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!

  5. 5 stars
    Made this for Cinco de Mayo. Served with your easy Guacamole recipe. Easy to make and taste great!

    1. Woo! Love to hear that, Maureen! Thank you so much for leaving a review and star rating, I really appreciate it.

  6. 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.

    1. I’m sure you could! I would cook it however your air fryer recommends you cook shrimp.

  7. 5 stars
    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!

  8. 5 stars
    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!

    1. Ah yay! So happy to hear this recipe was a hit, Bethany! Thanks for the review. I really appreciate it :).

    1. Ah yay! So pumped to hear this recipe was a hit, Johanna! Thanks so much for the review. It means so much to me!

  9. 5 stars
    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!

    1. 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!

  10. 5 stars
    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!

    1. 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!

    1. Woo!! So glad this dish was a hit. Thanks for making it and for coming back to leave a review, Kimberly. I so appreciate it!

  11. 5 stars
    Anything I make from your website is superb and these shrimp fajitas are no exception! Made some homemade guac and it was A perfect dinner! Thank you for the wonderful recipes!

    1. Ahh thank you, Sarah! So glad you enjoyed this dish. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

  12. 5 stars
    Super fast and easy to make, and my incredibly fussy partner and daughter actually ate it!!

    I didn’t use the chilli, to accommodate my daughter, but served ours with a teaspoon of hot chilli sauce and it was perfect.

    1. So glad this recipe was a hit!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    1. Ahh you’re so welcome, Mary! I’m so glad you enjoyed this recipe. 🙂 Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

  13. 5 stars
    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

    1. 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!

  14. 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.

  15. 5 stars
    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.

  16. 5 stars
    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!

  17. 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.

  18. 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.

  19. 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

  20. Literally can’t have enough sheet pan dinner ideas. Love this one, it’s so quick and easy but still flavor packed!

  21. 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.

  22. I love sheet pan meals, and shrimp fajitas with all the salsa and guacamole. Thanks for sharing!

  23. Sheet pan meals are the BEST! I’ve never thought of doing fajitas though – need to try!

    1. 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!

  24. 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!

    1. All of those additional toppings (especially the mango) sound amazing. You’ll have to let me know how they turn out!