Sheet Pan Shrimp Fajitas

These Sheet Pan Shrimp Fajitas are bursting with bold, Tex-Mex flavor and come together effortlessly in just 35 minutes. Loaded with juicy shrimp, colorful bell peppers, and warm spices, everything is roasted to perfection on a single sheet pan for easy cleanup. Serve with warm tortillas and fresh garnishes for a weeknight dinner that’s healthy, quick, and restaurant-quality—without the hassle.

Why You’ll Love This Recipe

• One-pan meal—easy prep and cleanup

• Quick and convenient—ready in just 35 minutes

• Flavorful and authentic—tastes like your favorite Mexican restaurant

• Healthy and wholesome with lean protein and fresh vegetables

• Customizable with your favorite toppings and tortillas

• Great for busy nights and casual gatherings

• Naturally gluten-free when served with corn tortillas

• Meal prep friendly—makes great leftovers

• Oven-roasted perfection with lightly charred edges

• No stovetop mess—everything bakes in the oven

Ingredients

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

Vegetables:

• 1 large red bell pepper, sliced into thin strips (½-inch wide)

• 1 large orange bell pepper, sliced into thin strips

• 1 large yellow bell pepper, sliced into thin strips

• 1 large red onion, sliced into thick, chunky pieces

• 3 to 4 tablespoons olive oil (or as desired)

• 2 to 3 teaspoons chili powder

• 2 to 3 teaspoons cumin

• 2 teaspoons dried Mexican oregano (or regular oregano)

• 1 teaspoon smoked paprika (or regular paprika)

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt (or to taste)

• ½ teaspoon black pepper (or to taste)

• ¼ teaspoon cayenne pepper (optional, to taste)

Shrimp:

• 1 pound raw shrimp (cleaned and deveined, U16–20 count preferred)

• 1 to 2 tablespoons olive oil

• ½ teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon dried Mexican oregano

• ½ teaspoon smoked paprika

• ½ teaspoon kosher salt (or to taste)

• ¼ teaspoon black pepper (or to taste)

For Serving:

• Fresh cilantro (optional garnish)

• Fresh limes (optional garnish)

• Corn or flour tortillas, warmed

Directions

1. Prepare the vegetables:
   Preheat oven to 425°F. Line a sheet pan with foil if desired for easier cleanup. Add sliced peppers and onions to the pan. Drizzle with olive oil and sprinkle with chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, and cayenne (if using). Toss with your hands to evenly coat.

2. Roast the vegetables:
   Bake for 20 minutes, stirring once halfway through and rotating the pan for even roasting.

3. Season the shrimp:
   While the vegetables roast, place the shrimp in a bowl. Add olive oil, chili powder, cumin, oregano, paprika, salt, and pepper. Toss gently to coat.

4. Add shrimp to the pan:
   After 20 minutes, remove the sheet pan and add the seasoned shrimp. Spread evenly among the vegetables. Return to the oven and bake for 5 more minutes, or until the shrimp are opaque, pink, and just cooked through. Do not overbake.

5. Serve:
   Remove from oven and garnish with fresh cilantro and a squeeze of lime juice if desired. Serve immediately with warm tortillas.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Spicy version: Add jalapeño slices, chipotle powder, or extra cayenne.

• Low-carb: Serve over cauliflower rice or a salad instead of tortillas.

• Use chicken: Swap shrimp for thinly sliced chicken breast or thighs—adjust cooking time accordingly.

• Add extras: Toss in zucchini, mushrooms, or cherry tomatoes.

• Different protein: Try steak strips or tofu for a twist.

• Make it cheesy: Sprinkle shredded cheese on top and return to the oven for a few minutes to melt.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

• Reheating: Reheat in a skillet over medium heat or microwave in short bursts.

• Freezing: Not recommended, as shrimp may become rubbery after thawing.

FAQs

Can I use frozen shrimp?

Yes, just be sure to thaw and pat them dry thoroughly before seasoning to avoid excess moisture.

How do I know when the shrimp are done?

They’re done when they turn pink, opaque, and curl slightly into a “C” shape. Avoid overcooking, or they’ll become rubbery.

Do I need to peel the shrimp?

Yes, it’s best to remove the shells and tails for easier eating.

Can I use precooked shrimp?

You can, but add them only in the last 1–2 minutes of baking to prevent overcooking.

What tortillas work best?

Both corn and flour tortillas are great—use what you prefer or warm both for variety.

How do I warm tortillas?

Wrap in foil and warm in the oven for 5 minutes, or heat briefly in a dry skillet.

Can I double the recipe?

Yes, use two sheet pans or bake in batches to avoid overcrowding and ensure even roasting.

What toppings go well with shrimp fajitas?

Try avocado, sour cream, salsa, shredded lettuce, cheese, or pickled onions.

Are these fajitas gluten-free?

Yes, if served with corn tortillas and gluten-free seasonings and sauce.

What sides go well with shrimp fajitas?

Mexican rice, refried beans, black bean salad, guacamole, or grilled corn are excellent choices.

Conclusion

These Sheet Pan Shrimp Fajitas are a quick, flavorful, and healthy alternative to restaurant takeout. With minimal prep, bold spices, and easy cleanup, they’re a weeknight winner you’ll make again and again. Customize them with your favorite toppings, wrap them in warm tortillas, and enjoy a Tex-Mex feast right at home.

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