Introduction

Oh, the smell of sizzling peppers and shrimp… it instantly transports me back to those lively weeknight dinners where everyone gathered around the table, excited to dig into something delicious and a little bit special. This Shrimp Fajitas recipe is exactly that! It’s the kind of meal that feels like a treat but comes together so fast, you can whip it up even on the busiest of evenings. Seriously, get ready to impress yourself and whoever you’re cooking for with this vibrant and incredibly satisfying dish!

Why You’ll Love This Recipe

Fast: Ready in about 30 minutes from start to finish!
Easy: Simple steps that are perfect for beginners and busy cooks alike.
Giftable: While you can’t really “gift” the cooked fajitas, the marinade ingredients can be pre-portioned into a cute jar for a thoughtful food gift!
Crowd-pleasing: Who doesn’t love a build-your-own fajita bar? It’s always a hit!

Ingredients

Alright, let’s talk about what you’ll need to create these flavor-packed Shrimp Fajitas. I’ve tried to keep it super straightforward!

For the Fajita Marinade:

1/4 cup olive oil: Our base for a rich marinade.
4 cloves garlic, minced: Because garlic makes everything better, right?
1 Tbsp lime juice, from 1/2 lime: That little zing of acidity really brightens things up.
1 Tbsp Cajun spice: This is where the magic happens! It brings a wonderful warmth and a touch of heat.
1/2 tsp salt: To enhance all those delicious flavors.

For the Shrimp Fajita Mix:

1 lb large shrimp, peeled and deveined: Make sure they’re thawed if you’re using frozen. Large or jumbo shrimp work best for that satisfying bite!
2 bell peppers (any color), sliced: I love using a mix of red and green for a beautiful color contrast, but use whatever you have!
1/2 medium onion, sliced: Yellow or red onions are my go-to here.
1/4 cup cilantro, chopped: For a fresh, herbaceous finish.
2-3 tsp lime juice, from 1/2 lime: A final squeeze to keep everything bright and zesty.

To Serve:

8 small flour tortillas: Warm them up for the best experience!
Jalapeno Ranch: A creamy, spicy dollop of goodness. So good!
1 avocado, sliced: For that perfect creamy texture.
1 lime, cut into wedges: Extra wedges for squeezing over everything.

How to Make It

Making these Shrimp Fajitas is a breeze. Let’s get cooking!

Marinate the Shrimp: In a medium bowl, whisk together the olive oil, minced garlic, 1 tablespoon of lime juice, Cajun spice, and salt. Add the peeled and deveined shrimp to the bowl and toss to coat them evenly. Let them marinate for at least 15 minutes while you prep the veggies.
Sauté the Veggies: Heat a large skillet or cast-iron pan over medium-high heat. Add a splash more olive oil if your pan isn’t well-seasoned. Add the sliced bell peppers and onion to the hot pan. Cook, stirring occasionally, until they start to soften and get a little bit of char, about 5-7 minutes.
Cook the Shrimp: Push the vegetables to one side of the skillet. Add the marinated shrimp to the empty side. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them, or they’ll get tough!
Combine and Finish: Once the shrimp are cooked, stir everything together in the skillet. Add the chopped cilantro and the remaining 2-3 teaspoons of lime juice. Give it a good stir to combine all those amazing flavors.
Serve it Up: Warm your tortillas according to package directions (I love a quick zap in the microwave or a warm-up in a dry skillet). Serve the sizzling shrimp and veggie mixture with the warm tortillas, sliced avocado, a dollop of Jalapeno Ranch, and lime wedges on the side. Let everyone build their own perfect fajita!

Substitutions & Additions

Feeling creative? I love playing around with fajita recipes! Here are a few ideas:

Spice Level: If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño to the veggie mix. For less heat, use a milder spice blend.
Veggies: Feel free to add mushrooms, zucchini, or corn to your pepper and onion mix.
Protein Swap: While this is a shrimp recipe, the marinade works wonderfully for chicken or even firm tofu if you’re going vegetarian.
Toppings: Shredded cheese, sour cream, salsa, or pico de gallo are always welcome additions!
Tortillas: Corn tortillas or even lettuce wraps are great alternatives.

Tips for Success

Here are a few of my best tips to make your Shrimp Fajitas absolutely perfect:

Don’t Overcrowd the Pan: If your skillet is too full, the veggies will steam instead of sauté, and the shrimp won’t get that nice sear. Cook in batches if necessary.
Prep Ahead: You can mince the garlic, slice the veggies, and mix the marinade ingredients ahead of time. Just keep them separate until you’re ready to cook. The shrimp can marinate for up to 30 minutes.
Medium-High Heat is Key: This helps get that lovely char on the veggies and ensures the shrimp cook quickly without getting rubbery.
Taste and Adjust: Always taste your marinade and the final mixture. Does it need a little more salt? A bit more lime? Go with your gut!

How to Store It

If you happen to have any leftovers (which is rare in my house!), store the shrimp and veggie mixture in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Reheat gently in a skillet or microwave. I find they’re still delicious the next day!

FAQs

Can I marinate the shrimp longer?

You can marinate the shrimp for up to 30 minutes. Any longer and the acidity from the lime juice can start to “cook” the shrimp, making them tough.

What kind of Cajun spice should I use?

Most major spice brands offer Cajun seasoning. Look for one that has a good balance of savory, peppery, and a hint of heat. If you’re sensitive to spice, you can use a milder blend or even just paprika, garlic powder, and onion powder.

Can I make the Jalapeno Ranch from scratch?

Absolutely! A simple homemade version is 1/2 cup ranch dressing, 1-2 tablespoons finely chopped pickled jalapeños (or fresh if you prefer), and a pinch of garlic powder. It’s so easy and delicious!

Shrimp Fajitas

Vibrant and incredibly satisfying shrimp fajitas that come together quickly for a lively weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4

Equipment

Medium bowl
Large skillet or cast-iron pan

Ingredients

Fajita Marinade

0.25 cup olive oil Our base for a rich marinade.
4 cloves garlic minced
1 Tbsp lime juice from 1/2 lime. That little zing of acidity really brightens things up.
1 Tbsp Cajun spice This is where the magic happens! It brings a wonderful warmth and a touch of heat.
0.5 tsp salt To enhance all those delicious flavors.

Shrimp Fajita Mix

1 lb large shrimp peeled and deveined. Make sure they're thawed if you're using frozen. Large or jumbo shrimp work best for that satisfying bite!
2 bell peppers any color, sliced. I love using a mix of red and green for a beautiful color contrast, but use whatever you have!
0.5 medium onion sliced. Yellow or red onions are my go-to here.
0.25 cup cilantro chopped. For a fresh, herbaceous finish.
2.5 tsp lime juice from 1/2 lime. A final squeeze to keep everything bright and zesty.

To Serve

8 small flour tortillas Warm them up for the best experience!
Jalapeno Ranch A creamy, spicy dollop of goodness. So good!
1 avocado sliced. For that perfect creamy texture.
1 lime cut into wedges. Extra wedges for squeezing over everything.

Instructions

Marinate the Shrimp: In a medium bowl, whisk together the olive oil, minced garlic, 1 tablespoon of lime juice, Cajun spice, and salt. Add the peeled and deveined shrimp to the bowl and toss to coat them evenly. Let them marinate for at least 15 minutes while you prep the veggies.
Sauté the Veggies: Heat a large skillet or cast-iron pan over medium-high heat. Add a splash more olive oil if your pan isn't well-seasoned. Add the sliced bell peppers and onion to the hot pan. Cook, stirring occasionally, until they start to soften and get a little bit of char, about 5-7 minutes.
Cook the Shrimp: Push the vegetables to one side of the skillet. Add the marinated shrimp to the empty side. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them, or they'll get tough!
Combine and Finish: Once the shrimp are cooked, stir everything together in the skillet. Add the chopped cilantro and the remaining 2-3 teaspoons of lime juice. Give it a good stir to combine all those amazing flavors.
Serve it Up: Warm your tortillas according to package directions (I love a quick zap in the microwave or a warm-up in a dry skillet). Serve the sizzling shrimp and veggie mixture with the warm tortillas, sliced avocado, a dollop of Jalapeno Ranch, and lime wedges on the side. Let everyone build their own perfect fajita!

Notes

While you can't really "gift" the cooked fajitas, the marinade ingredients can be pre-portioned into a cute jar for a thoughtful food gift! Prep Ahead: You can mince the garlic, slice the veggies, and mix the marinade ingredients ahead of time. Just keep them separate until you're ready to cook. The shrimp can marinate for up to 30 minutes. Medium-High Heat is Key: This helps get that lovely char on the veggies and ensures the shrimp cook quickly without getting rubbery. Taste and Adjust: Always taste your marinade and the final mixture. Does it need a little more salt? A bit more lime? Go with your gut!