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–+ servings
Sheet Pan Shrimp Fajitas on a serving dish with colorful vegetables

Sheet Pan Shrimp Fajitas

A quick and delightful one-pan meal featuring juicy shrimp, colorful bell peppers, and caramelized onions, perfect for warm evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 300 kcal

Ingredients
  

Shrimp and Vegetables

  • 1 pound shrimp, peeled and deveined Use medium to large shrimp for best texture; if using frozen shrimp, thaw completely and pat dry.
  • 2 pieces bell peppers, sliced (mixed colors if possible) Bell peppers add sweetness and color.
  • 1 piece onion, sliced (yellow or red)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder Adjust to taste; use smoked paprika for a milder, smoky note.
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For Serving

  • Tortillas (flour or corn) For serving
  • Lime wedges For serving

Instructions
 

Preheat and Prep

  • Preheat the oven to 400°F (200°C). A hot oven helps to roast the peppers and cook the shrimp quickly.
  • Rinse shrimp under cold water if needed and pat completely dry with paper towels.
  • Slice bell peppers and onion into even strips for even cooking.
  • Tip: For more caramelized vegetables, cut them slightly thinner.

Season the Shrimp and Vegetables

  • In a large bowl, combine the shrimp, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  • Toss until everything is evenly coated.
  • Taste a tiny piece of raw pepper for salt and spice balance.
  • Tip: Add lime zest for extra brightness or cayenne for heat if desired.

Spread on the Sheet Pan

  • Spread the mixture evenly on a sheet pan in a single layer.
  • If you want char on the vegetables, place them on one half and the shrimp on the other.
  • Tip: Line the sheet pan with parchment paper or silicone liner for easier cleanup.

Bake Until Cooked Through

  • Bake for 15–20 minutes or until shrimp are cooked through and vegetables are tender.
  • If desired, broil for 1–2 minutes for extra color.
  • Tip: For extra tender shrimp, roast vegetables first, then add shrimp for the last few minutes.

Serve

  • Transfer the shrimp, peppers, and onions to a serving dish or warm tortillas.
  • Squeeze lime wedges over the top and offer extra lime for serving.

Notes

Refrigerate cooked shrimp fajitas in an airtight container for up to 2 days. You can freeze cooked shrimp and vegetables for up to 2 months or raw seasoned shrimp for up to 3 months.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 3gSugar: 5g
Keyword Easy Recipe, Healthy Dinner, One-Pan Meal, Sheet Pan Dinner, shrimp fajitas
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