Name: Sheet Pan Shrimp Fajitas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican / Tex‑Mex
Ingredients: 1 lb (≈ 450 g) raw shrimp, peeled & deveined; 3 bell peppers (various colors), sliced; 1 large onion, sliced; 3 Tbsp olive oil or avocado oil; 1 Tbsp chili powder; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp garlic powder; ¼ tsp onion powder; ½ tsp dried oregano (optional); ½ tsp salt (adjust to taste); ¼ tsp black pepper; Juice of 1 lime; Fresh cilantro, chopped (for garnish); 8‑10 tortillas (corn or flour), warmed; Optional toppings: avocado slices, sour cream, salsa, shredded cheese

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This sheet pan shrimp fajitas recipe is a fast, flavorful one-pan dinner featuring juicy shrimp, tender bell peppers, and onions tossed in bold fajita spices. Everything comes together in the oven in under 30 minutes, making it a perfect weeknight meal wrapped in warm tortillas with your favorite toppings. Sheet Pan Shrimp Fajitas

Why You’ll Love This Recipe

I love how quick and easy this dish is—it only takes one pan and a handful of simple ingredients. The shrimp cook quickly, and the vegetables become perfectly tender with just the right amount of char if I choose to broil at the end. Cleanup is a breeze, and I can easily customize it with different toppings or vegetables. It’s also gluten-free if I go with corn tortillas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈ 450 g) raw shrimp, peeled & deveined
3 bell peppers (various colors), sliced
1 large onion, sliced
3 Tbsp olive oil or avocado oil
1 Tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
½ tsp dried oregano (optional)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
8‑10 tortillas (corn or flour), warmed
Optional toppings: avocado slices, sour cream, salsa, shredded cheese

Directions

I start by preheating the oven to 400 °F (≈ 200 °C) and lining a sheet pan with foil or parchment.
In a large bowl, I combine the shrimp, sliced bell peppers, and onion.
Then I whisk together the oil and all the spices in a small bowl.
I pour the spiced oil over the shrimp and veggies, tossing everything until well coated.
Next, I spread the mixture in a single layer on the sheet pan.
I bake it for 8–10 minutes, just until the shrimp turn opaque and the vegetables are tender. For extra flavor, I sometimes broil for 1–2 minutes at the end.
Once out of the oven, I squeeze fresh lime juice on top and sprinkle with chopped cilantro.
I serve it warm in tortillas with any toppings I’m craving.

Servings and timing

This recipe makes about 4 servings, with each person enjoying around 2 fajitas. Prep time takes about 10 minutes, and cooking time is just 10 minutes, so the total time is approximately 20 minutes from start to finish.

Variations

I sometimes swap in zucchini or add sliced jalapeños for a bit more heat and texture. If I don’t have fresh shrimp, thawed frozen shrimp work just as well. I’ve also tried this with chicken strips—just adjust the bake time accordingly. For a low-carb option, I skip the tortillas and serve everything over cauliflower rice or in lettuce wraps.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using a skillet to keep the shrimp from getting rubbery, but the oven works too at 350°F for about 10 minutes. The microwave is my last resort for quick reheating, though I keep it brief to avoid overcooking the shrimp.

FAQs

How do I know when the shrimp are done?

I look for shrimp that are opaque and curled into a loose “C” shape. Overcooked shrimp tend to curl tightly and feel rubbery, so I watch them closely in the oven.

Can I make this recipe ahead of time?

Yes, I often prep the veggies and shrimp with the spice mixture earlier in the day and store them in the fridge. When it’s time to cook, I just spread everything on the sheet pan and bake.

What’s the best way to warm tortillas?

I like to warm tortillas on a dry skillet for a few seconds on each side until soft and slightly toasted. Wrapping them in foil and placing in the oven for a few minutes also works well.

Can I use pre-cooked shrimp?

I wouldn’t recommend it because pre-cooked shrimp can easily become tough. Raw shrimp cook quickly and absorb the flavors better during roasting.

What toppings go well with shrimp fajitas?

I love topping mine with avocado slices, sour cream, salsa, or shredded cheese. Sometimes I add a squeeze of hot sauce or a dollop of guacamole for extra flavor.

Conclusion

These sheet pan shrimp fajitas are one of my go-to dinners when I need something quick, healthy, and packed with flavor. The easy prep, minimal cleanup, and bold Tex-Mex seasoning make this a satisfying meal I can throw together anytime. Whether it’s for a family dinner or a casual get-together, I know this recipe will always hit the spot.