Quick and Delicious Shrimp Fajitas

EASY Shrimp Fajitas bring all your favorite Mexican flavors together for the perfect healthy weeknight dinner, made on one pan in under 20 minutes! This is also an excellent recipe for Sunday meal prep.

The other night, I was craving Mexican food, and it hit me—I NEED shrimp fajitas! It’s the perfect recipe for a quick and delicious meal on a busy weeknight. The fresh flavors in this dish are incredible, especially when served with lime wedges, warm tortillas, and all the toppings. It’s sure to become a new family favorite—guaranteed!

Why You’ll Love This Recipe

Quick and easy to make, ready in under 20 minutes.
Fresh, flavorful, and perfect for busy weeknights.
Great for meal prep, making your week stress-free.

Ingredients You’ll Need

Shrimp: Use medium to large raw shrimp, preferably deveined and peeled for convenience. Frozen shrimp works too—just thaw overnight in the fridge or under cold water for a quicker option.
Bell peppers: An assortment of red, green, and yellow bell peppers works best, but feel free to mix in poblano or jalapeño peppers for extra spice.
Onion: Yellow onion is great, but you can substitute with white or red onions.
Olive oil: Used to coat the shrimp and veggies. A good cold-pressed, organic olive oil works best for flavor.
Lime juice: Adds freshness and boosts flavor—use fresh limes for the best taste, and consider adding lime zest for extra zing!
Spices: A mix of chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper makes the perfect fajita seasoning.
Tortillas: Use flour or corn tortillas as a base, or opt for lettuce wraps or a fajita bowl for a low-carb option.
Toppings: Cilantro, avocado, salsa, cheese, or anything you like. Drizzle with creamy avocado ranch for an extra treat!

How to Make Shrimp Fajitas

Preheat the oven: Preheat to 425°F and coat a large sheet pan with nonstick spray.
Season with spices: In a large bowl (or directly on the pan), drizzle olive oil over the shrimp and veggies. Toss with spices, salt, and pepper until everything is evenly coated.
Bake: Spread the shrimp and veggies evenly on the sheet pan. Bake for 8–10 minutes until the shrimp are pink and opaque.
Serve: Drizzle with fresh lime juice and sprinkle with cilantro. Serve with tortillas or lettuce wraps and your desired toppings.

Pro Tip: For softer, well-cooked peppers and onions, bake them on the sheet pan for 10 minutes before adding the shrimp.

Can I Use Frozen Shrimp?

Yes, absolutely! I always keep a bag of frozen shrimp in my freezer for quick meals like this. Just be sure to thaw them completely before using—either overnight in the fridge or under cold water for faster results.

What to Serve with Fajitas

On busy nights, we enjoy these fajitas with warm tortillas and fresh toppings. For a more filling meal, try pairing with:

Instant Pot Mexican Rice: Let it cook while the fajitas are in the oven.
Black Bean and Corn Salad: A flavorful side reminiscent of classic cowboy caviar.
Southwestern Salad: Drizzle with avocado dressing for a perfect match.
Sweet Potato and Black Bean Quinoa: All your favorite Mexican flavors in one dish.
Other sides: Black beans, refried beans, or extra sautéed veggies like zucchini, mushrooms, or tomatoes.

Prepping and Storage

Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. To reheat, warm everything in a skillet instead of the microwave for the best results.

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation.

Share the Love

Hope you enjoy these amazing Shrimp Fajitas! If you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag me on Instagram using the hashtag #eatyourselfskinny. I love seeing your delicious recreations!