Dinner doesn’t get easier than sheet pan shrimp fajitas. Shrimp, peppers, onions, and spices combine on a sheet pan and bake until hot and sizzling. Add tortilla shells, avocado, salsa, cheese, a sprinkle of cilantro, and a splash of fresh lime and you have a tasty, fun, and super quick dinner!
The recipe is completely customizable, which is the wonderful thing about using your own spice mix. Sure, there are prepackaged fajita spice mixes out there you can use. But if you like your fajitas spicy, or definitely not spicy, you can adjust.
Shrimp: The raw shrimp are peeled and deveined. I also remove the tails. If you are using frozen shrimp be sure they are fully thawed.
Ripe Bell Pepper: Red, yellow or orange bell pepper are all colorful and tasty options.
Red Onion: You could also use white or yellow onions, but I like the color and flavor of red onions in fajitas.
Chili Powder: The essential spice for Mexican inspired recipes. I like hot chili powder.
Garlic Powder: Using garlic powder distributes the flavor throughout the dish.
Cumin: Adds more great flavor.
Paprika: Adds nice color to the finished shrimp and veggies.
Cayenne: Brings the heat! Optional, but absolutely necessary for those of us who like spicy food.
Flour or corn tortillas: We always have flour tortilla shells at home; but I am a fan of either. Both are excellent choices.
Avocado or guacamole: I am partial to big slices of fresh avocado. If you don’t need the entire avocado, see my tip to save the leftovers.
Cheese: We like a shredded Mexican cheese blend.
Cilantro: Seems like people either love cilantro, or they think it tastes like soap. I am firmly team cilantro!
Lime Juice: A splash of fresh lime juice adds a nice tang.
Start by preheating your oven. Your dinner won’t take long to come together. You don’t want to have to wait for your oven!
Thinly slice your peppers and onions. Keep in mind they don’t spend a lot of time cooking so, really, the thinner, the better.
Add the peppers and onion along with the shrimp, oil, and spices to a bowl. Stir thoroughly to assure everything is mixed and spices are evenly distributed on the shrimp and veggies.
Spread the mixture evenly on a sheet pan.
Bake for 10 minutes or until the shrimp are opaque and curled.
Pile the shrimp and veggies onto a warmed tortilla along with toppings of your choice.
Quick, easy and full of flavor, sheet pan shrimp fajitas are a winner any night of the week!
Sheet Pan Shrimp Fajitas
- 25 large raw shrimp peeled and deveined
- 1 large ripe bell pepper sliced thin
- 1 medium red onion sliced thin
- 1 Tbsp olive oil
- ½ tsp salt
- freshly ground pepper
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cayenne optional
- flour or corn tortillas warmed
- avocado or guacamole
- salsa or chopped fresh tomatoes
- Mexican cheese shredded
- cilantro roughly chopped
- fresh lime juice
- Preheat oven to 450℉.
- Add all the fajita ingredients to a large bowl. Stir to thoroughly combine and evenly coat the shrimp and vegetables with oil and seasonings.
- Spray baking sheet with non-stick cooking spray.
- Spread the fajita ingredients on the baking sheet and spread evenly.
- Cook at 450 ℉ for about 10 minutes until the shrimp is opaque.
- Serve in warm tortilla shells with sliced avocado or guacamole, salsa or tomato, shredded cheese, cilantro and a spash of fresh lime juice.