These sheet pan shrimp fajitas are a quick and easy weeknight meal that the whole family will enjoy. They come together in just quickly and are so flavorful.
I love how versatile the shrimp, pepper, and onions are. They are delicious served with warm tortillas, as 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.
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.
If you make these sheet pan shrimp fajitas, I'd love to know what you think in the comments below!
I love serving these fajitas with:
Sheet Pan Shrimp Fajitas
- 1 lb peeled, deveined and uncooked shrimp
- 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
- 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.
- 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.
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