This Sheet Pan Shrimp Fajitas comes together in about 30 minutes and is made all in one pan for a stress-free weeknight dinner that your family will love! Trust me, after you try this, it’ll become your new go-to recipe!
Ingredients
Let’s dive into the deliciousness we need to whip up these amazing shrimp fajitas! Here’s what you’ll need:
- 1 lb shrimp, peeled and deveined (I love the 16-20 count for that perfect size, but if you can only find 21-30, that works too!)
- 2 bell peppers, thinly sliced (I usually go for red and yellow for that sweet flavor, but feel free to use green or orange as well!)
- 1 medium red onion, thinly sliced (the sweetness of red onions complements the dish beautifully)
- 3 tablespoons olive oil (or you can use avocado oil if that’s what you have)
- 1 ½ teaspoons garlic powder (because garlic makes everything better!)
- 1 ½ teaspoons chili powder (adds just the right kick)
- 1 ½ teaspoons ground cumin (this is what brings that Mexican flair)
- 1 ½ teaspoons paprika (optional, but it adds visually appealing color and more flavor)
- 1 ½ teaspoons onion powder (more onion flavor, yes please!)
- 2 teaspoons kosher salt (or more to taste; a couple pinches will do!)
- 1 lime, for serving (you can never have too much lime)
- ½ cup cilantro, chopped for serving (optional, but it brightens up the whole dish!)
- Flour tortillas, to wrap everything up
Note on Ingredients:
Feel free to get creative, if you have other veggies hanging out in your fridge like zucchini or mushrooms, toss them in! Plus, if you’ve got leftovers, this dish is perfect for mixing things up while cleaning out your vegetable drawer.
Let’s Get Cooking!
Alright, friends, let’s put on our aprons and get ready to prepare these easy and delicious shrimp fajitas!
Preheat your oven to 425°F and line a large sheet pan with parchment paper. This makes cleanup a breeze, trust me on this!
In a bowl (a big one), combine the shrimp, sliced bell peppers, and the beautiful red onion. You’re gonna want to drizzle it all with the olive oil, then sprinkle on the garlic powder, chili powder, cumin, paprika, onion powder, and salt. Toss everything well until all those flavors coat the shrimp and veggies evenly!
Spread the shrimp and vegetable mixture out on your prepared sheet pan in a single, even layer. This is key for getting that nice, roasted texture everywhere!
Roast for 12 to 13 minutes, you’ll know the shrimp are done when they’re pink and opaque and the veggies are tender with those lovely, lightly charred edges. Seriously, the smell, oh my goodness, it’s like a fiesta in your kitchen!
Once it’s out of the oven, squeeze fresh lime juice over the entire mixture and then sprinkle with chopped cilantro. This is where the magic happens, it really freshens everything up!
Serve hot with warm flour tortillas and all your favorite fajita toppings. Sour cream, guacamole, or salsa would all be great here!
If you loved this Sheet Pan Shrimp Fajitas, be sure to check out my Crab Salad or my Seafood Gratin!
Why This Recipe Works
Quick & Easy
This recipe comes together all in one pan and in under 30 minutes! It’s a perfect option for those busy weeknights when you need a delicious meal but are short on time.
Customizable
Feel free to use whatever ingredients you have on hand, any variety of shrimp works, and if you don’t have bell peppers, you could easily swap in zucchini, squash, or whatever veggies you’ve got lurking in the fridge.
Budget-Friendly
With affordable, everyday ingredients, this dish won’t break the bank! Shrimp can sometimes be pricey, but buying frozen shrimp can save you a ton.
Totally Delicious!
The combination of spices and freshly squeezed lime makes these fajitas loaded with flavor! You won’t miss any of that traditional fajita taste here.
Crowd-Pleaser
This dish is a hit with both kids and adults alike. Just wait until you see their faces light up, your family will love it!
Serving Suggestions
When it comes to serving these shrimp fajitas, the options are endless! Here’s how I like to do it:
- Serve with warm flour tortillas, you could also go for corn tortillas for a gluten-free option.
- Provide a spread of toppings like sour cream, guacamole, pico de gallo, and shredded cheese. Seriously, it’s like a fajita build-your-own bar at home!
- Pair them with a side of Spanish rice or a simple salad for a complete meal.
Storage and Reheating Tips
- The leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. I recommend eating them within two days for the best flavor.
- To reheat, simply pop them in the oven for about 10 minutes at 350°F or microwave them for about 1-2 minutes until heated through.
- Yes, you can freeze them! Just make sure to store in a freezer-safe container or a zip-top bag for about 2 months, when you’re ready to use them, thaw in the fridge and then reheat.
And there you have it: quick, easy, and oh-so-delicious Sheet Pan Shrimp Fajitas that might just become your family’s new favorite! Give this recipe a try, and I promise it’ll become a staple in your kitchen for years to come.
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sheet Pan Shrimp Fajitas
Ingredients
Method
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a bowl, combine the shrimp, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, chili powder, cumin, paprika, onion powder, and salt. Toss well to coat.
- Spread the shrimp and vegetable mixture in a single layer on the prepared sheet pan.
- Roast for 12-13 minutes until the shrimp are pink and opaque, and the veggies are tender.
- Squeeze lime juice over the mixture and sprinkle with cilantro.
- Serve hot with warm flour tortillas and your favorite toppings.