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+ servings

Skillet Shrimp Fajitas

These stovetop shrimp fajitas are an easy and healthy 30-minute dinner!
Course Dinner
Cuisine American, Mexican
Keyword easy shrimp fajitas, healthy shrimp fajitas, Shrimp Fajitas, shrimp fajitas recipe easy, shrimp fajitas seasoning, shrimp fajitas tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 131kcal
Author Blair Lonergan


  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • teaspoon cayenne (omit for a mild seasoning)
  • 1 lb. peeled and deveined extra-large shrimp
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, cut into strips
  • 1 yellow or orange bell pepper, cut into strips
  • 1 small yellow onion, sliced
  • Juice from 1 lime, plus extra lime wedges for serving
  • Optional, for serving: salsa, flour tortillas (warmed), rice, sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes


  • In a small bowl, combine paprika, chili powder, kosher salt, cumin, oregano, onion powder, garlic powder, and cayenne. Set the seasoning mix aside.
    Process shot showing how to make shrimp fajitas seasoning
  • In a medium bowl, combine shrimp, 1 tablespoon of oil, and about half of the seasoning mix.
    Adding fajitas seasoning to shrimp in a bowl
  • In a large cast iron skillet, heat remaining 1 tablespoon of oil over medium-high heat. Add bell peppers and onion. Cook, stirring occasionally, until vegetables are browned and tender, about 10-12 minutes. Stir in remaining half of the seasoning mix. Remove pepper mixture from the skillet.
    Sauteing bell peppers and onions in a cast iron skillet
  • In the same skillet, cook the shrimp over medium-high heat until pink and firm, about 2-3 minutes per side. Return the pepper mixture to the skillet; stir to combine.
    Cooking shrimp in a cast iron skillet
  • Squeeze the lime juice over top. Taste and season with additional salt and pepper, if necessary.
    Squeezing lime juice over shrimp fajitas
  • Serve shrimp mixture alongside rice, over salad, or tucked in flour tortillas with your favorite toppings.
    Overhead shot of shrimp fajitas in a cast iron skillet


  • To easily warm the flour tortillas before serving, wrap the stack of tortillas in foil and place them in a 350°F oven for about 10 minutes. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
  • Adjust the seasoning to suit your taste preferences. Omit the cayenne for mild fajitas.
  • The shrimp is done as soon as it turns pink and opaque. Do not overcook the shrimp or it will have tough, rubbery texture.


Serving: 1/4 of the shrimp and vegetables | Calories: 131kcal | Carbohydrates: 8g | Protein: 24g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 588mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2489IU | Vitamin C: 78mg | Calcium: 95mg | Iron: 1mg