Fajita, shrimp
Common food
Photo: Wikipedia
Shrimp fajitas are a sizzling, colorful Tex-Mex classic where juicy, seasoned shrimp are stir-fried with bell peppers and onions. The shrimp offers a tender, slightly firm texture with a sweet, briny flavor that absorbs the smoky, spicy seasoning. Nutritionally, it's a lean protein source with a moderate calorie count, making it a satisfying yet balanced meal component.
💚 Why it's loved
People love shrimp fajitas for the interactive, customizable experience of building their own tacos and the vibrant, smoky flavor profile that comes from the charred peppers, onions, and seasoned shrimp. It's a social, shareable dish that embodies the festive spirit of Tex-Mex cuisine.
⚠️ Watch-outs & how to enjoy it better
Shrimp is a common shellfish allergen and can be high in sodium depending on the seasoning blend and marinade. To counteract this, use low-sodium seasonings, rinse canned or pre-marinated shrimp, and pair the fajitas with fiber-rich sides like beans or a large salad to help manage blood sugar response from any added sugars in the marinade.
Key benefits
- High-quality, low-calorie protein source
- Rich in selenium and vitamin B12
- Contains omega-3 fatty acids
- Quick-cooking and versatile for meal prep
- Naturally low in carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fajita' comes from the Spanish 'faja,' meaning 'belt' or 'sash,' originally referring to the skirt steak cut used by Mexican ranch workers in Texas.
Full nutrition (scales with serving)
| Water | 62.4 g |
| Energy | 189 kcal |
| Protein | 8.3 g |
| Total lipid (fat) | 8.9 g |
| Carbohydrate, by difference | 18.4 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 72.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 171 mg |
| Potassium, K | 145 mg |
| Sodium, Na | 456 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 18.9 ug |
| Vitamin C, total ascorbic acid | 23.9 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.3 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 44.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 61.0 ug |
| Choline, total | 36.9 mg |
| Vitamin B-12 | 0.38 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 42.0 ug |
| Retinol | 24.0 ug |
| Carotene, beta | 198 ug |
| Carotene, alpha | 4.0 ug |
| Cryptoxanthin, beta | 53.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.7 ug |
| Fatty acids, total saturated | 1.9 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.59 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.33 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Cholesterol | 51.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What makes shrimp fajitas different from chicken fajitas?
Shrimp cooks much faster (2-3 minutes) than chicken, has a naturally sweeter, brinier flavor, and offers a leaner protein profile with slightly fewer calories per serving.
How do I prevent the shrimp from getting rubbery?
Cook shrimp over very high heat for a very short time (1-2 minutes per side) until just pink and opaque. Remove from heat immediately as they will continue to cook from residual heat.
Can I make shrimp fajitas ahead of time?
You can prep the vegetables and marinate the shrimp in advance, but it's best to cook the shrimp just before serving to maintain its ideal texture. Cooked shrimp can be refrigerated for 2-3 days but may become tougher when reheated.