If you’re craving a vibrant, flavorful dinner that comes together with minimal fuss, you absolutely need to try this Sheet Pan Shrimp Fajitas Recipe. It’s a perfect blend of juicy shrimp, colorful bell peppers, and sweet red onions, all enveloped in a zesty spice mix that delivers a mouthwatering punch. Plus, cooking everything on one sheet pan not only saves time but also means fewer dishes to tackle afterward—winning every time in my book. Whether it’s a busy weeknight or a casual weekend feast, this recipe brings smoky, tangy, and fresh flavors to your table with effortless style.
Ingredients You’ll Need
Each ingredient in this Sheet Pan Shrimp Fajitas Recipe is thoughtfully chosen to build layers of flavor, texture, and color. Together, they make this dish as eye-catching as it is delicious, and you probably already have most of them in your pantry.
- 1 pound shrimp (peeled and deveined, 16-20 or 21-30 count): The star of the dish, tender and cooks quickly for that perfect snap.
- 2 bell peppers (thinly sliced, red and yellow): Adds vibrant color and a sweet crunch that balances the spices.
- 1 red onion (medium, thinly sliced): Brings a mild sharpness and caramelized goodness when roasted.
- 3 tablespoons olive oil: Helps everything roast beautifully and carries the spices evenly.
- 1 ½ teaspoons garlic powder: Imparts a mellow, aromatic base flavor.
- 1 ½ teaspoons chili powder: Adds warmth and a subtle smoky kick.
- 1 ½ teaspoons ground cumin: Deepens the earthiness and ties the spices together.
- 1 ½ teaspoons paprika: Gives a gentle smoky color and enhances the visual appeal.
- 1 ½ teaspoons onion powder: A concentrated bite of onion flavor that complements the fresh slices.
- 2 teaspoons kosher salt (or to taste): Essential for elevating all the natural flavors.
- 1 lime (for serving): Its fresh juice brightens the whole dish just before serving.
- ½ cup cilantro (chopped for serving): Adds a fresh herbal note that’s signature to fajitas.
- Flour tortillas: The perfect vessel to wrap all these delicious fillings in.
How to Make Sheet Pan Shrimp Fajitas Recipe
Step 1: Prep your oven and pan
Preheat your oven to 425°F and line a large sheet pan with parchment paper. This ensures easy cleanup after roasting and helps everything cook evenly without sticking.
Step 2: Season your ingredients
In a big bowl, toss together the shrimp, sliced bell peppers, and red onions. Drizzle them with the olive oil, then sprinkle all your spices—garlic powder, chili powder, cumin, paprika, onion powder, and kosher salt—right on top. Mix everything gently but thoroughly until every bite is coated with that flavorful blend.
Step 3: Spread out the mixture
Transfer the shrimp and veggies evenly across your prepared sheet pan in a single layer. Giving everything some breathing space helps the shrimp cook perfectly and allows the vegetables to caramelize just right with those lightly charred edges.
Step 4: Roast to perfection
Slide the pan into the oven for about 12 to 13 minutes. Keep an eye out for the shrimp turning pink and opaque—this means they’re perfectly cooked—and watch the vegetables soften with those irresistible toasted spots.
Step 5: Brighten with lime and cilantro
As soon as you pull the sheet pan out of the oven, squeeze fresh lime juice generously over the fajita mixture. Then, sprinkle chopped cilantro all over for that fresh, vibrant finish that makes this Sheet Pan Shrimp Fajitas Recipe truly unforgettable.
Step 6: Serve warm with tortillas
Bring out the warm flour tortillas, pile on the shrimp and veggies, and add your favorite fajita toppings. Every bite should be bursting with flavor and a mix of textures that feels both comforting and exciting.
How to Serve Sheet Pan Shrimp Fajitas Recipe
Garnishes
The right garnishes can turn this quick meal into a full-on fiesta. Try topping with extra lime wedges, sliced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of crumbled queso fresco or shredded cheese for a creamy, tangy balance to the spiced shrimp.
Side Dishes
Sheet Pan Shrimp Fajitas Recipe pairs beautifully with simple sides. Consider a fresh black bean salad, cilantro lime rice, or even a crisp green salad to keep things bright and refreshing. Chips and salsa or guacamole also never fail as a tasty accompaniment.
Creative Ways to Present
If you want to impress guests or just mix things up at home, serve the shrimp and veggies over warm corn tortillas for a gluten-free option or spoon the mixture over a bed of rice or lettuce for shrimp fajita bowls. You can also stuff the fajita filling into crunchy taco shells to add a delightful crunch and contrasting texture.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp fajitas are easy to keep for up to 3 days in an airtight container in the fridge. Be sure to keep the tortillas separate to avoid sogginess. When ready to eat, simply reheat the shrimp and veggies gently to retain their juiciness.
Freezing
If you want to freeze portions, let the shrimp and vegetables cool completely, then pack them tightly into freezer-safe containers. They’ll hold up well for up to 2 months. Avoid freezing the tortillas; it’s better to warm fresh ones when serving.
Reheating
The best way to reheat is a quick toss in a hot skillet or a brief stint in a 350°F oven until warmed through—this keeps the shrimp tender and veggies from getting mushy. Add fresh lime juice and cilantro again after reheating to revitalise those bright flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning so they roast properly without steaming.
What type of tortillas work best?
Flour tortillas are classic and soft, but you can definitely use corn tortillas if you prefer a more traditional or gluten-free option.
Can I make this recipe spicier?
Yes! You can add cayenne pepper to the spice mix or serve with spicy salsa or hot sauce on the side to dial up the heat.
Is it okay to use other vegetables?
Definitely. Feel free to add sliced zucchini, mushrooms, or even cherry tomatoes for additional variety and color.
How long does it take to cook this dish?
From prep to plating, this Sheet Pan Shrimp Fajitas Recipe usually takes about 23 minutes, making it a perfect go-to for busy nights.
Final Thoughts
This Sheet Pan Shrimp Fajitas Recipe is one of those simple meals that never fails to impress. With minimal prep, a gorgeous presentation, and bold flavors, it’s sure to become a fast favorite in your dinner rotation. I can’t wait for you to taste how easy and delicious weeknight dinners can be when shrimp and veggies come together on a single sheet pan with just the right spice blend. Give it a try and watch it disappear in no time!
Print
Sheet Pan Shrimp Fajitas Recipe
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Description
This Sheet Pan Shrimp Fajitas recipe offers a quick, flavorful, and colorful meal perfect for busy weeknights. Packed with tender shrimp and sautéed bell peppers and onions, it’s seasoned with a vibrant blend of spices and roasted to perfection on a single sheet pan, making cleanup a breeze.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (16–20 or 21–30 count)
- 2 bell peppers, thinly sliced (red and yellow)
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil
Seasonings
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt, or more to taste
For Serving
- 1 lime, for squeezing over fajitas
- ½ cup chopped cilantro
- Flour tortillas
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to make cleanup easier.
- Combine ingredients: In a large bowl, toss together the peeled and deveined shrimp, sliced bell peppers, and red onion. Drizzle with olive oil, then sprinkle evenly with garlic powder, chili powder, ground cumin, paprika, onion powder, and kosher salt. Mix well to ensure everything is evenly coated with the seasoning.
- Arrange on sheet pan: Spread the seasoned shrimp and vegetable mixture in a single, even layer on the prepared sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 12 to 13 minutes, or until the shrimp turn pink and opaque and the vegetables become tender with slightly charred edges.
- Finish and garnish: Remove the sheet pan from the oven and immediately squeeze fresh lime juice over the fajitas. Sprinkle chopped cilantro on top for an added fresh flavor.
- Serve: Serve the shrimp fajita mixture hot with warm flour tortillas and your favorite fajita toppings such as sour cream, guacamole, or salsa.
Notes
- Use shrimp that are peeled and deveined for convenience and best texture.
- Adjust the amount of kosher salt to your taste preference.
- For added heat, consider adding a pinch of cayenne pepper or serve with sliced jalapeños.
- To keep vegetables crisp, avoid overcrowding them on the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For gluten-free option, substitute flour tortillas with corn tortillas or lettuce wraps.
