These sheet pan shrimp fajitas make an easy 20-minute dinner with juicy shrimp, colorful bell peppers, onion, and a simple homemade fajita seasoning. Everything roasts together on one sheet pan, then gets finished with fresh lime juice and cilantro. Spoon the shrimp and vegetables into warm tortillas and add your favorite fajita toppings for a quick weeknight meal. Enjoy! For more easy oven meals, explore our sheet-pan dinner ideas.
Ingredients list for the sheet pan shrimp fajita
- 1 1/2 lbs shrimp, peeled and deveined
- 1/2 red bell pepper, cut into strips
- 1/2 green bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 1/2 medium yellow onion, sliced
- 1 teaspoon garlic powder
- 2 teaspoons ancho chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons fresh lime or lemon juice
- 3 tablespoons chopped cilantro
Why you’ll love these sheet pan shrimp fajitas
The shrimp and vegetables cook together on one pan in about 10 minutes, making cleanup simple. The homemade seasoning adds plenty of smoky, savory flavor, while fresh lime and cilantro brighten everything just before serving. The recipe also makes a generous batch, so it’s an easy option for a family dinner.
Shrimp Fajita Ingredients
The ingredients list for these baked shrimp fajitas is pretty simple:
- Shrimp: Large shrimp (16–20 count works well), peeled and deveined. Fresh or frozen shrimp both work; thaw frozen shrimp completely before cooking.
- Vegetables: onion, bell peppers, fresh cilantro + garnish
- Spices: ancho chili powder, cumin, paprika, coriander, salt, and pepper.
- Olive oil
- Lemon or lime
- Flour or corn tortillas, for serving
How to Make Shrimp Fajitas in the Oven
These oven-baked shrimp fajitas take just minutes to make and are so easy to prep: just peel shrimp and chop veggies! Here is the simplified method; check more detailed instructions below:
- Place the shrimp and vegetables on a rimmed baking sheet.
- Sprinkle over the homemade fajita seasoning.
- Drizzle with olive oil and toss to combine everything.
- Bake in the oven at 400ºF (200ºC) until the shrimp is cooked through and the vegetables are tender, tossing once halfway through. Easy!
Directions
1. Preheat the oven to 400°F (200°C). Lightly oil a large rimmed sheet pan.
2. In a small bowl, combine the ancho chili powder, cumin, paprika, coriander, salt, and black pepper.
3. Arrange the bell peppers and onion on the sheet pan. Add the shrimp, then sprinkle the garlic powder and seasoning mixture evenly over everything.
4. Drizzle with olive oil and toss until the shrimp and vegetables are evenly coated. Spread everything into a single layer.
5. Roast for 8–10 minutes, tossing once halfway through, until the shrimp are cooked through and the vegetables are crisp-tender. For slightly charred edges, broil for the final 1–2 minutes.
6. During the last 5 minutes, wrap the tortillas in foil and warm them in the oven.
7. Finish the shrimp and vegetables with lime juice and fresh cilantro. Serve immediately in the warm tortillas with your favorite toppings. Enjoy! ❤️
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Tips for the Best Shrimp Fajitas Recipe
- Use large shrimp so they stay juicy while the vegetables roast.
- Spread everything in a single layer so the shrimp and vegetables roast rather than steam.
- Toss everything halfway through cooking for more even browning.
- Adjust the chili powder to taste if you prefer milder or spicier fajitas.
- Zucchini is an easy addition; one reader specifically reported good results adding it.
- Serve with avocado, sour cream, shredded cheese, tomatoes, jalapeño, or your favorite fajita toppings.
- For a smokier, spicier version, replace some of the ancho chili powder with chipotle chili powder.
What shrimp should we use to make the fajitas?
Large shrimp work especially well for sheet pan fajitas because they stay juicy during the short, high-heat roasting time. Tails on or off is entirely up to you; removing them makes the fajitas easier to eat in tortillas.
Can We Use Different Fajita Vegetables?
Bell peppers and onions cook within the same short roasting time as the shrimp. Zucchini also works well. Firmer vegetables may need to be cut very small or given a head start in the oven.
How to Reheat Shrimp Fajitas
If you have leftover sheet pan shrimp fajitas – which we highly doubt – we recommend reheating the leftovers in a skillet on the stovetop. This prevents the shrimp from becoming rubbery and the peppers from turning to mush, as they can in the microwave.
How long can I keep shrimp fajita leftovers?
You can keep shrimp fajita leftovers for 2 or 3 days in an airtight container in the refrigerator. Reheat the shrimp fajitas by following the instructions above.
More shrimp recipes
- Garlic Butter Shrimp with Asparagus
- Baked Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce
- Garlic Butter Shrimp and Broccoli Skillet
- Blackened Shrimp and Asparagus Skillet (20 Minutes)
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Great recipe and so easy to make. I made it the 1st time with the fajitas and the 2nd time I put it over rice. So good!
Delicious and so easy! Great Recipe!
We have made this twice in the last month, as requested by my teens! I subbed 1 tsp of chipotle chili powder for one of the two tsp of chili powder and it spiced it up a bit. I also added zucchini to the veggies. It’s easy, quick, and delicious!
