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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.

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

A one pan beauty.

Nothing turns heads in restaurants faster than a waitress walking by with a steaming sizzling platter of fajitas. The smell is intoxicating and will easily leave you with regret for not ordering them 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. Perfect for weeknights!

What’s the difference between fajitas and tacos?

They can both be found served on flour tortillas and both include meats and veggies. So, what’s the difference between fajitas and tacos? The meat used in fajitas are cooked alongside grilled or sauteed peppers and onions, and everything is cut into similarly-sized strips (unless you’re using shrimp, like here, which stays whole). Tacos, however, include a cooked protein and is usually topped with raw veggies—like tomatoes, lettuce, onions, etc.

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

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.

What you’ll need:

For the fajitas:

  • Shrimp
  • Bell peppers
  • Red onion
  • Flour tortillas

For the seasoning:

  • Chili powder
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Chili flakes
  • Cumin
  • Kosher salt
  • Ground coriander (optional)

For serving:

  • Lime wedges
  • sour cream, or plain Greek yogurt for a healthier option
  • Cheese
  • Hot sauce (big fan of Valentina here)

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

What you’ll do:

  • 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.

 

Overhead shot of flour tortillas topped with onions, peppers, and shrimp.

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

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

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

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.
  • 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.

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