Name: Sheet Pan Shrimp Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 orange bell pepper, cut into strips; 1 sweet onion, cut into wedges; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 ½ pounds medium shrimp, peeled and deveined; ¼ cup chopped fresh cilantro leaves; 1 tablespoon freshly squeezed lime juice; 6 8-inch flour or corn tortillas, warmed; 1 ½ teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon smoked paprika; Kosher salt and freshly ground black pepper, to taste

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Why You’ll Love This Recipe

This sheet pan fajita recipe is perfect for busy nights when you want a healthy, tasty dinner without the hassle. The shrimp cooks quickly alongside perfectly roasted peppers and onions, all seasoned with a smoky, aromatic chili spice blend. The simplicity of one-pan cooking saves time and effort, while the bright lime and fresh cilantro add a fresh finish to every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 sweet onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1 ½ pounds medium shrimp, peeled and deveined
¼ cup chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
6 8-inch flour or corn tortillas, warmed

For the chili powder mixture:

1 ½ teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray.
Place bell peppers, onion wedges, and minced garlic in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and half of the chili powder mixture; toss gently to combine.
Roast in the oven for 10 minutes, or until vegetables begin to soften.
In a large bowl, toss shrimp with remaining 1 tablespoon olive oil and chili powder mixture.
Carefully push the vegetables to one side of the baking sheet. Arrange shrimp in a single layer on the opposite side.
Return to oven and bake for an additional 6-8 minutes, or until shrimp are pink, firm, and cooked through.
Remove from oven and stir in fresh cilantro and lime juice.
Serve immediately with warmed tortillas and your favorite toppings.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Protein Swap: Use chicken strips or firm tofu instead of shrimp.
Veggie Mix: Add sliced zucchini or mushrooms for extra vegetables.
Spice Level: Add cayenne pepper or chipotle powder for more heat.
Gluten-Free: Use corn tortillas or gluten-free wraps.
Toppings: Serve with avocado slices, sour cream, salsa, or shredded cheese.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, but shrimp is best enjoyed fresh to avoid becoming rubbery. Prepare fresh tortillas when reheating for best texture.

FAQs

Can I use frozen shrimp?

Yes, thaw shrimp completely before cooking to ensure even roasting.

Can I prepare this recipe ahead?

You can chop vegetables and mix spices ahead, but cook shrimp fresh for best texture.

How do I keep shrimp from overcooking?

Add shrimp to the pan after the vegetables have partially cooked and watch cooking time closely.

What’s the best type of shrimp to use?

Medium-sized peeled and deveined shrimp work perfectly for even cooking.

Can I make this recipe vegetarian?

Substitute shrimp with firm tofu or extra vegetables like mushrooms or zucchini.

How do I warm tortillas quickly?

Heat tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in the oven.

Can I add more vegetables?

Yes, bell peppers and onions are classic, but zucchini, mushrooms, or cherry tomatoes work well.

How spicy is this recipe?

It’s mild to medium; adjust the chili powder and add cayenne or hot sauce for extra heat.

Can I double the recipe?

Yes, use two baking sheets to avoid overcrowding and ensure even cooking.

What should I serve with shrimp fajitas?

Common sides include Mexican rice, black beans, guacamole, or a fresh salad.

Conclusion

Sheet Pan Shrimp Fajitas are the ultimate easy, flavorful weeknight meal, combining juicy shrimp and colorful roasted vegetables with a smoky spice blend. Minimal prep, one pan, and just 40 minutes from start to finish make this recipe a winner for busy cooks who crave fresh, vibrant dinner options. Serve with warm tortillas and your favorite toppings for a perfect meal.

Sheet Pan Shrimp Fajitas

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Sheet Pan Shrimp Fajitas feature roasted shrimp and colorful bell peppers cooked together with smoky chili spices, served with warm tortillas and fresh cilantro-lime for a quick, flavorful weeknight dinner.

Author: Amy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: Mexican
Diet: Halal

Instructions

Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray.
Place bell peppers, onion wedges, and minced garlic in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and half of the chili powder mixture; toss gently to combine.
Roast in the oven for 10 minutes, or until vegetables begin to soften.
In a large bowl, toss shrimp with remaining 1 tablespoon olive oil and chili powder mixture.
Carefully push the vegetables to one side of the baking sheet. Arrange shrimp in a single layer on the opposite side.
Return to oven and bake for an additional 6-8 minutes, or until shrimp are pink, firm, and cooked through.
Remove from oven and stir in fresh cilantro and lime juice.
Serve immediately with warmed tortillas and your favorite toppings.