Sheetpan Shrimp Fajitas
When I want something fresh, colorful, and fast, these Sheet Pan Shrimp Fajitas are my go-to. Everything roasts on one pan and it is ready in under 40 minutes. It is my favorite kind of weeknight dinner.
Recipe Highlights
- One pan dinner with easy cleanup
- Ready in about 40 minutes
- Smoky, savory fajita seasoning made from pantry staples
- This small batch recipe makes 4 servings without overwhelming leftovers
Storage and Leftovers
This recipe makes 4 servings and works well for dinner plus lunch the next day.
- Store cooked shrimp and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet, air fryer, or microwave just until warmed through. Avoid overheating the shrimp.
- Add a fresh squeeze of lime after reheating to brighten the flavors.
- Keep tortillas sealed at room temperature for a few days or refrigerate if storing longer.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning so they roast properly.
Can I make this spicier?
Add cayenne, red pepper flakes, or extra chili powder to the seasoning.
Do I have to broil at the end?
No. It just adds extra browning and char.
Can I use corn tortillas instead of flour?
Yes. Corn tortillas work well and are a good gluten-free option.
Sheet Pan Shrimp Fajitas
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
Description
These Sheet Pan Shrimp Fajitas are a quick one-pan dinner with juicy shrimp, roasted bell peppers, and a bold homemade fajita seasoning. Ready in under 40 minutes and perfect for 4 servings.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 medium yellow onion
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp cilantro, chopped
- 1 lime
- Flour tortillas
Instructions
- Preheat the oven to 425°F.
- Cut the vegetables into ½-inch thick slices and transfer them to a 9×13” baking sheet.
- Make your fajita seasoning by combining the salt, pepper, chili powder, cumin, and paprika in a bowl.
- Drizzle 2 tablespoons of oil over the vegetables and sprinkle ¾ of the fajita seasoning on top. Toss to coat evenly.
- Bake in the oven until the vegetables begin to become tender, about 10 minutes.
- Toss the shrimp with the remaining seasoning and oil, then layer them on top of the vegetables.
- Bake for an additional 8 minutes, or until the shrimp are cooked through. Broil for 1 to 2 minutes until the vegetables begin to brown.
- Garnish with cilantro and squeeze lime juice on top. Serve with warmed tortillas. Enjoy!
Notes
Warm the tortillas by wrapping them in foil and placing them in the oven for the last few minutes of cooking.
Adjust the chili powder and paprika to make the fajitas spicier or milder.
Nutrition
- Serving Size: 4
