A quick, bright skillet dinner that comes together in about 20 minutes, shrimp fajitas are weeknight magic: spicy, charred peppers and sweet onions tucked into warm tortillas with creamy smashed avocado. They’re especially great when you want something lighter than beef fajitas but with the same big, hands-on flavor; if you enjoy other fast shrimp skillet recipes, this one is every bit as satisfying as the creamy Tuscan shrimp you might make on a night in.
Why you’ll love this dish
This version of shrimp fajitas is all about concentration of flavor with minimal fuss. The spice blend—chili powder, cumin, onion and garlic powder—clings to the shrimp for instant punch, while quick, high-heat cooking gives the peppers a smoky char without turning them mushy.
“A 20-minute dinner that looks restaurant-made and disappears fast—bright, spicy, and perfect for tortillas.” —home cook review
Reasons to make it now:
- Super fast: active cook time under 15 minutes.
- Low effort: one skillet for vegetables and shrimp.
- Crowd-pleasing: customizable toppings for kids and adults.
- Healthy-ish: lean protein and lots of veggies; avocado adds healthy fat.
Preparing Shrimp Fajitas
Before you start, know the flow: season the shrimp, sear peppers and onions until lightly charred, cook the shrimp in a hot skillet in a single layer, then toss everything together and serve in warmed tortillas with smashed avocado. The most important technique is high heat and quick timing—shrimp overcook fast, so watch the color change.
What you’ll need
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 bell peppers (1 red and 1 green), thinly sliced
- ½ yellow onion, thinly sliced
- 2 tablespoons neutral oil (vegetable, canola, or avocado oil)
- 6 flour tortillas, warmed
- 1 avocado, smashed with a pinch of salt and a squeeze of lime
Notes and substitutions:
- Use corn tortillas to lower carbs or make gluten-free (check tortilla labels).
- Frozen shrimp work fine—thaw completely and pat very dry before seasoning (see FAQ).
- Swap smoked paprika for chili powder if you want a milder, smoky profile.
Step-by-step instructions
- Pat the shrimp very dry with paper towels and remove tails if you prefer. Toss the shrimp with 1 tablespoon of the oil.
- In a small bowl, mix the chili powder, cumin, onion powder, garlic powder, ½ teaspoon salt, and a few grinds of black pepper. Sprinkle the spice mix over the shrimp and toss to coat evenly.
- Heat a large skillet over medium-high until hot. Add the remaining tablespoon of oil and swirl to coat the pan.
- Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and show slight char. Transfer them to a plate.
- In the same skillet, arrange the shrimp in a single layer and cook undisturbed for about 2 minutes. Flip and cook another 1–2 minutes, until the shrimp are opaque and just cooked through. (Shrimp are done at 145°F internally, or when they’re pink and firm.)
- Return the peppers and onions to the skillet and toss with the shrimp for 30–60 seconds to heat through and marry the flavors. Taste and season with more salt or pepper if needed.
- Warm the tortillas in a clean skillet until pliable. Divide shrimp and vegetables among tortillas and top with smashed avocado. Add extra toppings as desired.
Best ways to enjoy it
Serve the fajitas straight from the skillet to keep the shrimp hot and juicy. Topping ideas:
- Fresh cilantro, lime wedges, and thinly sliced radishes for brightness.
- Crumbled Cotija or shredded Monterey Jack for a melty bite.
- Pickled red onions or quick-pickled jalapeños for tang and heat.
Pair with:
- A simple cabbage slaw or cilantro-lime rice.
- Black beans or a light corn salad. For a drink, a cold Mexican lager or a tart margarita complements the spices.
Storage and reheating tips
- Refrigerate: Cool any leftovers to room temperature and refrigerate in an airtight container within 2 hours. Eat within 3 days.
- Freeze: Cooked shrimp and peppers can be frozen up to 2 months in a freezer-safe container. Texture may soften slightly after freezing.
- Reheat: Gently reheat in a skillet over medium-low heat with a splash of oil or a couple of teaspoons of water to prevent drying. Avoid microwaving on high, which can make shrimp rubbery.
- Safety note: Shrimp should be kept at safe temperatures—do not leave at room temperature longer than 2 hours.
Pro chef tips
- Pat the shrimp completely dry—moisture is the enemy of a good sear.
- Use a heavy skillet (cast iron is ideal) and get it hot before adding ingredients; this promotes a quick char on the peppers and a plated look to the shrimp.
- Cook shrimp in a single layer without crowding to ensure even browning; work in batches if necessary.
- Finish with acid—lime juice or a quick splash of vinegar brightens the dish and lifts the spices.
- If you want another pan-seared shrimp technique for a different weeknight, check this Shrimp Francese recipe for comparison and technique ideas.
Creative twists
- Southwestern: Add a teaspoon of smoked paprika and top with roasted corn salsa.
- Cajun: Use a Creole spice blend instead of the chili-cumin mix and add a dash of hot sauce.
- Healthy swap: Use large portobello slices for a vegetarian "fajita" or extra-firm tofu for plant protein; toss tofu in the same spices and pan-sear until browned.
- Sheet-pan meal: Toss shrimp and sliced vegetables with oil and spices on a sheet pan and roast at 425°F for 8–10 minutes (watch shrimp closely).
Helpful answers
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully in the refrigerator or under cold running water, then pat very dry before seasoning. Excess moisture prevents browning.
Q: How long does this take from start to finish?
A: Prep and cooking together take about 20–25 minutes. If peppers are pre-sliced, it’s closer to 15 minutes.
Q: Can I make these ahead for a party?
A: You can prepare the peppers a few hours ahead and reheat briefly in a hot skillet. Cooked shrimp are best added and finished right before serving to avoid overcooking.
Q: What’s the best way to avoid rubbery shrimp?
A: Don’t overcook—shrimp go from tender to rubbery quickly. Remove from heat when opaque and just firm. Using high heat and short cook times helps.
Q: Are flour tortillas better than corn here?
A: Flour tortillas are traditional for fajitas because they wrap easily, but corn tortillas work well for gluten-free or authentic street-taco style—warm them briefly to prevent cracking.
Shrimp Fajitas
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice) Thaw completely and pat dry if using frozen shrimp.
- 2 teaspoons chili powder Swap with smoked paprika for a milder taste.
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt Plus more to taste.
- Freshly ground black pepper
For the vegetables
- 2 bell peppers (1 red and 1 green), thinly sliced
- ½ yellow onion, thinly sliced
For cooking
- 2 tablespoons neutral oil (vegetable, canola, or avocado oil)
- 6 pieces flour tortillas, warmed Use corn tortillas for a gluten-free option.
- 1 piece avocado, smashed with a pinch of salt and a squeeze of lime
Instructions
Preparation
- Pat the shrimp very dry with paper towels and remove tails if you prefer. Toss the shrimp with 1 tablespoon of the oil.
- In a small bowl, mix the chili powder, cumin, onion powder, garlic powder, ½ teaspoon salt, and a few grinds of black pepper. Sprinkle the spice mix over the shrimp and toss to coat evenly.
Cooking
- Heat a large skillet over medium-high until hot. Add the remaining tablespoon of oil and swirl to coat the pan.
- Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and show slight char. Transfer them to a plate.
- In the same skillet, arrange the shrimp in a single layer and cook undisturbed for about 2 minutes. Flip and cook another 1–2 minutes, until the shrimp are opaque and just cooked through.
- Return the peppers and onions to the skillet and toss with the shrimp for 30–60 seconds to heat through and marry the flavors.
- Warm the tortillas in a clean skillet until pliable. Divide shrimp and vegetables among tortillas and top with smashed avocado.
- Add extra toppings as desired.