Easy oven-roasted shrimp fajitas with peppers and onions
Sheet Pan Shrimp Fajitas
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
8 fajitas
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Quick and easy shrimp fajitas made entirely on one sheet pan with colorful bell peppers, onions, and a homemade fajita spice blend.
Cuisine: American, Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Gluten-Free, Dairy-Free, Low-Carb, Healthy
Quick Summary
25 min total time|4 servings|Easy difficulty
Quick and easy shrimp fajitas made entirely on one sheet pan with colorful bell peppers, onions, and a homemade fajita spice blend.
AmericanMexicanGluten-FreeDairy-FreeLow-CarbHealthy
Sarah Chen
(Updated )
Sheet pan shrimp fajitas are the ultimate weeknight shortcut — all the bold, smoky, sizzling flavor of restaurant fajitas with a fraction of the effort. Everything goes on one pan: seasoned shrimp, colorful bell peppers, and sweet onions, all roasted in a hot oven until the shrimp are juicy and the vegetables are charred and tender.
The key to great sheet pan fajitas is high heat and not overcrowding the pan. You want the vegetables to char and caramelize, not steam. A homemade fajita seasoning blend coats everything in smoky, savory spice, and the whole thing comes together in under 20 minutes. Pile it all into warm tortillas with your favorite toppings and you have a dinner that everyone in the family will love.
Ingredients
Instructions
- 1
Preheat oven to 450°F. Line a large sheet pan with parchment paper or foil.
- 2
Toss bell peppers and onion with 1 tablespoon olive oil, half the chili powder, half the cumin, smoked paprika, salt, and pepper. Spread in a single layer on the pan.
- 3
Roast vegetables for 8 minutes until they start to soften and char on the edges.
- 4
While vegetables roast, toss shrimp with remaining olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- 5
Push vegetables to one side, add seasoned shrimp in a single layer, and return to the oven for 5-6 minutes until shrimp are pink and vegetables are tender.
- 6
Warm tortillas in the oven for the last minute. Serve fajita-style in tortillas with lime, sour cream, and fresh cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
ShrimpChicken breast, thinly sliced
Add with the vegetables from the start and cook the full time
Chili powderTajín seasoning
Adds a citrusy, tangy twist to the fajitas
Flour tortillasLettuce wraps
For a low-carb, keto-friendly fajita option
Tips & Storage
Pro Tips
Do not overcrowd the pan — use two sheet pans if needed. Overcrowding causes steaming instead of roasting.
For extra char, broil for the last 1-2 minutes.
Make the fajita seasoning in bulk — it keeps in an airtight container for months and is useful for countless recipes.
Squeeze lime over everything just before serving for the brightest flavor.
Storage
Refrigerate shrimp and vegetables separately from tortillas for up to 3 days. Excellent for meal prep.
Reheating
Reheat on a sheet pan at 400°F for 5 minutes or quickly in a hot skillet. Warm tortillas separately.
Nutrition Facts
Per serving (2 fajitas) · 4 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates28g
Fat8g
Fiber3g
Sugar4g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen shrimp?
- Yes, thaw completely and pat very dry. Excess moisture from frozen shrimp prevents proper browning and charring.
- How do I get more char on the vegetables?
- Make sure the pan is not crowded, the oven is fully preheated, and the vegetables are in a single layer. You can also broil for the last 2 minutes.
- Can I add other vegetables?
- Zucchini, mushrooms, and jalapeños are all great additions. Cut them to similar sizes for even cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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