20 Minute Skillet Blackened Shrimp Fajitas

20 Minute Skillet Blackened Shrimp Fajitas are such an easy and flavorful meal packed with blackened shrimp, peppers and onion. This classic meal is perfect served up in tortillas with avocado and chopped cilantro!

My life is all about the easy meals lately. Actually with four kids I think it has always been about the easy meals! ? But I love how you can make an amazing dinner that doesn’t require a lot of work and effort and is packed with so much flavor. Fajitas are such a classic meal that are easy to make. You just can’t beat dinner on the table in just 20 minutes!

I used my favorite spice blend for fajitas on the shrimp. It adds so much flavor and blackens the shrimp as it cooks. I also love that this all cooks in one skillet making clean up such a breeze!

I served up my fajitas in tortillas with avocado and chopped cilantro. These are so flavorful from the spice blend that they don’t require a lot. They create such a simple meal that you will put on repeat especially on busy nights!

20 Minute Skillet Blackened Shrimp Fajitas

4.62 from 13 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa
Servings 4

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1 Tablespoon Chili Powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons olive oil divided
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium sized onion sliced
  • optional toppings: avocado chopped cilantro, sour cream

Instructions

  1. In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside.
  2. In a medium sized skillet over medium high heat, add 1 Tablespoon olive oil, bell peppers, and onion. Saute until tender about 5-7 minutes. Slide to the side of the skillet
  3. Add 1 Tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
  4. Serve in tortillas with optional toppings.

Recipe Notes

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Staub Cast Iron Skillet
Cuisinart Stainless Steel Chopper
Utopia Kitchen Cooking Knives

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
Seafood

Comments

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  1. This looks really good and I am anxious to try it. The only thing I noticed is that it would be much easier to eat if the tails were not on the shrimp.


  2. This was great! My husband usually doesn’t like very spicy food, but he really enjoyed this. He said it tasted like we were at a fancy Mexican restaurant. I will definitely make this again and might try with chicken or steak. Thanks!

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO


  3. I would Suggest taking the tails off when you are peeling the shrimp. Not good to chew on and might actually mess those nummy fajitas up a bit.

    1. I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps you find what you are looking for! Thanks so much for following along with me! XOXO

  4. The recipe looks good, but take the shell off the tails. That is really annoying when eating anything other than shrimp cocktail.

  5. Surely you don’t serve these shrimp in tortilla’s with the tails still attached. Otherwise- it looks great.


  6. Why don’t you remove the tails from the shrimp? Surely you don’t eat them!?! If someone isn’t used to cooking or preparing shrimp, they may mistakenly believe that the tails are to be eaten.


  7. Great recipe! The combination of spices is absolutely perfect! I turned the recipe into kabobs and threw them on the grill. They were fantastic and cooking time was fast.


  8. We loved these- not too spicy,and quick to make. We had the recipe on a bed of salad as we are doing Keto. Thank you!

  9. Question about backened shrimp fajitas. are you starting with raw shrimp and what do you mean when you say cook shrimp until no longer pink?

  10. Grea t recipe only your prep times are off. Tak s more than 5 minutes to prep peppers and onions unless you have someone else doing it who is a trained chef. Was worth the effort but needed a bigger pan to do it In one pan. Telling when the shrimp was done was difficult to see when it turned pink with all the ingredients sasoning on it. Will do it again

  11. This looks wonderful! I am going to try it this weekend with some family guests. One question though… These look like they are served with the tails on… are they? If not, when do you remove them?


  12. I added 1 tbsp butter to the vegetable saute for a little more flavor in the veggies. Everything turned out awesome


  13. Made these last night with some shrimp left over from our NYE party, sooo good!! My hubby doesn’t like anything too spicy/hot and commented on how flavorful the shrimp were without any of the heat! These will definitely be on our dinner rotation from now on!
    Thank you!

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