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Skillet Shrimp Fajitas

Skillet Shrimp Fajitas are a quick Mexican weeknight meal with sizzling shrimp and charred bell peppers in a hot cast iron skillet. Tossed with a bright lime finish, they’re ready to serve immediately with warm tortillas and classic toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Skillet fajitas base
  • 1.5 lb large shrimp peeled and deveined
  • 1 bell peppers (red and yellow) sliced into strips (2 peppers total)
  • 1 white onion sliced into strips
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.25 salt and pepper to taste
  • 0.25 cup fresh lime juice
  • 8 warm flour tortillas for serving
  • 0.25 cup sour cream for serving
  • 0.25 cup guacamole for serving
  • 0.25 cup salsa for serving
  • 2 tbsp cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix fajita seasoning
  1. Combine chili powder, cumin, paprika, salt, and pepper in a small bowl, stirring until evenly mixed and looking uniform.
Char the peppers and onion
  1. Heat olive oil in a large cast iron skillet over high heat until very hot, with a shimmering surface and immediate sizzle when food hits.
  2. Add bell peppers and white onion, cook for 3-4 minutes until slightly charred, then push them to the sides of the skillet to create an open center.
Cook garlic and shrimp
  1. Add minced garlic and the spice mixture to the center, cook for 30 seconds until fragrant, releasing a noticeable aroma without burning.
  2. Add shrimp and cook for 2-3 minutes per side until pink and cooked through, turning once so both sides get brief contact with the hot pan.
Finish and serve
  1. Toss everything together and squeeze fresh lime juice over the entire skillet, letting it sizzle on contact and coat the shrimp and vegetables.
  2. Serve immediately on a sizzling skillet with warm flour tortillas and toppings (sour cream, guacamole, salsa, and cilantro) on the side.

Notes

For maximum char and quick cooking, make sure the skillet is very hot before adding the vegetables and don’t overcrowd the pan—cook in batches if needed. Store leftovers in an airtight container in the refrigerator up to 2 days (reheat in a hot skillet for best texture; freezer not recommended due to shrimp texture). For a lighter option, swap sour cream for plain Greek yogurt or omit toppings and add extra lime and cilantro.