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Three fajitas on a serving platter.
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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: sheet pan shrimp fajitas
Servings: 4



  • 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.
    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.



Serving: 1/4 of recipe | Calories: 397kcal | Carbohydrates: 42g | Protein: 36g | Fat: 17g | Fiber: 7g | Sugar: 9g