When the clock hits that late afternoon slump and you realize dinner is still a question mark, this Shrimp Fajita Skillet steps in like a reliable friend. It’s bright, quick, and full of flavor — exactly what you want when your stomach starts reminding you it’s past time to eat.
One evening, I remember slicing bell peppers while the shrimp was sizzling away, the kitchen filling with that smoky, spicy aroma. I was halfway through chopping the onion when my phone buzzed—an unexpected text that distracted me enough to almost forget the garlic for a moment. That small pause made me appreciate how this recipe doesn’t demand perfection; it’s forgiving, forgiving enough to let you multitask a bit without disaster. The colors in the skillet — reds, greens, yellows — made the whole kitchen feel warmer, and when I finally wrapped the shrimp and veggies in a soft tortilla, the first bite was a burst of spice and citrus that chased away the day’s stress. It’s simple comfort, but the kind that feels a little special.
- Vibrant mix of peppers and onions brings a fresh crunch alongside tender shrimp.
- Ready in under 30 minutes—great for those nights when time is tight.
- Simple seasoning blend offers bold flavor without fuss.
- It’s simple — and that’s kind of the point, especially when you’re juggling a million things.
If you’re worried about shrimp cooking too fast or drying out, don’t stress too much. It usually takes just a couple minutes per side, and the residual heat keeps it juicy enough. Also, the balance of spices is forgiving; feel free to tweak the heat if you’re not in the mood for too much kick.
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Shrimp Fajita Skillet
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and flavorful shrimp fajita skillet packed with tender shrimp, colorful bell peppers, and onions, seasoned with classic fajita spices. Perfect for a delicious weeknight dinner served with warm tortillas.
Ingredients
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
8 small flour tortillas
Fresh cilantro leaves, for garnish
Instructions
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to create the fajita seasoning.
Pat the shrimp dry with paper towels and toss them with half of the fajita seasoning mixture.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned shrimp to the skillet and cook for 2 minutes on each side or until shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers and the sliced onion.
Sprinkle the remaining fajita seasoning over the vegetables and sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked shrimp to the skillet and stir to combine with the vegetables.
Remove the skillet from heat and drizzle fresh lime juice over the shrimp and vegetables. Stir to combine.
Warm the flour tortillas according to package instructions.
Serve the shrimp fajita mixture hot, garnished with fresh cilantro leaves, alongside the warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Kitchen Notes: You don’t need anything fancy here—a sturdy skillet that can handle medium-high heat is all it takes. I like to serve this with tortillas warmed directly in the pan; it brings out a bit of that toasty flavor that pairs perfectly with the zesty shrimp. Sometimes I swap in corn tortillas for a gluten-free option, but the flour ones just feel a little softer and more pillowy, which I usually prefer. If you want to add a little extra something, a dollop of sour cream or a sprinkle of shredded cheese works nicely, but honestly, it’s pretty great on its own. I haven’t tested it with frozen shrimp, but if that’s what you have, just thaw carefully and pat dry so it doesn’t steam instead of sear.
FAQ
Can I make this ahead? Yes, you can cook the shrimp and veggies ahead and reheat gently before serving, but it’s best fresh for the brightest flavors and textures.
What sides go well? Rice, beans, or a simple green salad all make good companions.
Can I use other protein? Chicken or firm white fish might work, though the timing will vary.
Give this Shrimp Fajita Skillet a try tonight and see how easy it is to turn simple ingredients into something you actually look forward to eating after a long day. You might even find yourself craving it again soon.