These Sheet Pan Shrimp Fajitas are a delicious, easy weeknight meal that comes together in just 20 minutes! Flavorful shrimp, peppers, and onions make this one-pan meal a standout dish!
Jump to:
Key Ingredients
- Shrimp: I purchase peeled and deveined shrimp. If you can't find peeled and deveined, you'll want to peel and devein them yourself before cooking them.
- Bell peppers: I like using red, yellow, or orange bell peppers. Green bell peppers have a different taste than the others and tend to be less of a crowd-pleaser.
- Yellow onion
- Spices: I use chili powder, cumin, garlic powder, and dried oregano. If you are purchasing chili powder outside of the United States or Canada, I recommend referring to Recipe Tin Eats' recommendation on how to make chili powder (see the "homemade chili powder" section). Otherwise, your fajitas will be very spicy.
- Tortillas: these are totally optional, but definitely popular to serve these with! I recommend serving the tortillas warm by wrapping them in foil and placing them in a 350-degree oven for 10-20 minutes. For a low-carb option, you can serve the shrimp, peppers, and onions on top of lettuce for a fajita salad.
- Toppings of your choice, such as guacamole, salsa, hot sauce, cilantro, sour cream, or lime juice.
How to make Sheet Pan Fajitas
- Combine the spices and oil in a small bowl and set aside.
- Add the sliced peppers and onions to a baking sheet and toss with half the spices.
- Roast in a 425 degree oven for 10-15 minutes.
- Scoot the peppers and onions to one side of the sheet pan before adding the shrimp and tossing them with the rest of the spices.
- Roast for another 10-12 minutes before broiling for 2 minutes.
- Serve with warmed tortillas, if desired.
Prep ahead tips
- The onions and peppers can be sliced up to 3-4 days in advance and kept in an airtight container in the refrigerator. I like to wrap the peppers in a slightly damp paper towel before placing them in an airtight container.
- The spices can be combined weeks in advance (just wait to stir in the oil) and kept in an airtight container in a cool, dry place.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Reheating tips
These fajitas are best served straight from the oven. If you have leftovers, store them in an airtight container for 2-3 days and reheat by sauteing in a pan on the stovetop on medium-high heat until warm.
Serving suggestions
I love how versatile the shrimp, pepper, and onions are. They are delicious served with warm tortillas, in a bowl with rice and black beans, or as a salad on top of lettuce.
These fajitas can also be customized with toppings! I recommend a squeeze of lime juice, chopped cilantro, a dollop of sour cream, and a little salsa or hot sauce.
I recommend serving these fajitas with:
If you try these Sheet Pan Shrimp Fajitas, I'd love to know what you think in the comments below!
📖 Recipe
Sheet Pan Shrimp Fajitas
Easy and quick sheet pan shrimp fajitas with onions and peppers that are perfect weeknight dinners.
Print
Pin
Rate
Servings: 4 people
Ingredients
- 1 yellow bell pepper seeded and sliced into thin strips
- 1 red bell pepper seeded and sliced into thin strips
- 1 orange bell peper seeded and sliced into thin strips
- 1 yellow onion sliced
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon cayenne pepper optional, remove for less spice
- 1 lb peeled, deveined and uncooked shrimp
- 8 6-inch flour tortillas for serving, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Arrange the peppers and onions on the sheet pan. In a small bowl, mix together oil with all spices until well combined. Pour half of the spices over the peppers and onions and toss to coat. Bake for 10-15 minutes, or until the onions and peppers are beginning to soften.
- Remove the onions and peppers from the oven and scoot them over on to one side of the sheet pan. Add the shrimp to the sheet pan and toss them with the rest of the spices. Bake for 8-10 minutes, or until shrimp is cooked through. Toss the shrimp, onions, and peppers. Switch on the broiler and broil for about 2 minutes to just begin to get a few black chars on onion and peppers.
- Assemble by serving shrimp, onions, and peppers inside of tortillas. You can remove the shrimp tails prior to serving if you'd like. Add any additional toppings as desired, such as lime juice, cilantro, sour cream, guacamole, or hot sauce.
Notes
- This recipe calls for chili powder from the United States or Canada, which is a blend of various spices. If you are purchasing chili powder outside of the United States or Canada, I recommend referring to Recipe Tin Eats' recommendation on how to make chili powder (see the "homemade chili powder" section). Otherwise, your fajitas will be very spicy.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Tried this recipe?Please consider leaving a review! It means the world to me!
Alison says
I'm adding these fajitas to my list of dinners to make on a busy weeknight. Looks delicious!
Caitlin Charlton says
Aw thank you so much! They are perfect for a weeknight meal! Hope you enjoy! 🙂