Sheet Pan Shrimp Fajitas with succulent shrimp and roasted onions and peppers make a quick, flavorful weeknight dinner or an easy meal-prep option.
Sheet Pan Shrimp Fajitas
These sheet pan shrimp fajitas are bright and zesty: juicy shrimp tossed with thinly sliced bell peppers and onions, coated in a homemade fajita seasoning, and roasted all together on one pan. Ready in about 30 minutes, this dish is healthy, satisfying, and ideal for busy evenings. It reheats well for lunches and meal prep, and cleanup is minimal since everything cooks on a single sheet pan.
Can I Use Frozen Shrimp?
Yes. Thaw frozen shrimp before cooking for the best texture. Thaw in the refrigerator overnight when possible for juicier results. In a pinch, place the sealed bag under cold running water to speed things up—avoid hot water, which can begin to cook the shrimp unevenly.
How Can I Keep It From Sticking to the Sheet Pan?
Parchment paper is the easiest solution. It withstands high oven temperatures and prevents food from sticking to the pan. Unlike foil, parchment usually keeps both the sheet pan and the food cleaner and makes cleanup fast. Use a rimmed baking sheet and spread ingredients in a single layer for even roasting.
How to Serve Sheet Pan Shrimp Fajitas
- In a tortilla — Serve the shrimp and vegetables in warmed corn or flour tortillas with toppings like fresh cilantro, queso fresco or shredded cheese, avocado, and a squeeze of lime.
- In a bowl — Build a fajita bowl over rice, quinoa, or other grains and add beans or roasted corn for extra heartiness.
- Over greens — Turn it into a warm salad over mixed greens or chopped romaine.
- For breakfast — Add the fajita mixture to scrambled eggs or fold it into an omelet for savory breakfast tacos.
- With toppings — Offer sour cream or crema, salsa, guacamole, hot sauce, and raw onion so everyone can customize their plate.
Finish with a squeeze of fresh lime and serve with your favorite sides—rice, beans, salsa, or guacamole all pair nicely.
More Mexican-Inspired Recipes You’ll Love
- Crispy Instant Pot Carnitas — Tender, flavorful carnitas made faster with an Instant Pot and crisped for texture.
- Esquites — Mexican street-corn in a cup, seasoned with lime, cheese, and spices for a delicious side.
- Refried Black Beans — Rich, creamy homemade refried beans to complete any Mexican-style meal.
- Skirt Steak Fajitas — Classic, juicy steak fajitas cooked quickly in a hot skillet and loaded with flavor.
- 3-Bean Enchiladas — Baked enchiladas filled with a creamy bean and cilantro mixture and topped with red sauce.
Sheet Pan Shrimp Fajitas Video
Watch a short video to see how everything comes together and get tips on timing and assembly.
Sheet Pan Shrimp Fajitas
Succulent shrimp with roasted onions and bell peppers tossed in fajita seasonings—an easy one-pan meal ready in about 30 minutes.
Ingredients
- 2 pounds uncooked shrimp, peeled and deveined
- 2 medium bell peppers, thinly sliced (any color)
- 2 medium onions, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon chile lime seasoning (such as Tajín)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (plus more to taste)
- Dash of cayenne pepper (optional)
- 1 lime, cut into wedges
- Tortillas for serving
- Toppings such as fresh cilantro, sour cream, cheese, salsa, or guacamole
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shrimp, sliced peppers, sliced onions, olive oil, chili powder, cumin, chile lime seasoning, garlic powder, onion powder, salt, and cayenne if using. Toss to evenly coat.
- Line a rimmed baking sheet with parchment paper. Spread the shrimp and vegetables in a single layer across the sheet.
- Roast at 400°F for 10 to 12 minutes, until the shrimp are almost cooked through. Toss once halfway through if needed for even cooking.
- Switch the oven to broil and cook an additional 1–2 minutes to finish and add a bit of char—watch closely to avoid overcooking.
- Squeeze fresh lime over the fajita mixture.
- Serve in warmed tortillas and top as desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days.
- Freezer: Cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1 (about 3–4 tacos, tortillas not included). Calories: 137 kcal. Carbs: 7 g. Protein: 16 g. Fat: 5 g. Sodium, fiber, vitamins, and other nutrition facts will vary with exact ingredients and portions.