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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.
These sheet pan recipes are my favourite! Easy, quick clean up, and most of all delicious! These shrimp fajitas make for such a fun, flavourful dinner! 10/10 would recommend
I’m so glad! Sheet pan dinners are the best. I’m definitely gonna plan for more in the near future. Glad you enjoyed this!
Great meal that my whole family loved. My boys who can be picky ate a second fajita and went back for more shrimp after. We used non fat Greek yogurt , queso and hot sauce as toppings. I love the sheet pan method and I’ll be looking for more recipes like it. Thank you for a new favorite!
So happy to hear it! I love hearing when a recipe of mine is a hit with picky kids. Gives me hope that one day mine will start to eat more of my meals, haha. I love using plain Greek yogurt with these, too. Love the addition of queso.
Wow! This is busting with flavor! Originally we had plans to make shrimp and grits for dinner this week but we had grits last week and I wasn’t feeling it. Then I remembered the supper club recipe aka shrimp taco sheet pan to save the day. We had some ingredients on had already, our peppers were red and orange instead of green so visually it probably didn’t look as awesome if we were to use green. We also used a white onion instead of red because we had it on hand. Anyways super easy to make and I swear that shrimp tastes amazing compared to when I usually saute them. I might have this be the way I cook shrimp going forward.
I’m so glad you and the fam enjoyed this, Ashley! I’ve made these with red/orange peppers too and the colorful pop is nice. Plus, they’re nice and sweet!
I love how quick, easy and DE-licious this recipe is!!!! I can’t get enough! I will be making this OFTEN! 🤤♥️
I’m so glad you enjoyed it!
Yummy and mouth watering.. ❤️❤️love love this and so quick and easy
I’m so glad!
This one pan dinner is so quick and easy to make. We alternate between shrimps and chicken or what I have in my fridge that week!
Super simple to make and they look fabulous! A fantastic meal for any day.
I love how easy these are. I love shrimp fajitas! Thanks for the recipe.
Yum! Perfect recipe for a busy weekday night! Very flavoursome and I must say, I love recipes with minimal washing-up afterwards! :D
You and me both :)
Delicious seasoning for shrimp! Definitely a keeper!
Awesome!