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This shrimp fajitas recipe is the ideal 30 minute meal: full of big flavor that everyone loves! Add it to the dinnertime rotation.

Shrimp fajitas
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Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these Shrimp Fajitas! Every time we serve this Tex Mex favorite, it gets rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance.

How to make shrimp fajitas (basic steps)

Shrimp fajitas are a great 30 minute meal to add to your regular dinnertime rotation. You can make them using spices you already have on hand, or with fajita seasoning purchased from the store. They’re loaded with deliciously tender vegetables and are simple to whip up.

If you’re ready to start, jump to the recipe below. Here’s an overview of the process:

  • Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies takes time, but using the right skills makes it quick and easy. If you need to brush up, watch these videos for How to Cut a Bell Pepper or How to Cut an Onion.
  • Cook the veggies (15 minutes): Throw them into your biggest skillet and get cooking! Cook until they’re super tender and lightly charred.
  • Cook the shrimp (3 minutes): Pull out the veggies and cook the shrimp! It takes just a few minutes to get that classic fajita skillet sizzle.
  • Serve. That’s it! Grab your favorite toppings and throw it all into a tortilla. Dinner is served!
Shrimp fajitas

Variation: make sheet pan shrimp fajitas

These shrimp fajitas also work baked in the oven on a sheet pan! The advantage to a sheet pan shrimp fajitas is that it’s a hands off method, whereas the stovetop method takes some stirring. However, the stovetop method is much faster! Sheet pan shrimp fajitas take 45 minutes total, including preheating and prep time. Here’s what to do:

  1. Preheat the oven to 425°F. 
  2. Prepare the vegetables and shrimp as noted in the recipe below.
  3. Place the vegetables onto a parchment-lined baking sheet and roast 25 minutes until tender.
  4. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

For the fajita seasonings

Our favorite way to make fajitas is using homemade spices, so you don’t have to go out and buy packets of fajita seasoning! You can use this combo of seasonings on both the veggies and shrimp. Here’s what to use to season these tasty veggies:

  • Cumin
  • Chili powder
  • Garlic powder
  • Smoked paprika: Smoked paprika is also labeled as pimentón at the grocery store. It has a very smoky flavor and is worth seeking out.
  • Salt and pepper

Want to use premade fajita seasoning instead? You can do that too. Use a purchased brand or our fajita seasoning mix. Keep in mind that most store-bought fajita seasoning has salt, so pay attention to the notes on adjusting the kosher salt quantity.

Shrimp fajita recipe

Make it work for vegetarian and vegan diets

Fajitas are a great customizable meal idea for people of different diets! These days, it’s not surprising to be feeding many different eaters around one table. You might be cooking for people who eat seafood and vegetarian or vegan eaters. This recipe works well as an option that fits for everyone! Here’s what to do:

  • Make this Shrimp Fajita recipe as noted below.
  • Make the pinto beans from this Vegetarian Fajitas as the protein for vegetarian or vegan eaters.
  • Customize your toppings based on diet. Enjoy!

Best fajita toppings

Use any of your favorite fajita toppings here! You can customize your topping ideas based on diet. Sour cream is a favorite of ours, but you can use cashew cream or another sauce if dairy free! Here are our must-have fajitas toppings:

  • Pico de gallo: It adds just the right zing.
  • Sour cream: Sour cream makes a creamy make-shift sauce that’s essential for fajitas. For dairy-free, substitute Cashew Cream or Cilantro Sauce.
  • Fresh cilantro: This fresh herb is the perfect contrast to the savory veggies.
  • Guacamole: This savory sauce is optional, or you can use a mashed avocado.
  • Cheese: You can add shredded cheddar, feta, queso fresco or cotija cheese, or simply omit it! This recipe is ultra flavorful without the cheese.
Shrimp fajita recipe

Sides to serve with shrimp fajitas

When we make these shrimp fajitas as a 30 minute weeknight meal, we usually don’t even make a side dish. But if you have time, here are a few easy ideas for what to serve with fajitas:

More shrimp recipes

Shrimp is a quick and simple protein for a tasty dinner. Here are a few more shrimp recipes to try:

This shrimp fajitas recipe is…

Pescatarian, dairy-free and gluten-free (with corn tortillas or other gluten-free tortilla option).

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Shrimp fajitas

Shrimp Fajitas

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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This shrimp fajitas recipe is the ideal 30 minute meal: full of big flavor that everyone loves! Add it to the dinnertime rotation.



For the fajita veggies

  • 3 bell peppers (red, yellow, and green)
  • 1 medium red onion
  • 2 portobello mushrooms
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 2 teaspoons cumin*
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika*
  • 1 ½ teaspoons kosher salt

For the shrimp fajitas

  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • ¾ teaspoon each kosher salt, garlic powder, onion powder, cumin, and smoked paprika
  • 2 tablespoons butter (or olive oil)
  • 3 lime wedges
  • 8 to 12 small tortillas (flour or gluten free)
  • For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)


  1. Thaw the shrimp, if frozen.
  2. Prep the veggies: Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Smash the garlic cloves. Place all vegetables and garlic in a bowl and toss with 2 tablespoons of the olive oil, salt, cumin, chili powder, garlic powder, smoked paprika, and kosher salt
  3. In your largest skillet**, heat the remaining 1 tablespoon olive oil over medium high heat. Add the vegetables and cook about 13 to 15 minutes until tender and lightly charred, stirring occasionally. Add additional salt to taste (we usually add a few more pinches). Remove and discard the garlic cloves. Place the vegetables in a bowl while you cook the shrimp.
  4. Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin. In the same skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Spritz with juice of the lime wedges.
  5. Serve: Warm the tortillas. Top with the toppings and serve. 


*If you have homemade or purchased Fajita Seasoning, you can substitute it for the spices. For the veggies, use 2 tablespoons fajita seasoning and reduce the kosher salt to 1 teaspoon. For the shrimp, use 1 tablespoon fajita seasoning and add ¼ teaspoon kosher salt.

**Sheet pan shrimp fajitas variation: Preheat the oven to 425 degrees Fahrenheit. Prep the veggies and shrimp as noted in the recipe. Place the vegetables on a parchment lined baking sheet and roast 25 minutes until tender. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. judith says:

    Very good fajitas! I followed the recipe exactly using the stove top. The flavors were well balanced and they looked very professional! The only thing missing was the sizzling hot plate that is served to you in a restaurant! I used sour cream and avocado and extra hot sauce on the side and they were delicious. Thanks for the recipe and the colorful pictures!

    1. Alex Overhiser says:

      Thanks for making!