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Easy Shrimp Fajitas

These easy shrimp fajitas transform your busy weeknight into something special with tender, perfectly seasoned shrimp and vibrant bell peppers that sizzle together in just 20 minutes. The smoky cumin and bright lime create an irresistible aroma that brings the whole family running to the dinner table.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 bell peppers (any color), sliced into strips
  • 1 large onion, sliced
  • 3 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas
  • Optional toppings: sour cream, shredded cheese, salsa, avocado

Method
 

  1. Pat your shrimp completely dry with paper towels. In a large bowl, toss shrimp with half the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. The spices should coat each shrimp evenly.
  2. Heat a large skillet or cast-iron pan over medium-high heat until it's hot but not smoking.
  3. Add seasoned shrimp to the hot pan in a single layer. Don't overcrowd them. Cook for 2-3 minutes per side until they turn pink and develop beautiful caramelized spots. Remove shrimp to a plate.
  4. Add remaining olive oil to the same pan. Add sliced onions and bell peppers, cooking for 4-5 minutes until they're tender-crisp with slightly charred edges.
  5. Return cooked shrimp to the pan with vegetables. Drizzle with fresh lime juice and toss everything together for 30 seconds.

Notes

Store leftover fajita filling in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the shrimp's tender texture. Avoid microwaving if possible, as it can make shrimp tough. Mix your spice blend ahead of time and store it in a small jar to cut weeknight prep time in half. Pat shrimp completely dry for beautiful browning instead of steaming. Don't overcrowd shrimp in pan or they'll steam instead of sear. Cook vegetables until tender-crisp with slightly charred edges - they should still have a gentle bite.