Sheet Pan Shrimp Fajitas

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These sheet pan shrimp fajitas are packed with Mexican flavor and perfect for busy weeknights. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

When we go out to a Mexican restaurant I always order one of two things — a salad (our favorite local spot has the best taco salad) OR fajitas. Fajitas are the best for two reasons 1. They come to the table sizzling hot and 2. Loading up the tortillas with all the toppings is super fun.

I love playing with my food so anytime I can order a build-your-own meal like fajitas, I’m in! That said, I’m really pumped for today’s post because it’s a great recipe to make for for Cinco de Mayo, but honestly you can add it to your recipe collection and use it whenever a craving for Mexican hits.

Three fajitas on a serving platter.

Why You’ll Love This Recipe

  • Everything is cooked in your oven on a single sheet pan so you get the fajita experience without dirtying up a bunch of dishes!
  • It’s easy peasy and takes about 30 minutes!
  • Packed full of flavor and the perfect recipe whenever you are craving Mexican.
Ingredients measured out to make shrimp fajitas: pepper, cumin, chili powder, onion powder, olive oil, sea salt, garlic, cilantro, shrimp, tortillas, bell peppers, onion, avocado, salsa and sour cream.

Ingredients Needed

  • bell peppers – I love using a combination of red, orange, and yellow bell peppers.
  • onion – I recommend using a yellow onion.
  • garlic – a flavor enhancer!
  • spices – sea salt, ground pepper, chili powder, cumin and onion powder
  • olive oil – to coat your veggies and shrimp with.
  • shrimp – I like to buy already peeled and deveined shrimp to make things faster, but you can do this yourself if desired. I usually pick up the shrimp from the seafood counter or a local seafood shop. If needed, the shrimp can be previously frozen.
  • tortillas – Feel free to use your favorite tortillas. I prefer flour tortillas for fajitas because they tend to wrap better so I look for whole grain flour tortillas. I also really like Siete tortillas if you need a gluten-free or grain-free option.
  • toppings – fresh salsa, cilantro, and avocado, but feel free to get creative here!
Three photos: 1. onion and peppers on a sheet pan, 2. Shrimp with spices on them in a bowl, 3. Shrimp and the veggies on a sheet pan.

How to Make

Start by preheating your oven to 425°F. Toss bell peppers and onion with garlic, salt, pepper and olive oil in a large bowl. Add to sheet pan and cook for 10-12 minutes.

While vegetables are cooking, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

Remove onions and peppers from oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Cooked veggies and shrimp on a sheet pan. Fajitas accoutrements surround the sheet pan.

How to Know When Shrimp is Done Cooking

It’s very easy to overcook shrimp, which will result in rubbery shrimp, but undercooking raw shrimp can make you sick and nobody wants that! The key to coking shrimp perfectly in the oven is keeping an eye on them. They should only take about 10 minutes to cook but watch them closely so as to not overcook or undercook them. You want your shrimp to be an opaque white with pops of red or pink.

A shrimp fajita on a plate topped with avocado slices and greek yogurt.

How to Serve

When serving these shrimp fajitas I usually have a few topping options on hand including fresh cilantro leaves, jalapeños, lime wedges, sour cream or Greek yogurt, salsa, hot sauce and guacamole or fresh avocado. You don’t need all of these. Pick your favorite toppings and use those!

These shrimp fajitas are a meal on their own, but it’s always fun to have a few sides… especially if you’re hosting. Here are some options:

A single shrimp fajita on a plate.

Storing and Reheating

If you have leftovers, you can store the shrimp in an airtight container in the fridge for 3-4 days. To reheat, heat them on the stove or pop them back in the oven for a few minutes until warm throughout.

Three fajitas on a serving plate. Hands are removing a fajita.

More Shrimp Recipes

More Mexican-Inspired Recipes

Be sure to check out all of the shrimp recipes as well as the full collection of Mexican recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.55 from 51 votes

Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas are packed with Mexican flavor and perfect for busy weeknights. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients  

Fajitas

  • 3 bell peppers, seeded and sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 Tablespoon olive oil
  • 5-6 small corn tortillas
  • toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

  • 1 lb. fresh shrimp, peeled and deveined
  • ½ Tablespoon olive oil
  • 1 Tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt

Instructions 

  • Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.
    Sliced onion, red pepper, yellow pepper and orange pepper on a sheet pan.
  • While onions and peppers are cooking, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.
    Raw shrimp being tossed with olive oil, chili powder, cumin, onion powder and salt.
  • Remove onions and peppers from oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.
    Cooked veggies on one half of a sheet pan with raw seasoned shrimp added to the other side.
  • Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Video

Nutrition

Serving: 1/4 of recipe | Calories: 397kcal | Carbohydrates: 42g | Protein: 36g | Fat: 17g | Fiber: 7g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Mexican
Keyword: sheet pan shrimp fajitas
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating




55 Comments

  1. 5 stars
    Love this recipe; thank you for it. So easy, low mess, and everything cooked perfectly! I added cumin and oregano to my veggies and also added oregano and lime juice to the shrimp.

    1. Oh yay! So glad you enjoyed this recipe, Jaclyn! Thanks for making it and for coming back to leave a review. I so appreciate it!

  2. 5 stars
    We were only 3 bites in before we ALL (including the picky 11 year old) decided that this was an amazing recipe!
    We used lettuce for our wraps, in an attempt to eat more veggies, and topped it with your Mexican Street Corn recipe. Wowzer! Thank you for posting this, it will be made many more times to come.

    1. Ahh yay! I am so glad this recipe is a hit for the whole family, Meg. Thank you so much for coming back and sharing your review + star rating, it means so much to me!

  3. 5 stars
    I made these for dinner tonight and my husband and I loved them.They were better than any we get at a restaurant. My husband said well that’s definitely a keeper recipe 😀Thanks for sharing with us

  4. 5 stars
    I have made this three times now and my husband and I love it! The recipe is easy to pull together quickly and the flavors are amazing. I enjoy that it is made with Whole Foods.

    1. WOO! I am so happy to hear that this recipe is a hit, Cindy. Thank you so much for sharing your review + star rating, it means so much to me!

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