Shrimp Fajitas make a delicious 15 minute dinner and are packed with shrimp, peppers, onions, and a homemade fajita seasoning.
One Pan Shrimp Fajitas have all the flavor of your favorite restaurant dish but are made at home in under 15 minutes with all natural ingredients and an amazing homemade fajita seasoning. We love serving them with this Mexican Street Corn Salad and Crockpot Pinto Beans.
Whenever I go out for Mexican food and am focused on eating healthy, I almost always order the fajitas since they are normally one of the healthier dishes available. I also love that they are "build your own" so I can create my own delicious tacos and don't have to worry about being greeted with a mountain of sour cream. It's just not my thing.
This past weekend I was craving Mexican and I decided to whip up some of my own fajitas at home. Usually, I make chicken or beef fajitas, but I was inspired by some tasty looking shrimp this time and now these are probably my favorite of the three. There is just something about sweet shrimp and the spicy seasoning that is hard to beat.
The other thing I absolutely love about this recipe is how quick and easy it is. A couple of chopped peppers, an onion, and a quick homemade fajita seasoning and that's all the prep you need. Then just toss everything on a sheet pan, throw it in the oven, and dinner is done. Now when it comes to side dishes, there are all kinds of options for this dish.
You can go the traditional route and serve it with some warmed up flour tortillas and a smorgasbord of toppings. Sometimes we like to eat them stuffed into lettuce wraps with black beans and avocado. It's also perfect as a bowl over some brown rice, quinoa, or cauliflower rice. And I would be holding out if I didn't let you know that this makes the best quesadilla the next day. Chop everything up, add some mozzarella cheese, and stuff it into a tortilla - so good.
Tips for Making Shrimp Fajitas
- If you love to pack in the veggies, there are lots of things you can add to this dish. My favorites are thinly sliced zucchini and mushrooms, which in my opinion should be included more often with fajitas. Just make sure to choose quick cooking veggies and slice them thin enough that they cook as quickly as the shrimp.
- Make sure to thinly slice the peppers and onions in the recipe so that they cook quickly and aren't still raw when the shrimp is finished. If you prefer thicker cut veggies, start them before the shrimp so they have a little extra cooking time.
- Choose larger shrimp if you can for this dish so that they cook in the same amount of time as the peppers and onions. If you decide to go with smaller shrimp, you make need to toss the veggies in five minutes ahead of time so that everything is properly cooked and you don't end up with overcooked shrimp while you wait for your veggies to cook.
- Adjust the spice level in this recipe depending on what you like. You add more or less chili powder in the fajita mix or add some cayenne if you like things spicy. Some people like to add a touch of brown sugar to thier seasoning as well but personally, I don't think it is needed.
What to serve with shrimp fajitas
There are lots of options when it comes to shrimp fajitas and choosing side dishes.
- Go the traditional route and serve your fajitas with refried beans and Mexican rice. For something lighter, make a Mexican Cauliflower Rice.
- To add some extra protein and whole grains, consider serving it with some Cilantro Lime Quinoa.
- When it comes to toppings, you'll want to include shredded cheese, lettuce, chopped tomatoes, salsa, sour cream or Greek yogurt, and some avocado or guacamole.
- Tortillas are traditionally served with fajitas. You can use flour or corn tortillas, whatever you prefer.
- For a keto or low carb option, reach for cauliflower rice or lettuce wraps.
How to know if shrimp is cooked
Shrimp is cooked when it is pink and opaque. It should feel firm to the touch but shouldn't be rubbery. In general, shrimp tends to cook quickly so you want to keep an eye on it throughout the cooking process. The exact cooking time will depend on the size of the shrimp.
What's the best way to defrost frozen shrimp?
To defrost frozen shrimp, start by adding it to a large bowl full of cold water in the sink. Let the water continue to run very slowly. Check the shrimp after about 12-15 minutes and it should be fully defrosted. Never defrost shrimp in hot water.
If you remember, you can also simply defrost frozen shrimp in the fridge by placing it in the night before you plan on using it.
Can I use frozen shrimp for fajitas?
I wouldn't recommend making this recipe with shrimp that are still frozen. It can be hard to control the cooking and many times the outside will cook quickly while the inside will remain frozen. Instead, use one of the techniques above to defrost the shrimp first. Make sure to always dry the shrimp well before using it.
How to make your own fajita seasoning?
Making your own fajita seasoning is easy and gives you the power to adjust the spiciness and seasoning level. Here's a quick recipe to make an easy fajita spice blend that you can keep in your pantry. You will need 2-3 tablespoons of the mixture for every pound of meat.
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1.5 tsp oregano
- 1.5 tsp pepper
- 1.5 tsp salt
Here are some of the things I used when preparing this recipe:
- Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.
- Heavy duty aluminum foil: There is nothing I hate more than when I cover a baking sheet in foil for easy clean up only to find out the foil has ripped or leaked during cooking. After trying lots of different foils, I almost always use this heavy duty one and it never leaks on me.
- A mandolin can be helpful when you are trying to make really thin slices. I have an expensive one and inexpensive one and actually find I reach for the inexpensive one more often whenever I need to nice thin slices.
One Pan Shrimp Fajitas
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- 1.33 lbs shrimp, shelled and deveined
- 2 U bell peppers, sliced thin
- 1 U onion, sliced thin
- 1 U jalapeno pepper, sliced (optional)
- 2 U garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp pepper
- 1/4 tsp salt
- Cooking spray
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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