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Sizzling, smoky, and spicy Shrimp Fajitas are ready to shake up your weeknight dinner routine! With plenty of veggies and juicy shrimp, this is a satisfying dinner you can have on the table in a matter of minutes. And did I mention it all comes together in one skillet? This is easy dinner at its best!

One-pan shrimp fajitas in skillet

Why You’ll Love This Easy Shrimp Fajitas Recipe

  • The Fastest Fajitas. Steak Fajitas and Grilled Chicken Fajitas are also fast, but it’s hard to find a protein that cooks up faster than shrimp—just around 3 minutes and they’re cooked through!
  • Shrimp Fajitas Are Also Easy. When you are exhausted after a long day, you want a delicious dinner with minimal effort. In addition to being quick, there’s nothing complicated or fussy about this recipe.
  • The Perfect Excuse to Eat More Shrimp. I’ve got nothing but love for boneless skinless chicken breasts, but shrimp is an excellent lean protein source that will help you add some variety to your dinners. (You’ll also love my Garlic Shrimp Pasta and Baked Shrimp Scampi.)
  • Fajitas Are Special. Do we love Shrimp Tacos? Of course we do! But sometimes it’s fun to treat yourself to a restaurant-style experience, and fajitas have that effect. It’s the sizzle! You can also serve these Burrito Bowl style.
Plate of shrimp fajitas with toppings

How to Make Shrimp Fajitas

The Ingredients

  • Large or Jumbo Shrimp. Purchase it already peeled and deveined for max ease.
  • Homemade Shrimp Fajita Seasoning. No packet needed! I use ground cumin, chili powder, and chipotle chile powder for some smoky heat.
  • Lime. You’ll need both the zest and the juice, but be sure to zest first—it’s much easier that way.
  • Garlic. Rather than using garlic powder, I opt for punchier fresh garlic.
  • Bell Peppers. Red and green. You can also use yellow or orange instead of red; they all have a similar sweet flavor.
  • Flour or Corn Tortillas. If you use corn tortillas, you might want to double-up to keep them from falling apart while you eat.
  • Additional Toppings. Chopped fresh cilantro, sliced fresh avocado, nonfat plain Greek yogurt or sour cream, and crumbled queso fresco or feta.

The Directions

Shrimp in bowl with seasonings for fajitas
  1. Season the Shrimp. Toss the shrimp with oil, spices, and lime zest.
Peppers and onions cooking in skillet
  1. Cook the Vegetables. Make sure your pan is nice and hot.
Shrimp cooking in cast iron skillet
  1. Cook the Shrimp. This happens in just 3 minutes!
Squeezing lime juice into pan of shrimp fajitas
  1. Finish. Add the shrimp to the platter (or the veggies back to the pan) and squeeze lime juice over the top. Serve shrimp fajitas with warm tortillas and toppings. ENJOY!

Recipe Variations

  • Steak and Shrimp Fajitas. Replace half the shrimp with thin slices of flank steak. Follow the instructions in the recipe below, but cook the steak separately before the shrimp until it reaches your desired doneness.
  • Shrimp and Chicken Fajitas. Follow the instructions above, but use chicken breast or thighs instead of steak.
  • Sheet Pan Shrimp Fajitas in the Oven. Toss everything together and bake at 450ºF until the shrimp are opaque, about 8 minutes. Transfer the shrimp to a platter, then return the pan to the oven and broil the vegetables until they’re blackened in spots.
Pan of shrimp fajitas with toppings

Storage Tips

  • To Store. Refrigerate shrimp fajitas in an airtight storage container for up to 2 days.
  • To Reheat. For best results, gently rewarm the shrimp and veggies in a skillet on the stovetop over low heat. The microwave will work in a pinch, but it’s more likely to overcook the shrimp.
  • To Freeze. Freeze shrimp fajitas in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Meal Prep Tip

Cut the peppers and onions up to 2 days in advance; store them in an airtight container in the refrigerator.

Best shrimp fajitas recipe on plate

What to Serve with Shrimp Fajitas

Recipe Tips and Tricks

  • Don’t Overcook the Shrimp. Which means: don’t walk away from that skillet! Put down your phone! Keep a close eye on the shrimp and watch for the color to go from translucent gray to opaque pink and the tails to curl until the shrimp form a C-shape. 
  • Thaw Frozen Shrimp First. Most shrimp sold in grocery stores is frozen and thawed anyway, so buying frozen shrimp for these shrimp fajitas is totally fine—you’ll just need to thaw them first. You can either let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
  • Slice the Veggies Thin. There are times when I want tender-crisp vegetables, but with fajitas, I love them softened, caramelized, and a little bit blackened. A thin slice will help with that! 
Shrimp fajitas on plate with toppings

Shimp Fajitas

5 from 6 votes
Sizzling shrimp fajitas with the best smoky seasoning! With blistered peppers and onions, this quick, easy meal tastes like a restaurant!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 4 servings


For the Shrimp Fajitas

  • 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
  • 2 1/2 tablespoons extra-virgin olive oil divided
  • 2 teaspoons ground cumin divided
  • 1 teaspoon chili powder divided
  • 1/2 teaspoon chipotle chile powder divided
  • 1 teaspoon kosher salt divided
  • 1 medium lime zest and juice (about 3/4 teaspoons zest and 2 tablespoons juice)
  • 2 cloves garlic minced about 2 teaspoons
  • 1 red bell pepper cut into 1/4-inch strips
  • 1 green bell pepper scut into 1/4-inch strips
  • 1 yellow onion halved and cut into 1/4-inch strips

For Serving

  • Flour or corn tortillas
  • Chopped fresh cilantro
  • Sliced fresh avocado
  • Nonfat plain Greek yogurt or sour cream
  • Crumbled queso fresco or feta


  • Rinse and pat the shrimp dry, then transfer to a large bowl. Top with 1/2 tablespoon oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon chipotle chile powder, and 1/2 teaspoon kosher salt. Zest the lime directly over the bowl. Toss to coat, then set aside.
  • To warm the tortillas, wrap them in foil and place in a 300° F oven while you cook the shrimp and vegetables.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and the remaining 1 teaspoon cumin, 1/2 teaspoon chili powder, ¼ teaspoon chipotle chile powder, and 1/2 teaspoon salt. Stir and cook until the vegetables soften and are starting to turn dark in places, about 6 to 8 minutes.
  • Stir in the garlic and let cook 30 seconds, just until fragrant. Transfer the vegetables to a serving platter.
  • Add the remaining 1 tablespoon oil to the skillet and return the heat to medium high. Transfer the shrimp to the skillet and spread into an even layer. Sear the shrimp on both sides until they are just turning opaque and curling into a “C”, about 3 minutes total—do not over cook or the shrimp will be tough.
  • Scoot the vegetables on the platter over to one side, then add the shrimp in the empty space. Juice the zested lime over the top. Serve piled inside the warm tortillas, with toppings of choice.



  • TO STORE: Refrigerate shrimp fajitas in an airtight storage container for up to 2 days.
  • TO REHEAT: For best results, gently rewarm the shrimp and veggies in a skillet on the stovetop over low heat. The microwave will work in a pinch, but it’s more likely to overcook the shrimp.
  • TO FREEZE: Freeze shrimp fajitas in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
  • Nutritional information does not include the tortillas and toppings.


Serving: 1(of 4)Calories: 193kcalCarbohydrates: 9gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 143mgPotassium: 331mgFiber: 2gSugar: 3gVitamin A: 1485IUVitamin C: 67mgCalcium: 89mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Amazing recipe!! Made this recipe along with the jalapeno ranch dressing on the side for a get together with friends. Everyone said they loved it! Even my picky daughter who doesn’t like shrimp asked me to make it again just for our family this weekend. Thank you so much for sharing!5 stars

  2. Made the shrimp fajitas last night and OMG, what an awesome recipe. My husband LOVED them!! I have been trying a new recipe from you every week and they have all been amazing! Thank you so much!5 stars

  3. I’m usually a fly by the seat of my pants cook when it comes to fajitas and tacos but I tried this tonight for my soft taco and it’s great! I used extra shrimp to make up for not having enough peppers and it was all eaten. Every bit! Thank you!5 stars