Sheet Pan Shrimp Fajitas
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Published May 02, 2022, Updated May 02, 2024
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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.
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:
- Sides: easy black bean dip, frozen pea guacamole, cottage cheese queso, avocado salad, Mexican street corn salad, cilantro rice, Mexican rice and/or refried beans
- Drinks: skinny paloma or skinny margarita
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.
More Shrimp Recipes
- Caribbean Jerk Shrimp Bowls
- Easy Coconut Shrimp Curry
- Mexican Shrimp Cocktail
- Shrimp Scampi Sheet Pan Meal
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
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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these!!!! This recipe is on regular rotation in our house.
Woo! I’m so glad this recipe is a hit!
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!
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. 🙂
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.
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
Another amazing recipe – probably the easiest one yet, but SO delicious!
Woot woot! So glad this recipe was a hit, Carly!
Absolutely delicious!!! Thank you, thank you! Can’t wait to try more of your recipes.
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!
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!