Skillet Shrimp Fajitas

It’s all in the seasoning for these skillet shrimp fajitas! Toss shrimp in some chili powder and red pepper flakes, and then quickly cook them in a skillet with some veggies. Better-than-restaurant quality fajitas are yours in no time!

Skillet Shrimp Fajitas Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings, or 10 fajitas


  For the DAD ADD: Charred Serrano Salsa:

  • 2 serrano chiles
  • 1/2 cup medium red salsa, store-bought or homemade
  • 1/2 lime, juice only
  • Pinch of salt

For the shrimp fajita spice mix:

  • 2 teaspoons mild chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes, optional

For the fajitas:

  • 1 pound large shrimp, peeled and deveined (31/35 size)
  • 2 tablespoons olive oildivided
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1/2 large red onion, sliced, about 1 cup
  • 10 medium flour tortillas

For the toppings:

  • Fresh avocado
  • Salsa
  • Fresh cilantro
  • Sour cream



1 Make the salsa: Char the serrano chiles in a cast iron skillet over medium heat for 2 to 3 minutes per side, or grill over medium-high heat. Once cooked, cut the peppers in half and scoop out seeds. Then chop and stir into your favorite salsa along with lime and salt. It boosts the flavor and heat substantially!

2 Season the shrimp: Mix up the spice mix of chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and optional red pepper flakes. Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix. Stir well to combine and coat the shrimp.

Add 1 tablespoon olive oil to the peppers and onions, and sprinkle the remaining spice mix over them. Stir to coat.

3 Cook the fajitas: To cook the fajitas on the stovetop, heat a large skillet over medium-high heat. If you’re grilling the fajitas, heat your grill to medium-high heat along with a grill pan.

Once hot, add veggies to the skillet or grill pan and cook for 5 to 6 minutes until vegetables soften and start to char in spots. Scoot the veggies to one side of the pan and add shrimp. Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through. They will cook fast!

4 Serve the fajitas: Smear the flour tortillas with some sour cream. Divide veggies and shrimp between tortillas (I like to serve 3 to 4 shrimp per tortilla). You can remove the tails prior to serving, or let each person remove their own tails. Top the fajitas with avocado, salsa,  fresh cilantro and/or sour cream.

Leftover fajitas filling will keep okay in the fridge for a day or two. I prefer to reheat in a skillet over medium-low heat until warmed through. I don’t recommend microwaving shrimp unless you want your microwave to forever smell like shrimp.

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