Sheet Pan Shrimp Fajitas

5 from 1 vote

An easy one pan recipe for shrimp fajitas, all made on a sheet pan in the oven!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 131kcal

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

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.

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.