Keto Shrimp Fajita

If you’re craving a dish bursting with flavor, spice, and healthy fats, look no further than these Keto Shrimp Fajitas! Whether you’re following the keto diet or just looking for a low-carb dinner option, this recipe is sure to hit the spot. With juicy shrimp, colorful bell peppers, and a mix of seasonings, these fajitas are as satisfying as they are delicious. Not only is it quick and easy to make, but it’s also a great meal to serve for family dinners, meal prep, or a fun taco night that everyone can enjoy—without worrying about carbs.

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Why You’ll Love This Recipe

This recipe is a dream for anyone on a keto diet! The shrimp is high in protein, while the bell peppers and onions provide a burst of nutrients, making this dish both keto-friendly and low in carbs. The combination of flavors—citrusy, zesty, and a little smoky from the fajita seasoning—will satisfy all your cravings without compromising your diet goals. Plus, it’s ready in about 30 minutes, so it’s perfect for a quick weeknight meal.

Not only will you love the taste, but this recipe is also versatile. You can wrap your shrimp fajitas in lettuce leaves, serve them over cauliflower rice, or enjoy them on their own. The possibilities are endless!

My Personal Experience

I’ve made these Keto Shrimp Fajitas so many times that it’s become one of my go-to meals when I’m craving something fast and flavorful. The first time I made them, I was surprised at how simple yet satisfying they were. The shrimp takes no time to cook, and the bell peppers and onions add a perfect crunch and sweetness. My family loves how colorful and vibrant this dish looks on the plate, and I love that it’s so customizable. Whether I add a dollop of sour cream or a squeeze of lime, there’s always room to tweak it to our taste.

Required Equipment

Skillet or Sauté Pan

A good skillet or sauté pan is essential for making these fajitas. I prefer a non-stick one because it helps the shrimp cook evenly without sticking, making cleanup a breeze. It also ensures the peppers and onions stay nice and tender without getting overcooked.

Tongs or Spatula

You’ll need tongs or a spatula to flip the shrimp and toss the veggies while they’re cooking. I always find that tongs give me better control over the shrimp, so they don’t stick to the pan and cook evenly.

Cutting Board and Knife

Having a sharp knife and a solid cutting board is a must for chopping the bell peppers and onions. I recommend using a larger cutting board to give yourself plenty of space for slicing everything up without making a mess.

Zester or Grater

For zesting the lime, a zester or fine grater works wonders. It helps release all the lime’s essential oils, which adds an extra punch of flavor to the fajitas. If you don’t have one, you can use a regular vegetable peeler—just be sure to remove only the outer green layer.

Ingredients & Substitutions

• Shrimp (1 lb): Shrimp is the star of the dish. It’s packed with protein and is quick to cook, making it the perfect option for busy nights. You can substitute with chicken or beef if you prefer.
• Bell Peppers (2, sliced): The combination of red, yellow, or green peppers adds color and flavor to the fajitas. If you’re out of bell peppers, zucchini or mushrooms work as great alternatives.
• Onion (1, sliced): Onions are essential for the fajita flavor, adding sweetness and a bit of crunch. You can swap with shallots or even red onions for a milder taste.
• Olive Oil (2 tbsp): Olive oil is great for cooking and adds healthy fats. Avocado oil is a good substitute, especially if you want a higher smoke point.
• Fajita Seasoning (1 tbsp): A homemade fajita seasoning with cumin, paprika, garlic powder, and chili powder is ideal for flavor. If you don’t have a seasoning mix, you can make your own with a blend of those spices.
• Lime (1, juiced and zested): Lime gives the dish a fresh, zesty flavor that really brightens up the fajitas. If you’re out of lime, lemon is a good substitute, although lime is my personal favorite.
• Salt and Pepper (to taste): Season with salt and pepper to taste to enhance the natural flavors of the shrimp and veggies.

How to Make Keto Shrimp Fajitas

1. Prep the ingredients: Begin by slicing your bell peppers and onions into thin strips. Set them aside for later. Zest and juice the lime, and prepare your shrimp by peeling and deveining them if they aren’t already.
2. Season the shrimp: In a bowl, toss the shrimp with fajita seasoning, lime juice, and a pinch of salt and pepper. Let it marinate for a few minutes while you heat your pan.
3. Cook the veggies: Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Cook the shrimp: Push the veggies to one side of the pan and add the shrimp. Cook the shrimp for about 2-3 minutes on each side, until they’re pink and opaque. Make sure not to overcrowd the pan to ensure they cook evenly.
5. Combine and serve: Once the shrimp are done, toss them with the veggies in the skillet. Add lime zest and a squeeze of lime juice over the top for that extra burst of flavor. Serve immediately!

Tips for This Recipe

• Don’t overcook the shrimp: Shrimp cooks quickly, so be careful not to leave them in the pan for too long, or they’ll become tough.
• Customize the spice level: If you like it spicier, add more chili powder or a pinch of cayenne pepper to the seasoning. You can also toss in some jalapeños for a fiery kick.
• Make it a salad: If you’re looking to reduce carbs even further, serve the fajita filling on a bed of lettuce or spinach for a fresh fajita salad.

Optional Additions

• Avocado: For extra creaminess, top your fajitas with some sliced avocado or guacamole.
• Sour Cream: A dollop of sour cream adds richness and balances out the heat.
• Cheese: If you’re craving something cheesy, shredded cheddar or a sprinkle of cotija cheese is a great addition.

Serving Ideas

These Keto Shrimp Fajitas are great on their own or served with a side of cauliflower rice, a small avocado salad, or a keto-friendly tortilla. If you want to make it a full meal, pair it with a refreshing cucumber and tomato salad or a side of roasted asparagus.

Storage Recommendations

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply heat them up in a skillet over medium heat until warmed through. You can also use the microwave, but I recommend reheating on the stove for the best texture.

Frequently Asked Questions

Can I use chicken instead of shrimp? Yes, you can easily swap shrimp for chicken breast or thighs. Just make sure to cook the chicken thoroughly before adding the veggies.

Can I make this recipe ahead of time? You can prep the shrimp and vegetables in advance, but I recommend cooking them fresh for the best texture. You can also store the cooked fajita mixture in the fridge for up to 2 days.

What should I serve these fajitas with? Serve with keto tortillas, lettuce wraps, or cauliflower rice. For a lighter meal, pair it with a simple avocado salad.

Nutritional Breakdown (Per Serving)

• Calories: 200
• Total Carbs: 7g
• Net Carbs: 5g
• Protein: 24g
• Fat: 9g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!