Fajitas are a simple Mexican dish that can be used in many different ways, such as these Grilled Shrimp Fajitas Skewers.

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Once you have a basic fajita marinade, you can use it for a variety of meats including shrimp, chicken, and steak. You can also cook however you like, including on the grill.

How to Make Shrimp Fajitas

Combine soy sauce, red wine vinegar, oil, cilantro, minced garlic, pickled jalapeños with juice, cumin, salt, and black pepper into a large plastic bag. Seal and shake to combine.
Add shrimp, bell pepper and onion chunks. Mix to incorporate marinade evenly.
Remove air and seal. Marinate in the fridge at least 1 hour and up to 4 hours.
Remove from the fridge, add lime juice, and shake to combine. Let sit at room temp about 20 minutes.
Alternate shrimp and vegetable pieces onto skewers.
Cook 6 to 8 minutes using the desired cooking method, until shrimp opaque and cooked through.

How to Grill Shrimp Fajitas

Shrimp fajitas can be cooked in many ways, including over the stove in a pan or skillet, roasted, broiled, or in foil pouches. However, I find grilling adds a bit of smokiness and has the best flavor.

Preheat a gas grill to medium heat. Lightly grease grates and add prepared shrimp skewers.
Grill 3 minutes, or until bottoms are lightly charred.
Rotate skewers and grill 3 to 5 minutes more, or until shrimp is opaque and cooked through.
Serve immediately.

Pro tip: Using skewers makes grilling shrimp fajitas easy. Otherwise, the small pieces are likely to fall into the grill. It also makes rotating easier and ensures even cooking.

Are shrimp fajitas better for you than other meats?

Shrimp fajitas are a smarter meal option, especially with a few swaps. One shrimp fajita skewer has only 220 calories and 5 grams of net carbs (which is mostly from bell peppers). They also contain 26 grams of lean protein.

Chicken is another lean that works well in fajitas, such as my Easy Chicken Fajitas.

To make fajitas even lighter I made these swaps:

Use Mazola Corn Oil in the marinade as a substitute for other oils.
Serve with avocado instead of sour cream or cheese.
Skip the rice and beans as a side.
Serve as skewers, instead of with tortillas in a taco.

Mazola Corn Oil is a versatile, cholesterol-free cooking oil that can be used in a wide range of recipes, including baking, grilling, sautéing, stir-frying, or in marinades and dressing. It has a neutral taste that won’t flavor your food.

With cholesterol-blocking plant sterols, corn oil is a heart-healthy choice for salad dressings, marinades and more. Mazola Corn Oil also has a higher smoke point than most cooking oils at 450° F. This makes high heat cooking safer and there’s less chance of flavors to be affected.

How to Serve Fajitas

Shrimp fajitas are wonderful on their own or on skewers. The shrimp and fajita vegetables make a balanced meal. Here a few serving suggestions if you want some variety.

Top them with salsa, chopped cilantro, or avocado
With lettuce, other veggies, and dressing to make a fajita salad
In a bowl with rice and/or beans
With corn or flour tortillas to make tacos

How to Store Leftovers

In the fridge: Store in a sealed container in the fridge up to 2 days and serve cold or reheated.

Freezer: Seal and freeze for up to 2 months. Note the texture may be affected and it’s best to eat fajitas fresh.

More shrimp recipes you might like

If you want more fajitas, try my Shrimp Fajita Skewers or Habanero Shrimp Fajita Skewers.

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Grilled Shrimp Fajitas Skewers