Sometimes the day gets away from you, and dinner needs to step up fast. That’s where these air fryer shrimp fajitas come in—a colorful, flavorful dish that uses frozen shrimp and fresh bell peppers to create something bright and satisfying without a fuss. It’s exactly the kind of meal you want ready in under half an hour, especially when you’re juggling whatever else is happening around the house.
I remember the first time I tried this recipe; I was juggling a couple of distractions—a phone call I couldn’t ignore and a cat who decided the countertop was the perfect perch. Somewhere between tossing the shrimp and peppers in spices and getting the air fryer going, I realized this meal was exactly what I needed: quick, easy, and full of flavor. The sizzle as the shrimp cooked mingled with the soft hum of the air fryer, and I couldn’t wait to pull everything together with a squeeze of lime. It wasn’t perfect timing, but it was perfectly tasty.
- Bright and colorful, with bell peppers that stay tender-crisp alongside juicy shrimp
- Made with frozen shrimp, so no last-minute thawing panic
- Fast enough for a weeknight but flavorful enough to feel like a treat
- It’s simple—and that’s kind of the point when you want great taste without the fuss
- A little smoky and spicy, but easy to adjust if you like it milder or hotter
If you ever worry about your shrimp getting rubbery, don’t stress—air frying keeps them juicy and just right if you watch the time closely.
PrintAir Fryer Shrimp Fajitas with Frozen Shrimp
Quick and easy air fryer shrimp fajitas made with frozen shrimp, bell peppers, and onions. Perfect for a flavorful weeknight dinner ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4
Ingredients
1 pound frozen peeled and deveined shrimp, thawed
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium white onion, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Stir well to create the seasoning mix.
Add the thawed shrimp, sliced red, green, and yellow bell peppers, and sliced onion to the bowl with the seasoning mix. Toss everything together until the shrimp and vegetables are evenly coated.
Place the seasoned shrimp and vegetable mixture in the air fryer basket in a single layer. You may need to cook in two batches depending on the size of your air fryer.
Cook at 400°F (200°C) for 10-12 minutes, shaking the basket or stirring halfway through to ensure even cooking. The shrimp should be opaque and cooked through, and the vegetables tender-crisp.
While the shrimp and vegetables cook, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and warm in the oven at 350°F (175°C) for 5 minutes.
To serve, divide the cooked shrimp and vegetables evenly among the warmed tortillas.
Garnish each fajita with chopped fresh cilantro and a squeeze of lime juice.
Serve immediately with extra lime wedges on the side.
Using an air fryer means no mess with pans and no standing over a hot stove. I usually just grab a big bowl to mix everything up, toss it in the air fryer basket, and let it do its thing. These fajitas come together beautifully with whatever tortillas you have—flour, corn, or even wraps if you’re feeling adventurous. I’ve tried swapping bell peppers for poblano or adding a handful of sliced jalapeños when I’m craving extra heat, but honestly, the classic trio works every time.
My favorite way to serve these is with a wedge of lime and some fresh cilantro scattered on top, but a dollop of sour cream or guacamole doesn’t hurt either. If you have leftovers (which doesn’t happen often), they keep well in the fridge for a couple of days, though reheating gently helps keep the shrimp from getting tough.
FAQ
Can I use fresh shrimp instead of frozen? Sure, fresh shrimp work just as well—just adjust the cook time slightly to avoid overcooking.
What if I don’t have an air fryer? You can roast this mixture in a hot oven, but you’ll want to stir it a few times for even cooking.
Can I spice it up more? Definitely. Add extra crushed red pepper flakes or a splash of hot sauce after cooking.
How do I store leftovers? Keep them in an airtight container in the refrigerator for up to three days and reheat gently.
Give these shrimp fajitas a try next time you want a quick but tasty dinner that somehow feels like a little celebration on a busy night. You might find yourself coming back to this simple, colorful recipe again and again.