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Sheet pan shrimp fajitas on a large baking sheet fresh from the oven, perfectly roasted pink shrimp with charred colorful bell pepper strips and caramelized onions, fajita seasoning visible, lime w...
Sarah Mitchell

Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas are the laziest, most delicious dinner hack I know. Toss seasoned shrimp, peppers, and onions on a baking sheet, roast for 15 minutes, and you've got sizzling fajitas with caramelized edges and zero stovetop babysitting.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds large shrimp (21-25 count), peeled and deveined
  • 2 large bell peppers (1 red, 1 yellow), sliced into strips
  • 1 large white onion, sliced into strips
  • 1 jalapeño, sliced (optional)
  • 3 tablespoons olive oil
Fajita Seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
To Serve
  • 8 small flour or corn tortillas, warmed
  • Sour cream
  • Guacamole or sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Shredded cheese (optional)

Equipment

  • Large rimmed baking sheet
  • Aluminum foil
  • Large mixing bowl
  • Small bowl for seasoning
  • Tongs

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup.
  2. Mix all fajita seasoning ingredients together in a small bowl.
  3. Toss sliced bell peppers, onion strips, and jalapeño (if using) with 2 tablespoons olive oil and half the fajita seasoning. Spread in a single layer on the baking sheet.
  4. Roast vegetables for 8 minutes until they start to soften and get charred edges.
  5. While vegetables roast, toss shrimp with remaining 1 tablespoon olive oil and remaining fajita seasoning.
  6. Remove the baking sheet, push vegetables to the sides, and add seasoned shrimp in a single layer in the center.
  7. Roast for 6-7 more minutes until shrimp are pink, opaque, and just curled (not tightly coiled).
  8. Squeeze fresh lime juice over everything. Serve immediately in warm tortillas with your favorite toppings.

Notes

Add the shrimp AFTER the vegetables have had a head start — shrimp cook much faster and will be rubbery if they roast the full 15 minutes. Shrimp are done when they form a loose C-shape. If they curl into a tight O, they're overcooked.