Sheet pan shrimp fajitas are probably the easiest, quickest, yummiest dinner ever! These fajitas have minimal ingredients, healthy, are easy to customize, and are ready for the table in 20 minutes! I just love sheet pan dinners; don’t you!?
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I LOVE fajitas! They are so easy to make, they are easy to customize; you can use fish, chicken, steak, shrimp or go vegetarian, it’s a one pan dinner, AND is so quick to put together and quick to cook. Sheet pan shrimp fajitas might be the most perfect dinner! This recipe uses thawed shrimp- you can use frozen or fresh shrimp, bell peppers- any colors you want, a big onion, and a tasty seasoning mix. You could even use a taco seasoning packet to make it extra easy! Hello Taco Tuesday!
Here’s all you’ll need:
- Sheet pan-You can use one very large sheet pan or 2 smaller sheet pans.
- Shrimp – Large shrimp, peeled and deveined. I prefer tail off, but you could leave the tails on. large peeled and deveined shrimp, tail on or off. You can use frozen shrimp and thaw them or pick up some fresh shrimp at the seafood counter.
- Large Onions – I’m using a big yellow onion, but red or white are great too.
- Bell Peppers – I love colorful bell peppers if I can find them at a reasonable price, but use any color you have.
- Seasoning – Paprika, chili powder, salt, pepper, garlic powder, cumin, onion powder. To make it even easier you can use a store bought taco seasoning or fajita seasoning packet!
- Olive Oil
- Lime Wedges or lime juice
- Tortillas – Flour, corn or lettuce wraps or serve over rice in a bowl.
What to use as shrimp fajita toppings:
- Lime wedges
- Sour cream or crema- try mixing lime juice with sour cream, so yummy!
- Sliced avocados or guacamole
- Salsa or pico de gallo
- Shredded cheese or cojita cheese
- Shredded lettuce
- Pickled jalepenos
Tips & Tricks
- Try with with chicken or steak! Cut chicken into strips, toss in the oil and seasonings, bake at 350ºF for 20-25 minutes. I love flank steak. Cut the steak into strips. Toss steak in the seasoning and oil, bake for 5-10 minutes. Thin flank steak cooks quickly!
- Make a large batch of the fajita seasoning and store it for future use so you’ll always have it on hand. From a large batch use 2-3 tablespoons of the seasoning mix. Amazing for tacos too!
- Use flour tortillas or corn tortillas. I like to wrap them in foil and throw them in the oven for a couple of minutes to warm them. Or char them on a grill or hot pan. Try lettuce wraps for a low carb option. Or serve in fajita bowls over rice.
Love sheet pan recipes? Try these!
Sheet Pan Shrimp Fajitas
- 1 pound large shrimp, thawed, peeled, deveined
- 3 bell peppers, large, sliced
- 1 onion, large, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- lime juice
- flour or corn tortillas for serving
- Preheat oven to 375ºF
- In a small bowl, mix the seasonings together. In a large bowl, toss the bell peppers and onion with 1 tablespoon olive oil and half of the seasoning mix. Spread in a single layer on a sheet pan. Bake 10 minutes.
- While the peppers are cooking, add the shrimp to the same pepper/onion mixing bowl. Add the remaining oil and seasoning and toss together until well coated.
- After the peppers and onion have been cooking for 10 minutes, remove from the oven and add the shrimp to the sheet pan. Or use a second sheet pan. Make sure they are in a single layer. Bake another 10 minutes.
- Wrap the tortillas in foil and put them in the oven during the last couple of minutes of cooking time to warm them.
- Squeeze the lime juice over the shrimp and veggies after cooking. Serve in tortillas with your favorite toppings.
- Did you make this? Leave us a comment below!