Shrimp Fajitas

Bring the taqueria home with this easy fajita recipe that is packed with flavor and delicious smells. I made this using shrimp, but it can also be done with chicken and meat.


  • 5-2 Pounds Large Shrimp, Peeled & Deveined
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Onion
  • ½ Lime
  • 1 TB EVOO

Seasoning for Vegetables:

  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • Salt & Pepper to Taste

Seasoning for Shrimp:

  • Juice from ½ a Lime
  • ½ tsp. Cumin
  • ½ tsp. Chili Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • Salt & Pepper to Taste


The first thing you need to do is slice the pepper and onions before cooking. Now you can also marinate your shrimp with the lime juice and seasoning. The shrimp will marinate in the time it takes you to cook the vegetables. Be sure to place the shrimp in the fridge during this process.

Once everything is chopped, add ½ TB EVOO to a large nonstick pan that has a lid. After the oil has heated up, add the vegetables and seasoning, and cook on medium heat for 5 minutes, tossing occasionally. Then, cover the pan so the vegetables create their own steam and cook while covered for 3 minutes. Once the 3 minutes is over, adjust the heat to Medium-High and cook for anther 3-5 minutes, tossing constantly so that the veggies do not burn. Now, plate the veggies and have them sit on the side while the shrimp cooks.

In the same pan that was used to cook the vegetables, add another ½ TB of EVOO and the shrimp to the pan. Cook the shrimp for 3-4 minutes on each side. Once the shrimp are cooked, turn off the heat and add the vegetables back to the pan so that they reheat.

Now that everything is heated, you are ready to plate and serve! For a low carb option, serve lettuce wraps to take the place of tortillas. I paired the fajitas with my Roasted Corn & Black Bean Salsa.