Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are a weeknight dream! Seasoned shrimp, peppers, and onions are baked on one pan and are ready to eat in less than 20 minutes.
Sheet Pan Shrimp Fajitas Are a Perfect Weeknight One-Pan Beauty.
Nothing turns heads in restaurants faster than a sizzling platter of fajitas passing through. The smell is intoxicating and will easily leave you with regret for not ordering fajitas instead. But, good news! You can satisfy that craving at home. Not only is this recipe approachable, but it’s ready in less than 20 minutes and you only dirty one pan in the process.
Ingredients You’ll Need
You can use pre-packaged fajita seasoning if you’re in a pinch, but I’ve included my homemade blend in this post. Here’s what you’ll need to make these bomb sheet pan shrimp fajitas:
- Shrimp. I go for peeled, deveined, tail off shrimp to stick with the theme of convenience. If you have shelled shrimp, be sure to devein it and take the tails off before tossing them in with the veggies.
- Olive oil. Olive oil has a nice neutral flavor, so I like using it when roasting veggies and meats. You could also use avocado oil.
- Bell peppers. A mix of green bell pepper and a sweeter bell pepper, like red, orange, or yellow, is the way to go. But you could use whatever bell peppers you prefer. You could also sub one of the bell peppers for an Anaheim pepper or Hatch chile to add a bit of heat!
- Red onion. I love the flavor red onion brings here, but any onion will do.
- Fajita seasoning. I’ve provided my personal mix, but in a pinch, you could also use any kind of packaged fajita or taco seasoning.
- Flour tortillas. Sometimes I heat mine up in a pan to give them a little warmth and char, but that’s optional.
- Lime wedges. Hitting your shrimp and veggies with a fresh spritz of lime juice is always awesome.
- Sour cream, hot sauce, cheese, etc. Top’em however you like! I like to use plain Greek yogurt instead of sour cream and a nice drip of Valentina or Cholula hot sauces.
How to Make Sheet Pan Shrimp Fajitas
The awesome thing about using shrimp in this recipe is that it takes the same amount of time for them to bake as it does for the veggies to soften and become the perfect tenderness for fajitas. Here’s what you’ll do:
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Preheat the oven to 450° F and place a rack in the middle position.
- Mix all of the seasoning ingredients together in a small bowl; set aside.
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Prepare the shrimp. Peel, devein, and remove the tails if you need to, then rinse the shrimp under cold water and gently pat them dry; set aside.
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Place the peppers and onions into a large bowl. Drizzle them with a bit of olive oil, then sprinkle with 3/4 of the seasoning, leaving a bit for the shrimp. Toss to coat and spread them out on half of the sheet pan.
- Transfer the shrimp to the bowl where you seasoned the vegetables. Sprinkle the rest of the seasoning over the shrimp, toss to coat, then spread them out on the other half of the sheet pan. (You could toss the shrimp and vegetables together, but I like to keep them separate. It makes filling the tortilla with my preferred ratio of veggies to shrimp easier. It’s a personal thing!)
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Place in the oven and bake for 8-10 minutes.
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Remove the pan from the oven and serve the shrimp fajitas with flour tortillas, lime wedges, and your choice of garnishes and condiments.
Useful Tools for This Recipe:
Recipe Tips + Tricks.
- Balance flavors out by using a red, yellow, or orange pepper with a green bell pepper; the red, yellow, and orange peppers add sweetness.
- For a healthier twist, use plain Greek yogurt instead of sour cream.
- You can use taco seasoning instead of fajita seasoning if that’s all you have available.
Have You Made This Recipe?
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Other Shrimp Recipes You’ll Love:
- Shrimp Tacos with Mango Habanero Salsa
- Simple Spicy Cajun Shrimp Pasta
- Lemon Butter Garlic Shrimp with Chilies
- Instant Pot Shrimp Scampi
Get the Recipe:
Sheet Pan Shrimp Fajitas
Ingredients
Tortillas.
- 2 lbs peeled and deveined shrimp
- 2 bell peppers, gutted and sliced into strips
- 1 red onion, sliced into strips
- Flour tortillas
Fajita Seasoning.
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp Ground coriander (optional)
- 1/2 tsp Kosher salt
- 1/4 tsp chili flakes, or more if you'd like more heat
To serve.
- Lime wedges
- Hot sauce
- Sour cream or plain Greek yogurt
- Cheese
Equipment
- Sheet pan/baking sheet
Instructions
- Heat the oven to 450° F and position the middle rack.
- Mix all of the seasoning ingredients together in a small bowl; set aside.
- Prepare the shrimp. Peel, devein, and remove the tails if you need to. Then, rinse the shrimp under cold water and gently pat them dry; set aside.
- Place the peppers and onions into a large bowl. Drizzle them with a bit of olive oil, then sprinkle with 3/4 of the seasoning, leaving a bit for the shrimp. Toss to coat, and spread them out on half of the sheet pan.
- Transfer the shrimp to the bowl where you seasoned the vegetables. Sprinkle the rest of the seasoning over the shrimp, toss to coat, then spread them out on the other half of the sheet pan. (You could toss the shrimp and vegetables together, but I like to keep them separate. It makes filling the tortilla with my preferred ratio of veggies to shrimp easier. It's a personal thing!)
- Place in the oven and bake for 8-10 minutes.
- Remove the pan from the oven and serve fajitas with flour tortillas, lime wedges, and your choice of garnishes and condiments.
21 Comments on “Sheet Pan Shrimp Fajitas”
This one pan dinner is so quick and easy to make. We alternate between shrimps and chicken or what I have in my fridge that week!
Super simple to make and they look fabulous! A fantastic meal for any day.
I love how easy these are. I love shrimp fajitas! Thanks for the recipe.
Yum! Perfect recipe for a busy weekday night! Very flavoursome and I must say, I love recipes with minimal washing-up afterwards! :D
You and me both :)
Delicious seasoning for shrimp! Definitely a keeper!
Awesome!
I love when I can get everything on one sheet pan for dinner. Super tasty vegetables and perfect shrimp.
This was such a savory yet simple meal; easily, a new favorite! Looking forward to making this again later this week, indeed!
Made this for my family and we all loved it. Great recipe, thank you!
First time using shrimps for fajitas and I’m in love. This dish comes together so fast and everything is delicious. It’s one of the easiest meals to serve on busy days.
This was a real winner with my family! Super easy, too. :)
We had been making your instant pot turkey tacos weekly and needed a change (we still love them, but my husband wanted to change things up). I figured I’d check out more of your recipes, and now we are hooked on this one! It’s so easy and comes out perfect every time. My teenagers love it too, so I have to double the recipe lol
I notice in the pic. you have the tortillas in open foil on the sheetpan. What’s your technique for timing your warm tortillas (with nice toasty spots) to be ready when your peppers and shrimp are? Thanks – looks divine!
Hi Gigi! So you can warm the tortillas up three different ways. If you want those nice toasty spots, heat them up one by one in a lightly oiled skillet over the stovetop. Those browned spots are a result of a hot pan. Then just place them in tin foil and cover them to keep them warm until serving time. Another way is to wrap them in foil and place them in the oven for the last 5 minutes of cook time. Finally, you could just pop them in the microwave for about 10-20 seconds to warm them through, then wrap them in foil to keep them warm. I hope this helps! :)
great recipe, I cant wait to try it!
P.s you repeated steps 4 +5
Oh god. Thanks for catching that, Katie. After a while you sort of just see what you wanna see while editing recipes after editing them for so long.
This is a go-to in our house!
I’m so happy to hear this!
If you’re looking for an easy, fun recipe to try this is it! Packed with flavors, this will leave you wanting more!
So glad you love this one. It’s one of my faves!