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Sheet Pan Shrimp Fajitas: Quick and Zesty Weeknight Dinner

Close-up of seasoned shrimp fajitas with colorful bell peppers and onions served on a white plate.

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Make these easy sheet pan shrimp fajitas for a fast, flavorful Tex-Mex dinner. Juicy shrimp and colorful peppers roast together quickly, offering minimal cleanup for your busy weeknight.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice, fresh
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • Tortillas, warm, for serving
  • Optional toppings: sour cream, salsa, avocado, cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the shrimp, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss everything until the shrimp is evenly coated.
  3. Arrange the sliced bell peppers and onion on the prepared baking sheet in a single layer.
  4. Add the seasoned shrimp to the baking sheet, spreading it out among the vegetables. Do not overcrowd the pan; use two sheets if necessary.
  5. Roast for 10 to 12 minutes, or until the shrimp is pink and cooked through and the vegetables are tender-crisp.
  6. Remove from the oven. Squeeze fresh lime juice over the shrimp and vegetables.
  7. Serve immediately with warm tortillas and your choice of toppings for a flavor-packed shrimp dinner.

Notes

  • For a Cajun shrimp fajita twist, add 1/2 teaspoon of Cajun seasoning to the spice mix.
  • You can prepare the sliced vegetables and seasoned shrimp mixture up to 4 hours ahead of time for faster assembly.
  • This recipe works well as a low cleanup shrimp dinner served over rice or lettuce instead of tortillas.

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