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My recipe for Shrimp Fajitas is a perfect skillet recipe for a fast evening meal.  Shrimp cooks in no time. It’s the ideal protein that you can flavor in any way that you want. I add fresh bell peppers to this mix, but you can add any favorite pepper, onion, or vegetable you prefer in your fajitas to the mix.

Shrimp Fajita Skillet


I love a good 30-minute or less meal.  Shrimp fajitas are perfect for that since they cook so fast.  The longest part of this recipe is in preparing the vegetables before you cook them.  If you pick up already sliced bell peppers in the grocery store, you can save even that time and simply throw the ingredients in your cast iron skillet to cook in minutes.


To make this recipe keto-friendly all you have to do is make sure your fajita seasoning doesn’t contain extra sugars.  I like to make my own with some cumin, chili powder, garlic powder, onion powder, salt, and black pepper.  The simple combination is easy to mix up and use on any dish if you want extra flavor and doesn’t have the sugars you find in most prepared spice mixes.


For my version, I use different colors of bell peppers and onions.  You can add in zucchini, squash, mushrooms, or jalapenos if you prefer.  Don’t forget the tomatoes thrown in or even fresh corn!  Fajitas typically use only specific vegetables, but it is my opinion that you can really use any veggie you want for this recipe with success.


Depending on your dietary needs, this recipe is great for serving just by itself.  I, however, enjoy putting them into a flour tortilla with a bit of lettuce, tomato, and cheese like a taco.  Some more ideas are to top with sour cream, nonfat plain Greek yogurt, lime juice, salsa, pico de gallo, salsa verde, green onions, avocado or guacamole.

Rice, black beans, or refried beans are also great additions to use with this shrimp fajitas recipe for making a “bowl” out of the ingredients.


  • Shrimp
  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • Purple onion
  • Olive oil
  • Fajita seasoning
  • Garlic powder
  • Salt
  • Lime juice

Optional: Toppings of choice


Begin by mixing up the marinade and adding your shrimp to the bowl.  Cover this and refrigerate until you are ready to cook the shrimp.

While your shrimp is marinating, you will slice your vegetables and prepare them to be cooked.

Heat the oil in your skillet, and drop in the shrimp for just a few minutes to cook on all sides.  Shrimp are done when they are turning translucent and curling up upon themselves.  The outsides will turn a pinkish-orange in color.

Remove the shrimp from the pan, and begin cooking the vegetables.  When the vegetables begin to get tender, add the shrimp back in and heat through before serving.

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If you enjoyed this skillet recipe, here are some more you’ll enjoy frying up as well. 

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Shrimp Fajitas Skillet

Make my easy Shrimp Fajitas Skillet for a perfect weeknight meal that is ready in under 30-minutes! Delicious and packed with flavor, you'll love making this on a regular basis.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2 servings


  • 2 lbs. raw shrimps
  • ½ green bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • ½ red bell pepper, julienned
  • ½ small purple onion, julienned
  • 1 Tbsp olive oil


  • 1 ½ Tbsp fajita seasoning
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½  tsp salt
  • Juice of 1 lime


  • In a bowl, start by marinating the shrimps with the marinade ingredients. Refrigerate while preparing your other ingredients
  •  Slice up the bell peppers and onion
  •  Heat up a skillet with one tablespoon of EVOO and cook the shrimps for about 5 minutes then set aside in a bowl 
  • In the same skillet heat up 1 tablespoon of EVOO and sauté the veggies until they are tender (around 3-4 minutes
  •  Add the cooked shrimps and sauté everything together for another 2-3 minutes.
  • Serve while hot and enjoy!


  • Take care not to overcook the shrimp or they can turn rubbery. Shrimp are done when they are turning translucent and curling up upon themselves.  The outsides will turn a pinkish-orange in color.
  • If you use frozen shrimp in this recipe, ensure that they are fully thawed before cooking them.
  • Shrimp should be shelled, deveined and with tails removed before cooking.
  • Shrimp fajitas can be served with tortillas, rice, quinoa, salads or any side dish you prefer.


Serving: 10oz | Calories: 399kcal | Carbohydrates: 8.3g | Protein: 58g | Fat: 17.7g | Saturated Fat: 2.3g | Sodium: 944.3mg | Sugar: 4.2g
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