Shrimp Fajitas is an easy one pan meal perfect for busy weeknights. It’s a simple recipe that can be ready in under 30 minutes and works great for Sunday meal prep. Includes tips for low carb, paleo, Whole30 and keto-friendly options.
Updated April 2019
Today we’re going to be focusing on these Easy Skillet Shrimp Fajitas. They’re 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. What I love about making restaurant-quality shrimp fajitas at home is that they are perfect anytime you feel like throwing a Mexican fiesta. And since this one pan recipe comes together quickly, it’s perfect even on a busy weeknight.
HAVE YOU EVER WONDERED WHAT’S THE DIFFERENCE WITH TACOS AND FAJITAS?
The main difference between fajitas and tacos are the filling.
Fajitas generally are made with grilled or sauteed peppers and onions which are cut into strips.
Tacos are more like a sandwich and the filling can be made with just about anything. The vegetables are usually chopped or sliced and served raw as a topping.
INGREDIENTS FOR LOW CARB SHRIMP FAJITAS:
To make these easy shrimp fajitas, you’re going to need:
- chili powder
- smoked paprika
- onion powder
- garlic powder
- fresh lime
- bell peppers – we like to use a mix of red, orange and green
- olive oil
- butter or ghee for paleo / Whole30
HOW TO MAKE EASY SKILLET SHRIMP FAJITAS:
- 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 shrimp.
- Return the skillet back to the heat.
- 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 lettuce wraps or tortillas and serve with your favorite toppings.
WHAT ELSE CAN I SERVE WITH SKILLET SHRIMP FAJITAS:
You can serve the fajita filling with:
- warm tortillas
- cilantro lime rice
- black beans
- or even over some nachos for a complete meal.
TOPPING OPTIONS FOR FAJITAS:
Our favorite thing about making fajitas at home is definitely the fun toppings!
You can top and serve your shrimp fajitas with:
- pico de gallo
- sour cream
- chopped cilantro
- fresh lime wedges
WHAT IF I WANT TO MAKE WHOLE30 SHRIMP FAJITAS?
The great thing about this easy recipe is that you can customize it according to your dietary needs. The recipe for the homemade fajita seasoning and marinade are already paleo, keto, low carb and Whole30 compliant.
All you have to do is make sure the toppings that you choose are Whole30 compliant.
So anything like cauliflower rice, lettuce wraps or spiralized vegetable noodles would be fine.
HOW TO MAKE KETO SHRIMP FAJITAS?
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.
TIPS FOR MAKING THE BEST SHRIMP FAJITAS:
- add more chili powder and some red chili flakes if you prefer more heat
- save time by slicing the vegetables the night before
- combine the fajita seasonings ahead of time to have on hand
- do not marinate the shrimp too far in advance as the acidity will break down the shrimp
These easy Mexican fajitas would be a great make ahead meal on your meal prep Sunday.
Divide everything out into lunch containers to enjoy them throughout the week.
CAN YOU COOK SHRIMP FAJITAS IN THE OVEN?
Yes, absolutely. If you prefer not having to cook over a hot skillet, simply toss the shrimp and vegetables onto a sheet pan and bake in the oven instead. Check out our Sheet Pan Shrimp Fajitas for the full recipe.
HOW TO TELL WHEN SHRIMP IS COOKED?
Shrimp cooks really quickly and the key is not to overcook it. Shrimp can get rubbery when overcooked so once the shrimp is no longer white or grey and turns pink and opaque, you’ll know your shrimp is cooked perfectly.
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Shrimp Fajitas is an easy one pan meal perfect for busy weeknights. It's a simple recipe that can be ready in under 30 minutes and works great for Sunday meal prep. Includes tips for low carb and keto-friendly options.
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 teaspoon salt or to taste
- 3 tablespoons olive oil , divided
- juice from 1 lime
- 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 , use ghee for paleo
- lime wedges
- sliced avocado
- heated tortillas , leave out for low carb / paleo
- 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 (no longer than 20 minutes) 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.