Sheet Pan Shrimp Fajitas

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4.84 from 18 votes
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Sheet pan shrimp fajitas are a quick and easy weeknight recipe that will have a dinner on the table in 30 minutes.

Want to switch it up for taco Tuesday this week?

Or maybe you are craving great shrimp fajitas but don’t feel like making a trip to your favorite Mexican restaurant.

Either way, you are going to love this easy shrimp fajitas recipe.

Hand picking up a tortilla filled with shrimp, peppers, onions, and sour cream

Packed with bold flavors, these delicious shrimp fajitas are easy to make in a single sheet pan. I don’t know about you, but fewer dishes after dinner is always a win in my book.

Get more tasty seafood recipe ideas here.

Ingredients

sliced red onion, seasonings, raw shrimp, lime cut into wedges, olive oil, tortillas, green, orange, and yellow sliced bell peppers

Shrimp: One pound raw shrimp, peeled and deveined. You can remove the tails either before or after cooking.

Vegetables: One red onion and 3 bell peppers, all thinly sliced. I used one green, one yellow, and one orange pepper to give a nice variety of colors. But if you can’t find one of each no worries at all. Just be sure to get 3 bell peppers total.

Seasonings: chili powder, cumin, paprika, garlic powder, and salt combine for the perfect fajita seasoning mix.

Tortillas: Corn or flour fajita-size tortillas.

Lime: Cut into wedges for squeezing fresh lime juice over fajitas.

Optional toppings: Sour cream, fresh avocado, salsa, guacamole, cilantro, pico de gallo, jalapenos, and/or shredded cheese.

How to make sheet pan shrimp fajitas

Start by preheating the oven to 425°F.

Stir to combine your seasonings in a small bowl.

Place the sliced peppers and onions on a sheet pan. Drizzle with olive oil and sprinkle with half of the seasoning mixture. Toss to evenly coat. 

Roast the vegetables for 10 minutes, or until they start to caramelize around the edges. 

Peppers and onions spread out on sheet pan

Stir the vegetables and push them to the perimiter of the pan. Add the shrimp to the center. Drizzle with olive oil and sprinkle with the remaining seasoning mix. Toss the shrimp gently to coat and make sure they are laying in a single layer. 

Bake for an additional 8-10 minutes, or until the shrimp are fully cooked. 

Sheet Pan Shrimp Fajitas

Warm up your tortillas on the stovetop or in the microwave (I like to use one of these).

Spoon shrimp, peppers, and onions onto tortillas and top with a squeeze of fresh lime juice. Serve with your choice of toppings and enjoy.

Shrimp fajitas topped with cilantro and sour cream; served with lime and avocado

Storage

Store leftover fajitas in an airtight container in the fridge for up to two days.

More sheet pan dinners

Recipe
Sheet Pan Shrimp Fajitas served in flour tortillas topped with fresh cilantro and sour cream
Recipe
4.84 from 18 votes

Sheet Pan Shrimp Fajitas

Author: Jaclyn
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Sheet pan shrimp fajitas are a quick and easy weeknight recipe that will have a dinner on the table in 30 minutes.

Ingredients
 

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • teaspoon Kosher salt
  • 2 tablespoons olive oil divided
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 1 pound shrimp peeled and deveined
  • 8 flour or corn tortillas warmed
  • 1 lime wedged

Suggested Toppings:

  • sour cream
  • cilantro
  • sliced avocado

Instructions

  • Preheat the oven to 425°F.
  • In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt. 
  • Add the sliced peppers and onions to the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the seasoning mix. Toss to combine. 
  • Roast the vegetables for 10 minutes, or until they start to caramelize around the edges. 
  • Stir the vegetables and push them to the sides of the pan; add the shrimp to the center. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining seasoning mix. Toss the shrimp gently to coat and make sure they are laying in a single layer. 
  • Bake for an additional 8-10 minutes, or until the shrimp have fully cooked. 
  • Spoon onto tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.

Notes

I used 1 lb 20-25 count shrimp. If you use another size, make sure to adjust the cooking time, if needed. The shrimp are ready to eat when they are firm to the touch and light pink in color. 
Store leftovers in an airtight container in the fridge for up to two days. 

Nutrition

Serving: 1g | Calories: 571kcal
Sheet Pan Shrimp Fajitas served in flour tortillas topped with fresh cilantro and sour cream

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Shrimp Fajitas; Easy Sheet Pan Recipe

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