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!
If you are a cast iron-using fanatic you will fall in love with the spicy shrimp, creamy avocado, and blackened seasoning with every bite. Everyone loves this gluten free fajitas recipe!
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 cooking gluten free when you initially get started. 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 This Recipe Is Great:
- 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 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.
- 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 types!
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 in the 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.
- 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.
- Try this Tomatillo Red Chili Salsa on top!
A word of caution on corn tortillas. It is important to really read the ingredients. Some brands do add wheat flour, so do check and make sure your corn tortillas are really gluten free!
How to Store Shrimp Fajitas:
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.
Tips and Recipe FAQ:
This gluten free fajita recipe wouldn't be gluten free without tortillas. We typically use corn tortillas, but there are several good gluten free flour tortilla brands out there as well!
Mission makes some delicious gluten free tortillas, I do recommend heating them.
Yes, you can freeze cooked shrimp in an air-tight container. For the best quality, it is best if you eat it within 2-3 months of freezing.
These shrimp fajitas will keep fresh for up to 3 days in an air-tight container in the refrigerator.
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.
If you love these shrimp fajitas, you may also love these Vegetarian Fajita Tacos!
More Gluten Free Seafood Recipes:
If you are new to a gluten free lifestyle, I have made a helpful guide so that you don’t have to feel so overwhelmed when you first start out. Gluten Free Pantry Essentials and Equipment Recommendations lets you see the ingredients and gadgets that I use every day in my family's kitchen.
This post was updated from an older January 2019 post with more information.
Easy Blackened Shrimp Fajitas
- 2 tablespoons paprika
- 2 tablespoons ancho chile powder
- 1 teaspoon dry mustard powder
- 1 teaspoon cayenne powder
- 4 teaspoons cumin
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 pounds shrimp
- 2 cups peppers sliced
- 1 cup onions sliced
- 2 avocados diced
- 2 tablespoons avocado oil
- 12 corn or gluten free flour tortillas
- In a bowl, add all of the spices and whisk to blend.
- In a bowl, toss the shrimp with the spices. Allow it to sit for 5 minutes.
- In a pan, add oil and heat for one minute. Add the shrimp.
- Cook for 5-8 minutes until the shrimp is done.
- Serve with sliced peppers, onions, and avocado.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
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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.
These are right down my taste buds for sure! They look delicious!! Thanks for this!
I am so glad Cathy 🙂
I love how easy yet so full of flavour this recipe is! Sounds like a perfect middle of the week recipe to make 🙂 And also love all of your tips about the shrimps!
I am so glad this post was helpful to you Sylvie 🙂
I'm usually not a big shrimp eater, but this blackened shrimp looks so good, I might give it a try. I'm sure my husband would thank me for it, he's obsessed with shrimp.
I do hope you give it a try Iryna...it is a bit spicy, so if you don't like spice, you may consider something more Italian like scampi.
Wow, these look so great, healthy and delicious, I can't wait to try them!! We call them prawns in Australia, cheers!!
Prawn actually sounds so much better than shrimp. I hope you enjoy Adrianne 🙂
Jeannette (Jay Joy)
Don't judge me but I JUST started eating shrimp this year! Now I canNOT get enough of it! These look amazing. So the no-fuss recipe is perfect for my on the go family!
Oh my goodness, congratulations! I have foods (like rhubarb) that I have yet to try so I totally get it.