Easy One Pan Shrimp Fajitas
These Shrimp Fajitas are an easy and healthy one pan meal and so customizable! Serve these with your favorite toppings in a tortilla or make it a fajita bowl! I cannot resist this sizzling pan of shrimp and veggies & I hope you feel the same way after trying these! Recipes using shrimp are a go-to for me during the week because of how quickly shrimp cooks. You could most definitely switch out your meat with chicken or steak though too! If you like the sound of this recipe, be sure to try my Chili Lime Chicken Tacos as well.
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Reasons to Love This Stir Fry
- Quick & Easy: This super and easy to make, simple ingredients, and is a one pan meal. Shrimp cooks super quick!
- Macros/Nutritious: Shrimp is very low in calories and high in protein! This dish is full of clean ingredients too and no sugar. Each serving has 25 grams of protein.
Nutritional Benefits
- Shrimp: Shrimp is probably my favorite protein no joke. Shrimp is so low in calories but packed with protein! It is also a great source of iodine, phosphorus, zinc, and magnesium.
- Bell Peppers: Bell peppers are an excellent source of Vitamin C! They also contain Vitamin A & fiber.
Ingredients
For the Shrimp:
- Shrimp - Easy guess right? You will 2 pounds of shrimp, peeled & deveined. You can use frozen, but just make sure you defrost it first.
- Onion - 1 medium yellow onion, thinly sliced.
- Bell Peppers -2 bell peppers (color of choice), thinly sliced.
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Limes - 1-2 limes.
For the Fajita Seasoning:
- Chili Powder - 1/2 tablespoon chili powder.
- Cumin - 1/2 tablespoon ground cumin.
- Garlic Powder - 1 teaspoon garlic powder.
- Paprika - 1/2 teaspoon paprika.
- Oregano - 1/2 teaspoon oregano.
- Salt - 1/2 teaspoon salt.
- Pepper - 1/2 teaspoon pepper.
Topping Ideas
- Avocado (or guacamole)
- Light sour cream
- Salsa
- Cilantro
- Lime wedges
- Shredded Cheese
- Rice
- Jalapenos
- Beans
- Mexican Street Corn
- Lettuce or shredded cabbage
How To Make Them
- In a medium mixing bowl, stir together the fajita seasoning ingredients, shrimp, and juice of 1 lime. Toss it all together until the shrimp is well coated. Set it aside and allow to marinate anywhere between 30 min to up to 2 hours.
- Heat two tablespoons of olive oil in a large skillet or wok (I used a Hexclad Hybrid 14 inch Wok) over medium heat.
- Add the bell peppers and onions, and sauté for 4-5 minutes, or until softened and the onions have started to caramelize. Transfer to a plate.
- In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink. Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top if desired. Serve immediately with tortillas and desired toppings. Enjoy!
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How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so! Keep your tortillas and toppings separate of course!
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These Shrimp Fajitas are an easy and healthy one pan meal and so customizable! Serve these with your favorite toppings in a tortilla or make it a fajita bowl! I cannot resist this sizzling pan of shrimp and veggies & I hope you feel the same way after trying these! Recipes using shrimp are a go-to for me during the week because of how quickly shrimp cooks. You could most definitely switch out your meat with chicken or steak though too!
- 2 lb shrimp (peeled & deveined)
- 1 yellow onion (medium, sliced)
- 2 bell peppers (color of choice, sliced)
- 2 tbsp olive oil (extra virgin)
- 1-2 limes
- 1/2 tbsp chili powder
- 1/2 tbsp cumin (ground)
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
In a medium mixing bowl, stir together the fajita seasoning ingredients, shrimp, and juice of 1 lime. Toss it all together until the shrimp is well coated. Set it aside and allow to marinate anywhere between 30 min to up to 2 hours.
Heat two tablespoons of olive oil in a large skillet or wok (I used a Hexclad Hybrid 14 inch Wok) over medium heat.
Add the bell peppers and onions, and sauté for 4-5 minutes, or until softened and the onions have started to caramelize. Transfer to a plate.
In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink. Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top if desired. Serve immediately with tortillas and desired toppings. Enjoy!
Servings 8
- Amount Per Serving
- Calories 154kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.5g3%
- Cholesterol 229.5mg77%
- Sodium 402.2mg17%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.