Sheet Pan Shrimp Fajitas

My Sheet Pan Shrimp Fajitas recipe brings together shrimp, colorful bell peppers, and onions, all baked to perfection with homemade fajita seasoning. Serve with warm tortillas and your favorite toppings for a Mexican meal at home.

If you’re in the mood for a quick and flavorful dinner, I’ve got just the thing for you: sheet pan shrimp fajitas. This dish has everything I love—easy prep, vibrant veggies, and tender shrimp all roasted to perfection in one pan, making it easy to enjoy a delicious dinner without spending too much time in the kitchen.

Why I love this recipe

I love this recipe because it’s so quick. Just 40 minutes total! Since I only need one sheet pan, the cleanup is a breeze. The shrimp stay juicy and perfectly cooked every time, and the fajita seasoning is the perfect mix of spice and flavor.

Love fajita recipes? Try my sheet pan chicken fajitas and chicken fajita casserole.

Ingredients

• Bell pepper: Feel free to use any color bell pepper you like such as red, green, orange, or yellow; all work well.
• Medium yellow onion: You can swap the medium yellow onion for white or red onion if you prefer.
• Olive oil: Avocado oil works great in place of olive oil for a healthier alternative.
• Spices: salt & pepper, chili powder, cumin, and paprika enhance the natural flavors of the shrimp and veggies.
• Jumbo shrimp: if you have smaller shrimp adjust the cooking time down to ensure you don’t overcook
• Fresh cilantro: It can be swapped with parsley if you’re not a fan of cilantro.
• Lime: It can be replaced with lemon juice if needed.
• Flour tortillas: If you want a gluten-free option, you can use corn tortillas instead of flour tortillas.

Step by step

1. Preheat your oven to 425°F.
2. Cut the vegetables into ½-inch thick slices and transfer them to a 9×13” baking sheet.
3. Combine the salt, pepper, chili powder, cumin, and paprika in a bowl.
4. Drizzle 2 tablespoons of oil over the vegetables and sprinkle ¾ of the fajita seasoning on top. Toss to coat evenly.
5. Bake in the oven until the vegetables begin to become tender, about 10 minutes.
6. Toss the shrimp with the remaining seasoning and oil, then layer them on top of the vegetables.
7. Bake for an additional 8 minutes, or until the shrimp are cooked through. Broil for 1 to 2 minutes until the vegetables begin to brown.
8. Garnish with cilantro and squeeze lime juice on top. Serve with warmed tortillas. Enjoy!

Variations

You can easily change up the veggies in this dish. Try adding zucchini, mushrooms, or even cherry tomatoes for a new flavor. For a spicier version, toss in some sliced jalapeños before baking. If you prefer a different protein, swap the shrimp for chicken or steak, just be sure to adjust the cooking time.

Serving suggestions

To turn this dish into a full meal, pair it with Mexican rice or butter cilantro rice. For a festive touch, enjoy it with a cool Margarita punch. You can also add a side of guacamole or salsa to boost the flavor.

Storage

For any leftovers, keep the shrimp and veggies in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove. It’s a good idea to heat the tortillas separately to prevent them from getting soggy.

If you try this recipe please comment and rate it below, I love hearing from you!