Weeknight dinners should feel exciting, not like another chore you rush through between emails and dishes. These Shrimp Fajitas hit that sweet spot where everything feels bold, fresh, and a little indulgent without taking over your evening or wrecking your kitchen.

What makes these stand out is how quickly they come together while still delivering proper flavour. The shrimp cook fast, the veggies stay crisp, and the spice mix does all the heavy lifting so you get restaurant-style sizzling fajitas at home with barely any effort.

close up image of spicy shrimp fajitas - 1
  • What Makes These Shrimp Fajitas Work
  • What Goes Into These Shrimp Fajitas
  • Add Ins And Swaps If You’re Feeling Extra
  • How To Make These Shrimp Fajitas
  • Pro Tips For Fajita Success
  • Recipe FAQ’s
  • Spicy Shrimp Fajitas Recipe

What Makes These Shrimp Fajitas Work

  • Fast cooking shrimp means no dryness. Shrimp cook in minutes, which keeps them juicy and tender instead of rubbery like overcooked chicken or steak can be in fajitas.
  • Big flavour without marinating for hours. The spice blend clings straight to the shrimp, so you get bold, smoky heat immediately without needing extra prep time.
  • One-pan cooking that actually works. Shrimp and veggies cook at similar speeds, so nothing turns mushy or overdone by the time everything comes together.
  • Perfect balance of heat and freshness. These spicy shrimp fajitas bring warmth without overwhelming, letting the sweetness of peppers and onions shine through.

What Goes Into These Shrimp Fajitas

Flat lay of ingredient shot of cilantro, flour tortillas, smoked paprika, onion powder, garlic powder, cumin, salt and pepper, chili powder, bell peppers, tequila, olive oil, lime zest,lime juice, jalapeño, white onion, brown mushroom, lime wedges, shrimp and garlic - 2

These Shrimp Fajitas come together with a flavorful mix of spices, fresh vegetables, and just a splash of citrus and optional tequila for extra depth.

  • Shrimp (16/20 count): Large shrimp cook quickly and stay juicy and tender, making them perfect for high-heat searing.
  • Smoked Paprika : Adds bold smoky flavor that mimics a grill, enhancing the fajita seasoning blend.
  • Bell Peppers and Onion: Classic fajita vegetable that caramelize beautifully in the pan and bring sweet-savory balance.
  • Lime Juice and Zest: Brightens the dish and cuts through the richness for a fresh, zesty finish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Swaps If You’re Feeling Extra

Want to mix things up without breaking the recipe? These ideas keep things interesting while staying fajita-friendly.

  • Pineapple Chunks: Toss in a handful near the end for sweet heat contrast that works surprisingly well with shrimp.
  • Chipotle In Adobo: Finely chop one and stir it through for deeper smoky heat if you like things bold.
  • Mango Slices: Add fresh mango right before serving for a juicy, tropical twist.
  • Corn Kernels: Fresh or frozen corn adds sweetness and texture without overpowering the shrimp.

How To Make These Shrimp Fajitas

In a bowl, combine shrimp, paprika, cumin, garlic, onion and chili powder, salt, pepper, lime juice and zest, tequila,, jalapeno and olive oil. - 3
  1. Marinate the Shrimp In a bowl, combine shrimp, paprika, cumin, garlic, onion, and chili powder, salt, pepper, lime juice and zest, tequila, jalapeno, and olive oil.
Add 1 tablespoon olive oil and heat it in the pan. - 4
  1. Heat the Skillet Place a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and let it heat until just beginning to smoke.
Add the shrimp into the pan and cook for 2 minutes. - 5
  1. Sear the Shrimp Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for another minute until just cooked through. Transfer to a clean plate.
saute the onions and garlic until fragrant. - 6
  1. Sauté the Onions and Garlic Add 1 tablespoon oil in the pan. Sauté the garlic and onion for 1 minute until fragrant and slightly softened.
Toss in the mushrooms and cooked for another minute. - 7
  1. Add the Mushrooms Toss in the mushrooms and sauté for another minute. Stir occasionally to prevent burning and to develop flavor.
Add the sliced bell peppers and cooked until tender-crisp - 8
  1. Cook the Bell Peppers Add the remaining tablespoon of oil, then stir in the sliced bell peppers. Cook for about 2 minutes, just until tender-crisp.
Add the shrimp back into the pan and stir. - 9
  1. Return the Shrimp Add the shrimp back into the pan. Stir and cook for 1 minute. Taste and adjust seasoning if needed.
Top with fresh cilantro and a squeeze of lime juice from the wedges.. Serve with warm flour or corn tortillas. - 10
  1. Serve and Garnish Serve hot in warm flour or corn tortillas. Top with fresh cilantro and a squeeze of lime juice from the wedges.

For a full-on Mexican-inspired meal, serve your shrimp fajitas alongside Esquites (Mexican Street Corn Cups) or a vibrant Avocado Tomato Corn Salad . The creamy, zesty sides help balance out the heat from the shrimp and add color and texture to your plate.

You can also pair these spicy shrimp fajitas with Mexican Rice or Garlic Butter Cauliflower Rice for something more filling. And if you’re craving a cozy side, try them with a bowl of White Bean Soup with Parmesan or Cheesy Jalapeño Cornbread; the richness is a perfect match for all that sizzle.

Pro Tips For Fajita Success

  • Pat the shrimp dry before seasoning so they sear instead of steaming in the pan.
  • Do not overcrowd the pan or the shrimp will release liquid and lose that nice golden colour.
  • Use high heat for cooking but keep things moving so nothing burns.
  • Warm your tortillas before serving so they stay soft and flexible when filled.

Yes, just make sure to thaw them completely and pat them dry before marinating to avoid excess moisture

Large shrimp (16/20 count) work best for seafood fajitas because they cook quickly and hold up well to high heat without overcooking.

They have a moderate heat thanks to the jalapeño and chili powder, but you can dial it up or down by adjusting those amounts to suit your taste.

spicy shrimp fajita tacos served in paper trays with lime wedges - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 pound shrimp 16/20, peeled and deveined
  • ▢ 1 teaspoon smoked paprika
  • ▢ ¾ teaspoon cumin
  • ▢ ½ teaspoon garlic powder
  • ▢ 1/2 teaspoon onion powder
  • ▢ 1/2 teaspoon salt to taste
  • ▢ 1/2 teaspoon pepper to taste
  • ▢ ¼ teaspoon chili powder
  • ▢ 2 teaspoons lime juice and zest
  • ▢ 2 tablespoons tequila or rum, optional
  • ▢ 1 tablespoon jalapeno minced
  • ▢ ¼ cup olive oil divided
  • ▢ 2 teaspoons garlic minced
  • ▢ 1 white onion medium, 2 cups, ¼-inch thick slices
  • ▢ 3 bell peppers 4 cups, ¼-inch thick slices
  • ▢ 6 ounces brown mushrooms ¼-inch thick slices
  • ▢ ¼ cup cilantro leaves for garnish
  • ▢ 8 flour tortillas or corn tortillas
  • ▢ 4 lime wedges to serve

Instructions

  • In a large bowl combine shrimp, smoked paprika, cumin, garlic powder, onion powder, salt, chili powder, pepper, lime juice, lime zest, tequila, minced jalapeno and 1 tablespoon olive oil. Set aside.
  • Heat a large skillet over medium-high heat. Once hot add 1 tablespoon oil. When the oil just beginning to smoke add the shrimp in one layer in the pan.
  • Cook shrimp for 2 minutes, flip and cook 1 minute on the other side. Remove from hot pan to a clean plate.
  • Heat 1 tablespoon of oil in the pan, once hot add the garlic and onion and saute for 1 minute. Add mushroom and saute 1 minute, then add 1 tablespoon oil to the pan. When hot, add the bell peppers and stir occasionally — about 2 minutes.
  • Add shrimp back to the pan, cook stirring for 1 minute to warm the seafood. Season fajitas with more salt and pepper as desired. Garnish with cilantro.
  • Serve spicy shrimp fajitas hot with warmed tortillas and lime wedges.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Spicy shrimp fajitas wrapped in a flour tortilla - 13

Spicy Shrimp Fajitas

Ingredients

  • 1 pound shrimp 16/20, peeled and deveined
  • 1 teaspoon smoked paprika
  • ¾ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
  • ¼ teaspoon chili powder
  • 2 teaspoons lime juice and zest
  • 2 tablespoons tequila or rum, optional
  • 1 tablespoon jalapeno minced
  • ¼ cup olive oil divided
  • 2 teaspoons garlic minced
  • 1 white onion medium, 2 cups, ¼-inch thick slices
  • 3 bell peppers 4 cups, ¼-inch thick slices
  • 6 ounces brown mushrooms ¼-inch thick slices
  • ¼ cup cilantro leaves for garnish
  • 8 flour tortillas or corn tortillas
  • 4 lime wedges to serve

Instructions

  • In a large bowl combine shrimp, smoked paprika, cumin, garlic powder, onion powder, salt, chili powder, pepper, lime juice, lime zest, tequila, minced jalapeno and 1 tablespoon olive oil. Set aside.
  • Heat a large skillet over medium-high heat. Once hot add 1 tablespoon oil. When the oil just beginning to smoke add the shrimp in one layer in the pan.
  • Cook shrimp for 2 minutes, flip and cook 1 minute on the other side. Remove from hot pan to a clean plate.
  • Heat 1 tablespoon of oil in the pan, once hot add the garlic and onion and saute for 1 minute. Add mushroom and saute 1 minute, then add 1 tablespoon oil to the pan. When hot, add the bell peppers and stir occasionally – about 2 minutes.
  • Add shrimp back to the pan, cook stirring for 1 minute to warm the seafood. Season fajitas with more salt and pepper as desired. Garnish with cilantro.
  • Serve spicy shrimp fajitas hot with warmed tortillas and lime wedges.

Notes

Nutrition

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