Sheet Pan Shrimp Fajitas

Why You’ll Love This Recipe

These shrimp fajitas are everything you want in a weeknight meal: fast, flavorful, and family-friendly. Cooking everything on a sheet pan means minimal cleanup, and roasting brings out the natural sweetness in the veggies while keeping the shrimp tender and juicy. It’s a great low-effort way to enjoy a Tex-Mex favorite with healthy, whole ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined (tail-off preferred)
• Bell peppers (red, yellow, or green), sliced
• Red onion, sliced
• Olive oil
• Chili powder
• Ground cumin
• Smoked paprika
• Garlic powder
• Onion powder
• Salt and black pepper
• Fresh lime juice
• Warm tortillas (flour or corn)
• Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro

Directions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to create a seasoning blend.
3. Add the sliced peppers and onions to the bowl and toss to coat evenly. Spread them out on the baking sheet in a single layer.
4. Roast the vegetables for 10 minutes to give them a head start.
5. While the veggies roast, toss the shrimp with the remaining seasoning mixture.
6. After 10 minutes, remove the sheet pan and add the seasoned shrimp on top of the veggies.
7. Return to the oven and roast for another 6–8 minutes, or until the shrimp are pink and opaque.
8. Squeeze fresh lime juice over the shrimp and veggies, and serve hot with warm tortillas and your favorite toppings.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, and total roasting time is 16–18 minutes. Total time: approximately 25–30 minutes.

Variations

• Low-carb option: Serve over lettuce wraps, cauliflower rice, or a salad bowl instead of tortillas.
• Extra spicy: Add cayenne pepper or sliced jalapeños to the seasoning mix.
• Citrus twist: Add a bit of orange zest to the seasoning for a sweet, tangy flair.
• Cheesy bake: Sprinkle shredded cheese over everything during the last 2 minutes of roasting.
• Grilled version: Transfer shrimp and veggies to skewers and grill instead of baking.

Storage/Reheating

Store leftover shrimp and veggies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Avoid microwaving too long, as shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before seasoning to avoid excess moisture.

Can I make this ahead of time?

You can slice the veggies and mix the seasoning in advance. Cook just before serving for best results.

What kind of shrimp should I use?

Large or jumbo shrimp work best—peeled, deveined, and tail-off for convenience.

Can I add other vegetables?

Absolutely. Try mushrooms, zucchini, or cherry tomatoes for more variety.

Are these fajitas spicy?

The seasoning is mild to medium. Adjust the heat by adding or reducing chili powder or including hot sauce.

Can I use taco seasoning instead?

Yes, but adjust the salt if your taco seasoning already contains it.

How do I keep shrimp from overcooking?

Watch closely during the second bake—shrimp cook quickly and are done when pink and opaque.

Is this gluten-free?

Yes, as long as you use corn tortillas and ensure all seasonings are gluten-free.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding, which can cause steaming instead of roasting.

What toppings go best with shrimp fajitas?

Try avocado, lime crema, shredded lettuce, cheese, fresh salsa, or chopped cilantro for delicious combinations.

Conclusion

Sheet Pan Shrimp Fajitas are a fast, flavorful dinner solution that’s bursting with color and Tex-Mex flavor. With tender shrimp, roasted veggies, and warm tortillas, this one-pan recipe delivers everything you love about fajitas with minimal cleanup. Whether it’s taco night or a quick weekday meal, these fajitas are sure to become a favorite.

Sheet Pan Shrimp Fajitas

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Sheet Pan Shrimp Fajitas are a fast, colorful, and flavor-packed one-pan dinner featuring juicy shrimp and roasted bell peppers with Tex-Mex seasoning. Served in warm tortillas with your favorite toppings, they’re perfect for weeknights or taco night.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 16–18 minutes
• Total Time: 25–30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 1 lb raw shrimp, peeled and deveined (tail-off preferred)
• 3 bell peppers (red, yellow, or green), sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 8 small flour or corn tortillas, warmed
• Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro

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Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. In a large bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to form a seasoning blend.
3. Add sliced bell peppers and onion to the bowl and toss to coat.
4. Spread the vegetables evenly on the sheet pan and roast for 10 minutes.
5. Meanwhile, toss shrimp with the remaining seasoning mixture.
6. After 10 minutes, remove the pan and add shrimp on top of the vegetables.
7. Return to oven and roast for 6–8 minutes, until shrimp are pink and opaque.
8. Squeeze fresh lime juice over shrimp and veggies.
9. Serve hot in warm tortillas with desired toppings.

Notes

• Use thawed and patted-dry frozen shrimp to prevent excess moisture.
• For extra spice, add cayenne or hot sauce to the seasoning.
• Double the recipe using two sheet pans to avoid overcrowding.
• Use corn tortillas for a gluten-free option.
• Best served fresh; reheating shrimp too long can make them rubbery.

Nutrition

• Serving Size: 1/4 of recipe with 2 tortillas
• Calories: 340
• Sugar: 4g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 170mg