These quick and easy Sheet Pan Shrimp Fajitas are a delicious dinner the whole family will love. Everything is baked in ONE PAN for easy cleanup!
Not only are these fajitas prepared in one pan, you can have them on the table in 30 minutes if you purchase your shrimp already peeled. This recipe is quick and simple enough for an easy weeknight dinner, but so incredibly delicious they’re perfect for any occasion!
This recipe is very similar to my Sheet Pan Steak Fajitas, except the shrimp are cooked the last 7 to 9 minutes of baking since they don’t take as long to cook as the veggies.
- Shrimp – it’s important to use medium size shrimp in this recipe. I’ve tried it with large shrimp and it took longer for them to cook, which resulted in the veggies being overcooked.
- Chili powder, cumin, paprika, salt and pepper – for the fajita seasoning
- Bell peppers – I use a combination of green, yellow and red, but any color is fine!
- Olive oil
- Lime juice
- Tortillas – flour or corn
How to Prepare
Following is a brief overview – please see the recipe card for ingredient amounts and full detailed instructions.
- Toss together the sliced bell peppers, onions and garlic in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with about ¾ of the spice mixture and toss again to coat as evenly as possible.
- Spread veggies and garlic onto a large rimmed baking sheet that has been sprayed with cooking spray. Bake for 12 minutes at 400 degrees F.
- While the veggies are baking, place the shrimp in the same large bowl you had the peppers, onions and garlic in. Drizzle olive oil over shrimp and toss to coat. Sprinkle the remaining ¼ of fajita spice mixture over shrimp and toss again to coat.
- After 12 minutes remove the veggies from the oven.
- Arrange seasoned shrimp as evenly as possible in the sheet pan with the vegetables.
- Bake for an additional 7 to 9 minutes, or until shrimp are pink, opaque and fully cooked. Drizzle with lime juice and sprinkle with fresh cilantro before serving.
Serve with your favorite toppings in warm tortillas – shrimp fajitas have never been easier!
More Shrimp Deliciousness
Sheet Pan Shrimp Fajitas
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 3 medium bell peppers cored, seeded and sliced into ¼ inch strips (I used green, yellow and red)
- 1 medium yellow onion halved and sliced
- 1 tablespoon minced fresh garlic
- 3 tablespoons olive oil divided
- 1 ¼ pounds medium shrimp peeled and deveined
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 6 fajita flour or corn tortillas
- Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
- Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside.
- Toss together the peppers, onions and garlic in a large bowl. Drizzle with 2 tablespoons of the olive oil and toss to coat evenly. Sprinkle with about ¾ of the spice mixture and toss again to coat evenly.
- Spread the seasoned vegetables evenly on the baking sheet and bake for 12 minutes.
- Meanwhile, place the shrimp in the same large bowl you tossed the vegetables in. Drizzle the remaining 1 tablespoon of olive oil over shrimp and toss to coat evenly. Sprinkle the remaining spice mixture over shrimp and toss again to coat evenly. Cover with plastic wrap and place in the refrigerator while vegetables are baking.
- After 12 minutes, remove vegetables from oven and add the shrimp to the sheet pan with the vegetables as evenly as possible. Return to oven and bake an additional 7 to 9 minutes, or until shrimp are pink, opaque and fully cooked (do not overcook shrimp).
- Wrap stacked tortillas in aluminum foil. During the last 5 minutes of baking, place the wrapped tortillas in the oven to heat.
- Before serving, drizzle evenly with lime juice and sprinkle with chopped cilantro. Serve in warm tortillas with your favorite toppings.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2017. Updated with new photos, new text and recipe slightly revised October 2021.