Easy sheet pan shrimp fajitas packed with classic Mexican flavors—perfect for a healthy weeknight dinner and ready in under 20 minutes. Ideal for quick Sunday meal prep too.
I was craving Mexican food and decided to make shrimp fajitas. This sheet pan shrimp fajita recipe is similar to my sheet pan chicken fajitas but even faster—ideal when you want something delicious on a busy weeknight. Bright, fresh flavors shine when served with lime wedges, warm tortillas, and your favorite toppings. It’s an easy crowd-pleaser that works well for families and meal prep.
Why You’ll Love this Recipe
- Healthy, flavor-packed meal that comes together in under 20 minutes.
- Everything cooks on one pan for quick prep and easy cleanup.
- Versatile—swap peppers, add spice, or serve in tortillas, lettuce cups, or bowls.
Ingredients You’ll Need
- Shrimp – medium to large raw shrimp, peeled and deveined is easiest. You can use frozen shrimp if thawed fully before cooking.
- Bell peppers – a mix of red, green, and yellow works well. Optional: add poblano or jalapeño for heat.
- Onion – yellow, white, or red onion, sliced.
- Olive oil – to coat the shrimp and vegetables.
- Lime juice – fresh lime juice brightens the dish; lime zest is optional for extra punch.
- Spices – chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper for a simple fajita seasoning.
- Tortillas – flour or corn tortillas, or skip them for a low-carb bowl or lettuce wraps.
- Toppings – cilantro, avocado, salsa, cheese, sour cream, or a creamy avocado ranch to finish.
How to Make Sheet Pan Shrimp Fajitas
- Preheat the oven. Preheat to 425°F (220°C) and prepare a large sheet pan with nonstick spray or a light coating of oil.
- Season the shrimp and vegetables. In a large bowl (or directly on the pan), combine shrimp, sliced peppers, and onion. Drizzle with olive oil, add the spices, salt, and pepper, and toss until everything is evenly coated.
- Bake. Spread the shrimp and vegetables in a single layer on the sheet pan. Bake for 8–10 minutes, until the shrimp turn pink and opaque and the vegetables are tender-crisp.
- Finish and serve. Squeeze fresh lime juice over the cooked fajitas and sprinkle with chopped cilantro. Serve immediately with warm tortillas, lettuce cups, and your favorite toppings.
If you prefer softer, more caramelized peppers and onions, roast them alone for about 10 minutes first, then add the shrimp and return to the oven for 8–10 minutes.
Tips and Notes
Use thawed frozen shrimp for convenience, but be sure they’re fully thawed and patted dry so they roast instead of steaming. Adjust spice levels to taste by adding extra chili powder or sliced jalapeño. For best texture when reheating leftovers, warm in a skillet over medium heat rather than using the microwave.
What to Serve with Fajitas
These fajitas are great on their own with tortillas and toppings. For heartier meals, pair them with sides like Mexican rice, a black bean and corn salad, a southwestern salad with avocado dressing, or a sweet potato and black bean quinoa bake. Canned or refried beans and extra roasted veggies also complement the fajitas well.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet to retain texture. This recipe is ideal for meal prep—cook once and enjoy several quick meals during the week.
Recipe Summary
Sheet Pan Shrimp Fajitas
Ingredients
- 1 lb medium to large shrimp, peeled and deveined
- 3 bell peppers, seeded and sliced (red, green, yellow)
- 1 onion, sliced
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp lime juice (about 1 lime)
- 1/4 cup cilantro, chopped
- Optional toppings: avocado, salsa, sour cream, cheese
- Serve with warm tortillas or lettuce cups
Instructions
- Preheat oven to 425°F and prepare a large sheet pan with nonstick spray.
- Toss shrimp and sliced vegetables with olive oil, spices, salt, and pepper until evenly coated.
- Arrange in a single layer on the sheet pan and bake for 8–10 minutes, until shrimp are pink and opaque.
- For softer vegetables, roast peppers and onions for 10 minutes before adding shrimp and finishing for 8–10 minutes.
- Finish with fresh lime juice and chopped cilantro. Serve with tortillas and desired toppings.
Nutrition
Nutrition information is an approximation.
Enjoy these sheet pan shrimp fajitas! If you try them, leave a rating and share your photos with the hashtag #eatyourselfskinny.