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Sheet Pan Shrimp Fajitas is my go-to meal when I don’t know what to make for my family and I don’t have much time on hand. Simple, easy, tasty, and ready in just under 30 minutes.
You may also love my sheet pan chicken fajitas or my steak fajitas.
Recipe Overview
I love shrimp because they cook up quickly and all 5 of my kids eat them without any issues. I can’t be so blessed to say none of my kids are perfect, I do have one picky eater that won’t have any seafood, but shrimp is fine! I didn’t question it haha.
One-pan meals are great because they are so easy to prep and cook. This simple sheet pan shrimp fajitas is quick and easy and can be ready in just under 30 minutes. My kids like them with plain white rice, or sometimes they eat them with tortillas
Ingredients needed
Below is a list of ingredients you will need to make these fajitas. Full measurements are listed further down below in the recipe card.
- 1.5 lb Raw jumbo shrimp, peeled and deveined
- Bell peppers, seeded and thinly sliced
- 1 large red or sweet onion, thinly sliced
- Olive oil or avocado oil
- 1 lime, juiced
- Seasonings: smoked paprika, ground cumin, garlic powder, chili powder, onion powder, dried oregano, and salt and pepper.
- Optional: 12 small corn tortillas, lime wedges
How to make sheet pan shrimp fajitas
Preheat the oven to 425F and line a large sheet pan with parchment paper.
Step 1: Slice the veggies and add them to a large bowl.
Step 2: In a small bowl, combine all the taco seasonings to make the mix.
Step 3: In a large bowl, add the shrimp with the sliced peppers and onions. Drizzle with oil and lime juice, and sprinkle with the seasoning.
Step 4: Toss well to coat.
Step 5: Spread the shrimp mixture over your prepared sheet pan.
Step 6: Bake for 16-18 minutes, then flip and broil for a couple of minutes.
Tips from my kitchen
- Use raw shrimp and not cooked. You can buy them frozen and thaw them ahead of time.
- Do not overcook the shrimp, they will get dry and rubbery.
- If you like, add in some chopped zucchini. Yummy.
- To save on time, prep the veggies ahead or a day before.
- Another time saver is using pre-made or store-bought taco or fajita seasoning.
Common Questions
Yes. You can swap the shrimp with chicken or salmon. If you want to keep the cook time the same, cut them into bite-sized pieces.
You can add other veggies like chopped zucchini, broccoli, or cauliflower.
You can store leftovers in a container in the fridge for up to 3 days.
Yes. If you prefer using store-bought fajita or taco seasoning, you can.
More Shrimp Recipes
You may also like
Also, if you try this steak fajita recipe and you like it, leave me some feedback in the comment section below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
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Sheet Pan Shrimp Fajitas
Ingredients
- 1.5 pounds raw jumbo shrimp, peeled and deveined
- 2 bell peppers, seeded and thinly sliced
- 1 large red or sweet onion, thinly sliced
- 2 tablespoons olive oil
- 1 lime, juiced
Homemade taco seasoning mix
- 1/2 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon fine kosher sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/2 teaspoon dried oregano
Optional
- 12 small corn tortillas, optional lime wedges
Instructions
- Preheat the oven to 425 F and line a large sheet pan with parchment paper.
- In a small bowl, combine all the taco seasonings to make the mix. (1/2 tablespoon chili powder, 1 ½ teaspoon ground cumin, 1 teaspoon fine kosher sea salt, 1/4 teaspoon ground black pepper, 1 tablespoon smoked paprika, 1/2 teaspoon garlic powder, ¼ teaspoon onion powder, and 1/2 teaspoon dried oregano)
- In a large bowl, add the 1.5 pounds raw jumbo shrimp, 2 bell peppers, and 1 large red or sweet onion. Drizzle with 2 tablespoons olive oil, 1 lime juice and sprinkle with the seasoning.
- Toss well to coat. Spread the shrimp mixture over your prepared sheet pan.
- Bake for 16-18 minutes, then flip and broil for a couple of minutes. Serve with 12 small corn tortillas is preferred.
Notes
- You may use different colored bell peppers or stick to one color.
- I like using jump shrimp, but you may use large. It is best to use raw shrimp. These can be found in the frozen section. They also come already peeled and deveined. It will save you time.
- If you have any store-bought taco or fajita seasoning you like, you can use that instead. More time-saving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
