Super easy shrimp fajitas Fast2eat

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A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a flour or corn tortilla. So you can make these fajitas with any meat you like. This shrimp fajita is a twist on a classic recipe using shrimp instead of beef, pork or chicken.

Why go out for a Mexican dinner when you can make succulent shrimp fajitas right at home in less time! Cooked with a blend of savoury and spicy seasonings in a sizzling hot pan adds new flavours and textures to shrimp! Stuff them into soft, warm tortillas with toppings for a customizable meal!

With onions and colourful bell pepper strips and the traditional flour (or corn) tortillas, sour cream, shredded cheese, guacamole (or sliced avocado) and/or salsa (or pico de gallo or diced tomatoes) for the best dinner in minutes! Or wrap them in a lettuce leaf for a low-carb option. This is such a great meal, it’s filling, and it’s delicious, and you can put this together any night of the week in half an hour.

The shrimp is generously seasoned with bold, savoury spices. It is made with a homemade seasoning mix, but any seasoning combination for fajitas will work. Spicy, salty, perfectly flavoured seasoning mix made at home with spices that you already have in your spice rack! So easy, so yummy, and no chemicals or preservatives! When it comes to adding instant flavour, dried seasoning is my go-to.

Add a generous amount of the fajita mix and toppings to a warm tortilla, and you’ve got a complete meal ready to be devoured!

Check out my article with the Smart tips you should know when cooking shrimp for a perfect shrimp every time.

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Shrimp Fajitas Fast2eat

Shrimp Fajitas Fast2eat

This Shrimp Fajitas recipe is a crowd-pleasing meal when you are short on time but looking for maximum flavour. You won’t want to stop eating them!
This recipe is seriously so easy to make and delicious! With just a few stirs and chops for preparation, the cooking process is really quick.
Tender shrimp cooked to perfection with all the flavours of your favourite Mexican restaurant dish. Now you can have the same Mexican restaurant shrimp in the comfort of your own home!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people


Seasoning Mix

  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Oregano
  • 1 tsp Salt - freshly grounded coarse sea salt
  • ¼ tsp Black pepper - Fresh ground
  • 1 tsp Chili powder - optional
  • 1 tsp Cumin - optional
  • 1 tsp Red pepper flakes - optional


  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 500 g Shrimp - peeled and deveined
  • Lime Juice - or lemon juice to taste
  • 2 Onion - halved and sliced lengthwise
  • 1 tbsp Garlic - minced
  • 1 Red Bell pepper - sliced
  • 1 Yellow Bell pepper - sliced
  • 1 Orange Bell pepper - sliced

For serving

  • 4 Tortilla - flour or corn or lettuce leaf for a low carb option
  • Sour cream - to taste
  • Cheese - mix shredded optional to taste
  • Guacamole - optional to taste– see recipe here or sliced fresh avocado
  • Salsa - optional to taste – or pico de gallo or diced tomatoes
  • Lettuce - optional to taste - or cabbage
  • Jalapeño - optional to taste - sliced
  • Cilantro - optional for garnish
  • Lime juice - wedges


Seasoning Mix

  • Stir to combine all ingredients.

Peel and season the shrimp

  • Peel, remove the tails* and devein the shrimp, or if you can buy good shrimp that has been peeled and deveined already, go for it!
  • *Note: It’s up to you whether or not the tails are removed. I like to remove the shrimp's tails before cooking, but the tails can be left on the shrimp for a nicer presentation and removed before eating.
  • Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of seasoning mix. Stir well to combine and coat the shrimp.


  • Wrap the tortillas in foil and warm them in the oven.


  • Slice the onion lengthwise; set aside.
  • Slice the peppers into long 0.5 cm/0.55 inch strips; set aside.


  • Heat butter and oil in a large skillet (you could also easily use a hot grill).
  • Add the onion and cook for a couple of minutes until it's slightly translucent.
  • Add garlic and the shrimp to the skillet. Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through.
  • Attention: They will cook fast! All shrimp should appear pink with red tails. They should appear slightly white as well, but too much white means you’ve overcooked your shrimp.
  • Remove from skillet and transfer to a plate.
  • Add the peppers and the remaining fajita seasoning to the pan. Cook bell peppers until crisp-tender. The peppers should be slightly cooked. You don't want them overcooked. They should be a bit crunchy.
  • If needed, as soon as the oil begins to smoke, add some lemon (or lime) juice to deglaze. Use a spatula to scrape up some of the browned bits.
  • Add shrimp back to the pan, cook stirring for 1 minute. Season fajitas with more salt and pepper as desired.

For serving

  • When you are ready to serve, remove tortillas from the oven and top with sour cream, the seared shrimp, peppers, onion, shredded cheese, guacamole (or sliced avocado), salsa (or pico de gallo or diced tomatoes), thinly sliced lettuce and/or any of your favourite toppings.
  • Finish with a squeeze of fresh lime juice and chopped cilantro.



Make ahead

Have all of the shrimp and vegetables cut and ready to go next to the stove when you are ready to cook. It will only take a few minutes to cook the shrimp and vegetables!
Make sure the shrimp is ready to go (defrosted, peeled, deveined). You can also prep the shrimp in advance, toss everything on a hot grill pan or cast-iron skillet, and have wonderful homemade fajitas in under 30 minutes.
Slice the peppers and onions ahead of time. Store them in a zip-lock bag or airtight container in the fridge.
And when it is time for dinner, all you have to do is searing. It is not much work for a flavourful dinner that everyone goes crazy for.

Seasoning mix

You can make the seasoning mix ahead, as it is all dried up and ready and store in an airtight container for up to 3 months.
You can also use this seasoning mix on beef or pork fajitas, tacos, chicken salads, and anywhere else that can somehow be turned into a Tex-Mex deal. It makes about 2 tablespoons seasoning, enough for about 1 kg (2 pounds) of meat or chicken.

Storing Leftover

They are good as the same fajitas or use the peppers and shrimp on a salad the next day or if you’re feeling crazy, on nachos.
Leftover fajitas filling will keep okay in the fridge for a day or two. I prefer to reheat them gently on the stovetop in a skillet over medium-low heat until warmed through.
I do not recommend microwaving shrimp. They get too rubbery, lose flavour, and your microwave will forever smell like shrimp.


  • Fajitas can also be made with grilled skirt steak, or pork or chicken.
    • If using making steak, quickly sear it and set it aside. Then cook the peppers and onions in the same pan while the meat is resting.
  • You can top them with low-fat cheese and Greek yogurt in place of sour cream. Load them up with crisp lettuce and juicy ripe tomatoes too!
  • You can get creative with the toppings. Olives, shredded veggies such as carrots or cabbage, all making amazing toppings!
  • Squeeze additional lime overtop and serve over tortillas.
  • Mexican oregano has a more citrusy, peppery bite but is similar in flavour to the sweeter Mediterranean oregano. Either works.
  • I choose three different coloured bell peppers to get the best visual impact of seeing fajitas on a plate. Red, yellow, and orange bell peppers are the sweetest, which is why I use them, but green bell peppers will also work just fine. You could also add some poblano peppers into the mix for a different flavour. If you like a spicy shrimp fajita, add minced jalapeno to the recipe.
  • You can serve these Shrimp Fajitas wrapped in tortillas or serve them with rice and beans.
How to Keep Your Cutting Board from Slipping?
A cutting board that slips around as you chop is risky business.
The easiest way to keep your board stable is to grab a paper towel or a damp Kitchen Towel (thin cotton), or a piece of the non-slip mat or sponge cloth.
Wet it and wring it out as much water as possible, so it's just damp, then lay it out flat on your counter under your cutting board to create traction between the board and the counter.
It acts as a grip, preventing your board from moving around.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 362kcal | Carbohydrates: 29g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 330mg | Sodium: 1832mg | Potassium: 484mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2640IU | Vitamin C: 141mg | Calcium: 244mg | Iron: 5mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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