Tex Mex Shrimp Fajitas – the perfect easy and healthy one pan meal for busy weeknights. Best of all, ready in under 30 minutes and great for Sunday meal prep. Easy to customize with low carb and keto-friendly options.
These Easy Tex Mex Shrimp Fajitas are packed with flavor and couldn’t be more simple to make. Everything comes together in one pan in under 30 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 TEX MEX 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 and salt. 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.
- Cut the onions and bell peppers into thin slices
- Heat a large pan over medium-high heat and cook the onions until soft and fragrant, then add the bell peppers. If you like your vegetables with a nice crunch, you’re going to cook everything on the pan for about 3-5 minutes. And if you like your veggies a little bit softer, leave them on for about 2-3 minutes longer. Once they’re done, transfer to a plate and set aside while you cook the steak.
- Return the skillet back to the heat and melt the butter.
- Add the shrimp and cook for about 2-3 minutes or until opaque and no longer pink. Return the vegetables back to the pan until heated through.
- Divide into tortillas and serve with your favorite toppings.
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 Tex Mex 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.
More recipes you might like:
Skillet Shrimp Fajitas - the perfect easy and healthy one pan meal for busy weeknights. Best of all, ready in under 30 minutes and great for Sunday meal prep.
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 teaspoon salt or to taste
- 1 - 1 1/2 pounds medium white shrimp peeled and deveined
- 4 medium bell peppers thinly sliced into strips
- 1 medium red onion thinly sliced into strips
- 1-2 tablespoons unsalted butter
- lime wedges
- sliced avocado
- heated tortillas
- low carb tortillas or cauliflower rice
In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the vegetables.
In a medium bowl, combine 2 tablespoons of olive oil, lime juice and 4-5 teaspoons of the fajita seasonings. Add the shrimp and toss to coat. Allow to marinate while you prepare the vegetables.
- Slice the the onions and bell peppers.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 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 until just heated through. Adjust seasonings as needed. Remove from heat.
Serve hot with heated tortillas, avocado slices and lime wedges plus any other toppings of your choice.
- Serve over some lettuce or cauliflower rice.
- Divide evenly into lunch containers.