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.

Overhead shot of sheet pan full of shrimp, peppers, onions, and flour tortillas.

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, peeled and deveined, tail off
  • Olive oil
  • Bell peppers
  • Red onion
  • Fajita seasoning
  • Flour tortillas

To serve, I like to include lime wedges, sour cream or plain Greek yogurt, shredded cheese, and hot sauce—big fan of Valentina here.

Overhead shot of glass bowl full of seasoned onions and bell peppers.

Overhead shot of sheet pan of shrimp and vegetables with flour tortillas.

Here’s 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:

  • 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.
  • 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 the shrimp fajitas with flour tortillas, lime wedges, and your choice of garnishes and condiments.

Useful Tools for This Recipe:

Overhead shot of shrimp fajitas folded in a bowl with a lime wedge.

Recipe Tips + Tricks.

  1. Balance flavors out by using a red, yellow, or orange pepper with a green bell pepper; the red, yellow, and orange peppers add sweetness.
  2. For a healthier twist, use plain Greek yogurt instead of sour cream.
  3. 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:

Overhead shot of sheet pan of shrimp and vegetables with flour tortillas.

Get the Recipe:

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.
5 from 14 votes

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.
Calories: 153kcal