One Pan Shrimp Fajitas Recipe

White oval platter holding shrimp fajitas with various toppings and tortillas in the background

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This Shrimp Fajitas Recipe is quick, flavorful, and easy. Succulent shrimp, sweet bell peppers, and sharp onions are marinated in a smoky, earthy mixture of lime juice, chili powder, cumin, and garlic. Cooked in one pan, they create a mouthwatering mix of colors and flavors. Enjoy them as fajita bowls over rice, wrapped in warm flour tortillas or spoon over mixed greens for a satisfying meal.

Prep Time5

Cook Time15

Total Time20

Course: Main dish

Cuisine: Tex-Mex

Keyword: One Pan Shrimp Fajitas, Shrimp Fajitas

Servings: servings, 2 wrapped tortillas each

Calories: 435kcal

Author: Lee Clayton Roper

Ingredients

Shrimp Fajitas Marinade

1/3 cup lime juice can substitute lemon – 3 to 4 juicy limes
4 tablespoons extra virgin olive oil divided use
1/4 cup chicken broth
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
A few grinds of fresh ground black pepper

Shrimp Fajitas

1 pound large shrimp 31 to 40 per pound shrimp, peeled and deveined, tail shells removed – See Notes below
1 medium onion thinly sliced
1 1/2 large bell peppers green, yellow and/or orange, seeded, deveined and sliced into 1/4-inch sticks
Optional: 1/2 serrano or jalapeno pepper seeded, deveined, and chopped - optional
8 medium flour tortillas see gluten free adaptation in Notes below

Toppings

Purchased salsa– or pico de gallo
Shredded cheese Cheddar, Monterey Jack, or a mixture
Chopped fresh cilantro
Sour cream or Crema
Guacamole
Lime wedges

Instructions

Shrimp Fajitas Marinade

In a medium mixing bowl, whisk together the lime juice, 2 tablespoons olive oil, broth, chili powder, cumin, garlic powder, and black pepper. Divide mixture between 2 large zip-top baggies.
Add shrimp to one bag; add sliced onion and peppers to the second bag. Seal bags and toss. Place both bags in the refrigerator to marinate for 30 minutes to 1 hour.

Shrimp Fajitas

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Remove onion and peppers from marinade and add to hot skillet. Season with salt and sauté, stirring occasionally, until soft, around 5 minutes.
Remove vegetables from pan and arrange around the edges of a large serving platter, cover and keep warm. Don’t clean out the skillet!
Add remaining 1 tablespoon olive oil to skillet and heat over medium heat. Remove shrimp from marinade, add to pan, season with salt and cook, stirring occasionally, until shrimp are cooked through, around 4 to 5 minutes.
Spoon shrimp in the middle of the serving platter, surrounded by the onion and peppers. Serve immediately, with warm tortillas, salsa, cheese, cilantro, sour cream, guacamole and lime wedges on the side.

Notes

Gluten free: serve over cooked rice as a fajita bowl.

Note on shrimp: It's important to note that frozen shrimp weigh less once thawed, due to the water added during freezing. In general, 1 pound of frozen shrimp equals around 13.7 ounces of thawed shrimp – or around 15% less. So, if using frozen shrimp for this recipe, you’ll need around an additional 3 ounces to ensure you’ll have 4 servings.

Variations in serving style: You can also serve the fajita mixture over cooked rice as fajita bowls, or spooned over mixed greens, with the various toppings served alongside.

Nutrition