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 covered with peppers, onions and shrimp with some lime wedges and soft shell tortillas on the side.

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.

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

Sheet pan covered with peppers, onions and shrimp with some lime wedges and soft shell tortillas on the side.

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:

  1. Preheat the oven to 450° F and place a rack in the middle position.
  2. Mix all of the seasoning ingredients together in a small bowl; set aside.
  3. 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.
  4. 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.
  5. 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!)
  6. Place in the oven and bake for 8-10 minutes.
  7. 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:

Sheet pan covered with peppers, onions and shrimp with some lime wedges and soft shell tortillas on the side.

Get the Recipe:

Sheet Pan Shrimp Fajitas

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
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
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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
Course: Main
Cuisine: Mexican, Pescatarian, Pescetarian