Sheet Pan Shrimp Fajitas are an easy, low preparation 20 minute dinner all made on one sheet pan! Shrimp and bell peppers are tossed in olive oil and fajita seasonings and roasted in the oven for an easy weeknight dinner!
Sheet pan dinners are such a favorite in our house, that I’ve committed an entire day to them on our weekly menu. Every Thursday, it’s sheet pan dinner night! By Thursday, I’ve usually lost most of my motivation in the kitchen and my kids usually have activities, so I need something quick and easy to get us through the week. Sheet Pan Shrimp Fajitas are a family favorite in our house!
Not only are sheet pan dinners easy and require very little cleanup, but they’re usually a combination of vegetables and meat, which also makes them pretty healthy. There are so many different types of sheet pan dinners that you can make by changing up the meat, the vegetables, and the seasoning, so we never tire of them.
This recipe for sheet pan shrimp fajitas is no exception. It is made with all of the classic fajita ingredients and cooks really quickly. Since shrimp doesn’t require a long cooking time, I bake the peppers and onions for 10 minutes before adding them, and finishing them off for another 10 minutes.
While it’s all cooking, get the toppings and tortillas ready. We kept things simple with some shredded cheese and sour cream but you could top it with any of your favorite fajita toppings.
Prep the vegetables. Prep the bell peppers and onions by cutting them into long slices.
Make the spice mixture. In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt, and pepper.
Season the vegetables. Toss the bell peppers in a large bowl with 2 tablespoons of olive oil and half of the spice mixture. The spices give the fajitas such great flavor!
Cook the vegetables. Place the vegetables on a baking sheet lined with aluminum foil and bake in a 425 degree F oven for 10 minutes.
Prep the shrimp. While the peppers are roasting, toss the shrimp in the remaining olive oil and spice mixture.
Cook the shrimp. Add the shrimp to the baking sheet after the peppers have cooked for 10 minutes and cook another 10-12 minutes. The shrimp should be curled up and no longer translucent and the veggies should be cooked.
Serve. Serve the fajitas on warm tortillas and sprinkle with fresh cilantro leaves, a dollop of sour cream and some shredded cheese!
Topping ideas: avocado, lime wedges, lime zest, guacamole, salsa, my green sauce, crema, and hot sauce! I like them with flour tortillas but corn tortillas work well, too!
Serving Suggestions. These are great served with rice, cauliflower rice, black beans, a salad, or chips. You could even make this into a fajita rice bowl! Don't forget my cilantro green sauce on top.
Prep In Advance. You can prep the vegetables and make the spice mixture the morning of, and even toss the vegetables and shrimp in the spice mixture in the morning. This cuts down prep time at dinnertime and gives them time to really soak up all that flavor!
Add more vegetables. If you're looking to add more veggies to this dish, it's easy! You could add diced zucchini, summer squash, or mushrooms, just make sure they are sliced small enough that they will cook along with the bell peppers.
Adjust the spice. Since I'm feeding my family with three kids, I always keep the spice on the mild side. If you like things spicier, add ¼-1/2 teaspoon of cayenne pepper or some sliced jalapeños.
Make it keto. While I am not keto or low carb, you could make this dish fit those diets by serving the fajitas without the tortillas, and using cauliflower rice instead for a keto burrito bowl.