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Quick Skillet Shrimp Fajitas for a Flavorful Weeknight Dinner

Close-up of perfectly seasoned shrimp fajitas with colorful bell peppers and onions in a white bowl.

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Make restaurant-style sizzling shrimp fajitas right in your skillet. This easy recipe delivers bold, zesty flavor in under 30 minutes, making it a perfect, low-cleanup solution for busy weeknights.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Juice of 1 lime
  • 8 small flour or corn tortillas
  • Optional toppings: sour cream, salsa, avocado slices

Instructions

  1. In a medium bowl, toss the shrimp with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Set aside for 5 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the sliced bell peppers and onion to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and char slightly.
  4. Push the vegetables to one side of the skillet. Add the seasoned shrimp to the empty side of the skillet in a single layer.
  5. Cook the shrimp for 2 to 3 minutes per side until pink and opaque throughout. Do not overcook.
  6. Toss the shrimp with the vegetables. Squeeze the fresh lime juice over everything in the skillet and stir to combine.
  7. Warm the tortillas according to package directions.
  8. Serve the sizzling shrimp and vegetable mixture immediately in warm tortillas with your choice of toppings.

Notes

  • For a spicier kick, add 1/4 teaspoon of cayenne pepper to the seasoning mix.
  • If you prefer minimal cleanup, use a sheet pan instead of a skillet; roast at 400°F (200°C) for 10-12 minutes.
  • This recipe works well served over rice for shrimp fajita bowls.

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