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Mexican shrimp fajitas



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Rate this recipe 4.4/5 (14 Votes)


  • 1 1/4 lbs medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pure chile powder
  • 1/2 teaspoon chopped oregano
  • 1/4 teaspoon garlic powder
  • 1 lime, juice of
  • 8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed
  • 2 tablespoons vegetable oil
  • 6 green onions, cut into thirds
  • 2 green bell peppers, cut into 1/3 inch strips
  • sour cream
  • chopped fresh cilantro
  • minced red onion


Adapted from


Step 1

Add shrimp, salt, cumin, chili powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.

Toss until spices are distributed and shrimp is well coated.

Let marinate for 10 minutes.

Heat oil in a large skillet (cast-iron is best).

Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.

Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.

Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.

Fold up and serve

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