Shrimp Fajitas Recipe
Shrimp Fajitas Recipe photo by Taste of Home

Shrimp Fajitas Recipe

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I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 4 tablespoons minced fresh cilantro, divided
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 3 teaspoons Caribbean jerk seasoning
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1 cup (8 ounces) fat-free sour cream
  • 1 large onion, halved and thinly sliced
  • 1 medium sweet red pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup salsa

Nutritional Facts

2 fajitas with 1/4 cup sour cream mixture : 418 calories, 13g fat (1g saturated fat), 147mg cholesterol, 962mg sodium, 44g carbohydrate (8g sugars, 2g fiber), 29g protein


  1. In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro.
  2. In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan.
  3. In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture. Yield: 4 servings.
Originally published as Shrimp Fajitas in Taste of Home September/October 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 10, 2015

"Very tasty and simple to make. Will make this again. Shrimp is extremely flavorful"

Reviewed Sep. 21, 2014

"These were yummy and quick. I used Cajun spice also. Did not use cilantro, otherwise followed the recipe. I will make again."

Reviewed Sep. 15, 2014

"These were good, but in order to keep the calories even lower, I substituted Greek yogurt for the sour cream. You could also a half yogurt, half sour cream mixture. To desmma15, cilantro is a basic flavor in Mexican cooking. If you are happy without it that is great. Enjoy!"

Reviewed Sep. 15, 2014

"This is a great recipe, but why do so many recipes today call for cilantro? I hate the stuff; tastes like soap. The recipe was terrific without it."

Reviewed Dec. 25, 2013

"These were fast & wonderful!"

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