Sheet Pan Shrimp Fajitas
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.
Ingredients in Sheet Pan Shrimp Fajitas
- Yellow and Red Bell Pepper - bell peppers are classic fajitas ingredients, and they add a delicious crunch and flavor to the fajitas. Green and orange bell peppers can also be used, if that is what you prefer or have in your fridge.
- Red Onion - red onion is another classic vegetable used in fajitas. Red onions are great to add some color and a zip of flavor, however white and yellow onions are also good substitutions.
- Shrimp - frozen or fresh shrimp work great in this recipe. I typically use deveined and tail-off frozen shrimp because they are easy to prep, affordable, and taste delicious!
- Olive Oil - this recipe needs a bit of oil to toss the peppers and shrimp in with the spice mixture, and olive oil is a great healthy option.
- Spices - the spice mixture for these fajitas includes chili powder, cumin, garlic powder, oregano, paprika, salt, and pepper. The chili powder does add a little bit of heat, but honestly not much. If you are sensitive to spice, scale it back a little bit.
- Tortillas - warmed tortillas to scoop up all of the delicious shrimp fajita filling!
- Cilantro, sour cream, cheese, avocado and salsa - these are delicious toppings to really take your fajitas up a notch!
How To Make Sheet Pan Shrimp Fajitas Recipe
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!
Sheet Pan Shrimp Fajitas Tips and Variations
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.
Related Recipes:
Sheet Pan Shrimp Fajitas
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
- 1 yellow bell pepper stem and seeds removed, sliced
- 1 red bell pepper stem and seeds removed, sliced
- 1 red onion sliced
- 1 lb shrimp peeled and deveined
- 3 tablespoon olive oil
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- Chopped fresh cilantro, sour cream, avocado, salsa, guacamole ,and shredded cheese, for topping all optional, but delicious
- 8 fajita tortillas
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with foil or parchment paper
- In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt, and pepper.
- In a medium bowl, add the sliced peppers and onion, 2 tablespoon olive oil, and half of the seasoning mixture, about 3 tsp. Mix well and then spread out onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, combine the rest of the spice mixture with the shrimp and remaining 1 tablespoon of olive oil.
- After 10 minutes, add the shrimp to the baking pan and bake for another 10-12 minutes, until the shrimp and veggies are cooked through.
- Serve on tortillas with cilantro, sour cream, and cheese.
Notes
- Frozen peppers and onions work great in this recipe.
- Adjust the chili powder to 1 teaspoon if you are sensitive to spice.
- The toppings suggested are delicious on these fajitas, but the fajitas are also delicious on their own.
- Store leftovers in an airtight container in the refrigerator up to 2 days.
- Leftover shrimp filling is great in quesadillas, nachos, and burritos.
