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These shrimp fajitas get right to the point: quick to make, full of flavor, and not a disaster to clean up. You’ve got juicy shrimp, charred peppers, and a chipotle sauce that doesn’t mess around. Weeknight dinner, handled.
Here’s Why This Shrimp Fajita Recipe Works
Fast-cooking protein: Shrimp take just a few minutes, which makes this fajita recipe a great weeknight dinner for busy days.
Homemade seasoning, big flavor: Skip the mystery-packet roulette. The spice blend brings actual flavor. Heat, depth, and no strange ingredients. You can also use my taco seasoning blend.
Chipotle sauce = flavor bomb: Smoky, creamy, and the kind of sauce people go looking for with a spoon.
DIY dinner wins: Let everyone build their own. Less complaining, less work, and fewer dishes for you. Made from scratch with simple ingredients, no packets required.
Craving a fajita-style dinner in bowl form? These Pork Fajita Bowls are loaded with flavor and perfect for meal prep.
Recipe Tips
Don’t over-marinate the shrimp: 10 to 20 minutes is plenty. Any longer and the acid starts to break them down.
Sear in batches: Shrimp need breathing room to get that golden crust. If the pan’s too full, they’ll just steam.
Prep before you cook: This moves fast once the skillet’s hot. Slice, mix, and measure everything before the shrimp hit the pan.
Control the heat: Start with half a chipotle pepper in the sauce. Taste, then dial it up if you want more kick.
Skillet Shrimp Fajitas
These shrimp fajitas bring smoky, spicy, lime-kissed flavor to the table in under 30 minutes.
With fast-cooking shrimp and that bold chipotle sauce, this one earns its place in the regular dinner rotation. Or switch things up with our Chicken Fajitas. Same vibe, different protein.
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Shrimp Fajitas with Chipotle Sauce
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Ingredients
Fajita Seasoning (or use store-bought)
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon granulated sugar
- ¼ teaspoon cayenne pepper
Marinade
- ¼ cup olive oil
- ¼ cup lime juice
- 4 garlic cloves, minced
- 1 tablespoon adobo sauce from canned chipotle
- 2 tablespoons fajita seasoning from above
- 1 ½ pounds shrimp, peeled and deveined
For the Shrimp Fajitas
- 1 tablespoons olive oil
- 2 bell peppers, any color, cut into strips
- 1 onion, thinly sliced
Chipotle Sauce
- ½ cup sour cream
- ½ to 1 chipotle peppers in adobo sauce, finely chopped (do not use the whole can)
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- pinch salt
To Assemble the Fajitas
- 6 flour tortillas, 8 inches, warmed
- shredded cheddar cheese
- salsa
- guacamole, or avocado
- sour cream
Instructions
Mix the fajita seasoning:
- In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 tablespoons of the seasoning for the shrimp and toss the rest of the seasoning into the veggies.
Make the Marinade
- In a large bowl, combine the olive oil, lime juice, garlic cloves, the adobo sauce, and 2 tablespoons of the fajita seasoning. Add the shrimp and toss to coat. Refrigerate for 10 to 20 minutes (no longer).
Cook the Shrimp and Veggies
- Heat the olive oil in a large skillet and add the shrimp. Cook for 3 to 4 minutes until the shrimp are done (work in batches if there is not enough room in the skillet). Remove the shrimp from the skillet and set aside on a plate.
- Add more olive oil to the skillet if needed. Toss in the sliced peppers and onions (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
- Return the shrimp to the skillet and toss with the veggies until warm.
Make the Chipotle Sauce and Assemble the Fajitas
- Combine the sour cream, chipotle pepper, lime juice, garlic powder and salt in a small bowl. Taste and adjust the chipotle pepper as desired. If you want just a tad more heat, you can use some of the adobo sauce in the can of chipotle peppers.
- Warm the tortillas in a microwave or in a skillet over medium heat.
- Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.
Notes
- If you want to use store-bought fajita seasoning, use 1/2 a packet in the shrimp and sprinkle 1/2 the packet in the veggies.
- Don’t overcrowd the skillet when you cook the shrimp. If you cook them in a single layer, they will cook evenly and get a nice sear on them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love shrimp! Your fajitas looks so appetizing, Dahn.