Tex-Mex Shrimp Fajitas with Peppers and Onions

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
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  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Tex-Mex Chili Rub:

1 tablespoon paprika

2 teaspoons light brown sugar

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/2 teaspoon garlic powder

Kosher salt

1 1/2 pounds peeled and deveined large shrimp

1 tablespoon olive oil

1 lime, juiced

Peppers and Onions:

2 red bell peppers, cut into 1-inch strips

2 yellow bell peppers, cut into 1-inch strips

2 large red onions, thickly sliced

3 tablespoons olive oil

2 limes, juiced

Kosher salt

Neutral oil, for oiling the grill grates

Warm tortillas, for serving

Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream


  1. For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  2. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  3. Prepare a grill for medium-high heat and brush the grill grates with oil.
  4. Grill the shrimp until cooked through, about 2 minutes per side.
  5. Serve with the warm tortillas and toppings.