Sheet Pan Shrimp Fajitas Recipe

Get ready to fall in love with Sheet Pan Shrimp Fajitas—a vibrant, crowd-pleasing meal that comes together in no time and delivers bold, sizzling flavors with every bite. Thanks to a rainbow of bell peppers, tender shrimp coated in smoky, zesty spices, and a hit of fresh lime, these fajitas are juicy, colorful, and irresistibly fresh. Everything roasts on a single sheet pan, making cleanup as breezy as the prep. Whether you’re treating guests or turning a weeknight dinner into a fiesta, Sheet Pan Shrimp Fajitas will become a recipe you reach for again and again.

Ingredients You’ll Need

The ingredient list for Sheet Pan Shrimp Fajitas is refreshingly simple, yet each item plays an important role in building layers of flavor, color, and juicy texture. Let’s break down why you’ll love every one.

• Shrimp (1 1/2 pounds, peeled and deveined): Tender, quick-cooking, and the undeniable star, shrimp soak up spices beautifully for a melt-in-your-mouth finish.
• Yellow Bell Pepper (sliced thin): Brings a touch of sweetness and bright golden color to your fajitas.
• Red Bell Pepper (sliced thin): Adds juicy crunch and a deeper, subtly sweet pepper flavor.
• Orange Bell Pepper (sliced thin): Rounds out the rainbow, balancing flavor and adding extra visual appeal.
• Small Red Onion (sliced thin): Roasts to mild, savory sweetness that ties everything together.
• Extra Virgin Olive Oil (1 1/2 tablespoons): Helps the seasonings cling and encourages those gorgeous caramelized edges.
• Kosher Salt (1 teaspoon): Draws out flavor from the veggies and shrimp.
• Freshly Ground Pepper (several turns): Adds a touch of heat and complexity—don’t skip this!
• Chili Powder (2 teaspoons): Delivers a smoky punch and classic fajita flair.
• Garlic Powder (1/2 teaspoon): Layers in savory depth without overpowering the dish.
• Onion Powder (1/2 teaspoon): Enhances the sweet, roasted notes from the fresh onions.
• Ground Cumin (1/2 teaspoon): Infuses earthy warmth that’s essential for Tex-Mex magic.
• Smoked Paprika (1/2 teaspoon): Brings subtle smokiness and gorgeous color to the mix.
• Lime: A final squeeze brightens and lifts all the flavors—fresh is best!
• Fresh Cilantro (for garnish): Sprinkled over the top for a burst of color and herbal freshness.
• Warmed Tortillas: The perfect vessel for bundling up your sizzling Sheet Pan Shrimp Fajitas.

How to Make Sheet Pan Shrimp Fajitas

Step 1: Prep and Preheat

Before anything else, set your oven to 450 degrees. High heat is the secret behind deliciously caramelized vegetables and perfectly cooked shrimp. Meanwhile, slice your peppers and onions thin, and pat the shrimp dry with paper towels. This little bit of prep helps the seasonings stick and ensures even roasting.

Step 2: Mix Everything Together

Grab a large mixing bowl and combine the sliced onions, all three colors of bell pepper, and the shrimp. Drizzle with olive oil, sprinkle over the salt, several turns of freshly ground black pepper, and every last bit of your spice mix: chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss everything really well so every piece is coated in those gorgeous seasonings.

Step 3: Sheet Pan Setup

Spray your sheet pan with non-stick cooking spray (or line it with parchment for even easier cleanup). Spread the shrimp and veggie mixture out in an even layer, making sure the shrimp aren’t crowded. This helps them roast rather than steam, locking in that big fajita flavor.

Step 4: Roast and Broil

Slide the pan into the hot oven and roast for about 8 minutes. The shrimp will begin to curl and turn pink, and the veggies will soften and caramelize. For that irresistible charred edge, turn the oven to broil and cook for just 2 more minutes—keep an eye on things so nothing overcooks! When the shrimp are opaque and just succulent, you’re good to go.

Step 5: Finish with the Bright Stuff

Right out of the oven, squeeze a generous wedge of lime all over your fajita mixture; that fresh, tangy burst makes everything pop. Sprinkle loads of fresh cilantro on top for that final, fresh herb aroma. Your Sheet Pan Shrimp Fajitas are officially ready to hit the table!

How to Serve Sheet Pan Shrimp Fajitas

Garnishes

You can truly customize each fajita. Some of my go-tos: a dollop of salsa or sour cream, sliced avocado, extra lime wedges, fresh jalapeños if you like heat, and—always—a big handful of fresh cilantro. These garnishes add lively flavors and colors, making each bite even more exciting.

Side Dishes

Pair your Sheet Pan Shrimp Fajitas with fluffy Spanish rice, black beans, simple elote (Mexican street corn), or even a bowl of tortilla chips and guacamole. Each side brings something different: creaminess, crunch, or satisfying heft to round out your meal. Don’t forget a cold drink to refresh your palate!

Creative Ways to Present

For a fun, family-style vibe, serve everything straight from the sheet pan. You can assemble a colorful DIY fajita bar for guests to build their own, or try turning leftovers into lunch wraps, grain bowls, or even a lively salad over greens. Sheet Pan Shrimp Fajitas are as versatile as you make them!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Sheet Pan Shrimp Fajitas—peppers, onions, and shrimp—into an airtight container. They’ll keep perfectly in the refrigerator for up to 3 days. Keep your tortillas separate to avoid sogginess, and only assemble when ready to eat.

Freezing

If you want to freeze leftovers, let everything cool completely, then store the shrimp and veggies (not the tortillas) in freezer-safe bags or containers. They’ll stay fresh for up to 2 months. Thawed shrimp may change texture slightly, but the flavors hold up beautifully.

Reheating

For best results, reheat the shrimp and veggies in a skillet over medium heat just until warmed through. You can also pop them on a foil-lined baking sheet in a 350 degree oven for about 10 minutes. Avoid microwaving for too long, which can make the shrimp rubbery. Warm your tortillas separately to freshen them up.

FAQs

Can I use frozen shrimp for Sheet Pan Shrimp Fajitas?

Absolutely! Just be sure your shrimp are thawed and patted dry before mixing with the seasonings. This will help the spices stick and ensure even roasting on the sheet pan.

What kind of tortillas work best?

Both flour and corn tortillas are delicious for Sheet Pan Shrimp Fajitas, so it’s really a matter of personal preference. Warm them in the oven or on a griddle for the best soft, pliable texture.

How do I make this dish spicier?

Add a pinch of cayenne pepper to your spice blend, or top your finished fajitas with sliced jalapeños or a splash of hot sauce. You control the heat, making Sheet Pan Shrimp Fajitas just right for your crowd.

Can I substitute the vegetables?

Definitely! Fajitas are endlessly flexible. Try poblano peppers, zucchini, or even mushrooms if you want to mix things up while still enjoying that same sizzling sheet pan method.

How do I keep shrimp from overcooking?

Keep a close eye during the broiling step and don’t walk away from the oven. Since shrimp cook fast, that quick finishing burst under the broiler achieves caramelization and juiciness without giving them time to dry out.

Final Thoughts

There’s nothing quite like the ease, color, and zesty flavor of Sheet Pan Shrimp Fajitas. Whether you’re sharing them with friends, family, or just treating yourself, this is one meal that always brings smiles to the table. Give these a try—you’ll be hooked from the very first bite!

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