Sheet Pan Shrimp Fajitas
Published May 02, 2022, Updated Feb 22, 2023
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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.
- 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, 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 to Try
- Grilled Shrimp
- Shrimp Salad
- Caribbean Jerk Shrimp Bowls
- Easy Shrimp Cocktail
- Cauliflower Grits with Blackened Shrimp
- Garlic Shrimp and Asparagus with Zucchini Noodles
- Easy Coconut Shrimp Curry
- Mexican Shrimp Cocktail
- Shrimp Scampi Sheet Pan Meal
- Air Fryer Coconut Shrimp
More Mexican-Inspired Recipes
- Slow Cooker Cheesy Mexican Quinoa Casserole
- Healthy Mexican Layer Dip
- Mexican Sweet Potato Chicken Soup
- Tempeh Taco Salad
- Mexican Quinoa Casserole
- Healthy Guacamole
- Healthy Chicken Enchiladas
- Sheet Pan Chicken Fajitas
- Vegan Enchiladas
- Red Chilaquiles
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
- 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)
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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
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.
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!