Easy Shrimp Fajitas


You know I love to cook, but I really don’t want to spend a lot of time during the week like most people to make a good dinner. These fajitas are super tasty, healthy, and quick and easy to make. I love making them with shrimp, but you can always substitute shrimp for fish or chicken if you prefer. These are packed with protein and some healthy fat from the avocados and are absolutely dairy-free, without lacking any flavor. Make them for any weeknight dinner or weekend lunch – I promise they are finger-licking good.

Easy Shrimp Fajitas

Makes 6 Fajitas


For the Fajitas

  • 6 small flour tortillas
  • 1 lb raw washed, peeled, and deveined shrimp
  • one medium onion, sliced into long strips
  • one sweet pepper, any color (I had orange so that’s what I used), sliced into thin strips
  • 1 avocado, sliced into long strips
  • 2 tbsp. taco seasoning mix
  • salt and pepper to taste
  • lime juice from 1/2 lime
  • 2 tbsp. roasted garlic cooking oil or olive oil, divided in half

For the Pico de Gallo

  • one large tomato, diced into small squares
  • 3 tbsp. cilantro, finely diced
  • lime juice from 1/2 lime
  • a pinch of salt


  • Pre-heat a grill pan over high heat, add 1 tbsp. of oil then add the onions. Lower the heat to medium-high and cook the onions until they become to appear soft and transluscent, but not too-well done. Add the peppers and cook until soft and nicely-browned, turning frequently, season with salt and pepper, to taste.
  • While the onions and peppers are cooking, take the cleaned, dry shrimp (make sure the shrimp is thoroughly dried, if they’re too wet, they won’t brown well) and toss in a bowl with the taco seasoning mix until all shrimp are evenly coated. Take the onions and peppers out of the pan and reserve in a bowl. Add the other tbsp of oil to the pan and add the shrimp in a single even layer. This ensures even browning and fast cooking. Cook the shrimp on both sides for 2 minutes per side. Remove from the pan, add the lime juice and reserve in a bowl.
  • To make the pico de gallo, place the diced tomatoes in a medium bowl, add the cilantro, pinch of salt, and lime juice and toss well to coat. If you’d like an extra kick, add a diced jalapeno.

Assemble your Fajitas

  • Warm the tortillas in the pan, over medium heat, one minute per side
  • Take your warm tortilla, add the pepper and onion mixture, then the shrimp (I found 4 shrimp per tortilla is the perfect amount), top with sliced avocado, and finish with the pico de gallo. Add a sprinkle of original Cholula hot sauce, or your favorite hot sauce, for an extra kick and enjoy!


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Hey Guys! I’m Alex. I am a digital marketer by profession, traveler, foodie, and make-up junkie. I was inspired to start my blogs as a means of recording my many adventures while sharing my passion for all the things in life that make it a little bit brighter and more interesting. I’m an avid photographer, endless adventurer ( I love to climb mountains and rummage through forests) and an art history fanatic, with a passion for writing and learning about new cultures.

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