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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.
These sheet pan shrimp fajitas offer up a nice dose of protein, veggies, and big flavors the whole family will approve of. This is definitely one of those dishes you’ll want on repeat during the week because in addition to it being nutritious and delicious, you’re met with very little cleanup. That’s the beauty of sheet pan dinners!
Other sheet pan dinners I’d suggest trying out would be this Greek sheet pan chicken with baked feta or my sheet pan salmon with veggies. Or if you’re really stuck on the fajita train, these marinated chicken fajitas are a cinch!
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 before tossing them in with the veggies.
- Bell peppers—You can choose any color of bell pepper that you want. I like a range of color and flavor, so I always pick the more bitter green and pair it with a sweeter bell pepper, like yellow, orange, or red.
- Seasoning—I typically use my homemade taco seasoning to season this dish. You could buy fajita seasoning specifically if that’s your preference, but the flavors are incredibly similar.
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, 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 with everything still 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.
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
- Lime wedges
- Hot sauce
- Sour cream or plain Greek yogurt
- Cheese
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.
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!