Quick Skillet Shrimp Fajitas are a quick, healthy, delicious one-pot meal that the whole family loves. Shrimp, bell peppers, onion, fajita seasoning, and zesty lime juice can be enjoyed traditionally with tortillas or served over rice or salad greens.
For me, shrimp, chicken, and steak fajitas are on a weekly rotation for dinner. School nights are stressful anyway. Having a meal I can make that’s faster than takeout is a no-brainer!
QUICK SKILLET SHRIMP FAJITAS
These fajitas are full of flavor and seriously simple to make. A little chopping, slicing, and seasoning is all it takes. Everything comes together in one pan in just a few minutes. This recipe is on regular rotation when I need a super fast and tasty weeknight dinner.
- You may want to include green bell peppers or use whatever you have on hand. (I don’t particularly care for green bell peppers so I rarely use them.)
- This recipe is easily adaptable. Try adding onions, tomatoes, or even squash or zucchini.
- Additionally, you can change the protein if you prefer. Try using steak or chicken.
For a low-carb version, serve with these low carb tortillas, wrapped in lettuce, or over cauliflower rice.
ALTERNATE SHEET PAN METHOD
You can also make this recipe using the sheet pan method that I used for my Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe.
Delicious sheet pan dinners
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Sheet Pan Steak and Veggies
- Sheet Pan Beef and Broccoli
I like larger shrimp for this recipe as long as the shrimp aren’t tough. Any size will do so choose what you like. You can use fresh or frozen shrimp. If frozen thaw them for 20 minutes in cold water before cooking.
If you can get Red Shrimp, they’re the best in my opinion. They are actually already pink in color when raw. They’re very flavorful, meaty, and remind me of lobster in taste and texture! (Other shrimp is grey in color when raw.)
WHAT CAN I SERVE WITH QUICK SKILLET SHRIMP FAJITAS?
- Mexican Rice
- Black Beans
- Mexican Street Corn
- Corn Salad
- Mexican Kale Slaw
- Skillet Mexican Street Corn
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Healthy Slow Cooker Tex Mex Chicken Soup
- Baked Tex-Mex Pimiento Cheese Dip
- Walking Tacos
- Healthy Fish Tacos
DON’T LEAVE WITHOUT CHECKING OUT READER FAVORITE RECIPES.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
QUICK SKILLET SHRIMP FAJITAS
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- 1 pound shrimp raw, deveined with tails or without
- 3 small bell peppers tricolor or 2 different colors, cut into ½-inch thick strips
- 1 small onion cut into ½-inch strips
- 1 medium lime zested & juiced
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1 clove garlic minced
- ½-1 teaspoon chili powder adjust to your taste
- salt and pepper to taste
- 4 tablespoons olive oil
- For serving: small taco size tortillas, avocado, shredded cheese, cilantro, lime wedges, black pepper, cayenne
- Prepare the veggies on a large plate so you have them ready once needed.
- In a large bowl mix all the marinade ingredients, reserve 2 tablespoons for the veggies later.
- Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
- Toss the veggies with the reserved marinade.
- In a skillet or cast-iron skillet add a little cooking oil over medium heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
- Cook the shrimp in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink.
- Return the veggies to the pan and stir until all mixed well and remove from heat.
- Season with salt and pepper again if needed and drizzle with lime juice. Serve hot in tortillas with toppings.