Sheet Pan Shrimp Fajitas
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Sheet Pan Shrimp Fajitas are delicious on flour tortillas, piled high with your favorite toppings, or over rice for a hearty bowl. Tender bell peppers and onions complement plump, juicy shrimp, all roasted together for maximum flavor. Have dinner on the table in 30 minutes or less!!
Sheet Pan Shrimp Fajitas
I always forget how easy it is to cook shrimp, especially when it can take on so many delicious flavors.
Sautéed in lemon garlic butter, breaded in parmesan or coconut, or tossed in a white wine scampi, there are so many ways to enjoy this simple shellfish!
Sheet pan fajitas with shrimp are perfectly spiced and incredibly refreshing compared to more traditional chicken fajita recipes — and even easier to make than my spicy shrimp tacos!
Get everything prepped and ready, then into the oven for a one pan meal with minimal cleanup.
Ingredient Notes and Substitutions
- Shrimp – I always grab frozen shrimp that are already deveined with the tails removed.
You can use your favorite size and adjust the cooking time accordingly, though medium or large tends to work best.
You can also make this shrimp fajitas sheet pan recipe with fresh shellfish! - Bell Pepper & Onion – Use what you like or whatever you have on hand. Green bell peppers are more grassy and bitter while red bell peppers are the sweetest variety.
Orange and yellow fall somewhere in between. For the onion, choose from yellow, sweet white, or red!
Feel free to chop up some fresh jalapeños for some heat, or add zucchini, mushrooms, or cherry tomatoes. They all taste great when roasted in the oven. - Spices – Since sheen pan fajitas with shrimp are quite simple, you’ll need to load up the ingredients with plenty of flavor!
Mix together chili powder, smoked paprika, cumin, garlic and onion powder, dried oregano, and salt and pepper to taste. Or, grab your favorite packet of fajita seasoning.
To make this dish even spicier, add some cayenne pepper or red pepper flakes to the mix. - Olive Oil – My top choice for cooking and roasting thanks to the flavor. Canola, vegetable, or avocado oil are great alternatives.
- Limes – Add a citrusy zing to this dish! Drizzle freshly squeezed lime juice over the food as it comes out of the oven, then add extra wedges to each plate when serving.
- Cilantro – For even more fresh, citrusy flavor. Sprinkle this over sheet pan shrimp fajitas before serving, or have it on the table so each person can add their own.
Tips and Tricks to Make Perfect Sheet Pan Fajitas with Shrimp
- Prepare the shrimp according to what kind you use.
Frozen shrimp is the easiest, in my opinion. It often comes deveined and with the tails removed, so all you have to do is thaw it and pat it dry.
Otherwise, you’ll need to clean and devein the shrimp yourself. Rinse really well in cool running water, then make a slice along the outer curve with a paring knife.
Use the tip of the knife to lift out the dark vein running along the back, then remove it with your fingers.
Rinse again once you’ve finished all of them, then pat dry and slice off the tails.
- Cook the vegetables first.
Spread the bell peppers and onion evenly over the baking sheet and roast for about 10 minutes.
They will still be quite crisp, but you can certainly cook them a bit longer before adding the shrimp if you want them to be extra soft.
Push the veggies to one side of the pan, then add the shellfish to the other side. Nothing should be squished — there should still be some space between all of the ingredients.
Continue baking shrimp fajitas on the sheet pan until the shrimp is cooked through.
- Marinate the shrimp for a few minutes for maximum flavor.
Toss the shrimp in the remaining oil and spice mixture while the vegetables are in the oven. Seafood doesn’t need much time to marinate because it’s so delicate.
Be sure to pour the entire bowl onto the sheet pan too. Every last drop of marinade will coat the shrimp and help create the perfect texture!
Prep Ahead
- Slice bell peppers and onion
- Measure out spices
- Peel and devein shrimp (if needed)
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years. Any 13×18-inch pan will work!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
Assemble shrimp sheet pan fajitas on flour tortillas with all your favorite toppings! The crisp seafood and veggies pair really well with creamy sliced avocado or guacamole.
I like to add a dollop of sour cream and some cheese too — either mild Monterey Jack or crumbly cotija.
Fresh pico de gallo or restaurant-style salsa would also be tasty, and you can never go wrong with a few dashes of hot sauce!
Pair sheet pan shrimp fajitas with cilantro lime rice and pinto or black beans. You could even skip the tortillas and make yourself a hearty bowl.
Storing and Reheating Shrimp Sheet Pan Fajitas
Allow leftovers to cool, then transfer to an airtight container. It’s fine to store the seafood and vegetables together.
Refrigerate for up to 3 days, but avoid freezing — the texture will be rubbery when thawed and reheated.
Warm shrimp sheet pan fajitas in a skillet over medium heat. Stir or toss occasionally until everything is warmed through.
Shrimp Fajitas Sheet Pan FAQ
You bet! Chicken, beef, pork, and tofu are all great alternative proteins that go well with the spice blend.
Keep in mind that shrimp cooks much faster than any of these, so you’ll need to increase the cooking time. Slice meat or tofu into bite-sized pieces and use a digital thermometer to ensure they are cooked through.
That depends entirely on the size of the shrimp! Use the following times as a guide when baking shrimp at 425°F:
Small – 5-6 minutes
Medium – 6-8 minutes
Large – 8-10 minutes
Extra Large – 9-11 minutes
Always watch the shellfish itself instead of relying entirely on cooking times. Shrimp is cooked through when the color changes from grayish and translucent to pink with opaque white flesh.
The shape will also tighten up, going from a loose “C” shape to a tighter one. Small shrimp will likely curl into an “O” shape.
Sure! Use a grill-safe pan or add the shrimp and veggies to a large piece of foil. Cook on the grill over medium-high heat, turning halfway.
Enjoy!
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Sheet Pan Shrimp Fajitas
Ingredients
- 3 medium bell peppers, any color, sliced into ¼ inch strips
- 1 onion, sliced slightly thicker than the peppers
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw medium shrimp, peeled and deveined and tails removed
- 2 tablespoons fresh lime juice, from 1-2 limes
- 1/4 cup cilantro, chopped for serving
- Toppings: flour tortillas, avocado slices, guacamole, sour cream, cheese, optional for serving
Instructions
- Preheat oven to 425°F. Lightly spray a large baking sheet with nonstick spray.
- Place peppers and onions in a large mixing bowl.
- Mix together the seasonings and the olive oil. Drizzle 2/3 of the mixture over the peppers and onions. Stir well. Place the peppers and onions on the prepared baking sheet in an even layer. Bake for 10 minutes or until slightly softened.
- While peppers and onions are baking, place shrimp in a bowl and drizzle the remaining mixture over the shrimp and stir.
- Remove baking sheet from the oven and carefully give the peppers and onions a stir. Push them to one side of the pan. Place shrimp in an even layer on the pan. Bake for 6-8 minutes. If desired, put under the broiler for 2-3 minutes after baking to char a bit.
- Drizzle lime juice over the top and sprinkle with chopped cilantro.
- Serve immediately with flour tortillas and toppings.
Donna’s Notes
I do not recommend freezing this meal because shrimp can become rubbery when thawed. To reheat- place ingredients in a skillet over medium heat for a few minutes until heated through. To make ahead: slice the vegetables and prepare marinade in advance. Put together on a baking sheet and toss in the oven. I do not recommend cooking until ready to eat because shrimp tastes best while freshly made.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
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