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Sheet Pan Shrimp Fajitas - The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

Featured Comment

Excellent and easy recipe!! Love the convenience of sheet pan recipes. Followed the recipe exactly with the exception of using only 1/4 tsp ground black pepper instead of 1 tsp freshly ground pepper as indicated in the instructions. Served with guacamole and tortilla chips, yellow rice and refried black beans. Yum!!
Mari
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A super speedy weeknight meal all made on one sheet pan? Yes, please! With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a week with my other favorite sheet pan dinner. When ready to serve, squeeze out those fresh limes right on top and warm up those tortillas. It’s quick, fast, and oh-so-so-good.

reasons to make sheet pan shrimp fajitas

  • Sheet pan dinner. Easy, convenient and so flavorful! Everything cooks on one single sheet pan, making weeknight dinners a breeze with the quickest clean up ever. Less dishes means more time to enjoy dinner (or anything else to cross off on your to-do list).
  • Make-ahead meal. This sheet pan meal can be prepped ahead of time, cutting down on prep time even more and getting dinner on the table in lightning fast speed.
  • Family-favorite. Sheet pan fajitas is truly a winning crowd-favorite dinner. Served alongside warm tortillas, Mexican rice, beans, guacamole, salsa and so much more, there’s a little bit of something for everyone in the family.

types of shrimp

Wild caught shrimp vs. farmed shrimp

Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.

Frozen vs. fresh shrimp

Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.

tips and tricks for success

  • Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
  • Prep ahead of time. Save time by mixing the chili powder mixture in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
  • Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
  • Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
  • Make it vegetarian. Skip the shrimp and add diced sweet potatoes or mushrooms.
  • Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.

what to serve with sheet pan shrimp fajitas

Tools For This Recipe

Baking sheet

Sheet Pan Shrimp Fajitas: Frequently Asked Questions

Can I use frozen shrimp?

You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).

Can I make this with chicken instead?

Yes! We have a recipe for that here.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1 day.

Sheet Pan Shrimp Fajitas

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
5 stars (34 ratings)
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Ingredients

  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 sweet onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 ½ pounds medium shrimp, peeled and deveined
  • ¼ cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas, warmed

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

Equipment

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the chili powder mixture; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and chili powder mixture.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with desired tortillas.

For the chili powder mixture

  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.

Video

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