Shrimp Fajitas

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (8 fajitas)
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1 tablespoon chili powder

1 teaspoon sugar 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 yellow bell peppers, quartered

1 red bell pepper, quartered

1 yellow onion, cut into thick rounds

1 bunch scallions, trimmed

2 tablespoons olive oil 

1 pound peeled and deveined large shrimp, tails removed 

8 small flour tortillas, warmed

For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges


  1. Preheat a grill to medium-high heat.
  2. In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper. 
  3. Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture. 
  4. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
  5. Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

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