These Spicy Shrimp Fajitas came to fruition after a trip to Santa Fe. I had spicy southwest flavors on my mind and tried our first ever seafood fajitas. The result was a quick meal with loads of flavor!
Spicy is a relative term. When I add more than a pinch of red pepper flakes to my chili recipe, the hubby calls it a two beer chili! So although these spicy shrimp fajitas may not cause you to fan your perspiring face and guzzle the aforementioned beer, feel free to up the heat to get the spiciness just right for your palate.
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Spicy Shrimp Fajitas
Chicken fajitas are on our menu all year long, and when weather permits, I like to whip up a grilled flank steak version. But we’d been on a shrimp kick during Lent, and then a short trip to the southwest got me thinking about trying yet another variety. Using similar spices as in my other recipes, I was pretty sure these shrimp fajitas would be just as tasty.
Seafood Fajitas with Slaw
I tweaked my homemade taco seasoning to infuse my raw shrimp with flavor as I prepped the other ingredients. Colorful bell peppers were sliced along with a large yellow onion. Along with some minced garlic, these vegetables were sauteed first in some olive oil, then drizzled with the juice from half a lime.
A quick fry of the seasoned shrimp makes this Spicy Shrimp Fajitas a dinner that can be on your table in less than 30 minutes. For a little crunch, I added a Brussels sprouts slaw to my fajita, made by tossing a package mix with equal parts cider vinegar, oil and plus a couple of tablespoons of sugar.
Someone, to remain nameless, didn’t give the slaw a second glance. More for me, right? This Tex-Mex Fiesta Salad would be another delicious accompaniment. And I love this classic cabbage coleslaw, too.
More Tex-Mex Recipes You’ll Love:
- Smothered Chicken Burritos from Taste and Tell
- Tex-Mex Cobb Salad from Foodie with Family
- Tex-Mex Chicken Meal Prep Bowls from Valerie’s Kitchen
- Cheesy Chicken Enchiladas
- Soft Shell Tacos from That Skinny Chick Can Bake
- Easy Black Bean Chili
- Flank Steak with Easy Chimichurri
- Plus More Seafood Recipes
- 2 pounds medium shrimp, deveined with shells removed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoons salt, divided
- I/4 teaspoon freshly ground black pepper
- A pinch-1/8 teaspoon crushed red pepper flakes
- 2-3 tablespoons olive oil
- Juice of 1/2 lime
- 1 red bell pepper, seeds removed and sliced into strips
- 1 yellow bell pepper, seeds removed and sliced into strips
- 1 orange bell pepper, seeds removed and sliced into strips
- 1 yellow onion, cut into strips
- 2 cloves garlic, minced
- Cilantro, minced, to garnish
- Flour tortillas, to serve
Place the shrimp in a large bowl and set aside.
In a smaller bowl, mix together the chili powder, cumin, oregano, 1 teaspoon of the salt, pepper, and red pepper flakes to taste. Add to shrimp and toss to combine. Let the shrimp "marinate" as you prepare the the other ingredients.
In a large saute pan, heat 2 tablespoons of the olive oil. Add the peppers, onions, garlic, remaining salt, and cook until vegetables are tender. Remove to another bowl and toss with the juice of half a lime.
Add another tablespoon of oil to the pan and cook the shrimp just until they turn pink, about a minute on each side. Remove to the bowl with the vegetables as soon as they're cooked.
Toss together the vegetables and the shrimp. Taste and add more seasonings as desired. Top with minced cilantro and serve with flour tortillas.
Serve in tortillas.
You may also add some slaw to your fajitas. I bought a Brussels sprouts slaw mix and tossed with equal parts cider vinegar and oil plus a tablespoon or two of sugar to taste.
Serving Size:1 fajita
Amount Per Serving: Calories: 352 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 319mg Sodium: 1952mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 3g Sugar: 8g Sugar Alcohols: 0g Protein: 38g