Fajitas are a simple Mexican dish that can be used in many different ways, such as these Grilled Shrimp Fajitas Skewers.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
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
- Mexican Shrimp Cocktail
- Coconut Curry Shrimp
- Easy Shrimp Paella
- Shrimp and Sausage Jambalaya
- Tropical Shrimp Stir Fry
- Coconut Shrimp Springrolls
- Shrimp Scampi Flatbread
- Mediterranean Shrimp Tacos
- Shrimp Ceviche Tacos
If you want more fajitas, try my Shrimp Fajita Skewers or Habanero Shrimp Fajita Skewers.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Habanero Shrimp Fajita Skewers
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 large bell peppers, red, orange or yellow
- 1 large yellow onion
- 8 ounces cremini mushrooms, halved
- 6 limes, juiced
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons Chile Habanero Red Hot Sauce
- 1 teaspoon cumin powder
- 1 teaspoon salt
Instructions
- Thaw shrimp in fridge if frozen and remove tails. Core and cut bell peppers into large chunks. Cut onion into wedges. Place shrimp and all veggies in large sealable bag.
- In a small bowl stir together remaining ingredients until combined and pour into bag with shrimp. Seal and shake to evenly coat. Marinade in fridge at least 30 minutes and up to 4 hours.
- Preheat gas grill to medium-high heat. Alternate shrimp and veggies onto metal or wood skewers, discarding marinade. Add skewers to grill, close and cook 3-5 minutes, until bottoms are seared. Rotate and cook 3-5 minutes more until shrimp is opaque and veggies are tender.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Grilled Shrimp Fajitas Skewers
Ingredients
- ¼ cup soy sauce
- ¼ cup red wine vinegar
- ⅛ cup Mazola Corn Oil
- ⅛ cup chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon pickled jalapenos, with juice
- ½ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 small bell peppers, sliced (1 each of red, orange, and green)
- 1 pound shrimp, peeled and deveined
- 1 medium onion, sliced into wedges
- 2 large limes, juiced
- Wooden or metal skewers
Instructions
- Place the first 9 ingredients (through black peppeinto a large Ziploc bag. Seal and shake to combine.
- Add bell pepper, onion, and shrimp to the bag and 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 and room temp for about 20 minutes.
- Alternate shrimp and vegetable pieces onto skewers.
- Preheat a gas grill to medium heat. Lightly grease grates and add 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.
Leave a Reply