If you’ve been hunting for a meal that packs vibrant flavors, quick prep, and minimal cleanup, you’re going to fall head over heels for this Sheet Pan Shrimp Fajitas Recipe. It’s everything you want from fajitas—zesty, colorful, and perfectly spiced shrimp and veggies—all roasted together on one pan for an effortless dinner that tastes like you spent hours perfecting it. Whether you’re feeding a busy family or craving a flavorful solo dinner, this recipe brings the fiesta right to your kitchen in under 30 minutes.
Ingredients You’ll Need
The magic of this Sheet Pan Shrimp Fajitas Recipe starts with a handful of simple, fresh ingredients. Each one plays a key role: shrimp brings tenderness and a slightly sweet flavor, bell peppers add crunch and a burst of color, while the combination of spices brings everything to life with warmth and a hint of smokiness.
- 1 pound shrimp (peeled and deveined): Fresh or thawed shrimp work best, providing tender, juicy bites.
- 1 small red onion (sliced ¼ inch strips): Adds a mild sweetness and crisp texture when roasted.
- 4 bell peppers (deseeded and sliced into ¼ inch strips): Use a mix of colors for visual appeal and a range of subtle sweetness.
- 2 tablespoons olive oil: Helps everything roast evenly and carry the spices’ flavors.
- 1 teaspoon garlic powder: Brings savory depth to the dish.
- ½ teaspoon paprika: Adds a smoky warmth that’s signature to fajitas.
- ½ teaspoon dried oregano: Introduces a hint of herbal brightness.
- ½ teaspoon onion powder: Enhances flavor complexity without overpowering.
- ½ teaspoon ground cumin: Gives the fajitas their characteristic earthy note.
- ½ teaspoon sea salt: Balances flavors perfectly with a subtle salty punch.
- ¼ teaspoon ground black pepper: Adds a mild kick of heat.
- 1 lime (halved): Fresh lime juice brightens and lifts the entire dish at the end.
- Optional toppings – roughly chopped cilantro: A fresh, herbal finish that’s classic in fajitas.
- Optional serving options – small tortillas or rice: To turn these fajitas into a full, satisfying meal.
How to Make Sheet Pan Shrimp Fajitas Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400 degrees F. This high heat is key to roasting the shrimp and veggies quickly while achieving that perfect slight char that makes fajitas unforgettable. While the oven warms up, slice your red onion and bell peppers into uniform strips to ensure everything cooks evenly.
Step 2: Toss the Ingredients
On a large rimmed sheet pan, combine the peeled and deveined shrimp, sliced red onion, and bell peppers. Drizzle with olive oil, then sprinkle on garlic powder, paprika, onion powder, cumin, dried oregano, sea salt, and black pepper. Toss everything together thoroughly so each piece is beautifully coated in the spice blend. This step infuses layers of flavor and creates a wonderfully aromatic base for your fajitas.
Step 3: Bake Until Perfect
Spread the spiced shrimp and veggies out into a single layer on the sheet pan, giving them room so they roast rather than steam. Pop it into your preheated oven and bake for about 10 minutes. You’ll know it’s done when the shrimp turns pink and opaque—juicy and tender—while the vegetables soften but still keep their slight crispness.
Step 4: Finish with Lime
Once out of the oven, immediately squeeze fresh lime juice all over the shrimp and vegetables. This bright, tangy touch brings freshness that balances the rich spices perfectly. Give everything a final toss to combine the flavors before serving.
How to Serve Sheet Pan Shrimp Fajitas Recipe
Garnishes
A sprinkle of roughly chopped cilantro adds a burst of color and herbaceous brightness that complements the smoky spices beautifully. For an extra layer of texture and coolness, dollop some sour cream or guacamole on top—both mix wonderfully with these fajitas.
Side Dishes
This Sheet Pan Shrimp Fajitas Recipe can be enjoyed wrapped in warm tortillas for that classic handheld experience. Alternatively, serve it over fluffy rice to soak up all the flavorful juices. A side of black beans or a fresh, crunchy salad can round out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving these fajitas over cauliflower rice or inside crispy taco shells. You could even stuff them into bell pepper halves for a grain-free, colorful presentation that doubles as a beautiful centerpiece for your table. Everyone will love the playful yet simple way to enjoy this dish!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might not last long!), store the shrimp and veggies in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, making for a quick and flavorful lunch or dinner the next day.
Freezing
While shrimp fajitas are best enjoyed fresh for texture reasons, you can freeze the cooked shrimp and vegetables separately for up to one month. Thaw overnight in the fridge before reheating gently to avoid overcooking the shrimp.
Reheating
To reheat, gently warm the fajitas in a skillet over medium heat or in the oven at 350 degrees F for about 5–7 minutes. Avoid microwaving directly to prevent the shrimp from turning rubbery—that way, you keep that tender, juicy bite each time.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure your shrimp are completely thawed and patted dry before tossing them with the spices and veggies to avoid excess water on the sheet pan.
What if I don’t have all the spices listed?
You can simplify the spice blend by using a store-bought fajita or taco seasoning mix. However, the combination listed here provides a well-rounded, homemade flavor that’s hard to beat.
Can I add other vegetables?
Yes! Feel free to add sliced zucchini, mushrooms, or cherry tomatoes to the sheet pan for more variety and flavor, just keep in mind the cooking times so everything cooks evenly.
Are these fajitas gluten-free?
Yes, the main recipe is naturally gluten-free. Just be sure to use gluten-free tortillas or serve with rice if you want to keep the dish safe for gluten-sensitive diners.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or some sliced jalapeños to the mix before roasting. A spicy salsa or hot sauce as a topping also works wonders if you want to control the heat at the table.
Final Thoughts
This Sheet Pan Shrimp Fajitas Recipe has quickly become one of my favorite go-to dinners for busy weeknights or casual weekend meals with friends. It’s bursting with bold flavors, colorful veggies, and juicy shrimp—all made effortlessly on one pan. Give it a try, and I guarantee you’ll fall in love with how quickly you can put a delicious, vibrant meal on the table with minimal fuss and maximum flavor.
Print
Sheet Pan Shrimp Fajitas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This vibrant and easy Sheet Pan Shrimp Fajitas recipe combines succulent shrimp with colorful bell peppers and red onion, seasoned with a flavorful blend of spices and baked together on one sheet pan for a quick, nutritious meal perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 small red onion (sliced into ¼ inch strips)
- 4 bell peppers (deseeded and sliced into ¼ inch strips)
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional Toppings and Sides
- 1 lime (halved, for squeezing)
- Roughly chopped cilantro (optional topping)
- Small tortillas or rice (for serving)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to allow it to reach the right temperature for baking the shrimp and vegetables evenly.
- Prepare the sheet pan: On a large rimmed sheet pan, combine the peeled and deveined shrimp with the sliced red onion and bell peppers. Drizzle the olive oil over them.
- Season the ingredients: Sprinkle garlic powder, paprika, dried oregano, onion powder, ground cumin, sea salt, and black pepper evenly over the shrimp and vegetables. Toss everything thoroughly to ensure all pieces are well coated in the spice blend.
- Arrange for baking: Spread the shrimp, onion, and pepper mixture in a single layer across the sheet pan for even cooking and caramelization on the vegetables.
- Bake the fajitas: Place the sheet pan in the preheated oven and bake for about 10 minutes, or until the shrimp turns pink and loses its translucence, indicating it’s fully cooked.
- Add finishing touch: Remove the pan from the oven and squeeze fresh lime juice over the shrimp and vegetables. Toss gently to combine the flavors.
- Serve: Serve the shrimp fajitas immediately, either on their own, wrapped in small tortillas, or accompanied by rice. Optionally, garnish with roughly chopped cilantro for a fresh, herbaceous note.
Notes
- For best results, make sure to slice the vegetables uniformly to allow even cooking.
- Peeling and deveining the shrimp beforehand will ensure tenderness and better flavor absorption.
- You can customize the spice levels by adding chili powder or crushed red pepper if you prefer some heat.
- Leftover fajita mix works well for wraps or as a protein topping for salads.
- For a gluten-free version, serve with rice or gluten-free tortillas.
