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.
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 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!
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.
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.
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:
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.
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!
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.
Video
Nutrition
Serving: 1/4 of recipeCalories: 397kcalCarbohydrates: 42gProtein: 36gFat: 17gFiber: 7gSugar: 9g
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.
Can you make this in an air fryer? With summer around the corner, I always try to avoid heating up the oven whenever possible during the summer. Will be giving this a try before the heat is upon us. Sounds delicious though.
subscribe
Leave a Comment
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.
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!
Made this for Cinco de Mayo. Served with your easy Guacamole recipe. Easy to make and taste great!
Woo! Love to hear that, Maureen! Thank you so much for leaving a review and star rating, I really appreciate it.
Can you make this in an air fryer? With summer around the corner, I always try to avoid heating up the oven whenever possible during the summer. Will be giving this a try before the heat is upon us. Sounds delicious though.
I’m sure you could! I would cook it however your air fryer recommends you cook shrimp.
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 :).