These simple sheet pan shrimp fajitas are one of the easiest dinners to add to your dinner rotation. It comes together quickly with ready-to-cook shrimp, chopped bell peppers, sliced onion and fajita seasoning all cooked together on one pan. Cleanup is a breeze, and it’s ready from start to finish (even with chopping veggies!) in 30 minutes.
Serve everything piled on top of a warm tortilla with diced jalapenos, cilantro, and a squeeze of lime for the perfect weeknight meal the whole family will love.
Why You’ll Love This Recipe
- Fast. Ready in 30 minutes, these are great for busy weeknights.
- One pan. Everything cooks on one sheet pan, so cleanup is quick.
- Healthy. Shrimp is high in protein and low in calories, and it’s paired with a big serving of veggies.
- Meal Prep Friendly. Need some lunch ideas for the week? Cook this sheet pan and portion it out to enjoy for lunches all week long.
- A favorite from our 30-Minute Meals Cookbook. A family-friendly cookbook must-have.
Key Ingredients for Sheet Pan Shrimp Fajitas
These are notes about each ingredient and swaps you can make. For exact measurements, please scroll to the recipe card.
- Fajita Seasoning: The easiest way to pack a bunch of flavor, fast. We like to use a store bought packet, but you can also make your own using this simple recipe.
- Olive oil: this keeps the shrimp and vegetables from sticking to the pan, and helps the seasoning stick to the food.
- Minced garlic: adds a little extra flavor. If you’re not a fan, you can leave this out.
- Shrimp: we use medium to large uncooked shrimp that has been peeled and deveined, with the tails off. Frozen shrimp works great (and is usually something we’ve got on hand in our freezer). Just make sure to thaw it overnight in the fridge or by running it under cold water for a few minutes before adding it to the recipe.
- Bell peppers: we use a mix of green, red, and yellow for natural sweetness and pops of color. BUT, any color of bell pepper will work here. We’ve found 3 medium sliced peppers to be our sweet spot.
- Yellow onion: Slice these into strips that are roughly the same size as the peppers so they will cook evenly.
- Jalapeno, cilantro, and lime juice: these are our favorite toppings, but they’re also completely optional for serving. My kids also love eating these with a dollop of sour cream and a sprinkle of cheese.
How to Make Shrimp Fajitas on a Sheet Pan
- Prep. Preheat the oven to 450℉ and line a baking sheet with aluminum foil or parchment paper.
- Season. Mix fajita seasoning, olive oil, and garlic together in a large bowl. Add shrimp, peppers, and onion to the bowl and toss to coat. Evenly spread shrimp, peppers, and onions in a single layer on a baking sheet.
- Bake. Place the baking sheet in the oven and cook until the shrimp is pink, about 6-8 minutes. Remove the shrimp and set aside.
- Broil. Set the oven to broil, and cook remaining peppers and onions until they begin to char, about 2 to 3 minutes. Remove from the oven and serve immediately with the shrimp.
- Serve. Place fajita mixture in a warm tortilla topped with diced jalapeno, fresh cilantro, and a squeeze of lime juice.
Recipe Variations
- Change the protein: swap the shrimp for chicken or steak. Just make sure you adjust the cook time (it will take a little longer).
- Add more veggies: add in sliced zucchini, other types of peppers, or even mushrooms to the sheet pan.
- Make it a bowl: skip the tortillas and serve it over rice or greens for a lower-carb fajita bowl option.
- Add more spice: if you want more of a kick, add some cayenne pepper to the fajita seasoning.
Make Ahead, Storage, and Freezing
Make Ahead and Storage
Slice the peppers and onions and store them in the fridge up to a day in advance or until ready to serve. Toss them together quickly with the olive oil, garlic, shrimp and fajita seasoning before cooking. Store the leftovers in an airtight container in the fridge for 3-4 days. Reheat on a skillet over medium heat for the best results (and to avoid rubbery shrimp).
Make this a Freezer Meal
Add everything except the toppings to a freezer safe bag or container. Seal and freeze for up to 3 months. Thaw overnight in the refrigerator, then cook as usual. If there is any extra liquid, you can drain it before adding food to the sheet pan.
What to serve with shrimp fajitas:
We love to serve these with our Mexican Street Corn Salad or Spanish Cauliflower Rice for more veggies. You can also add some homemade guacamole or Instant Pot refried beans for more sides.
Frequently Asked Questions
Shrimp only needs about 6-8 minutes to cook in the oven. We cook them at a higher temperature (450℉) for fajita style. Once they’re pink, we remove the shrimp and continue cooking the veggies to get that perfect fajita char by broiling them for 2-3 minutes. The total time is around 12 (ish) minutes, depending on how thickly your veggies are cut.
Absolutely! We usually use frozen shrimp in this recipe, but make sure you thaw it before cooking. You can do that overnight in the refrigerator or under running water for a few minutes. Just make sure to pat the shrimp dry before adding it to the recipe.
The key is to not let the shrimp overcook. They cook quickly (especially if they’re smaller in size), so we like to cook them for 6-8 minutes and then remove them while finishing off the veggies in the broiler.
You bet! We have several recipes to help you do that. Just note that those types of protein will take longer to cook than shrimp. Check out our Instant Pot Chicken Fajitas or Instant Pot Steak Fajitas for more info.
We love to serve these with diced jalapeno, fresh cilantro, and lime juice. Our kids love to add a little sour cream and cheese. They’re also great with guacamole and pico de gallo, too.
Sheet Pan Shrimp Fajitas Recipe
Ingredients
- 1 1 ounce package of fajita seasoning
- 3 Tablespoons olive oil
- 2 teaspoons minced garlic
- 1 ½ pounds medium uncooked shrimp, peeled and deveined
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ yellow onion, sliced into strips
- Diced jalapeno, for topping
- Cilantro, for topping
- Lime juice, for topping
Instructions
- Preheat the oven to 450℉ (230℃).
- Mix fajita seasoning, olive oil, and garlic together in a large bowl. Add shrimp, peppers, and onion to the bowl and toss to coat.
- Evenly spread shrimp, peppers, and onions in a single layer on a baking sheet.
- Cook in the oven until the shrimp is cooked through, about 6-8 minutes. Remove the shrimp and set aside.
- Set the oven to broil, and cook remaining peppers and onions until they begin to char, about 2 to 3 minutes. Remove from the oven and serve immediately with the shrimp.
Notes
Nutrition
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