Sheet Pan Shrimp Fajitas – Fast, Flavorful, and Weeknight-Friendly

Shrimp fajitas on a single sheet pan are the kind of dinner that feels like a treat but comes together in minutes. The shrimp cook fast, the peppers and onions turn sweet and a little charred, and the spices perfume the whole kitchen. You’ll get big restaurant-style flavor without standing over a sizzling skillet.

With a short ingredient list and simple steps, this recipe is perfect for busy nights, casual hosting, or meal prep. Add warm tortillas and your favorite toppings, and dinner is done.

Why This Recipe Works

• High heat equals great flavor: Roasting at 450°F brings out the sweetness in peppers and onions and gives shrimp a juicy, lightly charred finish.
• Quick cook time: Shrimp need just a few minutes, so nothing dries out. You’ll get tender, snappy bites every time.
• Balanced spice blend: Chili powder, cumin, smoked paprika, and lime deliver warmth, smokiness, and brightness without overpowering the shrimp.
• Minimal cleanup: Everything cooks on one pan, and foil or parchment makes cleanup even easier.
• Customizable: Adjust heat, swap proteins, or pile on different toppings—this base works with almost anything.

Shopping List

• Shrimp: 1.5 pounds large shrimp (16–20 count), peeled and deveined, tails off
• Bell peppers: 3 total (mix of red, yellow, and green), thinly sliced
• Red onion: 1 large, thinly sliced
• Olive oil: 3 tablespoons
• Lime: 2 limes (zest of 1, juice of both)
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Chili powder: 2 teaspoons
• Cumin: 1.5 teaspoons
• Smoked paprika: 1 teaspoon (regular paprika works in a pinch)
• Oregano: 1/2 teaspoon (Mexican oregano if you have it)
• Salt: 1.25 teaspoons (plus more to taste)
• Black pepper: 1/2 teaspoon
• Optional heat: 1/4–1/2 teaspoon chipotle powder or cayenne
• Fresh cilantro: Small handful, chopped
• Tortillas: 8–10 small flour or corn tortillas
• Toppings (optional): Avocado or guacamole, sour cream or Greek yogurt, salsa, pico de gallo, shredded cheese, hot sauce

Instructions

1. Preheat and prep the pan: Heat your oven to 450°F (230°C).

   Line a large rimmed sheet pan with foil or parchment for easy cleanup.

2. Slice the veggies: Cut bell peppers and red onion into thin strips. Aim for even thickness so they roast at the same rate.
3. Season the vegetables: On the sheet pan, toss peppers and onion with 1.5 tablespoons olive oil, 1/2 teaspoon salt, and half the spice blend (see below). Spread into an even layer.
4. Start roasting the veggies: Roast for 10–12 minutes until they begin to soften and get a little color.
5. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, black pepper, remaining 3/4 teaspoon salt, and chipotle/cayenne if using.
6. Season the shrimp: Pat shrimp dry with paper towels.

   In a bowl, toss shrimp with 1.5 tablespoons olive oil, the remaining spice blend, minced garlic, lime zest, and the juice of 1 lime.

7. Add shrimp to the pan: Remove the pan from the oven. Push veggies to the sides and spread shrimp in the center. Return to the oven.
8. Roast briefly: Cook for 5–7 minutes, or until shrimp are just opaque and curled into a gentle “C” shape.

   Don’t overcook.

9. Finish with lime and cilantro: Squeeze the remaining lime over everything and sprinkle with chopped cilantro. Toss gently to coat.
10. Warm the tortillas: Wrap tortillas in foil and warm in the oven for 3–5 minutes, or char briefly over a gas flame.
11. Serve: Load tortillas with shrimp, peppers, and onions. Add your favorite toppings.

    Taste and adjust salt, lime, or heat as needed.

Storage Instructions

• Refrigerator: Store cooked shrimp and vegetables in an airtight container for up to 2 days. Keep tortillas and toppings separate.
• Reheating: Reheat gently in a skillet over medium heat for 2–3 minutes, or in a 350°F oven for 5–7 minutes. Avoid microwaving too long since shrimp can turn rubbery.
• Freezing: Not recommended for cooked shrimp fajitas—shrimp can become mushy once thawed.

  If you must freeze, freeze the seasoned raw shrimp separately and cook fresh.

Health Benefits

• Lean protein: Shrimp are high in protein and low in calories, supporting muscle repair and satiety.
• Micronutrients: Shrimp provide selenium, iodine, and B12, while peppers bring vitamin C and antioxidants.
• Balanced meal: Pair with corn tortillas for fiber and add avocado for heart-healthy fats. You get protein, carbs, and healthy fats in one meal.
• Lower sodium control: Making your own spice blend helps keep sodium moderate compared to many packaged fajita mixes.

What Not to Do

• Don’t overcrowd the pan: Crowding traps steam and prevents browning. Use a large sheet pan or two smaller ones.
• Don’t skip drying the shrimp: Extra moisture prevents good searing and dilutes the spices.
• Don’t overcook: Shrimp go from perfect to rubbery fast.

  Pull them as soon as they turn opaque and curl.

• Don’t add all the lime at the start: Acid can “cook” the shrimp and dull spices. Finish with lime for the brightest flavor.
• Don’t rely only on mild peppers: A mix of colors adds sweetness and depth—green for bite, red/yellow for sweetness.

Alternatives

• Protein swaps: Use sliced chicken thighs or breast (bake the chicken and veggies for 15 minutes before adding shrimp timing, or cook chicken entirely if skipping shrimp). Steak strips work too—roast 8–10 minutes depending on thickness.
• Veggie-forward: Add mushrooms, zucchini, or poblano peppers.

  Roast these with the peppers and onions from the start.

• Spice variations: Try taco seasoning, add coriander for citrusy notes, or use ancho chili powder for a deeper, milder heat.
• Tortilla options: Corn for a classic, gluten-free base; flour for soft and pliable; or serve over cilantro-lime rice or cauliflower rice as a bowl.
• Dairy-free/Light: Use avocado or salsa instead of sour cream, or choose Greek yogurt for a protein boost.

FAQ

How do I know when shrimp are done?

Shrimp are ready when they turn pink and opaque with a gentle “C” curl. A tight “O” curl usually means they’re overcooked. At 450°F, 5–7 minutes is typical.

Can I use frozen shrimp?

Yes, but thaw them first.

Place frozen shrimp in the fridge overnight or quick-thaw in a bowl of cold water for 15–20 minutes. Pat very dry before seasoning.

What size shrimp works best?

Large shrimp (16–20 count per pound) strike the right balance of juiciness and quick cook time. Smaller shrimp can overcook more easily.

How can I make it spicier?

Add chipotle powder, cayenne, or a sliced jalapeño to the pan with the peppers.

Finish with a drizzle of hot sauce or spicy salsa.

Do I need to marinate the shrimp?

Not necessary. The high heat and spice blend add plenty of flavor quickly. If you want to marinate, keep it short—10–15 minutes is enough.

What toppings go best?

Avocado or guacamole, pico de gallo, pickled red onions, cilantro, cotija or cheddar, and a squeeze of lime all work well.

Keep it simple and fresh.

Can I meal prep this?

Yes. Slice vegetables and mix the spice blend in advance. Season shrimp just before cooking.

Cooked leftovers are best within 2 days.

Why separate the veggie and shrimp cook times?

Peppers and onions need a head start to soften and caramelize. Shrimp cook very fast; adding them later prevents overcooking.

How do I keep tortillas warm?

Wrap in foil and warm in the oven while the shrimp cook, or stack them in a clean towel. A tortilla warmer also works great at the table.

Is smoked paprika necessary?

It’s not required, but it adds a subtle smoky note that mimics grill flavor.

Regular paprika will still taste great; you can add a dash of chipotle for smoke.

Final Thoughts

Sheet Pan Shrimp Fajitas deliver bold, fresh flavors with barely any fuss. With a quick spice blend, high-heat roasting, and a squeeze of lime, you’ll have a vibrant meal on the table in about 30 minutes. Keep this one on rotation for weeknights, game nights, or anytime you want a crowd-pleasing dinner that feels special without the effort.

Add warm tortillas and your favorite toppings, and you’re set.