Sheet Pan Shrimp Fajitas

DF GF

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 to Try

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!

Sheet Pan Shrimp Fajitas

4 from 40 votes
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!
Three fajitas on a serving platter.
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
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: sheet pan shrimp fajitas

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    48 comments
    1. Maureen
      May 9, 2022 AT 2:22 pm

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

      1. Brittany Mullins
        May 9, 2022 AT 6:57 pm

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

    2. Carrie Wagner
      May 2, 2022 AT 11:56 am

      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. Brittany Mullins
        May 2, 2022 AT 6:16 pm

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

    3. Donna
      January 17, 2022 AT 9:42 pm

      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!

      1. Brittany Mullins
        January 18, 2022 AT 10:03 am

        Woo!! So awesome to hear this recipe was a hit, Donna. Thanks for the review. It means the world to me!

    4. Bethany
      December 4, 2021 AT 4:17 pm

      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. Brittany Mullins
        December 6, 2021 AT 10:52 am

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

    5. Johanna
      November 30, 2021 AT 12:38 pm

      5 stars
      This has become a staple in my house! So easy to make and so yummy!! The whole family loves when I make this.

      1. Brittany Mullins
        December 1, 2021 AT 11:43 am

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

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