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Spicy Shrimp Fajitas - an easy seafood recipe with a southwest flair

Spicy Shrimp Fajitas Recipe

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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.

Spicy Shrimp Fajitas on a white plate with a red handled fork


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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.

Spicy Shrimp Fajitas on a white ceramic plate


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.

Spicy shrimp Fajitas closeup of filling in a tortilla


More Tex-Mex Recipes You’ll Love:

Spicy Shrimp Fajitas

Spicy Shrimp Fajitas

Tex-Mex flavored shrimp served up with peppers and onions!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6


  • 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.

Nutrition Information:



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
Spicy Shrimp Fajitas

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

15 comments on “Spicy Shrimp Fajitas Recipe”

  1. The wrap looks so yummy with the succulent shrimp!

  2. I would eat that whole plate they look delicious!

  3. This looks so good Liz. It’s funny I rarely eat shrimp because it’s high in cholesterol even though I don’t have a problem. I guess I don’t eat it to avoid having one. These look so good though I may have to splurge.

  4. I love fajitas and I love shrimp. Perfect having both together!

  5. These fajitas sound absolutely delicious. I love Tex Mex type food and I do like a bit of spice.

  6. They had these gorgeous looking shrimp at my store. Now I know what to do with them.

  7. These are so fresh and delicious looking – shrimp fajitas are calling my name! I will be making it a “2 beer fajita” kind of meal 😉

  8. That looks SO good! I would love this with the slaw too.

  9. Mouthwatering fajitas, I’m just wishing these would magically show up for dinner. 🙂

  10. Love these. And so much lighter and fresh, seemingly, than heavier beef or chicken fajitas.

  11. Funny how steak fajitas are so popular but I don’t think I’ve ever seen a shrimp one…good idea.

  12. very nice and good helpful post i like your post.

  13. This is one I can’t wait to try! I prefer shrimp or fish tacos to any other.

  14. These belong on the cover of a magazine. Beautiful styling and great recipe.

  15. I just did chicken tajitas tortillas last week and spicy shrimp is a very interesting idea!! I love spiciness! Gotta give a try soon.

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