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shrimp fajita skillet with vegetables

Easy Shrimp Fajitas (Prawn Fajitas)

Julia | The Yummy Bowl
Get ready to make a favorite restaurant-quality Mexican dinner in the comfort of your own home! That’s right, this Shrimp Fajita recipe is not only easy using a single skillet, it’s a mouth-watering dish that’s loaded with irresistible flavors, tender shrimp and seasoned veggies.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 5 servings
Calories 218 kcal

INGREDIENTS
  

For Shrimp

  • 1 pound large raw shrimp, deveined with tails or without
  • 3 small bell pepper, tricolor or at least 2 different colors, cut into ½ inch thick strips
  • 1 brown onion, cut into ½ inch thick strips

Fajita Seasonings and Marinade

  • 1 teaspoon lime juice and more for serving
  • 2 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 2 mediums garlic clove, minced
  • ¼ teaspoon chili powder, or chipotle powder
  • ½ teaspoon cayenne powder
  • salt and black pepper to taste
  • 4 tablespoon olive oil

For Serving

  • taco size tortillas, corn or other gluten free tortilla
  • avocado
  • shredded cabbage
  • shredded cheese
  • cilantro
  • lime wedges

INSTRUCTIONS
 

  • Prepare the cut veggies on a plate.
  • In a medium shallow bowl mix all the marinade spice mixture ingredients, reserve 2 tablespoons for the veggies later. Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
  • Toss the veggies with the reserved marinade.
  • Add a little cooking oil (I like to use avocado or grapeseed oil) in a large skillet over medium-high heat. Once the oil is hot, saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
  • Cook the prawns in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink.
  • Return the veggies to the pan and stir until all mixed well and remove from heat. Season with more salt and pepper and a squeeze of lime juice. Serve hot in warm tortillas with toppings, some black pepper, and red pepper flakes.

VIDEO

NOTES

  • Raw Shrimp - Frozen or fresh large shrimp works the best for these fajitas and I also make sure that they are deveined. Whether you opt for shrimp with or without tails is completely up to personal preference. If using frozen shrimp, make sure to first thaw it in cold water for 20 minutes.
  • Marinating time - 30 minutes of marinating is enough to create great flavor. Extended marinating time can actually cause the shrimp meat to break down and become mushy due to the acidity of the marinade. 
  • Warm tortillas - wrap tortillas in foil and transfer for 5-10 minutes to a preheated oven at about 400 Fahrenheit. Another easy and quick method is to dry-fry the tortillas on a small pan over medium heat without any oil. Once the tortillas become golden brown and slightly charred, they are ready.

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NUTRITION

Calories: 218kcalCarbohydrates: 8.5gProtein: 19.3gFat: 11.8gSaturated Fat: 1.6gCholesterol: 60mgSodium: 354mgFiber: 1.9gSugar: 2gCalcium: 69mgIron: 2mg
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