Sheet Pan Shrimp Fajitas Recipe

If you’re on the lookout for an easy, vibrant, and seriously satisfying dinner, this Sheet Pan Shrimp Fajitas Recipe is going to be your new best friend. It’s one of those meals that feels fancy but comes together in less than 30 minutes with almost zero fuss. I absolutely love how the sweet bell peppers and tender shrimp roast together, soaking up all the spices and lime juice – trust me, your kitchen will smell like a fiesta in no time!

Ingredients You’ll Need

The magic here lies in simplicity. Fresh shrimp combines perfectly with a colorful mix of bell peppers and onion while spices tie everything together. When shopping, look for the freshest shrimp you can find—wild-caught if possible—and vibrant bell peppers for that burst of sweetness and crunch.

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• Shrimp: Peeled and deveined shrimp cooks quickly and absorbs spices beautifully.
• Yellow, Red, and Orange Bell Peppers: Their natural sweetness balances the spice and adds a gorgeous pop of color.
• Small Red Onion: Adds a mild sharpness that softens perfectly when roasted.
• Extra Virgin Olive Oil: Helps everything roast evenly and adds a subtle richness.
• Kosher Salt: Makes the flavors pop without overpowering.
• Freshly Ground Pepper: Adds a little heat and depth.
• Chili Powder: The essential fajita spice for that smoky warmth.
• Garlic Powder and Onion Powder: Boosts the savory notes effortlessly.
• Ground Cumin: Brings a gentle earthiness that rounds out the spices.
• Smoked Paprika: Adds a hint of smokiness even if you’re not using a grill.
• Lime: Fresh lime juice brightens the whole dish at the end.
• Fresh Cilantro: Adds a fresh herbal finish—totally optional if you’re not a fan!
• Tortillas: Warm them up for serving—corn or flour, your choice.

Variations

One of my favorite things about this Sheet Pan Shrimp Fajitas Recipe is how easy it is to customize. Sometimes I swap out shrimp for chicken, or add different veggies depending on what’s in my fridge. Feel free to experiment with what you love!

• Protein Swap: I tried it with sliced chicken breast once and it was just as tasty, but shrimp really keeps it light and juicy.
• Vegetarian Twist: Substitute shrimp with firm tofu or portobello mushrooms for a meat-free version that still packs flavor.
• Spice Level: Add a pinch of cayenne or fresh jalapeño if you like things hotter. My family loves it with a little extra kick!
• Herb Variations: If cilantro isn’t your thing, try fresh parsley or basil for a different spin.

How to Make Sheet Pan Shrimp Fajitas Recipe

Step 1: Prep Your Ingredients

Start by preheating your oven to 450°F (230°C). While that gets nice and hot, slice your bell peppers and red onion into thin strips. If you’re using frozen shrimp, be sure to thaw them completely and pat dry to avoid excess moisture.

Step 2: Mix Everything Together

In a large bowl, combine the shrimp, sliced peppers, and onion. Drizzle with extra virgin olive oil, then sprinkle on your kosher salt, freshly ground pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss everything well so every piece is coated in that mouthwatering spice blend.

Step 3: Arrange on the Sheet Pan

Line or spray your baking sheet with a non-stick coating to prevent sticking. Spread the shrimp and veggies out evenly in a single layer. This helps everything roast nicely instead of steaming.

Step 4: Roast then Broil

Pop the sheet pan in the oven and roast for about 8 minutes. The shrimp will start to turn pink and the veggies should soften. Then switch your oven setting to broil and cook for an additional 2 minutes — this step really caramelizes the edges and brings extra flavor. Keep an eye on it to avoid burning.

Step 5: Finish and Serve

As soon as the shrimp are cooked through, squeeze fresh lime juice all over the fajita mixture and sprinkle on chopped cilantro. Serve hot straight from the pan with warm tortillas for wrapping. I love how that final lime squeeze brightens everything up—it’s like magic.

How to Serve Sheet Pan Shrimp Fajitas Recipe

Garnishes

I’m a big fan of topping these fajitas with fresh cilantro and a squeeze of lime, but I also love dollops of cool sour cream or creamy guacamole. If you’re feeling adventurous, a sprinkle of crumbly queso fresco or even pickled jalapeños adds a fun flavor twist.

Side Dishes

My go-to sides are simple—Mexican rice, black beans, or a crisp green salad with zesty vinaigrette. If you want a little extra indulgence, try chips and salsa or a quick corn salad. These all pair perfectly without stealing the spotlight from the fajitas.

Creative Ways to Present

For special occasions, I sometimes arrange the shrimp and peppers on a big wooden board with tortillas fanned around it, letting everyone build their own fajitas. It’s festive, interactive, and always a crowd-pleaser. Another fun idea is serving it over cauliflower rice for a low-carb twist that looks gorgeous plated.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the fridge. The fajita filling keeps well for up to 3 days, though the shrimp tastes best eaten sooner rather than later to avoid any rubbery texture.

Freezing

I don’t recommend freezing cooked shrimp fajitas because shrimp can get tough when frozen and reheated. Instead, freeze extra raw shrimp and peppers separately if you want to prep ahead, then assemble fresh when ready to cook.

Reheating

To reheat, gently warm the leftover fajita mixture in a skillet over medium heat just until heated through. This helps retain texture compared to the microwave. Warm your tortillas separately on a dry pan or in the oven to keep them soft and pliable.

FAQs

Final Thoughts

This Sheet Pan Shrimp Fajitas Recipe has become one of my absolute favorites for busy weeknights and casual get-togethers alike. It’s quick, bursting with vibrant flavors, and requires almost no cleanup—which means you get to spend more time around the table enjoying good food with great people. Give it a try, and I promise it’ll become a go-to in your recipe rotation just like it did in mine!

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