Spicy Shrimp Fajitas Recipe

After a trip to Santa Fe, these Spicy Shrimp Fajitas brought those tasty Southwest flavors into our Indiana kitchen! These easy Seafood Fajitas were a quick meal with loads of deliciousness!

Spicy is a relative term. When I add more than a pinch of red pepper flakes to my chili recipe, the hubby calls it a two-beer chili! So although this Shrimp Fajitas Recipe may not cause you to fan your perspiring face and guzzle the aforementioned beer, feel free to up the heat to get the spiciness just right for your palate.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

Why You Must Make

Chicken fajitas are on our menu all year long, and when the weather permits, I like to whip up a grilled flank steak version.

• We were on a shrimp kick during  Lent, and then a short trip to the southwest got me thinking about trying fajitas made with shrimp. They were a marvelous addition to our menu rotation.
• Using similar spices as in my other recipes, these were delicious!
• You can add your favorite toppings to make them just the way you like your other favorite varieties of fajitas.

Ingredient Notes

•  Kitchen Staples – Salt, Ground Black Pepper, Olive Oil
•  Medium Shrimp – deveined with shells removed. If you buy larger shrimp, you may want to cut them in half for easier eating.
•  Chili powder, Cumin, Oregano, Crushed Red Pepper Flakes – All dried herbs/spices
•  Lime Juice – Use freshly squeezed if possible for the best flavor.
•  Bell Peppers – Use a variety of colors for a beautiful presentation. I used red, yellow, and orange. Remove seeds and slice into strips.
• Yellow Onion – Cut into strips. May use a white onion, but yellow is a bit sweeter.
• Garlic Cloves – Minced
• Fresh Cilantro – Minced to garnish
• Flour Tortillas – To serve. May use corn or whole wheat tortillas, too.

Recipe Tips

• If your shrimp are larger than medium, you can cut them in half before or after cooking to make it easier to eat your fajitas.
• I tweaked my Homemade Taco Seasoning to infuse raw shrimp with flavor as I prepped the other ingredients.
• Colorful bell peppers were sliced along with a large yellow onion. Along with some minced garlic, these vegetables were sauteed first in some olive oil, then drizzled with the juice from half a lime.
• A quick fry of the seasoned shrimp makes this Spicy Shrimp Fajitas a dinner that can be on your table in less than 30 minutes. 
• Make your spice mixture, and slice the peppers and onion ahead of time to streamline the process.
• For a little crunch, I added a Brussels sprouts slaw to my fajita, made by tossing a package mix with equal parts cider vinegar, oil, and a couple of tablespoons of sugar. But you can use any of your favorite taco or fajita toppings.
• Someone, to remain nameless, didn’t give the slaw a second glance. More for me, right? This Tex-Mex Fiesta Salad would be another delicious accompaniment. And I love this Classic Cabbage Coleslaw, too.

Frequently Asked Questions

You May Also Like These Tex-Mex Recipes:

• Tex-Mex Cobb Salad from Foodie with Family
• Tex-Mex Chicken Meal Prep Bowls from Valerie’s Kitchen
• Cheesy Chicken Enchiladas
• Grilled Fish Tacos
• Soft Shell Tacos 
• Easy Black Bean Chili
• Flank Steak with Easy Chimichurri
• Plus More Seafood Recipes

Continue to Content

Print

The Recipe:

Spicy Shrimp Fajitas Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 6

Tex-Mex flavored shrimp served up with peppers and onions!

Ingredients

• 2 pounds medium shrimp, deveined with shells removed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 1 ¼ teaspoons salt, divided
• ¼ teaspoon freshly ground black pepper
• A pinch-⅛ teaspoon crushed red pepper flakes
• 2-3 tablespoons olive oil
• Juice of ½ lime
• 1 red bell pepper, seeds removed and sliced into strips
• 1 yellow bell pepper, seeds removed and sliced into strips
• 1 orange bell pepper, seeds removed and sliced into strips
• 1 yellow onion, cut into strips
• 2 cloves garlic, minced
• Cilantro, minced, to garnish
• Flour tortillas, to serve

Instructions

1. Place the shrimp in a large bowl and set aside.
2. In a smaller bowl, mix together the chili powder, cumin, oregano, 1 teaspoon of the salt, pepper, and red pepper flakes to taste. Add to shrimp and toss to combine. Let the shrimp "marinate" as you prepare the other ingredients.
3. In a large saute pan, heat 2 tablespoons of the olive oil. Add the peppers, onions, garlic, remaining salt, and cook until vegetables are tender. Remove to another bowl and toss with the juice of half a lime.
4. Add another tablespoon of oil to the pan and cook the shrimp just until they turn pink, about a minute on each side. Remove to the bowl with the vegetables as soon as they're cooked.
5. Toss together the vegetables and the shrimp. Taste and add more seasonings as desired. Top with minced cilantro and serve with flour tortillas.
6. Serve in tortillas.

Notes

You may also add some slaw to your fajitas. I bought a Brussels sprouts slaw mix and tossed with equal parts cider vinegar and oil plus a tablespoon or two of sugar to taste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Cutting Board
• 
  California Ranch Extra Virgin Olive Oil
• 
  Nonstick Saute Pan with Lid

Nutrition Information:

Yield:

6

Serving Size:

1 fajita
Amount Per Serving: Calories: 352Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 319mgSodium: 1952mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 38g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest