If there is one thing that never gets old, it’s Mexican food. I mean what can you love about chips and salsa?! Kidding, kidding. Today we are sharing a super easy shrimp fajitas recipe!

Fajitas are one of my favorite dishes to order when eating out at Mexican restaurants. You can’t go wrong with protein, lots of veggies, and sides like rice, beans, lettuce, tomato, and guacamole to make a healthy and balanced meal.

But, for some reason, fajitas are always more expensive than everything else on the menu though! I don’t know if it is because you get your food on a sizzling hot plate or what, but it baffles my mind.

While I usually go for chicken when I’m out (because it’s usually the cheapest), we are making shrimp fajitas today! I love seafood and we eat a decent amount of it at home. It’s such a great source of protein and is full of vitamins and minerals.

Seafood is also a lot cheaper to make at home than ordering at a restaurant. If you have never made fajitas at home, you are in for a treat because they are super easy! 

Are shrimp fajitas healthy?

Shrimp fajitas are a healthy addition to any diet. Shrimp is a low-calorie protein packed with B vitamins, selenium, copper, phosphorus, and zinc. Fajitas are also made with lots of bell peppers which contain vitamin C, vitamin A, and B vitamins. And when making them at home, you can control the amount of oil used to help keep the fat lower.

Ingredients

• olive oil
• onion – white or yellow onions work best as the flavor mellows out a little as they cook and caramelize well
• bell peppers – I like to use red, green, and yellow/orange for a variety of colors
• mushrooms – not in your typical fajitas recipe, but I like to add them for more veggies
• shrimp
• taco seasoning – a seasoning blend of chili powder, garlic powder, cumin, smoked paprika, cayenne pepper, cinnamon, and red pepper flakes
• lime juice
• salt and pepper

How to make shrimp fajitas

1. Cook your veggies. In a large skillet or cast iron over medium heat, add 1 tablespoon of oil and let it get hot. Add onion and a little salt and pepper and sauté for 5-7 minutes, stirring occasionally, until softened and slightly browned. Then add peppers and sauté for another 5 minutes, stirring occasionally. Next, add 1/2 tablespoon of taco seasoning and mix to combine. Add in mushrooms and sauté for another 2-3 minutes. Remove vegetables from the pan.
2. Cook shrimp. Add the remaining 1/2 tablespoon oil. Place shrimp in the pan and sprinkle the half of remaining taco seasoning. Cook for 3-5 minutes, flipping halfway through until pink and cooked through. I like to add half the taco seasoning to one side of the shrimp, flip, and then add the rest. 
3. Add your veggies back to the pan.  Add lime juice and mix to combine until shrimp and veggies are incorporated.
4. Enjoy! Top with fresh cilantro and serve with sides of your choice.

How do you make veggies not soggy for fajitas?

The key to tasty fajitas is tender veggies that have a little bite to them and perfectly cooked protein. Here are some tips when cooking:

• make sure your pan is hot – this will help sear them so you don’t have to cook them as long. Medium or medium-high heat works best depending on your stove.
• give them space – use a big enough pan so the veggies have enough room to spread out and don’t steam on top of each other
• don’t stir too much – give them a chance to slightly brown. Stirring too much will cause them to release too much liquid and get soggy.

What to serve with shrimp fajitas

The beauty of fajitas is you can eat them in multiple ways depending on what you are feeling, your dietary restrictions, or what you have on hand. Here are a few suggestions to serve with fajitas:

• corn tortillas, flour tortillas, or lettuce cups
• cauliflower rice – try cilantro lime cauliflower rice or avocado cauliflower rice
• white rice – try green rice (arroz verde) or Mexican rice
• black beans or refried beans
• chopped romaine
• diced tomatoes
• avocado or guacamole
• shredded cheese or queso fresco
• sour cream
• salsa or hot sauce
• lime wedges
• chips

Storage

• refrigerator – store leftovers in an airtight container in the fridge for up to 3-4 days.
• reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop. Be careful not to overcook the shrimp too much or the texture will change.

More easy shrimp recipes

• shrimp rice noodles with peanut butter sauce
• grilled cilantro lime shrimp
• cauliflower shrimp fried rice
• southwest shrimp zucchini noodles

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!