Save to Pinterest I started making sheet pan fajitas on a Tuesday night when I had twenty minutes and zero patience for multiple pans. The shrimp hit the hot oven alongside the peppers, and by the time I'd set the table, dinner was done. No skillet splatters, no standing over the stove, just one tray of sizzling, smoky perfection. It's become my go-to when I want something that tastes like effort but requires almost none. The lime at the end is what makes it sing.
The first time I made this for friends, I doubled the recipe and lined up two sheet pans side by side. We ate straight from the trays, piling warm tortillas high and passing around lime wedges like they were currency. Someone said it tasted better than our favorite taco spot, and I didn't argue. There's something about food that doesn't ask much of you but gives everything back.
Ingredients
- Large shrimp, peeled and deveined: The star of the dish, shrimp cook fast and stay juicy if you don't leave them in too long, look for ones that smell like the ocean, not fishy.
- Bell peppers, any color: I like using a mix of red, yellow, and orange for color, but green works too if that's what you have, slice them thick so they hold up in the heat.
- Red onion: It softens and caramelizes at the edges, adding sweetness that balances the spice, cut it into wedges, not rings, so it doesn't fall apart.
- Olive oil: This is what helps the seasoning stick and keeps everything from drying out, don't skip it or go too light.
- Chili powder: The backbone of the fajita flavor, earthy and warm without being too spicy on its own.
- Ground cumin: It adds that deep, toasted flavor that makes everything taste like it's been cooking for hours.
- Smoked paprika: This is the secret, it gives the dish a subtle smokiness like it came off a grill.
- Garlic powder and onion powder: They dissolve into the oil and coat everything evenly, which fresh garlic can't always do in a quick roast.
- Dried oregano: A little goes a long way, it ties the spices together and adds a hint of brightness.
- Cayenne pepper: Optional, but if you like a kick, add it, you can always leave it out or go easy.
- Kosher salt and black pepper: Season generously, the vegetables need it and the shrimp will thank you.
- Lime: Squeeze it over everything right before serving, it wakes up the whole dish.
- Tortillas: Warm them in a dry skillet or wrap them in foil and toss them in the oven for the last few minutes.
- Cilantro, sour cream, avocado: These are optional, but they turn a simple dinner into something you'll crave again tomorrow.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment or foil. This step makes cleanup so much easier, trust me.
- Mix your seasoning:
- In a big bowl, whisk together the olive oil and all your spices until it looks like a thick, fragrant paste. The smell alone will make you hungry.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands or tongs to coat every piece. Make sure nothing is left bare.
- Spread it out:
- Arrange everything in a single layer on the sheet pan, don't crowd it or the vegetables will steam instead of roast. Give them space to breathe.
- Roast until done:
- Slide the pan into the oven and set a timer for twelve minutes, check at that point, the shrimp should be pink and opaque, the peppers tender with a few charred edges. Don't go past fifteen minutes or the shrimp will turn rubbery.
- Finish with lime and serve:
- Squeeze fresh lime juice over everything while it's still hot, then pile it into warm tortillas with your favorite toppings.
Save to Pinterest There was a night last spring when I made this after a long day, and my partner walked in just as I was pulling the pan from the oven. The smell of cumin and lime filled the kitchen, and we didn't even bother with plates. We stood at the counter, building messy fajitas and laughing about nothing in particular. It's funny how a simple recipe can hold so much more than just dinner.
How to Make It Your Own
If you're not a shrimp person, swap in thinly sliced chicken thighs or even cubed tofu, just adjust the cooking time since chicken will need a few extra minutes. I've also made this with zucchini and mushrooms when I wanted to stretch it further, and it was just as satisfying. You can marinate everything for fifteen to thirty minutes before roasting if you have the time, it deepens the flavor, but it's not required. Play with the spice levels too, add more cayenne if you like heat, or throw in a pinch of cinnamon for a subtle warmth that surprises people.
Serving and Pairing Ideas
These fajitas are perfect on their own, but I like to serve them with a side of black beans or cilantro lime rice if I'm feeding a crowd. A simple slaw with lime and cabbage adds crunch and cuts through the richness. For drinks, a cold Mexican lager is classic, but a chilled Sauvignon Blanc works beautifully if you're in a wine mood. If you have leftovers, which is rare, they reheat well and make an excellent next-day burrito bowl.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to two days, the shrimp are best eaten fresh, but they'll still be good the next day. Reheat gently in a skillet over medium heat, not the microwave, which can make the shrimp rubbery. You can also eat the leftovers cold over a salad, which I've done more times than I'd like to admit.
- Warm your tortillas in a dry skillet for about thirty seconds per side, it makes them soft and pliable.
- If you like things spicy, add sliced jalapeños to the sheet pan halfway through roasting.
- Don't skip the lime, it's not just garnish, it's the brightness that ties everything together.
Save to Pinterest This recipe has saved more weeknights than I can count, and it never feels like a compromise. I hope it becomes one of those dishes you reach for when you need something easy, delicious, and just a little bit special.
Recipe Q&A
- → How long should shrimp be roasted on the sheet pan?
Roast shrimp and vegetables at 425°F for 12–15 minutes until shrimp are pink and opaque, ensuring they remain juicy.
- → Can I prepare the spice mix ahead of time?
Yes, combining olive oil with chili powder, cumin, smoked paprika, and other spices in advance enhances the flavor and saves time.
- → What can I serve with the shrimp and bell peppers?
Warm tortillas, fresh lime wedges, cilantro, and optional toppings like sour cream or sliced avocado complement the dish beautifully.
- → Is there a way to add extra heat to the dish?
Include cayenne pepper in the spice blend for a spicy kick, adjusting the amount based on your heat preference.
- → Can the shrimp be substituted with other proteins?
Yes, thinly sliced chicken or tofu work well as alternatives for variety and dietary needs.