Save I threw this together on a Tuesday night when the fridge was nearly empty and I had no energy left for anything complicated. The shrimp were tucked in the back of the freezer, the peppers were starting to wrinkle, and I needed something fast. Twenty minutes later, the kitchen smelled like a taqueria and my family looked up from their phones. Sometimes the best meals come from not overthinking it.
The first time I made this for friends, I forgot to warn them about the cayenne. One of them turned bright red and reached for three glasses of water, but then went back for seconds anyway. Now whenever I serve fajitas, someone always asks if I remembered the spicy version. It became our accidental tradition.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sharp, and if they are frozen, run them under cold water for a few minutes instead of microwaving.
- Bell peppers, sliced into strips: I use whatever colors look brightest at the store because they all taste the same once roasted, but the mix makes the pan look like a fiesta.
- Red onion, sliced into thin wedges: Red onion gets sweeter and almost jammy in the oven, and it does not make your eyes water as much as yellow onion when you are slicing it tired.
- Olive oil: This helps the spices stick and keeps everything from drying out, but any neutral oil works if that is what you have open.
- Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano: This is the magic blend that makes it taste like you spent an hour marinating when you really just tossed everything in a bowl.
- Cayenne pepper: Start with less if you are not sure, because you can always add hot sauce at the table but you cannot take the heat out once it is in.
- Kosher salt and black pepper: I use more salt than the recipe says because shrimp and peppers need it, but taste as you go.
- Tortillas, warmed: Wrap them in foil and stick them in the oven for the last five minutes so they come out soft and warm at the same time as the shrimp.
- Lime wedges: Do not skip this, the acid wakes up every single flavor and makes the whole thing taste brighter and fresher.
- Fresh cilantro, sour cream, avocado: These are the toppings that turn a quick dinner into something people remember and ask you to make again.
Instructions
- Preheat and Prep Your Pan:
- Turn your oven to 425 degrees and line a big sheet pan with parchment or foil because scrubbing baked-on spices is not how you want to end your night. Make sure the pan is large enough so everything can spread out and roast instead of steam.
- Mix Your Fajita Seasoning:
- In a big bowl, whisk together the olive oil and all your spices until it smells amazing and looks like a thick, rusty paste. This is where you can taste a tiny bit on your finger and adjust the heat or salt before anything goes in the oven.
- Toss Everything Together:
- Add the shrimp, peppers, and onion to the bowl and use your hands or tongs to coat every piece evenly. The shrimp should glisten and the vegetables should be slick with spices, no dry spots.
- Spread It Out:
- Pour everything onto your prepared pan and spread it into one even layer, making sure the shrimp are not piled on top of each other. If they overlap too much, they will steam and turn rubbery instead of getting that nice roasted texture.
- Roast Until Perfect:
- Slide the pan into the oven and set a timer for 12 minutes, then check. The shrimp should be pink and curled, and the peppers should have some charred edges but still have a little bite.
- Finish with Lime and Serve:
- Pull the pan out, squeeze lime juice all over while everything is still sizzling, and serve it straight from the pan with warm tortillas and toppings. The lime juice will steam up and smell incredible, that is how you know it is ready.
Save One night my neighbor smelled this cooking through the window and texted asking if everything was okay because it smelled too good to be a regular Wednesday. I invited her over and we ate fajitas on paper plates in the kitchen, laughing about how fancy food does not have to mean fancy effort. She still brings it up every time she sees me at the mailbox.
How to Make It Your Own
If shrimp is not your thing or you want to stretch the recipe further, swap in thinly sliced chicken thighs or even cubed tofu pressed dry. Chicken takes a few minutes longer, closer to 18, and tofu gets these crispy golden edges if you toss it in a little cornstarch first. I have also thrown in sliced zucchini or mushrooms when I had them sitting around, and they roast up just as well as the peppers.
What to Serve Alongside
I usually put out a bowl of black beans warmed with a little cumin, some quick pickled red onions if I am feeling ambitious, and a handful of tortilla chips for people who want to crunch while they build their fajitas. A cold Mexican lager or a lime seltzer is perfect here, but I have also served it with a light white wine and nobody complained. Keep it simple and let the fajitas be the star.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in a hot skillet for a few minutes. I do not recommend the microwave because the shrimp get rubbery, but if you are in a rush, 30 seconds on half power is better than nothing. Sometimes I chop up the leftovers and scramble them into eggs for breakfast, which sounds weird but tastes like the best breakfast burrito you have ever had.
- Let everything cool completely before storing or the container will get soggy and sad.
- If you know you will have leftovers, undercook the shrimp by a minute so they do not overcook when reheated.
- Freeze any extra tortillas in a zip bag and they will stay good for months, just warm them straight from frozen.
Save This is the kind of recipe that makes you look like you have it all together even when you absolutely do not. Serve it up, let people build their own fajitas, and take the compliments.
Recipe FAQs
- → What is the best way to avoid overcooking shrimp?
Roast shrimp just until they turn pink and opaque, about 12–15 minutes at 425°F. Overcooking can make them rubbery.
- → Can I prepare the seasoning mix ahead of time?
Yes, mixing the spices in advance helps deepen flavors. Marinating shrimp and veggies for 15–30 minutes enhances taste.
- → What are good substitutes for bell peppers?
You can use poblano or Anaheim peppers for a milder flavor, or add sliced zucchini for extra texture.
- → How can I make this dish gluten-free?
Use corn tortillas instead of flour and ensure all seasoning ingredients are gluten-free labeled.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Mexican lager complements the smoky spices and fresh lime accents nicely.