Shrimp Fajitas

Sweet Pea Living | Shrimp Fajitas | Whole30 | Paleo | Low Carb

Finally, summer is here! Warm, breezy days have replaced the cold weather and I’m ready to dig in to some food that fits the season. These Shrimp Fajitas are the perfect meal to kick off summer! They were inspired by a trip that my husband and I took to Cancun last year. 

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When I think about our trip, I remember the clear skies, warm sand and humid tropical air. I can smell the spicy aromas of the pool-side grill and taste the crispy shrimp tacos with fresh cabbage, pickled onions and hot salsa verde. While neither low-carb nor healthy, those tacos were our favorite meal and you better believe that we had them once (or twice) a day while there.

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These shrimp fajitas are a quick, cheap and healthy recreation of our favorite Mexican dish. While definitely not the same, the zesty shrimp marinade and juicy bell peppers help us forget the cold weather outside.

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I highly encourage you to make tonight a fiesta with this dish and, as always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Shrimp Fajitas


  • 30 medium shrimp, peeled and with veins removed
  • 1/4 cup vegetable oil
  • 2 teaspoons cumin, separated
  • 2 teaspoons paprika, separated
  • 2 teaspoons cayenne pepper, separated
  • 1 teaspoon garlic, minced
  • 2 limes, one juiced and one cut into wedges
  • 3 bell peppers (any color), sliced thinly
  • 1 medium sized Spanish onion, sliced thinly
  • extra virgin olive oil (EVOO)
  • tortillas or cauliflower rice (try Mission Carb Balance tortillas [affiliate link])


  • cilantro
  • sliced avocado


  1. Marinate shrimp with vegetable oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper, minced garlic and lime juice for 2-3 hours or overnight.
  2. Preheat oven to 450 degrees.
  3. On a baking sheet lined with aluminum foil, spread out the bell pepper and onion slices.
  4. Drain shrimp from marinade and spread shrimp out on baking sheet.
  5. Lightly sprinkle with remaining seasonings and about 1 tablespoon EVOO. Mix well.
  6. Cook for 10 minutes. Mix well. Then, broil on high for 2 minutes.
  7. Squeeze fresh lime juice (from wedges) over fajitas mixture and top with fresh cilantro and sliced avocado. Serve in warm tortillas or with cilantro rice.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Shrimp Fajitas

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