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Sheet Pan Shrimp Fajitas are a weeknight dream! Seasoned shrimp, peppers, and onions are baked on one pan and are ready to eat in less than 20 minutes. Pop them onto a soft tortilla with your favorite fixin’s and you’re good to go.
Table of Contents
These sheet pan shrimp fajitas offer up a nice dose of protein, veggies, and big flavors. This is definitely one of those dishes you’ll want on repeat during the week. In addition to it being nutritious and delicious, you’re met with very little cleanup. That’s the beauty of sheet pan dinners! Not to mention, the whole family will devour it.
Want some other sheet pan dinner ideas? Try this Greek sheet pan chicken with baked feta or my sheet pan salmon with veggies. Unless you’re stuck on the fajita train, of course. Then these marinated chicken fajitas are a great option.
Why You’ll Love This Recipe
- It’s healthy—It’s baked, and you’re stuffing a lean protein into a tortilla with vegetables. Enough said!
- It’s super quick—the cook time on this is a measly 8 minutes and if you include prep, it only takes 18 minutes from start to finish.
- There isn’t much clean-up—Aside from your sheet pan, you’ll likely just have a bowl, cutting board, and a few utensils to wash up, so you can just kick your feet up after dinner and chill.
Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Shrimp—I go for peeled, deveined, tail off shrimp to stick with the theme of convenience. If you have shelled shrimp, be sure to devein them and remove the tails.
- Bell peppers—I always pick the more bitter green and pair it with a sweeter bell pepper, like yellow, orange, or red.
- Seasoning—I use my homemade taco seasoning to season this dish. You could buy fajita seasoning specifically if that’s your preference.
- Tortillas—These fajitas are great in a soft flour tortilla. If you like them slightly crispy, you can toast them over high heat in a cast iron skillet.
Recipe Variations & Modifications
- Lighten it up—you can use plain Greek yogurt instead of sour cream for a healthier protein-rich approach
- Add heat—I’ve made this recipe with roasted hatch chiles before and it was delicious. (You can read on how to roast hatch chiles here.) You could also pop fresh jalapeño onto the fajitas when serving. Of course, hot sauce is always a welcomed addition.
Pro Tip
Place lime wedges onto the sheet pan along with everything else to roast for extra juicy limes! You’ll be amazed at the amount of lime juice you can squeeze out when it’s been warmed through.
How to Make Sheet Pan Shrimp Fajitas
Step 1. Preheat the oven to 450º F with the rack in the middle position. Place the peppers, onions, and shrimp into a large mixing bowl, drizzle with olive oil, sprinkle the seasoning on top, and toss to evenly coat.
Step 2. Dump the veggies and shrimp onto a parchment-lined baking sheet and spread everything out to create an even layer. I like to nestle some limes in there to roast so that I can squeeze them over the fajitas before eating them. (Roasting any citrus fruit makes it much juicier!)
Step 3. Place the pan in the oven and bake for 8-10 minutes, or until the veggies are tender and the shrimp is opaque and forming a “C” shape.
Step 4. Fill a tortilla with shrimp and veggies, then top with yummy fajita toppings like cheese, sour cream, hot sauce, salsa, shredded lettuce, diced tomatoes, etc.
How to Serve Sheet Pan Shrimp Fajitas
For a side, I love these Honey Lime Air Fryer Sweet Potatoes or this super flavorful Instant Pot Mexican Rice. Though you can’t go wrong with Oven-Roasted Broccoli With Nutritional Yeast either, and a side of nacho chips is a must. Try dipping them in this Chunky Roasted Hatch Chile Salsa!
Storage, Reheating, & Freezing
- Leftovers can be stored in an airtight container for 2-3 days (I’m always extra cautious with seafood).
- To reheat, simply transfer the leftovers to a microwave-safe plate and heat in 15-second increments until warmed through.
- This can be frozen! Let everything cool to room temperature, then pop the sheet pan into the freezer, everything spread out in one layer. Freeze until everything is solid (about an hour or so). Then transfer to a freezer-friendly bag and pop it in the freezer for up to 3 months.
Other Awesome Sheet Pan Dinner Recipes…
If you try these Sheet Pan Shrimp Fajitas, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Quick Sheet Pan Shrimp Fajitas
Equipment
- Sheet pan/baking sheet
Ingredients
- 2 lbs peeled and deveined shrimp
- 1 TBSP olive oil
- 2 TBSP fajita seasoning, Or my homemade taco seasoning
- 2 bell peppers, gutted and sliced into strips
- 1 red onion, sliced into strips
- Flour tortillas
To serve
- Cheese
- Sour cream or plain Greek yogurt
- Salsa
- Hot sauce
- Lime wedges
Instructions
- Preheat the oven to 450º F with the rack in the middle position.
- Place the peppers, onions, and shrimp into a large mixing bowl, drizzle with olive oil, sprinkle the seasoning on top, and toss to evenly coat.
- Dump the veggies and shrimp onto a parchment-lined baking sheet and spread everything out to create an even layer. I like to nestle some limes in there to roast so that I can squeeze them over the fajitas before eating them. (Roasting any citrus fruit makes it much juicier!)
- Place the pan in the oven and bake for 8-10 minutes, or until the veggies are tender and the shrimp is opaque and forming a “C” shape.
- Fill a tortilla with shrimp and veggies, then top with yummy fajita toppings like cheese, sour cream, hot sauce, shredded lettuce, diced tomatoes, etc.
I love when I can get everything on one sheet pan for dinner. Super tasty vegetables and perfect shrimp.
This was such a savory yet simple meal; easily, a new favorite! Looking forward to making this again later this week, indeed!
Made this for my family and we all loved it. Great recipe, thank you!
First time using shrimps for fajitas and I’m in love. This dish comes together so fast and everything is delicious. It’s one of the easiest meals to serve on busy days.
This was a real winner with my family! Super easy, too. :)
We had been making your instant pot turkey tacos weekly and needed a change (we still love them, but my husband wanted to change things up). I figured I’d check out more of your recipes, and now we are hooked on this one! It’s so easy and comes out perfect every time. My teenagers love it too, so I have to double the recipe lol
I notice in the pic. you have the tortillas in open foil on the sheetpan. What’s your technique for timing your warm tortillas (with nice toasty spots) to be ready when your peppers and shrimp are? Thanks – looks divine!
Hi Gigi! So you can warm the tortillas up three different ways. If you want those nice toasty spots, heat them up one by one in a lightly oiled skillet over the stovetop. Those browned spots are a result of a hot pan. Then just place them in tin foil and cover them to keep them warm until serving time. Another way is to wrap them in foil and place them in the oven for the last 5 minutes of cook time. Finally, you could just pop them in the microwave for about 10-20 seconds to warm them through, then wrap them in foil to keep them warm. I hope this helps! :)
great recipe, I cant wait to try it!
P.s you repeated steps 4 +5
Oh god. Thanks for catching that, Katie. After a while you sort of just see what you wanna see while editing recipes after editing them for so long.
This is a go-to in our house!
I’m so happy to hear this!
If you’re looking for an easy, fun recipe to try this is it! Packed with flavors, this will leave you wanting more!
So glad you love this one. It’s one of my faves!