These sizzling shrimp fajitas are bold, juicy, and full of Tex-Mex flavor.
Perfect for weeknights or casual gatherings, they come together in one pan with a zesty Cajun marinade, sautéed veggies, and creamy avocado.
Wrap it all up in warm tortillas for a dish that’s impossible to resist.
Why You’ll Love This Recipe
Quick to make – Ready in 30 minutes, including prep.
One-pan meal – Less cleanup, more flavor.
Customizable toppings – Add ranch, salsa, or guac.
Fresh and vibrant – Full of color, crunch, and zest.
Healthy and satisfying – High in protein and packed with veggies.
What You’ll Need (Ingredient Highlights)
Fajita Marinade
Olive oil & lime juice – The base of a zesty, tenderizing marinade.
Minced garlic – For savory flavor depth.
Cajun spice – Adds smoky heat.
Salt – Balances and enhances flavor.
Shrimp Fajitas
Large shrimp – Peeled, deveined, and fast-cooking.
Bell peppers – Choose red, yellow, or green for variety.
Onion – Adds natural sweetness and texture.
Cilantro – Brings brightness and freshness.
Lime juice – Enhances everything with a citrusy punch.
To Serve
Flour tortillas – Soft and perfect for wrapping.
Avocado – Creamy and cooling contrast.
Lime wedges – For serving on the side.
Pro Tips Before You Start
Use fresh shrimp for best flavor and texture.
Slice veggies uniformly so they cook evenly.
Marinate just long enough to infuse flavor without over-softening shrimp.
Cook shrimp fast – Overcooked shrimp become rubbery.
Warm tortillas on a skillet or directly over a gas flame for extra flavor.
How to Make Shrimp Fajitas (Step-by-Step)
Mix the Marinade
In a small bowl, whisk together olive oil, minced garlic, lime juice, Cajun spice, and salt until well blended.
Marinate the Veggies
Slice bell peppers and onion to ⅓-inch thickness.
Place in a bowl and toss with half of the marinade.
Marinate the Shrimp
Pat shrimp dry with a paper towel.
In a separate bowl, toss with the remaining half of the marinade.
Cook the Shrimp
Heat a large skillet over medium heat with a bit of oil.
Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque.
Transfer to a plate immediately.
Sauté the Vegetables
In the same pan, add the marinated vegetables.
Sauté for about 10 minutes, stirring occasionally, until tender with golden edges.
Combine and Finish
Add the cooked shrimp back to the pan.
Toss with chopped cilantro and a fresh squeeze of lime juice. Remove from heat.
Serve
Serve hot with warm tortillas, avocado slices, lime wedges, and your favorite sauces like jalapeño ranch.
What to Serve It With
Mexican rice or cilantro lime rice
Black beans or refried beans
Tortilla chips and salsa
Corn on the cob with chili-lime butter
Margaritas or a cold cerveza
Variations / Substitutions
Make it low carb: Serve over lettuce or in lettuce wraps.
Use different proteins: Swap shrimp for sliced chicken or steak.
Spice it up: Add jalapeño slices or hot sauce.
No Cajun spice? Use taco seasoning or fajita seasoning mix.
Try corn tortillas for a gluten-free option.
Storage & Leftovers
Refrigerator: Store leftover shrimp and veggies in an airtight container for up to 3 days.
Reheat: Gently warm in a skillet over medium heat or microwave in 30-second bursts.
Freezing: Not recommended for cooked shrimp, as texture may suffer.
FAQs
Can I use frozen shrimp?
Yes, just thaw fully and pat dry before marinating.
Can I prep this in advance?
Absolutely! You can marinate the shrimp and chop veggies a few hours ahead.
What’s the best way to warm tortillas?
Toast them in a dry skillet or wrap them in foil and warm in the oven.
Can I make this spicier?
Add red pepper flakes or extra Cajun seasoning to taste.
Is this recipe gluten-free?
Use corn tortillas and double-check your Cajun spice mix for a GF option.
What other sauces work well?
Try chipotle mayo, salsa verde, or classic sour cream.
Can I grill the shrimp and veggies?
Yes! Skewer shrimp and grill with peppers and onions for a smoky twist.
Final Thoughts
Shrimp fajitas are a go-to meal for busy nights, summer gatherings, or anytime you’re craving bold, vibrant flavors.
They’re easy to customize, fun to eat, and guaranteed to impress.
Serve them sizzling hot with your favorite toppings and enjoy a restaurant-style meal right at home.
Shrimp Fajitas
Ingredients
Fajita Marinade:
- ¼ cup olive oil
- 4 garlic cloves minced
- 1 Tbsp lime juice
- 1 Tbsp Cajun spice
- ½ tsp salt
Shrimp Fajitas:
- 1 lb large shrimp peeled, deveined
- 2 bell peppers sliced
- ½ medium onion sliced
- ¼ cup cilantro chopped
- 2 –3 tsp lime juice
To Serve:
- 8 flour tortillas
- 1 avocado sliced
- 1 lime cut into wedges
Instructions
- Mix marinade ingredients in a small bowl.
- Toss sliced peppers and onions with half of the marinade.
- Toss shrimp with the other half of the marinade.
- Sauté shrimp in a hot pan 1–2 min per side; remove.
- In same pan, sauté veggies 10 min until tender and golden.
- Return shrimp to the pan with cilantro and lime juice; toss.
- See full steps with tips & photos → https://mischacrossing.com/shrimp-fajitas/
Notes
- Use corn tortillas for a gluten-free version.
- For spicier fajitas, add jalapeño or extra Cajun seasoning.
- Don’t overcook the shrimp—they cook quickly and can become rubbery.
- Leftovers store well in the fridge for up to 2 days and reheat nicely in a skillet.
