Skip to Content

Shrimp Fajitas

  • Serves: 6
  • Calories: 174
shrimp fajitas in a cast iron skillet with limes and bell peppers

A little taco seasoning and a spritz of fresh lime juice—these succulent skillet shrimp fajitas bring those beachy vibes right to your dinner table.

Fajitas Forever

We just do not get tired of fajitas, ever. Especially these veggie-packed Mexican shrimp fajitas. Simply spiced and quickly cooked in a skillet, they’re easy, fresh, healthy and delicious. They’re kid-friendly, too, because they’re so easily customizable. Picky eaters can load their flour tortillas with the bits and pieces they like, and pass on the ones they don’t love. So what if one kid opts to load their fajita only with onions and avocado? It’s no extra work for you, and everyone is happy! In other words, fajitas forever.

ingredients for shrimp fajitas, tortillas, cilantro, bell peppers, onions, taco seasoning, lime and olive oil

Our Easiest, Best-Ever Shrimp Fajita Marinade

We’re keeping it super simple with this tangy, spicy marinade. This recipe is all about freshness—we don’t want anything competing with those sweet, juicy shrimp! Also, be sure to follow the recipe and make this a quick marinade. Just let the shrimp sit for a few minutes while you prep the fajita ingredients—if the shrimp sits too long in the lime juice, the acid in the lime juice will break the shrimp meat down too much and you’ll end up with a mushy mess. Here’s what you’ll need to marinate the shrimp:

  • Olive oil.
  • Limes. Fresh lime juice only—accept no substitutions!
  • Taco seasoning. Homemade, of course!
taco seasoning and olive oil shrimp marinade
raw shrimp in a bowl marinated in taco seasoning and olive oil

How To Shop For Shrimp

Cooking shrimp is pretty easy—cook it quick, and don’t overcook it. Buying shrimp, on the other hand, can feel like a whole thing. For this shrimp recipe, we’re calling for two pounds of “extra-large” shrimp. But what does that really mean? And isn’t the global shrimp industry fraught with conflict? So, how can you be sure you’re buying sustainably-raised, slavery-free shrimp? One of the best things you can do is what you’re doing right now—reading up and being a knowledgeable consumer! Asking a trusted fishmonger for help is always a good way to go, too, but we’ll give you a quick shrimp-buying 101:

  • In the U.S., shrimp is sold by weight. So when shrimp size is referenced—”jumbo”, “medium” “small” and so on—the industry dictates that the size correlates with the number of shrimp per pound. We’re calling for two pounds of “extra-large” shrimp, and we’d expect you to get 16-20 “extra large” shrimp per pound.
  • Wild shrimp is typically a better choice, environmentally-speaking, than farmed.
  • Buying American shrimp is a good way to cut any worries about slavery or shady labor practices right out of the equation. Look for wild Gulf shrimp—fresh or frozen—and check labels for preservatives. Different packers use different preservatives in different amounts, and (of course) you want as little added to your shrimp as possible if you’re buying frozen shrimp.
shrimp sautéed in a skillet with taco seasoning and olive oil
thinly sliced bell peppers and red onions in a cast iron

Everything You’ll Need To Make Skillet Shrimp Fajitas

OK. You’ve got the shrimp. You’ve whisked up your marinade. What else? Just a couple more ingredients and you’re ready to roll! You’ll need:

  • An onion.
  • Bell peppers—any color you like!
  • Small flour tortillas.
  • Avocado.
  • Cilantro. This is just for garnish, so if cilantro tastes like soap to you (or you just don’t like it) skip it!
shrimp fajitas with taco seasoning in a cast iron skillet
shrimp fajitas in a cast iron skillet with cilantro and bell peppers

How To Make Shrimp Fajitas

Alright! Grab your trusty cast iron skillet—oh yeah, this is a one-pan fajita recipe, BTW—and let the fun begin!

  1. Marinate the shrimp! Set it aside while you prep the rest of the fajita filling—just a few minutes in the marinade will do the trick.
  2. Cook the peppers and onions until they soften, just 5 minutes or so. Then move them to a bowl, while keeping the skillet hot.
  3. Cook the shrimp! When they’re just about done, add the peppers and onions back to the pan.
  4. Serve! Assemble the hungry hoards and let everyone make their own fajitas.
  5. Clean up! We always reach for our favorite Swedish Dishcloths. They help us reduce our paper towel usage because the absorb 20x their weight in water!
shrimp fajitas in a cast iron skillet with cilantro and bell peppers

Tools You’ll Need:

More Shrimp Recipes To Try!

Just a bunch of fast, easy shrimp recipes that are sure to please. In other words, exactly what you’re looking for:

shrimp fajitas in a cast iron skillet with cilantro and bell peppers
shrimp fajitas in a cast iron skillet with cilantro, limes and bell peppers

Fajita Night Every Night!

Well, maybe not every night. But fajita night happens a LOT in our homes. If you try this shrimp fajita recipe for your next fajita night, we’d love to hear about it! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

This is a sponsored post written by TMP in behalf of Swedish Wholesale. All opinions are our own. Thank you for supporting the brands we love.

Shrimp Fajitas

  • Serves: 6
  • Calories: 174

Ingredients

  • 2 lb Extra large raw shrimp, peeled and deveined (16-20 per lb)
  • 3 tbsp Taco seasoning
  • ¼ cup Olive oil, divided
  • 1 Lime, juiced
  • 1 Onion, sliced into ½” thick slices
  • 2 Bell peppers, any color, cut into ½” slices
  • Small flour tortillas
  • Avocado
  • Cilantro

Method

  1. In a large bowl make a marinade by mixing together the taco seasoning, 3 tablespoons of the olive and lime juice.
  2. Toss shrimp in marinade, stir to coat and set aside.
  3. In a large cast iron skillet heat remaining oil over medium high heat. Add in peppers and onions and cook until edges begin to char, about 5-6 minutes. Remove veggies from skillet and set aside.
  4. Add shrimp to pan and arrange in a single layer. Flip shrimp over after 2 minutes and cook on other side until pink through, being careful not to over cook.
  5. Add peppers and onions back into pan and stir until everything is combined.
  6. Remove from heat and serve immediately with warm tortillas and topped with fresh cilantro and avocado or your other favorite toppings!