Dinner

Shrimp Fajitas Recipe

ByHugo Harnd January 21, 2026January 21, 2026

Introduction

Savor the vibrant flavors of these easy Shrimp Fajitas, perfect for a quick and delicious dinner. Tender shrimp marinated in zesty spices paired with sautéed bell peppers and onions make a colorful and satisfying meal.

A close-up view of a silver pan filled with cooked shrimp and sliced bell peppers. The shrimp have a reddish orange color and are arranged evenly over the mix of red and yellow bell pepper slices below them. Small green herb pieces are sprinkled on top, adding a fresh touch. Two lime wedges are placed at the edge of the pan on a white marbled surface, with the pan set on a wooden board. The background has blurred red tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon lime juice
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound shrimp (with tails on if preferred)
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, cut into strips
Tortillas for serving

Instructions

Step 1: In a measuring cup, whisk together olive oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder until well combined.
Step 2: Place the raw shrimp in a reusable container and pour the marinade over them. Toss to coat evenly and refrigerate for 20 to 30 minutes.
Step 3: Heat a cast iron skillet over medium heat and add 1/2 tablespoon of olive oil. Remove shrimp from marinade and cook for about 2 minutes on each side, until they begin to turn pink. Avoid overcooking.
Step 4: Transfer the shrimp to a plate and cover with foil to keep warm while cooking the vegetables.
Step 5: Add bell peppers and red onion to the same skillet. Cook for about 6 minutes, stirring occasionally, until vegetables are tender. If needed, cook the vegetables in two batches.
Step 6: Combine the cooked shrimp and vegetables, then fill each tortilla with the mixture. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add a pinch of cayenne pepper to the marinade for some heat.
Swap shrimp for chicken strips if preferred, adjusting cooking time accordingly.
Add fresh cilantro and a dollop of sour cream or guacamole for a creamy finish.

Storage

Store leftover shrimp and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the shrimp tender.

How to Serve

A close-up image shows three small white tortillas with charred edges arranged side by side in a shallow silver tray on a white marbled surface. Each tortilla is filled with three to four large, juicy cooked shrimp that have a reddish-orange cooked color and are garnished with small green herb bits. Under the shrimp, there are slices of red and yellow bell peppers, adding a bright color contrast. In the background, some fresh red tomatoes and a lime wedge are slightly blurred, adding extra context to the fresh ingredients used. The scene feels warm and appetizing, with a neat and colorful presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before marinating to ensure the best texture and flavor.

What type of tortillas work best?

Flour tortillas are traditional and hold the filling well, but corn tortillas can be used for a gluten-free option. Warm them before serving for the best experience.