Easy Sheet Pan Shrimp Fajitas (Printable)

Juicy shrimp roasted with bell peppers and spices for a vibrant, quick Tex-Mex dinner.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 medium red onion, sliced into thin wedges

→ Fajita Seasoning

04 - 2 tablespoons olive oil
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves, chopped
17 - Sour cream (optional)
18 - Sliced avocado or guacamole (optional)

# How-To:

01 - Set oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper thoroughly.
03 - Add shrimp, bell peppers, and sliced onion to the seasoning mix. Toss until evenly coated.
04 - Spread the seasoned shrimp and vegetables in a single even layer on the prepared sheet pan.
05 - Bake for 12 to 15 minutes until shrimp are pink and opaque and vegetables are tender. Avoid overcooking the shrimp.
06 - Remove pan from oven and squeeze fresh lime juice over the shrimp and vegetables.
07 - Serve immediately with warmed tortillas, chopped cilantro, and optional toppings like sour cream or avocado.

# Expert Hints:

01 -
  • Everything cooks on one pan, so theres almost nothing to clean and you can actually sit down when dinner starts.
  • The shrimp stay tender and sweet because theyre only in the oven long enough to turn pink, not rubbery.
  • You can double the batch and still use one pan, which makes it perfect when friends show up unannounced.
02 -
  • Do not leave the shrimp in the oven past fifteen minutes or they turn tough and squeaky, which happened to me once and I've never forgotten it.
  • If your peppers and onions are cut too thick, they won't soften in time, so keep the slices about a quarter inch and they'll cook perfectly alongside the shrimp.
03 -
  • Let the shrimp sit out for ten minutes before tossing them with the seasoning so they're not ice cold, which brings down the oven temperature and makes everything cook unevenly.
  • If you want deeper flavor, toss everything together in the bowl and let it sit in the fridge for twenty minutes before roasting, the spices soak in and the char tastes even better.
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