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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.
These sheet pan shrimp fajitas offer up a nice dose of protein, veggies, and big flavors the whole family will approve of. This is definitely one of those dishes you’ll want on repeat during the week because in addition to it being nutritious and delicious, you’re met with very little cleanup. That’s the beauty of sheet pan dinners!
Other sheet pan dinners I’d suggest trying out would be this Greek sheet pan chicken with baked feta or my sheet pan salmon with veggies. Or if you’re really stuck on the fajita train, these marinated chicken fajitas are a cinch.
Why You’ll Love This Recipe
- It’s healthy — you’re stuffing a lean protein into a tortilla with vegetables, and that makes vegetables so much more fun to eat!
- It’s super quick — the cook time on this is a measly 8 minutes and if you include prep, this recipe only takes 18 minutes from start to finish.
- There isn’t much clean-up — Aside from your sheet pan, you’ll likely just have a bowl, cutting board, and a few utensils to wash up, so you can just kick your feet up for a while after dinner and enjoy.
Ingredients
- 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 them and remove the tails before tossing them in with the veggies.
- Bell peppers — You can choose any color of bell pepper that you want. I like a range of color and flavor, so I always pick the more bitter green and pair it with a sweeter bell pepper, like yellow, orange, or red.
- Onion — I really love the flavor of roasted red onion, but a nice sweet yellow onion would work here as well.
- Seasoning — I just use my homemade taco seasoning to season this dish. You could buy fajita seasoning specifically if that’s your preference, but the flavors are incredibly similar.
Find the full ingredient list with exact measurements in the recipe card below.
Recipe Variations & Modifications
- Lighten it up — you can use plain Greek yogurt instead of sour cream for a healthier protein-rich approach
- Add heat — I’ve made this recipe with roasted hatch chiles before and it was delicious. You could also pop fresh jalapeño onto the fajitas upon serving. Of course, hot sauce is always a welcomed addition.
How to Make Sheet Pan Shrimp Fajitas
- 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.
Recipe Tips
- When choosing your bell peppers, remember that green are more on the bitter side. Red is the sweetest followed by orange, and then yellow.
- For extra juicy limes when serving, go ahead and bake the lime wedges on the sheet pan along with the shrimp and veggies. Warming them up will get so much more juice out of them!
Storage, Freezing, & Reheating
- Leftover shrimp and veggies can be stored together in an airtight container in the fridge for up to 4 days.
- You can freeze the shrimp and veggies together in a freezer-safe bag for up to 3 months.
- To reheat, just pop the shrimp and veggies onto a microwave-safe dish and heat in 25-second increments until warmed through, then serve as normal.
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
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
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.
Equipment
- Sheet pan/baking sheet
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.
Nutrition
Calories: 153kcal
Like this recipe? Rate and comment below!
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!