You’re gonna love this fun & easy Tex-Mex recipe for crispy fajitas wraps filled with seasoned shrimp, gooey cheese, and sautéed veggies. It’s super easy and fast to make and you’ll scarf it down even faster. So keep scrolling and check out our recipe for crispy shrimp fajitas wraps.

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“…shrimp tacos, shrimp burritos, shrimp quesadillas, but mostly I love shrimp fajitas wraps.”

-Bubba

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What is Tex-Mex?

Tex-Mex cuisine was born in the southwestern United States, on the border of, you guessed it, Texas and Mexico. Big surprise I know, but thats the kind of information you come here for! That and how to make delicious fajitas wraps.

Anywho, where were we? Ah yes, the 19th century. Tex-Mex evolved as Mexican immigrants settled into the region and adapted their traditional recipes using local ingredients and culinary techniques. Cuisine birthed out of necessity and availability, gained popularity and recognition, with the help of pioneers like Ninfa Laurenzo. She’s credited as being the first to serve fajitas on a sizzling cast iron skillet in her Houston restaurant during the 1960’s.

Without the creative ingenuity of Mexican cowboys cooking the “less desirable” cuts of steak over an open flame. And their courage to seek out a better life on the other side of the border. We wouldn’t have the distinct and vibrant culinary style known as Tex-Mex.

Tex-Mex dishes are often heartier and richer compared to traditional Mexican cuisine, with more emphasis on meat and cheese. The use of flour tortillas is also more common in Tex-Mex, whereas corn tortillas are prevalent in many Mexican dishes. Some popular Tex-Mex dishes include tacos, enchiladas, fajitas wraps, quesadillas, burritos, and nachos. Basically everything pure and good in the world.

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Shrimp Fajitas Wrap Recipe

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Shrimp Fajitas Wrap Ingredients

Here’s a list of ingredients that you’ll need to make this crispy shrimp fajitas wrap recipe.

• Shrimp: Fresh or Frozen.

• Fajita Seasoning: Store bought is fine, Pappy’s Original Fajita Spice is a great option. Or you can make your own shrimp fajitas wrap seasoning mix. Combine ground cumin, coriander, cayenne, chili powder, onion powder, garlic powder, cornstarch, and salt. 

• Bell Peppers: I like to use red and green, orange is a fun color pop too! 

• Onions: I like a red onion for my shrimp fajitas wrap, but use whatever you have or prefer.

• Jalapeños: I like a lot of spice in my food, so I sauté some fresh jalapeños with my bell peppers and onions. 

• Beans: Take em or leave em, but we think adding some beans to a shrimp fajitas wrap really makes it a nice hearty meal. Black or refried work well.

• Sour Cream: We love sour cream, It’s the first thing on our warm tortillas.

• Tortillas: Flour or Corn, whatever you prefer. Flour tends to hold up better, and we think it tastes better too.

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How to Make a Shrimp Fajitas Wrap

Follow these step by step instructions to make this shrimp fajitas wrap recipe.

Step 1: Thaw and/or Season Shrimp

*If you’re using fresh shrimp, great! you’re a better human than the rest of us, please disregard the first half of step 1 instruction.

Thaw your shrimp by placing them in a colander and running cold water over them for a few minutes. Pat them dry with paper towels.

In a bowl, toss the shrimp with the your fajitas wrap seasoning until they are evenly coated. Adjust the amount of seasoning based on your taste preferences and the number of shrimp you’re cooking.

Step 2: Sauté the Veggie

In a large skillet over medium heat, warm a tablespoon of olive oil. Add the sliced onions, bell peppers, and jalapeños. Sauté until translucent, 5-7 minutes.

Step 3: Sauté & Season the Shrimp

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the seasoned shrimp to the skillet in a single layer. Avoid overcrowding the pan to ensure even cooking.

Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. The exact cooking time may vary depending on the size of the shrimp, so keep an eye on them to avoid overcooking.

Step 4: Chop & Wrap

While your veggies are sautéing carefully spoon out your shrimp onto a cutting board. Roughly chop them and then add them to your veggies. This will make for a more even bite, so you aren’t pulling huge chunks of shrimp out and having your fajita wrap fall apart.

Once your fajita mixture is cooked, lay out your burrito and add a layer of sour cream, black beans, and cheese. Then spoon the shrimp and veggie mix in. Carefully wrap the ends inward and roll, stuffing the front half into itself.

Step 5: Get Crispy with it.

Warm a tablespoon of butter in a medium skillet over medium high heat. Once warm, gently place your wrap in the skillet and fry all sides until they are brown and crispy. 2-3mins on each side,

Garnish with a dollop of sour cream and your favorite salsa. Enjoy!

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Best Crema & Salsa

To salsa or not to salsa? Some folks don’t salsa their shrimp fajitas wrap, but we don’t talk to those people anymore. The real question should be: Which salsa should I be using? Great question, glad you asked! 

Here are a couple of our favorite salsa recipes to use with shrimp fajitas wrap. 

Grapefruit Salsa Recipe – a Fresh & Tangy Tastebud Tickler

Mango Habanero Salsa with Roasted Tomatillos

Sour cream is good and all, but crema is really where it’s at. Take your shrimp fajitas wrap to the next level with one of these delicious crema sauces. 

Cilantro Lime Crema – Mexico’s Crème Fraîche with a Herby Kick!

Spicy Jalapeño & Avocado Lime Crema – a Creamy Delight!

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Leftover Shrimp Fajitas Wrap

Once the cooked fajita mixture has cooled, transfer the shrimp and sautéed vegetables into separate airtight containers. The veggies should keep in the refrigerator for 4-5 days. I would recommend eating the shrimp within a day or two.

When you’re ready to enjoy your leftover shrimp fajitas wrap, just reheat the ingredients in the microwave or on the stove top. Reheat the shrimp separately since over heating can make the shrimp rubbery and just not that plesant.

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