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Easy Sheet Pan Shrimp Fajitas

Easy Sheet Pan Shrimp Fajitas

Sizzle up weeknight dinner with juicy shrimp, sweet peppers, and onions roasted on one pan. Fast prep, quick cook, and big Tex-Mex flavor—just tuck into warm tortillas and add your favorite toppings.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb large shrimp, peeled and deveined
  • 3 cup sliced bell peppers (mixed colors)
  • 1 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup chopped fresh cilantro plus more for serving
  • 8 tortillas warm corn or flour tortillas
  • 0.5 cup sour cream optional
  • 0.5 cup salsa or pico de gallo optional
  • 1 cup diced avocado optional
  • 0.5 cup crumbled cotija or shredded cheese optional

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup and lightly coat with oil or cooking spray.
  • In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Whisk in olive oil and lime juice to form a loose marinade.
  • Add sliced bell peppers and red onion to the bowl and toss to coat. Transfer vegetables to the sheet pan and spread in an even layer.
  • Roast vegetables for 10 minutes until beginning to soften.
  • While vegetables roast, toss shrimp in the remaining marinade left in the bowl. After 10 minutes, add shrimp to the pan in a single layer. Roast 6 to 8 minutes until shrimp are pink and just cooked through. Broil 1 to 2 minutes for light char if desired.
  • Warm tortillas in a dry skillet or wrapped in foil in the oven. Fill with shrimp and veggies, sprinkle with cilantro, and add desired toppings. Serve immediately with extra lime.

Notes

For juicier shrimp, pat them dry before marinating and avoid overcooking. Swap shrimp with thinly sliced chicken and roast until cooked through, increasing cook time as needed.