No need to go out when all you need is one pan and 30 minutes for easy Shrimp Fajitas! Serve with white rice or cauliflower rice, lettuce, tomato, avocado, and tortillas or lettuce cups for the perfect healthy dinner recipe. Naturally gluten-free, paleo, and Whole30 approved!
Last updated on January 6, 2020.
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. There is also tacos and queso haha 😜 today we are sharing a super easy shrimp fajita recipe!
Fajitas are one of my favorite ways to keep myself on track when eating out. You can’t go wrong with some protein, veggies, and sides like 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.
Side note, that sizzling hot plate is kind of funny. As soon as it comes out of the kitchen, the whole restaurant knows exactly what you ordered.
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, omega 3s, 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!
How to Make Shrimp Fajitas
To make Whole30 shrimp fajitas, all you need is one pan and 30 minutes! And a total of 7 ingredients!! You will definitely want to serve them with some sides, but what those are is up to your discretion. Talk about a quick and easy dinner.
Here is what you need:
- bell peppers – I like to use red, green, and yellow or orange
- taco seasoning
- lime juice
First prep your veggies and shrimp. Chop the peppers, onion, and mushroom, and peel and devein the shrimp if you need to. You can ask your butcher to do this or buy shrimp that is already peeled (fresh or frozen, depending on your preference).
For fajitas, white or yellow onions work best as the flavor mellows out a little as they cook and caramelize well. Cut the onions in long strips by slicing in in half lengthwise from the stem to end. Place flesh side down and cut in 1/4-1/2 thick strips, cutting along the striations of the onion. Julienne the peppers so they are in long strips similar to the onions.
Then we can get cooking!
Add the oil to a large cast iron skillet or sauté pan and add the onion and salt and pepper and sauté for 5 or so minutes until translucent and somewhat browned. Next add the peppers and saute for another 5 minutes. Add some taco seasoning and mix with veggies to combine. Then goes in the mushrooms and they are sautéed for another couple minutes.
Push all the veggies to the side and add the shrimp and the remaining taco seasoning. Sauté until they are pink and cooked through. To finish, mix everything up to combine and add the lime juice. That is it!
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 few suggestions to serve with fajitas:
- chopped romaine
- diced tomatoes
- cauliflower rice or white rice – try this cilantro lime cauliflower rice, avocado cauliflower rice, or green rice (arroz verde) recipe!
- black beans or refried beans
- lettuce cups, corn tortillas, paleo tortillas, or protein tortillas
- sour cream
- salsa or hot sauce
Using cauliflower rice and lettuce cups keeps the meal low carb, paleo, and Whole30. You can also make a fajita salad by using a bed of lettuce for the greens, topping it with some of the toppings above, and using salsa as a dressing. This way works great for leftovers too (if you have any!).
More Healthy Shrimp Recipes
Cauliflower Shrimp Fried Rice (paleo & Whole30)
Easy Shrimp Fajitas (Paleo/Whole30)
- 1 1/2 tablespoons avocado oil, divided
- 4 medium bell peppers, julienned (600 grams)
- 1/2 onion, sliced (200 grams)
- 2 heaping cups mushrooms, sliced (200 grams/12 mushrooms)
- 1 tablespoon taco seasoning (divided)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon lime juice
- optional for serving: cauliflower rice, chopped romaine, diced tomatoes, avocado, fresh cilantro, limes
- In a large skillet or cast iron over medium heat, add 1 tablespoon avocado oil and let it get hot. Add onion and sauté for 5-7 minutes, stirring occasionally, until softened and slightly browned. Add peppers and sauté for another 5 minutes, stirring occasionally. Add 1/2 tablespoon taco seasoning and mix to combine.
- Add in mushrooms and sauté for another 2-3 minutes. Push veggies to one side of the pan to make room for the shrimp. Add remaining 1/2 tablespoon avocado oil, shrimp, and the 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 shrinmp, flip, and then add the rest. Mix everything together, add 1 tablespoon lime juice, and mix again. Top with fresh cilantro and serve with sides of your choice.
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