With just 10 minutes of cooking time, you can serve up these Easy Shrimp Tacos with sweet bell peppers to the whole family. Add some simple sides and everyone is sure to be happy! 
Easy Shrimp Tacos
Making Shrimp Tacos at home is an easy way to change up your family’s favorite tacos and they are so darn quick! The family dinner is filled with protein from the shrimp and vitamin A and C from the bell peppers—yet the flavors are mild enough for even the kids at the table.
Ingredients in Easy Shrimp Tacos
To make this quick shrimp recipe, you’ll need fresh or frozen raw shrimp, bell peppers, and corn tortillas. You’ll also need neutral oil.
The Best Shrimp for Tacos
I like to buy responsibly farmed shrimp from Whole Foods since the price tends to be affordable, but use whichever type you prefer. And I usually buy frozen shrimp since I tend to shop for my meat proteins in bulk, but you could use fresh shrimp if it’s available. 
Spices You’ll Need
To keep this dinner recipe super streamlined, I skip the onions in traditional fajitas (since they’re a pain to slice and many kids won’t eat them anyway!) and add flavor with spices. You’ll need ground cumin, garlic powder, and chili powder. 
How to Make Shrimp Tacos Step by Step
The process for making these healthy fajitas is easy. Here’s a look at the steps.
- Thaw the shrimp according to the package. You can always rinse under cold water briefly to finish the thawing. (photo 1)
- Remove the tail and the shell and discard. (photo 2)
- Slice the peppers and add to a skillet with oil. Toss with spices and cook. (photo 3)
- Add the shrimp and finish cooking. (photo 4)
- Serve with warmed tortillas, sides, and toppings.
TIP: You can buy shrimp that’s already deveined and peeled to save some time on the prep. 
Family Style Tacos
This dinner is an easy one to serve to everyone at the table, toddlers on up, when you serve it family-style. Put the bowls of different foods onto the table and let everyone help themselves to the items they’d like to eat.
This can help picky eaters to feel in control of their meal and help the cook be able to sit down as the same time as everyone else since they’re not stuck plating everyone’s food. This is a good dinner to try if you’re working on implementing the Division of Responsibility at mealtimes.
Shrimp Taco Bowl
If you prefer, you can serve the shrimp and peppers mixture over rice, quinoa, or even pasta for a fajita bowl. It’s a fun way to mix up this recipe.
What should I serve with this meal?
I like to serve up a simple side of beans and shredded cheese with this dinner. The kids also usually enjoy a side of fruit. You could also add coleslaw or shredded lettuce, salsa, sour cream, and/or hot sauce for topping the fajitas as well.
Tips for Making the Best Shrimp Fajitas
- Peel the shrimp before you cook it to save yourself work when it’s cooked.
- Put the lid on while cooking to shorten the cooking time and to ensure that the peppers are nicely cooked through.
- Use soft corn or flour tortillas, depending on what you prefer. (Use corn to make these fajitas gluten-free.)
- To warm tortillas, dampen a paper towel. Wrap around a stack of tortillas and warm in the microwave for 60 seconds, flipping over halfway through. (To do this in the oven, wrap a stack of tortillas in foil and heat on 300 degrees F for 6-8 minutes or until warmed.
- Do Ahead: Chop the peppers ahead of time to make the process of making dinner faster.
- Serve with: Simple sides such as black beans, warmed frozen corn, shredded cheese, salsa, sour cream, cilantro, and or a tropical fruit like pineapple or mango. (Those kid-friendly fruits pair well with Mexican flavors!)
I’d love to hear what your family thinks of this recipe, so please comment below with feedback if you try it!
Quick and Easy Shrimp Tacos
Ingredients
- 1 pound fresh or frozen shrimp
- 1 pound bag mini bell peppers (or about 3 medium bell peppers)
- 1 tablespoon canola or other neutral oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8-10 small corn or flour tortillas
- Black beans, shredded cheese, salsa, hot sauce, shredded lettuce, and/or cilantro for serving
Instructions
- Thaw the shrimp according to package directions if using frozen and remove the shells and tails.
- Slice the peppers into thin strips and discard the seeds and stem.
- Warm the oil over medium heat in a large nonstick or stainless skillet. Add the peppers, cumin, chili powder, garlic powder, and salt. Toss to coat. Cover and cook for 4 minutes.
- Remove the cover and stir in the shrimp. Cover and cook for an additional 4-6 minutes, stirring occasionally, or until the peppers are soft and the shrimp is cooked through and opaque.
- To warm tortillas, dampen a paper towel. Wrap around a stack of tortillas and warm in the microwave for 60 seconds, flipping over halfway through. (To do this in the oven, wrap a stack of tortillas in foil and heat on 300 degrees F for 6-8 minutes or until warmed.
Equipment
Notes
- Peel the shrimp before you cook it to save yourself work when it's cooked.
- Put the lid on while cooking to shorten the cooking time and to ensure that the peppers are nicely cooked through.
- Use soft corn or flour tortillas, depending on what you prefer. (Use corn to make these fajitas gluten-free.)
- Serve the shrimp-peppers mixture over rice, quinoa, or pasta to vary this idea.
- Do Ahead: Chop the peppers ahead of time to make the process of making dinner faster.
- Serve with: Simple sides such as black beans, warmed frozen corn, shredded cheese, salsa, sour cream, cilantro, and or a tropical fruit like pineapple or mango. (Those kid-friendly fruits pair well with Mexican flavors!)
