprika or garam masala can be used in place of cumin.
- Salt & pepper (to taste)
- Chili flakes – cayenne pepper will work well in place of chili flakes
What to use instead of peppers in fajitas
If you're not a fan of bell peppers but what to enjoy this delicious fajita night, you're in luck! There are so many delicious veggies that can work in place of bell peppers for this skillet shrimp fajita recipe. Alternatives to peppers for your fajitas can be sliced portobello mushrooms, zucchini, thinly sliced jalapeños or poblano peppers, eggplant, roma tomatoes and more! Overall, any vegetable that is delicious in a stir fry can be used in a skillet fajita recipe.
How many calories in shrimp fajitas with tortilla
My skillet shrimp fajita recipe has 333 calories per four servings when serving with corn tortillas. That makes this delicious recipe a healthy dinner option for any night of the week! The calories will differ depending on the type of tortillas you decide to use for this recipe. If you want to enjoy this recipe on its own or in a low carb tortilla alternative like a jicama wrap or lettuce wrap, then the calories will be lower. Whereas if you use a flour tortilla, the calorie count will be higher.
What can you eat with fajitas?
Fajitas are a great stand alone dinner option, but if you're looking to create a delicious Tex-Mex spread here are some options:
- Mexican rice, Spanish rice, or Mexican quinoa
- Corn on the cob or a corn salad with cotija cheese
- Pico de gallo, salsa or guacamole with tortila chips
- Frijoles/refried beans
- And so much more!
Storing and reheating
To store your shrimp fajitas, transfer the peppers and shrimp from the skillet into an airtight container once it has cooled down and then place it in the fridge for up to five days. When you're ready to enjoy your shrimp fajitas, warm it up in the microwave for up to a minute or until fully warm and then eat alone or in a heated tortilla of your choice.
Unfortunately, this skillet shrimp fajita recipe isn't a freezer-friendly meal. The peppers in this recipe don't freeze well and when reheated become extremely soggy so I don't recommend it!
More shrimp recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this skillet shrimp into leftovers
- Use these Ziploc bag holders to make marinating the shrimp easier.
Easiest Skillet Shrimp Fajitas
- 1 tbsp olive oil
- 1 lb shrimp
- 1 tbsp fajita seasoning storebought or homemade
- salt & pepper, to taste
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 small red onion, sliced
- 1 each red, green and yellow pepper, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for garnish
- 12 corn tortillas, to serve
Homemade fajita seasoning (if not using store bought) - use just 1 tbsp of this mix and save the rest for another time
- 1 tbsp chili powder
- 1 tbsp paprika smoked is preferred
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp each salt & pepper
- 1 pinch chili flakes
- Mix seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl. Pour marinade over shrimp in a resealable plastic bag or in a large bowl and let marinate for 10 minutes.
- Meanwhile, slice peppers and onions. Heat olive oil in a large skillet over high heat. Once oil is smoking, add peppers and onions, sauteeing for 2-3 minutes until charred.
- Add shrimp and all of marinade, reducing heat to medium-high and sauteeing for another 2 minutes until shrimp is no longer translucent.
- Meanwhile, microwave corn tortillas or heat in the oven for a few minutes until soft and warm. Remove shrimp from heat and add to tortillas, garnishing with cilantro and lime wedges. Serve and enjoy!