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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!
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I made these for dinner tonight and my husband and I loved them. The spice on the shrimp was perfect. Easy, fast, delicious, my kind of meal!
Woo!! So awesome to hear this recipe was a hit, Donna. Thanks for the review. It means the world to me!
These were delicious, and so easy. I will definitely make them again. My husband said they were the most delicious thing he ate all day!
Ah yay! So happy to hear this recipe was a hit, Bethany! Thanks for the review. I really appreciate it :).
This has become a staple in my house! So easy to make and so yummy!! The whole family loves when I make this.
Ah yay! So pumped to hear this recipe was a hit, Johanna! Thanks so much for the review. It means so much to me!
I made this for dinner tonight and it was delicious! Bonus points for how easy it was and only using one pan! I used 1.5 pounds of jumbo shrimp and three fit well in 6” tortillas with a bunch of the veggies on top. I will definitely be making this again!
Woo!! So happy to hear this recipe was a success, Gina. Thanks so much for making it and coming back to leave a review. I really appreciate the feedback!
I made this recipe tonight for myself and my husband and it was a hit! We both loved it, particularly the seasoning on the shrimp. And I loved that it didn’t require standing over the stove, so we could enjoy our wine while it cooked. I piled the shrimp and veggies into large flour tortillas and topped with Trader Joe’s peach salsa, avocado slices and Cholula. Yum, such a delicious and easy recipe!
Woo!! So happy to hear you both enjoyed these shrimp fajitas, Natalie! Thanks so much for trying out the recipe and coming back to leave a review. I really appreciate it!