Name: Sheet Pan Shrimp Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb Large or Jumbo Shrimp, peeled, de-veined, tail off, thawed and rinsed; 3 medium bell peppers, varied colors, sliced into thin strips; 1 large onion, sliced into thin strips; 2 Tablespoons olive oil; 1 Tablespoon minced garlic; 1 teaspoon chili powder; 1 teaspoon cumin; ¼ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 limes, juice of; 8 small flour tortillas; Sour Cream; Avocado, sliced; Limes, cut into wedges; Salsa; Shredded Cheese; Shredded Lettuce

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I absolutely adore this Sheet Pan Shrimp Fajitas Recipe because it brings together vibrant colors, bold Mexican flavors, and speedy preparation all on one pan. It’s a perfect balance of juicy shrimp, sweet and slightly charred bell peppers, and tender onions, all coated in a fragrant homemade fajita seasoning. Whenever I crave something healthy yet utterly satisfying, this dish is my go-to—it’s everything a weeknight dinner should be: delicious, colorful, and ready in under half an hour.

Why You’ll Love This Sheet Pan Shrimp Fajitas Recipe

What excites me most about this Sheet Pan Shrimp Fajitas Recipe is the incredible flavor profile. The cumin, chili powder, and paprika create a smoky, slightly spicy base that pairs beautifully with the natural sweetness of the shrimp and peppers. Adding fresh lime juice at two stages brightens everything up and makes every bite pop with zest. It’s that perfect harmony of spice and citrus that keeps me coming back for more.

Aside from taste, the ease of preparation really wins me over. I love one-pan meals that minimize clean-up but don’t skimp on flavor, and this recipe nails that perfectly. The fact that you can toss everything on a sheet pan, bake, and then serve means it’s ideal for busy nights or when you want to impress guests without being stuck in the kitchen. It’s also so versatile that I whip this up for casual family dinners, quick lunches, or even relaxed weekend get-togethers.

Ingredients You’ll Need

A white bowl filled with peeled and raw shrimp sits on the right side of a baking tray with a weathered metal look. Around the bowl, there is a large bundle of fresh green cilantro leaves at the top left corner. Below the cilantro, a dark green avocado and three red tomatoes attached to green stems rest side by side. Next to the tomatoes is a small white bowl containing four spices: brown, black, white, and red powder. Two halves of a lime are placed under the white bowl. Toward the bottom of the tray, three bell peppers in yellow, orange, and red colors are arranged near a round brown onion. A small white bowl with minced garlic in a measuring spoon is near the yellow pepper. The tray is placed on a white marbled surface with a beige striped cloth peeking from the top right corner photo taken with an iphone --ar 4:5 --v 7

This recipe is deceptively simple, but every ingredient has a crucial job in delivering that balanced taste, texture, and vibrant color I enjoy so much.

1 lb Large or Jumbo Shrimp: Peeled and deveined shrimp cook quickly and absorb spices beautifully, making them the star protein here.
3 medium bell peppers: I like to use assorted colors for a bright and cheerful presentation and a sweet crunch that complements the shrimp.
1 large onion: Adds a subtle sweetness and caramelizes slightly for a lovely depth of flavor.
2 tablespoons olive oil: Helps everything roast perfectly and melds the spices with the shrimp and veggies.
1 tablespoon minced garlic: Infuses the entire dish with pungent, aromatic heat that wakes up the taste buds.
1 teaspoon chili powder: Brings mild warmth and a hint of earthiness to the fajita seasoning blend.
1 teaspoon cumin: That classic smoky spice that’s essential for Mexican-inspired dishes.
¼ teaspoon paprika: Adds subtle smokiness and a lovely red hue to the seasoning.
½ teaspoon salt: Balances and enhances all other flavors perfectly.
¼ teaspoon ground black pepper: A little sharpness to lift the dish.
Juice of 2 limes: Divided between marinade and finishing touch, giving the fajitas their signature tangy brightness.
Fajita toppings and tortillas: Flour tortillas, sour cream, sliced avocado, lime wedges, salsa, shredded cheese, and lettuce—everything you need to build your perfect fajita.

Directions

Step 1: Preheat your oven to 400°F (about 200°C) and prepare a large sheet pan by spraying it lightly with cooking spray. This keeps the shrimp and veggies from sticking and makes cleanup easier.

Step 2: Spread the peeled and deveined shrimp evenly on the sheet pan alongside the thinly sliced bell peppers and onions. Make sure everything is in a single layer for even roasting.

Step 3: Drizzle 2 tablespoons of olive oil over the shrimp and vegetables, then toss everything gently to coat each piece well. This step ensures the fajita seasoning sticks and the veggies roast beautifully.

Step 4: Add the minced garlic directly onto the shrimp and veggies, then in a small bowl, combine chili powder, cumin, paprika, salt, and black pepper. Sprinkle this spice mixture evenly over the pan and toss gently again to distribute all those wonderful flavors.

Step 5: Squeeze the juice of one lime over the shrimp and vegetables, giving everything a lively, fresh kick before roasting.

Step 6: Place the sheet pan in the oven and bake for 7 to 8 minutes. Then, remove the pan to flip the shrimp and vegetables carefully. Return it to the oven for another 7 minutes or until the shrimp are pink and opaque, and the vegetables are tender but still slightly crisp.

Step 7: After baking, squeeze the remaining lime juice over the fajitas for that vibrant finishing touch. Serve hot with warm flour tortillas and all your favorite fajita toppings.

Servings and Timing

This Sheet Pan Shrimp Fajitas Recipe yields about 4 generous servings, perfect for a family dinner or small gathering. Prep time is a quick 10 minutes since it mainly involves slicing and mixing, while the cook time is around 15 minutes in the oven. In total, you’re looking at about 25 minutes from start to finish, with no resting or cooling time required. It’s a fast, fuss-free meal that doesn’t skimp on flavor or freshness.

How to Serve This Sheet Pan Shrimp Fajitas Recipe

Two shrimp tacos are placed side by side in a white oval dish on a white marbled surface. Each taco has one soft, lightly grilled tortilla as the base with visible char marks. Inside, there are three cooked shrimp with a pinkish-orange color in each taco, plus slices of red and yellow bell pepper, and fresh green avocado slices. The tacos are garnished with small white cheese crumbles and fresh cilantro leaves. Lime wedges are placed in front of the tacos, adding a bright green contrast. In the background, on the same white marbled surface, a white bowl holds extra cooked shrimp and sliced bell peppers. photo taken with an iphone --ar 4:5 --v 7

When I serve this Sheet Pan Shrimp Fajitas Recipe, I love layering warm flour tortillas with the sizzling shrimp and veggies, then piling on fresh, creamy avocado slices, a dollop of cool sour cream, and a sprinkle of shredded cheese. The contrast between the warm, smoky shrimp and the refreshing toppings makes every bite exciting and comforting at once. Adding crisp shredded lettuce gives it a nice crunch and vibrant green color that’s irresistible.

For side dishes, I often reach for a simple Mexican street corn salad or a bowl of cilantro-lime rice to round out the plate without overwhelming the fajitas’ bold flavors. A fresh, tangy salsa or pico de gallo on the side also adds a fresh, zesty element that brightens the meal perfectly. Presentation-wise, I like serving everything family-style, letting everyone build their perfect fajita. A few extra lime wedges on the side are essential for those who love an extra citrus zing!

As for drinks, nothing beats pairing this meal with a chilled margarita or a crisp, light white wine like Sauvignon Blanc to complement the spices and seafood. For a non-alcoholic option, a sparkling water infused with lime or a cold hibiscus tea balances nicely with the bold flavors. This recipe is perfect for lively weeknight dinners, casual parties, or even a festive taco night with friends, and I always prefer to serve it hot so the shrimp remain juicy and the peppers tender with just the right bite.

Variations

I love experimenting with this Sheet Pan Shrimp Fajitas Recipe depending on what I have on hand or the dietary preferences of those I’m cooking for. For instance, swapping the shrimp for chicken breasts or thighs is an easy variation that works wonderfully with the same seasoning blend. If you like a vegetarian option, hearty portobello mushrooms or firm tofu marinated in the spice mix create a satisfying, plant-based version.

If you’re looking to make this recipe gluten-free, simply swap out the flour tortillas for corn tortillas or even serve the shrimp fajita mix over a bed of cauliflower rice. For a vegan spin, use the veggie or tofu option and replace cheese and sour cream with plant-based alternatives or guacamole to keep the creamy texture without dairy.

Flavor-wise, sometimes I like to add a smoky chipotle powder instead of chili powder for a deeper heat and smokiness. Other times, a splash of tequila or a sprinkle of fresh cilantro after baking adds a bright, fresh twist. If you don’t have an oven handy, you can also cook this mixture in a large skillet over medium-high heat in batches for a quick stovetop version that still delivers all the essential flavors.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover shrimp fajitas in an airtight container in the refrigerator. Using a glass container with a tight-fitting lid helps maintain freshness and prevents odors from mingling with other foods. Leftovers typically stay good for up to 2 days. Because shrimp dries out quickly, I don’t advise keeping it much longer to avoid a rubbery texture.

Freezing

This recipe can be frozen, but I prefer to freeze the cooked shrimp fajita mix separately from the tortillas. Place the cooled shrimp and vegetable mixture into a freezer-safe airtight container or heavy-duty freezer bag, removing as much air as possible before sealing. It keeps well in the freezer for about 1 to 2 months. When freezing, I avoid adding fresh toppings like sour cream or avocado until serving time, as these don’t freeze well.

Reheating

The best way to reheat leftover shrimp fajitas is in a skillet over medium heat. This method warms everything evenly while keeping the shrimp tender and the veggies from getting soggy. I avoid microwaving if possible since shrimp can quickly become rubbery and vegetables may lose their crispness. If using a microwave, heat in short bursts and stir in between. Adding a squeeze of fresh lime juice after reheating always helps revive the bright flavors.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp thoroughly in the refrigerator or under cold running water, and pat them dry before seasoning and baking. This helps them roast evenly and prevents excess moisture that could steam the veggies instead of roasting them.

What if I don’t have all the spices for the fajita seasoning?

No worries! The main flavors come from chili powder and cumin, so if you’re missing paprika or a pinch of black pepper, it’s okay to omit those. You can also use a pre-made fajita seasoning blend if you prefer, but making your own allows better control over spice levels.

Can these fajitas be made spicier?

Definitely! To kick up the heat, I suggest adding crushed red pepper flakes or a dash of cayenne pepper into the seasoning mix. You can also serve the fajitas with spicy salsa or sliced jalapeños on top for an extra punch.

Is it okay to use other types of tortillas?

Yes! Flour tortillas are classic, but corn tortillas, whole wheat, or even low-carb wraps work great. I usually warm them briefly on a skillet or in the oven to make them soft and pliable for filling.

Can I prepare this recipe ahead of time?

You can prep the shrimp and vegetables ahead by slicing and seasoning, then store them in the refrigerator for a few hours before baking. However, I recommend baking just before serving to maintain the best texture and flavor. Avoid assembling the fajitas until ready to eat so the tortillas don’t get soggy.

Conclusion

I truly hope you enjoy making and eating this Sheet Pan Shrimp Fajitas Recipe as much as I do. It’s such a fun, fresh, and fuss-free way to bring exciting flavors to your table without hours of cooking or washing up. Whether you’re feeding family or friends, these fajitas are sure to bring smiles and satisfied appetites all around. So grab your sheet pan, a bag of shrimp, and some colorful peppers, and let’s make dinner delicious tonight!