Easy Sheet Pan Shrimp Fajitas (Print)

Juicy shrimp roasted with bell peppers and bold spices for a quick Tex-Mex dinner.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 medium red onion, sliced into thin wedges

→ Fajita Seasoning

04 - 2 tablespoons olive oil
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon cayenne pepper, optional
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves, chopped
17 - Sour cream, optional
18 - Sliced avocado or guacamole, optional

# Directions:

01 - Set the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper if using, kosher salt, and black pepper in a large mixing bowl. Blend thoroughly.
03 - Add shrimp, bell pepper strips, and red onion wedges to the bowl. Toss until all ingredients are evenly coated with the seasoning mixture.
04 - Spread the shrimp and vegetables in a single even layer on the prepared sheet pan.
05 - Place the pan in the oven and roast for 12 to 15 minutes, until shrimp turn pink and opaque and vegetables are tender but not mushy.
06 - Remove from oven, squeeze lime juice over the shrimp and vegetables. Serve immediately with warm tortillas, cilantro, and optional toppings such as sour cream or avocado.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is as quick as the cooking itself.
  • The shrimp stay tender and sweet while the peppers get just enough char at the edges.
  • You can have this on the table in thirty minutes, start to finish, even on your busiest nights.
  • The smoky spice blend makes it taste like restaurant fajitas without any special ingredients.
02 -
  • Don't overcook the shrimp, they're done the moment they turn opaque, even a minute too long and they go from tender to chewy.
  • If your peppers and onions are cut unevenly, the smaller pieces will char before the bigger ones soften, so try to keep them roughly the same size.
  • Let the pan get really hot before you put it in the oven, a screaming hot sheet pan gives you those crispy, caramelized edges.
03 -
  • Use parchment paper instead of foil if you want even browning and no sticking, it's a small change that makes a big difference.
  • Toss the shrimp and vegetables separately if you're worried about timing, then combine them on the pan for the last few minutes so nothing overcooks.
  • If your oven runs hot, check the pan at ten minutes, every oven is different and you want to catch the shrimp at their peak.
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