Skillet Shrimp Fajitas – the perfect easy and healthy one pan meal for busy weeknights. Best of all, bursting with chili lime flavors & served with low carb tortillas. Ready in just 20 minutes and easy to customize with chicken or steak.
They are packed with flavor and couldn’t be more simple to make. Everything comes together in one pan in about 20 minutes.
This recipe is another one of those easy meals on our regular dinner rotation. You can make it anytime you feel like throwing a Mexican fiesta or during a busy weeknight.
HOW TO MAKE THESE SKILLET SHRIMP FAJITAS
- You start off by making the homemade fajita seasoning. It’s a blend of chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and black pepper. Or if you already have a favorite brand of fajita seasoning, you can certainly use that instead.
- Combine the olive oil, lime juice and fajita seasonings for the shrimp. Pour the marinade over the shrimp reserving 1 tablespoon for drizzling at the end.
- Cut the onions and bell peppers into thin slices
- Heat a large 12″ skillet over medium high heat and cook the onions until soft and fragrant, then add the bell peppers. If you like them with a nice crunch – cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
- Melt butter on the same skillet and add the shrimp. Cook for about 2-3 minutes or until opaque and no longer pink. Return the vegetables back to the pan and add the reserved marinade to the skillet until just heated. Remove from heat.
WHAT ELSE CAN I SERVE WITH THESE SHRIMP FAJITAS?
You can serve the fajita filling with some warm tortillas, cilantro lime rice, black beans or even over some nachos for a complete meal. Serve with sliced avocado, chopped cilantro and fresh lime wedges.
And if you’re following a low carb, keto or paleo diet, you can serve the fajita filling in coconut wraps, low carb tortillas, in lettuce wraps, on a bed of lettuce, cauliflower rice or zucchini noodles.
SOME HELPFUL RECIPE AND MEAL PREP TIPS
- add more chili powder and some red chili flakes if you prefer more heat
- make ahead by slicing the vegetables the night before
These Shrimp Fajitas can also be made ahead of time for meal prep Sunday.
Divide everything out into lunch containers to enjoy them throughout the week.
Skillet Shrimp Fajitas
Skillet Shrimp Fajitas - the perfect easy and healthy one pan meal for busy weeknights. Best of all, bursting with chili lime flavors & served with low carb tortillas. Ready in just 20 minutes and easy to customize with chicken or steak.
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 - 1 1/2 pounds medium white shrimp peeled and deveined
- 4 medium bell peppers seeded and thinly sliced I used red, yellow, orange and green
- 1 medium red onion thinly sliced
- 1-2 tablespoons unsalted butter
- lime wedges
- sliced avocado
- warm tortillas flour or corn
FOR LOW CARB:
- low carb tortillas or cauliflower rice
FOR MEAL PREP:
- lunch containers
- Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
- In a medium bowl, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the marinade for drizzling at the end. Pour remainder of the marinade into a medium bowl with the shrimp. Toss to coat. Allow to marinate while you prepare the vegetables (or covered up in the refrigerator for no longer than 2 hours to avoid the juices breaking down)
- Slice the the onions and bell peppers.
- Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
- Melt butter on the same skillet and add the shrimp. Cook for 2-3 minutes, or until shrimp is opaque and no longer pink.
- Add the vegetables back to the skillet and toss with remaining marinade and heat until just heated. Remove from heat.
- Serve hot with warm tortillas, avocado slices and lime wedges.
For a low carb version:
- Serve over some lettuce or cauliflower rice.
For Meal Prep:
- Divide evenly into lunch containers.