These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!
I’m seriously in denial that it’s almost May, but I’m also excited for all the spring/summer festivities coming up! Especially Cinco de Mayo. I mean, who doesn’t love holidays that involve tacos and palomas?
That said, I’m really pumped for today’s post because I’ve teamed up with some of my friends to bring you six Mexican recipes that are easy AND healthy. They’re perfect for celebrating on May 5th, but honestly you can add these to your recipe collection and use them whenever a craving for Mexican hits.
When we go out to a Mexican restaurant I always order one of two things — a salad (our favorite local spot has the best shrimp and avocado salad) OR fajitas. Fajitas are the best for two reasons 1. They come to the table sizzliiiinnnggg 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 or make-your-own-spring-rolls, I’m in!
This recipe let’s you recreate the fajita experience at home, but without dirtying up a bunch of dishes. You cook your shrimp and veggies in the oven on a single sheet pan while prepping your toppings. It’s easy peasy and takes less than 30 minutes!
When it comes to the tortillas, I get asked often what brand I recommend. Usually I look for whole-grain corn tortillas with minimal ingredients, but these are usually small and not great for wrapping fajitas. For fajitas I like the Food for Life sprouted-grain tortillas or La Tortilla Factory’s organic tortillas. I’ve been dying to try the grain-free tortillas from Siete Foods, but haven’t had a chance yet.
That said, tortillas certainly aren’t the star of this recipe. You can load the shrimp and veggies on a big bed of greens and make yourself a fajita salad and it will be absolutely delicious. I know this for sure because that’s what I did with the leftovers!!
If you make these sheet pan shrimp fajitas, be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!
Ingredients
3 bell peppers, seeded and sliced
1 yellow onion, sliced
3 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 Tablespoon olive oil
1 lb. fresh shrimp, peeled and deveined
1/2 Tablespoon olive oil
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon sea salt
5–6 tortillas
salsa, avocado and cilantro, for serving
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.
While onions and peppers 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.
Category:Lunch/Dinner
Method:Bake
Cuisine:Mexican
Nutrition
Serving Size:1/4 of recipe
Calories:397
Sugar:9g
Fat:17g
Carbohydrates:42g
Fiber:7g
Protein:36g
Keywords: sheet pan, fajitas, shrimp fajitas, one pan meal
In the mood for more healthy Mexican meals? Check these out:
This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!
Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!
These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeño, then all wrapped up in collard greens! Whole 30 friendly.
Made these last night for husb’s bday dinner. These were jam packed with flavor & SO easy to make. PERFECT w/the Mexican Street Corn Salad. I would have been making fajitas years ago if I knew it was this easy! Thank you so much, Brittany!!! XOXO
My husband and I both loved these shrimp fajitas. Clever idea and so very easy to make in a sheet pan. I wanted a little extra seasoning on the shrimp after cooking so added more salt and a Mexican blend called Tajin. Cooked the peppers and onions a little longer than suggested, after shrimp was cooked and removed. Served with salsa, and wishing we had avocado. The wild caught Argentinian shrimp from Trader Joe’s were perfect.
This recipe is fantastic! We used a red onion instead of white, and 1/2 T chili powder in stead of 1 tablespoon, but otherwise everything was the same. We also sprinkled a little freshly squeezed lime juice on the fajitas (we have a tree!) which added a nice zing. So delicious that the two of us ate the entire recipe. 🙂 Thanks, Brittany!
Made this recently and it came in the nick of time to save Taco Tuesday which was getting quite boring. It was easy and delicious! Definitely did not come out as pretty as yours (lol) however it did the trick to stir up Taco Tuesday. Definitely will make this again. Thank you for the inspiration.
This looks delicious. I love a sheet pan dinner. They’re usually a favorite with the kids and definitely a favorite with me because there aren’t a whole lot of pots to wash. The flavors look yum.
oooo i’m loving this post! actually – i love all mexi inspired recipes. i never thought to bake peppers OR shrimp, but that sounds soo much easier than constantly flipping and sauteing them. pinning! xx
Hi, thanks for the great ideas, but could you please include sodium in the nutritional facts. I need to know for health reasons. I’d like to try this and some of your other recipes which I’ve saved.
Anything I can make it one pan is a wi! These look delicious, and you can do so much with the toppings! I’m thinking I’d add some mango and greek yogurt for sour cream. Yum!
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Made these last night for husb’s bday dinner. These were jam packed with flavor & SO easy to make. PERFECT w/the Mexican Street Corn Salad. I would have been making fajitas years ago if I knew it was this easy! Thank you so much, Brittany!!! XOXO
★★★★★
Woo-hoo!! So glad this recipe was a hit for his bday dinner. 🙂 I bet it was delicious paired with the Mexican street corn salad!
Another weeknight dinner success. Thank you Brittany! We’ll make this again for sure.
I have a couple of questions about this recipe. I can’t wait to try it, but…
The recipe says “Yields 4”. Is that 4 servings? But the recipe calls for 5-6 tortillas. So is it 4, 5, or 6 Servings?
I really can’t wait to try this recipe, just a little confused on the servings.
My husband and I both loved these shrimp fajitas. Clever idea and so very easy to make in a sheet pan. I wanted a little extra seasoning on the shrimp after cooking so added more salt and a Mexican blend called Tajin. Cooked the peppers and onions a little longer than suggested, after shrimp was cooked and removed. Served with salsa, and wishing we had avocado. The wild caught Argentinian shrimp from Trader Joe’s were perfect.
★★★★★
This recipe is fantastic! We used a red onion instead of white, and 1/2 T chili powder in stead of 1 tablespoon, but otherwise everything was the same. We also sprinkled a little freshly squeezed lime juice on the fajitas (we have a tree!) which added a nice zing. So delicious that the two of us ate the entire recipe. 🙂 Thanks, Brittany!
★★★★★
Made this recently and it came in the nick of time to save Taco Tuesday which was getting quite boring. It was easy and delicious! Definitely did not come out as pretty as yours (lol) however it did the trick to stir up Taco Tuesday. Definitely will make this again. Thank you for the inspiration.
This looks delicious. I love a sheet pan dinner. They’re usually a favorite with the kids and definitely a favorite with me because there aren’t a whole lot of pots to wash. The flavors look yum.
oooo i’m loving this post! actually – i love all mexi inspired recipes. i never thought to bake peppers OR shrimp, but that sounds soo much easier than constantly flipping and sauteing them. pinning! xx
Literally can’t have enough sheet pan dinner ideas. Love this one, it’s so quick and easy but still flavor packed!
We just made these tonight and they were delicious! Thank you so much for this recipe:)!
Yay!!! So glad that you liked them, Tara. 🙂
Hi, thanks for the great ideas, but could you please include sodium in the nutritional facts. I need to know for health reasons. I’d like to try this and some of your other recipes which I’ve saved.
I’m so trying your sheet pan shrimp! The best of both worlds. EASY and delish. YEA girl!
I love sheet pan meals, and shrimp fajitas with all the salsa and guacamole. Thanks for sharing!
Sheet pan meals are the BEST! I’ve never thought of doing fajitas though – need to try!
I hadn’t either until coming up with this recipe. It was so easy I can’t wait to try it with other protein options!
Anything I can make it one pan is a wi! These look delicious, and you can do so much with the toppings! I’m thinking I’d add some mango and greek yogurt for sour cream. Yum!
All of those additional toppings (especially the mango) sound amazing. You’ll have to let me know how they turn out!