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Quick Sheet Pan Shrimp Fajitas

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A fast and flavorful sheet pan shrimp fajitas recipe ready in 20 minutes, perfect for busy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil (for shrimp)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Juice of half a lime
  • 1 large red bell pepper, sliced into thin strips
  • 1 large yellow bell pepper, sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil (for veggies)
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • Fresh cilantro, chopped (optional)
  • Avocado slices or guacamole
  • Sour cream or Greek yogurt
  • Extra lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Add the shrimp and toss until evenly coated. Squeeze in the lime juice and mix again. Set aside while you prep the veggies (about 5 minutes).
  3. Thinly slice the red and yellow bell peppers and red onion. Toss them with 1 tablespoon olive oil, plus a pinch of salt and pepper in a separate bowl.
  4. Spread the peppers and onions in an even layer on a large rimmed baking sheet; do not overcrowd.
  5. Roast the veggies in the oven for 10 minutes until edges caramelize and soften.
  6. Remove the pan from the oven and nestle the marinated shrimp on top of the peppers and onions in a single layer.
  7. Return the pan to the oven and roast for an additional 6 to 8 minutes, until the shrimp are pink and opaque.
  8. While the shrimp finishes cooking, warm your tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and place in the oven during the last few minutes.
  9. Carefully transfer shrimp and veggies to a serving dish or serve straight from the pan. Garnish with chopped cilantro, avocado slices, and lime wedges. Add sour cream or Greek yogurt on the side if desired.

Notes

Do not overcrowd the pan to avoid steaming instead of roasting. Marinate shrimp briefly (about 10 minutes) to avoid cooking chemically from citrus. Watch shrimp closely to avoid overcooking. If veggies crisp too fast, loosely cover pan with foil. For gluten-free, use corn tortillas; for dairy-free, substitute sour cream with plant-based alternatives.

Nutrition

Keywords: shrimp fajitas, sheet pan recipe, quick dinner, easy fajitas, weeknight meal, healthy shrimp recipe, Mexican dinner

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