Shrimp Fajitas with Homemade Fajita Seasoning

April 23, 2012 • Alaska from Scratch, Fish & Seafood, Main Dishes, Recipes

Shrimp Fajitas with Homemade Fajita Seasoning via Alaska from Scratch

Weather: 50 degrees with sunshine
What I’m listening to:  
Hip Hip Chin Chin, Club des Belugas

I knew when I got my cast iron skillet that it would soon be time for some awesome fajitas. The hot iron transforms the onions, peppers, and shrimp into gorgeously browned, sizzling, caramelized deliciousness.

And, I’m very excited to give you this homemade Fajita Seasoning recipe. No need to go to a restaurant to get fajitas or buy a packaged mix at the store. Making it from scratch is quick and easy – I had all the ingredients on hand.

Fajitas make a fresh and fast weeknight meal and are perfect for this time of year as the weather warms up. They’re also a great choice to serve for company. It’s hard to mess this one up.

Shrimp Fajitas with Homemade Fajita Seasoning

Fajita Seasoning adapted from

Yields: 6 servings

  • For the Fajita Seasoning:
  • 1T cornstarch
  • 2t chili powder
  • 1t paprika
  • 1t sugar
  • 1/2t salt
  • 3/4t chicken bullion powder or crushed bullion cube
  • 1/2t onion powder
  • 1/4t garlic powder
  • 1/4t cumin
  • For Fajitas:
  • 2T canola oil
  • 1 large red onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1lb uncooked shrimp, peeled, deveined, and tails removed
  • Homemade Fajita Seasoning
  • 1/4-1/2c water
  • For Serving Fajitas:
  • Fajita-size flour tortillas, steamed and kept warm
  • Sour Cream
  • Cilantro
  • Lime Wedges
  • Hot Sauce (like Tapatio)

!For Fajita Seasoning:

In a small bowl, mix all ingredients together well. Set aside (or store in an airtight container until ready to use).

!For Fajitas:

Heat oil in a 12-inch cast iron skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until onions and peppers are tender and browned, about 10 minutes. Remove onions and peppers to a large plate.

Add shrimp to the skillet, browning on one side, about 2 minutes, then flip. Sprinkle fajita seasoning over shrimp and return peppers and onions to the pan. Add 1/4c water to deglaze the bottom of the pan and create a saucy coating on the shrimp, peppers, and onions. Stir to combine. Add up to another 1/4c water if needed (you want it to be just barely loose, not runny). Cook until the whole mixture is steaming hot, another 1-2 minutes. Serve immediately.

!To Assemble Fajitas:

Take a hot tortilla, top with a generous amount of fajita mixture, squeeze of lime, followed by sour cream, cilantro, and hot sauce. Serve with lime wedges.