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Smoky Shrimp Fajitas (No Skillet Needed)

This shrimp fajita recipe uses a grill pan or sheet pan to achieve smoky, charred edges on tender shrimp and colorful peppers. The dish combines quick-marinated seafood with blistered vegetables, resulting in a rustic, flavorful presentation with a satisfying smoky aroma and vibrant appearance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large deveined shrimp with tails on preferably large, fresh
  • 2 red bell peppers sliced thinly
  • 2 yellow bell peppers sliced thinly
  • 1 medium red onion thinly sliced
  • 2 tablespoons oil vegetable or canola
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic minced
  • 8 small flour tortillas warm before serving

Equipment

  • Grill pan or sheet pan
  • Tongs
  • Sharp knife
  • Cutting Board
  • Mixing bowl
  • Spoon

Method
 

  1. Preheat your grill pan or oven sheet pan over medium-high heat until hot, creating a smoky environment for searing.
  2. Slice the bell peppers and red onion thinly, about ΒΌ inch thick, and toss them in a tablespoon of oil, along with a pinch of salt and pepper if desired.
  3. In a mixing bowl, combine the shrimp with chili powder, cumin, smoked paprika, minced garlic, lime juice, and a tablespoon of oil. Toss everything together until evenly coated, then set aside to marinate for about 10 minutes.
  4. Spread the sliced peppers and onions evenly on the hot pan. Cook for 4-5 minutes, stirring occasionally, until they blister and develop some charred spots, filling your space with a smoky aroma.
  5. Add the marinated shrimp to the same pan in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque with slight charring, accompanied by a sizzling sound.
  6. Return the peppers and onions to the pan with the shrimp. Toss gently to combine and cook for another minute, allowing flavors to meld and everything to heat through.
  7. Remove from heat and let rest briefly. Warm the tortillas in the same pan or microwave until soft and pliable.
  8. Serve the smoky shrimp and charred peppers on warm tortillas, garnished with lime wedges and optional toppings like cilantro or sour cream for added freshness.

Notes

For extra smoky flavor, char the peppers directly over a flame if available. Adjust spice levels by adding more chili powder or chipotle for heat. Serve immediately to enjoy the full smoky aroma and tender textures.