Sheet Pan Shrimp Fajitas (Quick & Easy Weeknight Dinner)

What if you could enjoy bold, restaurant-quality flavors in under 40 minutes—without piles of dirty dishes? Sheet pan shrimp fajitas make that possible. This one-pan wonder combines juicy shrimp, crisp bell peppers, and a smoky chili spice blend for a meal that’s as effortless as it is delicious. With minimal prep and maximum flavor, sheet pan shrimp fajitas are quickly becoming a weeknight staple for busy families who don’t want to compromise on taste.

Ingredients List

Here’s what you’ll need to whip up these vibrant fajitas:

• 1 red bell pepper – sliced into strips (substitute with green bell pepper for a more traditional flavor)
• 1 yellow bell pepper – sliced into strips (adds sweetness and color)
• 1 orange bell pepper – sliced into strips (can swap with poblano for a smokier taste)
• 1 sweet onion – cut into wedges (or substitute with red onion for extra bite)
• 3 cloves garlic – minced finely (garlic powder works in a pinch)
• 3 tablespoons olive oil – extra virgin recommended
• 1 ½ pounds medium shrimp – peeled and deveined (frozen shrimp thawed overnight works perfectly)
• ¼ cup chopped fresh cilantro – for freshness
• 1 tablespoon freshly squeezed lime juice – bright and tangy finish
• 6 (8-inch) tortillas – flour or corn, warmed to perfection

For the chili powder mixture:

• 1 ½ teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

👉 Pro Tip: If you like extra heat, add ½ teaspoon cayenne pepper or red chili flakes.

Timing

One of the biggest advantages of this recipe is speed:

• Prep Time: 20 minutes (chopping vegetables, mixing spice blend)
• Cook Time: 20 minutes (10 minutes for vegetables + 6–8 minutes for shrimp)
• Total Time: 40 minutes

That’s nearly 30% faster than the average fajita recipe that typically requires stovetop sautéing in batches.

Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 425°F (218°C). Lightly oil a baking sheet or line it with parchment paper for easy cleanup.

Step 2: Season the Vegetables

Spread the bell peppers, onion, and garlic in a single layer on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with half of the chili spice blend. Toss to coat evenly.

Step 3: Roast the Veggies

Roast for 10 minutes, until they start to soften and caramelize. This creates that signature fajita sizzle flavor without a skillet.

Step 4: Season the Shrimp

In a bowl, toss the shrimp with 1 tablespoon olive oil and the remaining spice mix. Make sure each shrimp is coated for maximum flavor.

Step 5: Combine & Cook

Push vegetables to one side of the baking sheet. Arrange shrimp on the other side in a single layer. Return to the oven and bake for 6–8 minutes, until shrimp are pink, firm, and cooked through.

Step 6: Add Finishing Touches

Remove from oven, sprinkle with fresh cilantro and lime juice. Toss everything gently for a burst of freshness.

Step 7: Serve & Enjoy

Serve immediately with warm tortillas, plus your favorite sides like guacamole, salsa, or Mexican rice.

Nutritional Information

Here’s the approximate nutrition per serving (based on 4 servings):

• Calories: 340 kcal
• Protein: 29g
• Carbohydrates: 24g
• Fiber: 4g
• Fat: 15g
• Sodium: 720mg

👉 Data Insight: Shrimp is an excellent source of lean protein with fewer calories compared to chicken or beef, making this dish both satisfying and waistline-friendly.

Healthier Alternatives for the Recipe

• Make it low-carb: Swap tortillas for lettuce wraps or low-carb tortillas.
• Vegetarian option: Replace shrimp with portobello mushrooms, tofu, or roasted sweet potatoes.
• Lower sodium: Use a salt-free seasoning blend and squeeze extra lime juice for brightness.
• Gluten-free: Opt for corn tortillas instead of flour tortillas.

Serving Suggestions

Sheet pan shrimp fajitas are endlessly versatile. Try these pairings:

• With Mexican rice & beans for a complete Tex-Mex experience.
• With cauliflower rice for a low-carb alternative.
• As a fajita bowl: Layer shrimp and veggies over rice or quinoa, topped with avocado.
• Party-style: Set up a DIY fajita bar with tortillas, salsa, sour cream, shredded cheese, and guacamole so everyone can customize.

Common Mistakes to Avoid

• Overcooking shrimp – Shrimp cook quickly; 6–8 minutes is plenty. Overcooking makes them rubbery.
• Crowding the pan – Spread out shrimp and veggies to allow roasting, not steaming.
• Skipping the lime juice – That squeeze of citrus brightens all the smoky flavors.
• Not drying thawed shrimp – Excess moisture prevents proper browning.

Storing Tips for the Recipe

• Refrigerate: Store leftovers in an airtight container for up to 1 day.
• Reheat: Avoid microwaves, as shrimp can become tough. Instead, warm in a 325°F oven, covered with foil, until heated through.
• Meal Prep Tip: Chop veggies and mix spice blend up to 2 days ahead, then just add shrimp and roast when ready.

Conclusion

Sheet pan shrimp fajitas are the ultimate weeknight dinner: fast, flavorful, and fuss-free. With fresh veggies, tender shrimp, and a bold chili-lime kick, they’re perfect for busy families or anyone craving Tex-Mex at home. Give this recipe a try, leave a review, and subscribe for more easy, flavor-packed recipes!

FAQs

Q1: Can I use frozen shrimp?
Yes! Thaw overnight in the fridge or quickly under cold running water. Just pat dry before seasoning.

Q2: Can I make this recipe with chicken instead?
Absolutely. Use boneless, skinless chicken breast or thighs, sliced into strips. Adjust cooking time to about 20 minutes.

Q3: How can I make these fajitas spicier?
Add cayenne pepper, red chili flakes, or fresh jalapeños when roasting veggies.

Q4: Can I double the recipe for a crowd?
Yes, but use two baking sheets to prevent overcrowding and ensure even roasting.

Q5: What tortillas work best?
Both flour and corn tortillas work. Flour tortillas are soft and pliable, while corn tortillas give a more authentic flavor.