Blackened Shrimp Fajitas are the perfect no-fuss recipe that the entire family will devour. In addition to tasting amazing, they are quick and easy to make, so you can prepare them when you are low on time. These are so much more delicious than eating takeout!
This post may contain affiliate links. Please read our Disclosure Policy.
I enjoy cooking a variety of different cuisines to add some spice and flair to my meals. It takes a little bit to get the hang of gluten-free cooking when you initially start. I have lots of easy gluten free dinner recipes on the blog for cooking inspiration!
Many call this recipe fajitas de camaron, which is the Spanish name for this fajitas recipe.
Don’t worry, though; over time, you will become an old professional! If you love spice, check out my hatch chile recipes…I even have a video to teach you how to fire-roast hatch chiles!
Why I love these blackened shrimp fajitas:
- One of my favorite parts of making these skillet shrimp fajitas is that they make my home smell amazing! The aroma of sizzling spices and shrimp can make almost anyone’s mouth water.
- This is a very fast meal to make, so it is great for those busy weeknights!
- This spice mix is also great for other types of fish if you prefer fish tacos.
- If you love quick meals, these Honey Garlic Shrimp are also fast to make.
Tips For Success:
- Blackened seasoning can be made spicy or milder. If you want it to be less spicy, reduce the amount of cayenne pepper.
- The shrimp will cook really fast, so prep the salsa, warm the tortillas, and get the rest of our toppings organized before cooking the shrimp.
- This tortilla warmer is one of my favorite things because it keeps the tortillas warm throughout the meal.
Serve these shrimp fajitas on my Homemade Gluten Free Corn Tortillas.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Shrimp – Use any size of shrimp.
- Corn Tortillas – These gluten free fajitas can be made with corn tortillas or gluten free tortillas.
- Seasonings – Paprika, ancho chile powder, mustard powder, cayenne powder, cumin, black pepper, oregano, onion powder, garlic powder, salt. Always check the label to be sure your seasonings are gluten free.
- Oil – I used avocado oil, but other light oils work.
- Onions – Use yellow onions.
- Bell Peppers – Any color bell peppers are okay to use.
- Avocado – Optional.
If you are looking for some more taco meal ideas, you have to try these Grilled Pork Street Tacos.
How To Make Shrimp Fajitas:
Once you learn how to blacken shrimp, you will want to blacken all sorts of meats and seafood!
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: Mix up your shrimp fajita seasoning, including paprika, ancho chile powder, mustard powder, cayenne powder, cumin, black pepper, oregano, onion powder, salt, and garlic powder. Whisk them to blend.
Put the raw shrimp into a bowl and toss to combine it with the blackened seasoning mix.
If you need to divine your shrimp, check out this deveining shrimp tutorial.
Step 2: Add avocado oil (or another high-heat oil) to a pan and heat on medium heat.
Step 3: Add the raw shrimp and cook for 5 minutes until the shrimp are all cooked.
Step 4: Move the cooked blackened shrimp to a pan and add peppers/onions and avocado. Your family can serve themselves from this easy serving pan. This shrimp fajita recipe will become a regular recipe in your monthly rotation.
If you love cooking shrimp, here are some of my favorite gluten free shrimp recipes to try.
Fajita Toppings:
- Sour Cream or Greek Yogurt – This can help lessen the spice, too.
- Fresh tomatoes
- Cilantro – Fresh cilantro is great on these tacos.
- Shredded Cheese – Use sharp or mild cheddar.
A word of caution on corn tortillas. It is important to read the ingredients. Some brands add wheat flour, so check and make sure your corn tortillas are gluten-free!
How to Store Leftovers:
Store the shrimp separately from the tortillas in an airtight container in the refrigerator. They will keep fresh for up to 2 days. You can freeze the shrimp in a zipper-style freezer bag for up to 3 months.
Frequently Asked Questions:
This gluten free fajita recipe wouldn’t be gluten free without tortillas. We typically use corn tortillas, but several good gluten-free flour tortilla brands are also out there! You can easily make Gluten Free Corn Tortillas from scratch!
Mission makes some delicious gluten free tortillas; I do recommend heating them.
If you open your shrimp and notice a strong smell of fish, ammonia, bleach, or anything else, then is probably bad, and you should discard it. When bacteria begin to grow, it causes them to smell bad. You should never eat shrimp if it has any kind of unusual odor.
These shrimp fajitas will keep fresh for up to 3 days in an air-tight container in the refrigerator.
Yes, you can freeze cooked shrimp in an airtight container. For the best quality, eat it within 2-3 months of freezing.
More Gluten Free Seafood Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Blackened Shrimp Fajitas
Ingredients
- 2 tablespoons ground paprika
- 2 tablespoons ancho chile powder
- 1 teaspoon dry mustard powder
- 1 teaspoon cayenne powder
- 4 teaspoons ground cumin
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 pounds raw shrimp
- 2 cups peppers sliced
- 1 cup onions sliced
- 2 avocados diced
- 2 tablespoons avocado oil
- 12 corn or gluten free flour tortillas
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- In a bowl, add 2 tablespoons ground paprika, 2 tablespoons ancho chile powder, 1 teaspoon dry mustard powder, 1 teaspoon cayenne powder, 4 teaspoons ground cumin, 2 teaspoons black pepper, 2 teaspoons dried oregano, 1 teaspoon salt, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Use a wire whisk to blend.
- In a bowl, toss 2 pounds raw shrimp with the spices. Allow it to sit for 5 minutes.
- In a pan, add 2 tablespoons avocado oil and heat for one minute. Add the shrimp.
- Cook for 5-8 minutes until the shrimp is done.
- Serve with corn tortillas, salsa, and sliced 2 cups peppers, 1 cup onions, and 2 avocados.
Notes
- If your shrimp are not shelled and deveined, you will need to peel off the shell and use a sharp knife to slice along the back of the shrimp along the dark stripe. Remove the vein (dark stripe) and then rinse the shrimp.
- If you don’t want the shrimp to be too spicy, you can omit or reduce the amount of ancho chile powder and cayenne pepper.
- Store leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older January 2019 post with more information.
I made these and they were great. The only thing I changed was I used Gluten free Spinach tortillas. Next time I will add some sour cream. Easy, quick and healthy meal.
I am so glad you loved them, Wanda! I love those spinach tortillas you are using.