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Close-up of shrimp fajitas in tortillas, showcasing the charred tortilla, plump seasoned shrimp, diced tomatoes, and a drizzle of crema, with a sprinkling of fresh cilantro.
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Skillet Shrimp Fajitas

A quick and easy meal everyone will truly LOVE.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Southwest
Keyword: cast iron skillet fajitas, shrimp dinner recipes, shrimp fajitas
Servings: 4 people
Calories: 379kcal
Author: Katie

Equipment

  • Large skillet

Ingredients

For the Shrimp and Veggies

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 3 tablespoons vegetable oil divided
  • ¼ teaspoon sugar
  • 1 ½ pounds shrimp size 21-25 per pound, peeled and deveined
  • 1 red pepper cut into thin strips
  • 1 orange pepper cut into thin strips
  • 1 yellow pepper cut into thin strips
  • ½ purple onion sliced thin and slices cut in half
  • 1 lime plus additional for serving if desired
  • 2 tablespoons chopped fresh cilantro leaves

For Assembling

  • tortillas warmed
  • avocado
  • guacamole
  • pico de gallo
  • chipotle crema recipe below

Chipotle Crema

  • ½ cup mayonnaise
  • ½ cup Mexican table crema or sour cream
  • 1 garlic clove minced
  • ½ lime squeezed
  • 2 teaspoons minced chipotle with sauce

Instructions

  • Make the chipotle crema. If using the table crema, in a small bowl whisk together mayonnaise, crema/sour cream, garlic, lime, and chipotle. If using sour cream, thin the sauce with a little water until desired consistency is reached. Milk could also be used.
    A bowl with the completed chipotle crema mixture next to a bowl containing its individual ingredients, showcasing the final sauce and its components before mixing.
  • Combine seasonings. In a small bowl, combine chili pepper, cumin, oregano, salt, pepper, smoked paprika, garlic powder, and pepper. Whisk in 2 tablespoons of oil.
    A bowl with a whisk and a blend of brown spices for seasoning the shrimp fajitas, emphasizing the preparation of the spice mix.
  • Preheat pan. In a large heavy-bottomed skillet or cast iron pan, heat 1 tablespoon of oil over medium-high heat. You want everything to sizzle when it hits the pan, so it should be hot
  • Season shrimp and vegetables. Dry shrimp with a paper towel and place in a medium-sized bowl. In a separate medium-sized bowl, mix sliced peppers and onion. Add ½ of seasoning mixture (about 1 ½ tablespoons) to shrimp and mix together. Add sugar to the remaining seasoning mixture and mix in the bowl with the peppers and onion.
    A bowl of raw shrimp next to a bowl of sliced bell peppers and onions, both prepared for cooking, with a kitchen towel in the corner, indicating the pre-cooking stage of the recipe.
  • Cook shrimp and veggies separately. Cook shrimp in heated oil for 1-2 minutes on each side in a single layer. Repeat with any additional shrimp if needed. Place shrimp on a plate and set aside. Add sliced peppers and onion to the skillet and cook until softened, 7-10 minutes.
    A black cast iron skillet filled with colorful bell peppers and onions on one side and seared shrimp on the other, illustrating the cooking process of shrimp fajitas.
  • Assemble. Turn off heat and return shrimp to the pan. Stir together shrimp and pepper mixture. Squeeze lime juice over the shrimp and peppers mixture and sprinkle with chopped cilantro. Serve immediately with warm tortillas and optional additional toppings. Top fajitas with crema if desired.
    Image of shrimp fajitas in a tortilla, garnished with cilantro, placed on a white plate with lime wedges and fresh cilantro on the side.

Notes

Nutritional info does not include tortillas or toppings.
To char edges of a tortilla, using tongs, place tortillas over a low/medium flame of a gas stove for 15-30 seconds and turn until charred to your liking.  Tortillas can also be warmed with a little butter or oil in a skillet for 30 seconds or a minute on each side, wrapped in foil in the oven for 15-20 minutes, or put directly under a broiler for a minute or two on each side.  Tortillas can also be wrapped in a damp paper towel and warmed in the microwave for 30 seconds.

Nutrition

Calories: 379kcal | Carbohydrates: 11g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 983mg | Potassium: 729mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2385IU | Vitamin C: 137mg | Calcium: 146mg | Iron: 2mg