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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!

20 Minute Skillet Blackened Shrimp Fajitas in a cast iron skillet.

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!

20 Minute Skillet Blackened Shrimp Fajitas in a skillet.

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 opened up to show the ingredients inside.

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20 Minute Skillet Blackened Shrimp Fajitas

4.73 from 18 votes
By: Alyssa
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4



  • In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside.
  • 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
  • Add 1 Tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
  • Serve in tortillas with optional toppings.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!



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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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  1. 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?

      1. If you use cooked shrimp how do you warm them up without cooking them more? Thank you

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 3 stars
    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.

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

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