Mexican Shrimp Fajitas
Flavor-packed Mexican shrimp fajitas made with juicy shrimp, colorful bell peppers, and bold spices—served hot in warm tortillas with your favorite toppings.
Equipment
- Large Skillet or Sheet Pan
- Knife & Cutting Board
- Tongs or Spatula
Ingredients
Main Ingredients
- 1 lb large raw shrimp peeled and deveined
- 3 bell peppers red, yellow, and green, sliced
- 1 medium onion sliced
- 4 tbsp olive oil
- 1 tsp fresh lime juice plus extra for serving
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 large garlic clove minced
- ½ to 1 tsp chili powder adjust to taste
- to taste salt and pepper
- a pinch cayenne pepper optional
For Serving
- 4–6 small tortillas corn or flour
- ½ avocado sliced, optional topping
- ½ cup shredded cheese optional topping
- 2 tbsp chopped cilantro for garnish
- lime wedges for serving
Instructions
- In a large bowl, toss shrimp with olive oil, lime juice, cumin, paprika, garlic, chili powder, salt, pepper, and cayenne. Let marinate for 10 minutes while prepping vegetables.
- Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side or until pink and cooked through. Remove and set aside.
- In the same skillet, add remaining oil and cook peppers and onions until slightly softened but still crisp (about 5–6 minutes).
- Return shrimp to the pan and toss with the veggies until well combined and heated through.
- Warm tortillas. Fill with shrimp and veggie mixture. Top with avocado, cheese, cilantro, and a squeeze of fresh lime juice.
Notes
For a low-carb version, skip the tortillas and serve shrimp and veggies over cauliflower rice or salad greens. Easily meal-prepped and reheated for quick lunches!