Shrimp Fajitas

These flavorful Shrimp Fajitas are perfect for casual dinners and take just 3o minutes to make.
shrimp fajitas in a black skillet

Shrimp Fajitas are always a crowd pleaser. It’s a super simple recipe to put together and can go straight from your skillet to the table in no time. The fajitas get extra flavor from jalapeño, garlic, onions, cumin, chili powder, and fresh cilantro. Combine this with sizzling hot shrimp and vegetables and you’ll think you’re enjoying a dish at your favorite restaurant.
a close up of raw shrimp with tails on


When it comes to buying shrimp, go for the frozen wild-caught. Look for shrimp that originate from sustainable wild fisheries and are certified. Know that when you see “fresh” shrimp in the supermarket, they are shrimp that were previously frozen, thawed then sold at the fish counter. Those shrimp spent the day sitting around on a bed of ice. That doesn't sound fresh to me? So, buy the frozen and allow the shrimp to thaw overnight in the refrigerator. What's the best way to thaw shrimp? Remove them from the package and place shrimp in a covered bowl to thaw.
If you forget to thaw the shrimp overnight, there's a way to speed up the process. Place a bowl of cold water in the sink. Remove the shrimp from the bag and place in the water. Allow a slow stream of cold water to run over the shrimp for 15 minutes. Be sure to dry the shrimp thoroughly before cooking. I don't like to use this method because I feel its a wastes water. If you choose to buy fresh, make sure the shrimp doesn't smell like ammonia. The flesh should be firm, not slimy and squishy.
If you want to know more about the seafood you're purchasing, download the Seafood Watch app from the Monterey Bay Aquarium Seafood Watch program. It will help you choose seafood that's fished or farmed in ways that are healthy for the ocean.


Here's a quick breakdown of what count size means:
Colossal – 10 or less shrimp per pound
Jumbo – 11 – 15 shrimp per pound
Extra large –  16 – 20 shrimp per pound
Large – 21 – 30 shrimp per pound
Medium – 31 – 35 shrimp per pound
Small – 36 – 45 shrimp per pound
Miniature –  approximately 100 shrimp per pound
So basically the larger the shrimp, the less you'll get per pound.


Yes! Get out your sheet pan and preheat the oven to 400°F.  In a large bowl combine shrimp, lime juice, salt, black pepper, oregano, cumin, chili powder, onion, garlic, bell peppers, jalapeño pepper, and olive oil. Bake the ingredients for 8 – 10 minutes, flipping the shrimp halfway through cooking. Warm the tortillas in the oven then serve the fajitas with desired toppings.
a sheet pan of raw shrimp tortilla bell peppers limes onions cilantro


Here are a few tips to make sure you make the best, tastiest shrimp fajitas.
sliced red and yellow bell peppr
Make sure cut the strips of bell peppers in thin even slices. You can also add green bell pepper to bring even more color to the dish.
raw shrimp in a clear bowl with spices
Allow the shrimp to absorb the spices in the refrigerator for 10 minutes before cooking. You can cut and prep the herbs and vegetables during that time. 
Boost the final flavors of your Shrimp Fajitas by serving them with these toppings:
Corn tortillas
Flour tortillas
Fresh lime juice
Fresh Cilantro
Sour Cream
Pico De Gallo

Shrimp Fajitas

Course: Main Course
Cuisine: Mexican
Keyword: fajita recipe, shrimp fajitas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Lisa Marie Todd

These flavorful shrimp fajitas are filled with colorful red and yellow bell peppers, onions, spices and fresh herbs. It’s an easy weeknight dinner that takes 30 minutes to make.



  • 1 ½ pounds medium shrimp peeled and deveined
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoon Kosher salt divided
  • ½ teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 red bell peppers cut into ½ ” strips
  • 1 yellow bell pepper cut into 1/2” strips
  • 1 teaspoon jalapeno pepper finely chopped
  • 1/2 teaspoon ground black pepper
  • 1 package of flour or corn tortillas warmed


  • cup cilantro


  1. Combine shrimp, lime juice, 1 teaspoon salt, oregano, cumin and chili powder into a large glass bowl or ziplock bag.
  2. Coat shrimp well then cover (if using a bowl and let marinate in the refrigerator for 10 minutes.

  3. Heat a large skillet over medium-high heat and add oil. Add onion and cook until softened. Add garlic and cook for one minute. Add bell pepper, jalapeño pepper, black pepper and 1/2 teaspoon salt and cook until tender. Add shrimp and cook for 2 to 4 minutes until shrimp are fully cooked.

  4. Remove from heat and garnish with cilantro. Serve with tortillas and lime wedges.

Recipe Video

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Let me know if you made this recipe and put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!

5 from 1 vote

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Recipe Rating

  1. Sharon says:

    5 stars
    I made this for dinner last night and it was delicious! I served it over zucchini zuddles and it was fantastic!