What toppings can I add to shrimp fajitas?

Sliced avocado, sour cream, shredded cheese, pickled jalapenos, pico de gallo, salsa, red onion, lettuce, and salsa Verde all taste great with shrimp fajitas.

Can I prep this meal the day before?

Yes you can marinate the shrimp overnight, as well as slice all your vegetables ahead of time. Simply put the sliced vegetables in a resealable bag, refrigerate, and once ready follow the recipe as directed.

What should I serve shrimp fajitas with?

You can serve fajitas alongside rice, black beans, lime juice, cauliflower rice, keto Mexican rice , street corn, air fryer tortilla chips or guacamole. Just be cautious about your toppings if you are on a dairy-free or low-carb diet.

Can I make these with steak instead of shrimp?

Yes! You can adapt this recipe to create steak fajitas, chicken fajitas, or tofu fajitas! Just be sure to increase the cook time if you are cooking steak or chicken to make sure the meat gets cooked through.

Chili's Shrimp Fajitas (Copycat)

Name: Chili's Shrimp Fajitas (Copycat Recipe)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup reduced sodium soy sauce or tamari (for gluten-free diets); ½ cup water; 2 tablespoons honey (leave out for sugar-free diets); 1 tablespoon Worcestershire sauce; 1/2 teaspoon ground ginger; ½ teaspoon chili powder; 1 garlic clove, minced; 1 pound peeled and deveined shrimp, (defrosted, if frozen); 1 onion, sliced; 1 red bell pepper, cored and sliced; 1 green bell pepper, cored and sliced; 1 jalapeno pepper, cored and de-seeded (leave out if you don’t like spicy food); 2 tablespoons olive oil or avocado oil; Corn or flour tortillas, warmed (optional, for serving; exclude for low-carb diets or substitute for sautéed cauliflower rice or low-carb tortillas)

Ingredients

Units Scale

1/2 cup reduced sodium soy sauce or tamari (for gluten-free diets)
1/2 cup water
2 tablespoons honey (leave out for sugar-free diets)
1 tablespoon Worcestershire sauce
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1 garlic clove, minced
1 pound peeled and deveined shrimp, (defrosted, if frozen)
1 onion, sliced
1 red bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 jalapeno pepper, cored and de-seeded (leave out if you don’t like spicy food)
2 tablespoons olive oil or avocado oil
Corn or flour tortillas, warmed (optional, for serving; exclude for low-carb diets or substitute for sautéed cauliflower rice or low-carb tortillas)

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Instructions

In a medium mixing bowl, combine the soy sauce (or tamari), water, honey, Worcestershire sauce, ground ginger, chili powder, and minced garlic. Whisk to combine.
Add the shrimp to the mixing bowl and let it sit for at least 15 minutes to marinate.
While the shrimp is marinating in the sauce, prep your vegetables for the fajitas.
After the shrimp is done marinating, drain it from the marinade using a colander or a strainer.
Then, heat a large skillet over medium heat. Pour in the oil and let it heat up for a few minutes.
Add the onion, bell pepper slices, and jalapeño (if using) and cook for about 3 minutes, or until they start to soften.
Then, add the marinated and drained shrimp and cook with the onions and peppers for 3 minutes.
Use tongs to flip the shrimp and cook for an additional 2-3 minutes with the vegetables, or until the shrimp are opaque and cooked through.
Turn off the heat and serve hot, with warmed tortillas.

Notes

You can let the shrimp marinate for up to a day covered in the refrigerator.
Other items that can be served with the fajitas: salsa, guacamole, lime wedges, and sour cream (use dairy-free yogurt or sour cream, if necessary)
Nutrition data does not include tortillas or any toppings.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main dish
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 194
Sugar: 4.1 g
Sodium: 190.1 mg
Fat: 7.8 g
Saturated Fat: 1.2 g
Carbohydrates: 8.3 g
Fiber: 2 g
Protein: 23.9 g
Cholesterol: 182.5 mg