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Easy Sheet Pan Shrimp Fajitas

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5 from 1 review

This 20-minute, one-pan meal is a weeknight lifesaver. We’ve slightly adjusted the cooking method to ensure the bell peppers get tender-crisp while the shrimp stay perfectly juicy and tender—never rubbery.

Ingredients

Scale

Produce

  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large orange bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, juiced (plus extra wedges for serving)

Protein

  • 1 1/2 pounds large shrimp, peeled and deveined (fresh or frozen and thawed)

Spices & Seasonings

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Pantry & Serving

Instructions

  1. Preheat and Prep: Preheat your oven to 450°F (232°C). Position an oven rack in the upper-third of the oven. Spray a large, rimmed baking sheet with non-stick cooking spray if desired.
  2. Mix Spices: In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, dried oregano, kosher salt, and black pepper.
  3. Season Veggies: In a large bowl, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of the olive oil and sprinkle with half of the prepared spice mixture. Toss well until the vegetables are evenly coated.
  4. First Roast (Veggies only): Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Roast for 5 minutes to give them a head start.
  5. Season Shrimp: While the vegetables are roasting, pat the shrimp dry with paper towels (this is crucial for a good texture, especially if using thawed shrimp). Place the shrimp in the same (now empty) large bowl. Drizzle with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining half of the spice mixture. Toss to coat.
  6. Combine and Finish Roasting: Carefully remove the hot baking sheet from the oven. Add the seasoned shrimp to the pan, spreading them in a single layer amongst the vegetables.
  7. Final Roast: Return the sheet pan to the oven and roast for an additional 6-7 minutes, or just until the shrimp are pink, opaque, and curled into a “C” shape. Do not overcook.
  8. Finish and Serve: Remove the pan from the oven. Squeeze the juice of one lime over the entire mixture and toss gently. Garnish with fresh cilantro. Serve immediately in warm tortillas.

Notes

  • Serving Suggestion: Top your fajitas with sliced avocado, sour cream, or a dollop of Greek yogurt.
  • Tail-Off Option: For easier eating, you can remove the shrimp tails before cooking.
  • Allergy alert: This recipe contains shellfish (shrimp).

Nutrition

Find it online: https://recipes.alfityan.org/2025/11/11/the-easiest-sheet-pan-shrimp-fajitas-with-a-simple-trick-for-perfect-shrimp/