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My one pan shrimp fajitas are filled with seafood marinated in citrus and my special fajitas seasoning blend. The filling is then grilled to perfection and served with charred peppers and onion in a warm tortilla.
If you’re a fan of Tex Mex like I am, you’ve likely tried fajitas before! A juicy and tender grilled filling paired with bell peppers, onions, pico de gallo, and guacamole (don’t miss my cilantro-free version) tastes wonderful wrapped up in a warm corn tortilla.
I love seafood varieties. My secret to perfectly marinated shrimp is in my special seasoning blend! It combines spices like cumin, chili powder, and chipotle powder (among others). Paired with citrus juices like lime and orange, you can’t go wrong. Start with a quality shrimp fajita marinade, and the rest will follow.
My other trick? Grill your corn tortillas before you construct your Tex Mex wrap. It makes all the difference! It’s also the most authentic way to serve them.
With simple ingredients and minimal time commitments, recipes like this one are some of my favorites to put together. Your meal will be ready in under 30-minutes if you follow my instructions!
INGREDIENT NOTES AND SUBSTITUTIONS
- Shrimp – It’s best to use fresh, but you can sub with frozen, thawed varieties. Make sure you clean them before placing them in the shrimp fajita marinade. If you prefer chicken or steak, click the respective links for my recipes!
- Lime & Orange Juice – These citrus juices make your marinade stand out. The added tartness pairs well with my spice blend!
- Minced Garlic – Another piece of the shrimp fajita marinade puzzle. Garlic and lime come together to create some seriously delicious results.
- Seasoning Blend – My special blend combines chili powder, Mexican oregano, cumin, paprika, and other spices to create a Tex Mex pantry staple!
- Bell peppers – Opt for a mixture of several color varieties — red, yellow, and green are the most popular.
- Red Onion – You’ll sauté these with your bell peppers to add some more substance to your fajita filling.
- Olive Oil – Needed for the marinade as well as to fry up the peppers and onions.
- Tortillas – Corn tortillas are best, but you can easily use flour if you prefer.
- Sliced Lime – As a garnish to serve alongside your one pan shrimp fajitas! Choose Mexican limes if you can. They are also sometimes called Key Limes.
HOW TO MAKE SHRIMP FAJITAS
- Prepare the Marinade. Mix the citrus juices with olive oil, minced garlic, and the seasoning blend. Add the seafood and toss to coat. You can make this process a lot easier if you mix your marinade in a plastic bag. If so, simply place the bag in the fridge for 15 minutes. If you toss in a bowl, cover it with plastic wrap instead.
- Sauté. Roast your bell peppers and onion in olive oil in a large sauté pan until they are charred and soft. Set them aside for later.
- Stovetop. In a large grilling skillet over medium high heat add shrimp and cook for 1 to 2 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
- Grill (optional). You can grill your seafood on the stovetop or on a BBQ. My preference is my BBQ, but work with the equipment you’ve got! If you choose the stovetop method, use a grilling skillet and cook for 1-2 minutes on each side. If you grill, preheat yours to 350 degrees F and follow the same instructions.
- Combine & Serve. Add the cooked seafood to the roasted vegetables and toss to mix. Serve with warm corn tortillas (you can grill these too for an authentic fajita), pico de gallo, guacamole (optional, but well worth it!), and sliced lime.
What Toppings Go On Fajitas?
It all comes down to personal preference. I like my one pan shrimp fajitas with pico de gallo, guacamole, and lime. I’ve also eaten them with cheese – shredded cheddar, cotija, Manchego, or queso fresco are great options. Other salsa varieties, avocado crema and sour cream are also popular! You could even add some refried beans for added protein.
Can You Freeze Cooked Shrimp Fajitas?
Yes, you can cook your seafood in shrimp fajita marinade and freeze for later. Once it is cooked and cooled to at least room temperature, place it in a freezer-safe plastic bag. It will keep for up to 6 months in a standard freezer. When you’re ready to enjoy, let thaw in the fridge overnight. Then, you can cook up some bell peppers and onions and add the thawed, marinated seafood.
What Size Tortilla Do You Use For Fajitas?
When you pick up the corn tortillas for your one pan shrimp fajitas, opt for “fajita tortillas.” They are the smaller variety and are usually 6-inches wide. Taco tortillas are typically 8-inch and burritos are usually 10-inch.
How Do You Properly Serve Fajitas?
When your filling has finished cooking and you’re ready to serve, gather whatever else you want to fill your dish with. Spread the soft fillings, like refried beans, sour cream, melted cheeses, and guacamole onto the tortilla. Then, add your seafood or meat and top with any additional garnishes. Roll the fajita up and eat with your hands like you would a wrap!
- 2 lbs large shrimp (See Note 1)
- Mix together the marinade ingredients and add the shrimp. Toss to coat, cover with plastic wrap and refrigerate 15 minutes.
- In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
- Stovetop (See Note 3) – In a large grilling skillet over medium high heat add shrimp and cook for 2 to 3 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
- Add shrimp back to the skillet with vegetables and toss to mix and warm though.
- Serve shrimp and vegetables with warm tortillas. Top with pico de gallo and guacamole (optional) and sliced limes.
- I use 26–30 per pound size for this. Fresh is best but feel free to use frozen, thawed shrimp that has been cleaned.
- Mexican Limes are preferred, and also go by the name of Key Limes. They are small, round and very juicy.
- Grill Method – Preheat grill to 350°F and clean grill. Spray grill with cooking spray and grill shrimp, 2 to 3 minutes per side depending on size using direct heat. Transfer to a bowl and keep warm covered with aluminum foil.
GRILLING: DIRECT HEAT AND/OR INDIRECT HEATTo grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open. To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.