Prawn Fajitas Reasons They’ll Be a Weekly Favourite
Let me paint a picture: it’s Wednesday night, you’re knackered from work, and you really don’t want to cook anything complicated. But you also want something delicious. Enter: prawn fajitas. They tick all the boxes:
Fast (less than 20 minutes!)
One-pan wonder
Packed with veg (hello, capsicum and onion!)
Full of Mexican-inspired flavour
Super customisable
Perfect for leftovers
These prawn fajitas are loaded with sautéed capsicum and onion, plump prawns, cherry tomatoes that burst into the sauce, and a flavour-packed blend of spices. You can use a pre-made taco seasoning if you’re in a rush, or whip up your own blend (I’ll show you how). It’s seriously simple, and the taste is next-level.
My Top Tips For Making The Best Prawn Fajitas
I’ve made this recipe more times than I can count, and I’ve picked up a few tricks along the way. Here’s how to take your prawn fajitas from good to oh-my-gosh-I-need-seconds:
1. Use good-quality prawns 🦐
Fresh is fab, but frozen green prawns work just as well — just make sure they’re completely thawed before cooking. I like to pat them dry with paper towel to avoid watering down the sauce.
2. Don’t overcook your prawns
This is key! Prawns only need a few minutes to cook through. As soon as they turn pink and opaque, they’re done. Overcooked prawns = rubbery sadness.
3. Get a good sear on your veggies
A bit of char on the capsicum and onion adds an amazing smoky depth that makes these prawn fajitas chef’s kiss. Use high heat and don’t overcrowd the pan.
4. Make your own seasoning blend
If you’ve got smoked paprika, garlic powder, onion powder, oregano, and a touch of chilli — you’re sorted. It gives you total control over the spice level and flavour.
Best Ingredients To Use For Ultimate Flavour
Not all ingredients are created equal — here’s what makes a difference in these prawn fajitas:
Prawns: Go for green prawns (raw, peeled, tail off) so you can season and cook them perfectly. Thawed frozen ones are fine — just drain well.
Capsicum: I love using both red and green for colour and sweetness. Yellow works too!
Cherry Tomatoes: These cook down into the sauce and add a lovely burst of freshness.
Taco Seasoning: If using a packet, check for one with minimal added sugar and no artificial flavours.
Olive Oil: A decent glug of extra virgin olive oil helps everything caramelise beautifully.
Serving Suggestions: Make It a Fiesta!
The beauty of prawn fajitas is how versatile they are. Here’s how I love to serve them:
Tortillas: Warm up some flour tortillas and pile the filling in with shredded lettuce, avo, sour cream, and a squeeze of lime
Rice Bowl: Serve the prawn fajitas over a bed of fluffy jasmine or brown rice, add some corn, and top with coriander 🌿
Low-carb option: Skip the carbs and spoon the mix over shredded cos lettuce for a fajita salad 🥗
Don’t forget your sides! Try:
Corn chips + guac
Fresh tomato salsa
Spicy black beans
Storage Options: Leftovers That Actually Excite You
Got leftovers? Lucky you! These prawn fajitas keep beautifully.
Fridge: Store in an airtight container for up to 2 days. Reheat in a pan or microwave until warmed through.
Freezer: I don’t recommend freezing prawns after they’ve been cooked — they tend to go mushy. Instead, prep the veg and seasoning in advance and freeze that.
Hot tip: If you want to meal prep, make the veg + seasoning mix ahead and freeze. Then all you have to do is thaw some prawns and cook everything fresh in 10 minutes. Easy win!
Other Recipes to Try If You Love These Prawn Fajitas
Obsessed with the spicy, smoky flavours of these prawn fajitas? You’ll love these too:
- Cajun Prawn Pasta – The Ultimate Creamy & Spicy Dinner!
- Garlic Prawn Risoni Bake Recipe: A Simple, Delicious One-Dish Dinner
- Tuna Pasta Bake: Quick and Easy Dinner to Warm Up Your Winter Nights
- Smoked Salmon Alfredo: The Ultimate Creamy Pasta Recipe
- Fettuccine Marinara: A Burst of Oceanic Flavour in Every Bite!
- Creamy Garlic Prawn Risoni – Your Next Favourite Dish!
Final Thoughts: Why Prawn Fajitas Deserve a Spot in Your Weekly Lineup
When it comes to quick prawn dinners, you really can’t beat these prawn fajitas. They’re spicy, saucy, veggie-packed and seriously satisfying — all with barely any prep or cleanup. Whether you’re serving them up on a weeknight or making a DIY taco bar for a weekend feast, they bring the party. 🎉
They’re also the perfect answer to “what’s for dinner?” when you want something that tastes indulgent but is secretly pretty healthy and wholesome. Plus, prawn fajitas are one of those magical meals where everyone can build their own plate exactly how they like it. Total crowd-pleaser.
So go ahead — make a batch, snap a pic, and tag me on Instagram at @steph_cooks_stuff. I LOVE seeing your creations and how you make these your own.
And don’t forget to pin or save this recipe, because trust me — once you’ve tried these prawn fajitas, you’ll be making them again (and again… and again!).
Prawn Fajitas
- Total Time: 30 minutes
- Yield: 2 1x
Description
Need something quick, tasty, and a little bit fancy? These prawn fajitas are my go-to when I want maximum flavour with minimum fuss. Packed with juicy prawns, sweet capsicum, and loads of spice, this easy dinner is ready in no time — and it tastes even better than takeaway!
Ingredients
Instructions
- Heat a pan with a splash of olive oil.
- Add the sliced capsicum and onion and cook for a few minutes until softened.
- Chuck in the prawns, cherry tomatoes, and spices (or taco seasoning). Give it a good stir.
- Add the stock powder and water, stir again, and pop the lid on.
- Let it simmer for 5 minutes until the prawns are cooked through and everything is saucy and delicious.
- Serve over fluffy rice or tuck it into tortillas — YUM!
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Cooking
- Cuisine: Australian
Frequently Asked Questions
You can, but they won’t absorb the flavours as well. If using cooked prawns, add them in just at the end to warm through so they don’t get rubbery.
Only if you want it to be! You’re in control. Add chilli powder for heat, or leave it out entirely for a milder flavour.
A quick sauté in a hot pan will bring back that sizzle and keep your prawns juicy. Microwave works too, but go low and slow so the prawns don’t overcook.