Recipe Overview
Why you’ll love it: What’s not to love about sheet pan shrimp fajitas? Flavorful shrimp, colorful bell peppers, and sweet red onions, roasted on one pan in the oven for easy cleanup. Easy, yummy, healthy – need I say more?
How long it takes: 45 minutes
Equipment you’ll need: sharp knife, sheet pan, oven
Servings: 4
Super Easy Shrimp Fajitas
Sheet pan shrimp fajitas is a recipe that I find myself returning to over and over. Shrimp fajitas are so easy to make and the end result is just ridiculously good. You’ll feel like you made something really special for your family and actually, you did!
Very little hands-on prep. You don’t have to tell your family that the fajitas only took you about 15 minutes to prepare, and that for 30 minutes while dinner was in the oven, you were catching up on emails.
Colorful and flavorful. Why are sheet pan shrimp fajitas special? Just look at the photos and I bet you’ll start drooling. Vividly colored bell peppers and red onions, and succulent shrimp, seasoned well with flavorful fajita seasoning with just the right amount of spicy heat combine to make these fajitas noteworthy.
Healthy eating. You can feel good about eating sheet pan shrimp fajitas. Shrimp is low in calories, yet high in protein and rich with nutrients, like selenium, vitamin B12, and iron. Bell peppers are loaded with vitamin C and lots of other vitamins and minerals, as are red onions. Fold all this good stuff into healthy corn tortillas which are naturally low in fat. Two shrimp fajitas, on corn tortillas, without toppings, are just under 300 calories. That’s good eating!
Cooking Tip
Make your own fajita seasoning, it’s so easy, and you know exactly what’s in it. Keep a jar ready for the next time you make shrimp fajitas!How To Make sheet pan shrimp fajitas
You’ll love how easy these are to make! Turn your oven to 400°F, turn on some rockin’ good music, and let’s get cooking! You’ll need one large rimmed sheet pan.
Slice the red onion and bell peppers. You don’t have to get fancy, just get slicing.
Mix in the seasoning. Right on the sheet pan, mix the veggies with half the fajita seasoning and a tablespoon of olive oil. Mix it up really well (go ahead and use your hands!) and spread it out.
Roast the veggies first. Put the pan in the oven and start roasting.
Marinate the shrimp. Don’t worry, we haven’t forgotten you, shrimp! Your time in the oven is shorter because we don’t want to you to be tough. You’re going to spend a little time marinating while the veggies are getting the heat treatment. In a bowl, mix the remaining fajita seasoning with a tablespoon of oil and coat the shrimp. Let them marinate for 20 minutes.
Marinating Shrimp
Wondering how long you can marinade shrimp? It depends on the marinade. If the marinade contains citrus juice or vinegar, limit the marinating time to less than an hour. If the marinade is not acidic, the shrimp can be marinated up to 8 hours. I find that shrimp is very flavorful even when marinated only 15 to 20 minutes.
Add the shrimp to the pan. Okay, shrimp, now it’s your time in the oven. Scooch over, veggies, the shrimp is moving in! Roast everything for another 10 minutes or until the shrimp are pink and opaque. The time in the oven will depend on the size of your shrimp (big=longer, small=shorter).
Serve. Your shrimp fajitas are ready to serve! Wrap the veggies and shrimp in a warm tortilla. Truly, toppings aren’t necessary because there’s plenty of flavor in every bite. But, if you enjoy toppings as much as I do, go ahead and add them.
Topping suggestions
(And feel free to add your own!)
- sour cream
- fresh cilantro
- avocado or guacamole
- lettuce or cabbage
- tomato
- salsa or chipotle salsa
- lime juice
- homemade jalapeño ranch dressing
- salsa verde
- pineapple, mango, and avocado salsa
Recipe Variations
- Different veggies. While bell peppers and onions are traditionally used in fajitas, use whatever vegetable you like. If you don’t care for bell peppers, try other types of peppers (jalapeño, banana, or poblano), mushrooms, sliced zucchini or summer squash, broccoli, or eggplant. Roasted sweet potatoes are great, too!
- Sub in taco seasoning. Don’t have fajita seasoning? Taco seasoning works just fine.
- Flour tortillas. Instead of corn tortillas, make your fajita with flour tortillas if you prefer. Wrap them in foil and warm them in the oven during the last 5 minutes of baking time.
- Without tortillas. It’s easy to make this recipe Whole30, Keto, or low carb: just skip the tortillas. You can serve the fajita mixture on shredded lettuce or in a lettuce wrap.
- Not crazy about shrimp? Try sheet pan chicken fajitas or steak fajitas.
Prep the onions and peppers up to a day ahead and store in a ziptop bag in the fridge. Thaw the frozen shrimp in the fridge overnight. Doing those two steps ahead will save you at least fifteen minutes at dinnertime.
Refrigerate/Freeze: Leftover sheet pan shrimp fajitas are definitely not a problem because they’re just as tasty the next day. Store leftover shrimp and veggies in a tightly covered container and refrigerate. It should keep at least two days. I haven’t tried freezing shrimp fajitas but you easily could. Thaw overnight in the fridge.
Reheating: Simply warm the shrimp/veggie mixture in the microwave and serve. You can reheat leftovers in a skillet over low heat until warmed through. Try not to go crazy with reheating, because overheating will cause the shrimp to get tough.
Have leftovers? Make a batch of rice and stir the shrimp, peppers, and onions (chop them if you prefer) into the rice. Top with any leftover toppings, including a few big spoonfuls of salsa.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #5, Meal Plan #47, or Meal Plan #77. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Sheet Pan Dinners
Sheet Pan Shrimp Fajitas
Ingredients
- 3 bell peppers (assorted colors), sliced into thin strips
- 1 red onion, sliced into thin strips
- 2 tablespoons olive oil, divided
- 2 tablespoons fajita seasoning, divided
- 1 pound raw medium shrimp, peeled, deveined, tail off (thawed and patted dry if using frozen)
- 8 corn tortillas (6 inch) see note
- Suggested toppings: lettuce, tomato, salsa, avocado, sour cream, jalapeño, lime, cilantro, etc.
Instructions
- Preheat oven to 400°F.
- On a large rimmed sheet pan, toss the bell peppers and onions with 1 tablespoon olive oil and 1 tablespoon fajita seasoning until everything is coated (I like to use my hands for this).3 bell peppers (assorted colors), sliced into thin strips, 1 red onion, sliced into thin strips, 2 tablespoons olive oil, divided, 2 tablespoons fajita seasoning, divided
- Place pan in preheated oven and bake for 20 minutes.
- Mix the remaining oil and seasoning in a medium sized bowl. Add shrimp and stir until shrimp is well-coated. Let marinate in refrigerator while peppers and onions roast.1 pound raw medium shrimp, peeled, deveined, tail off (thawed and patted dry if using frozen)
- Add shrimp, stir, and bake for 8 to 10 minutes more or until shrimp is cooked through and looks pink and opaque. Meanwhile, warm tortillas if desired, and prepare toppings.8 corn tortillas (6 inch)
- Serve immediately on warm tortillas with your favorite toppings.Suggested toppings: lettuce, tomato, salsa, avocado, sour cream, jalapeño, lime, cilantro, etc.
Notes
- Make a double batch: Double the ingredients and use two sheet pans so they aren’t over-crowded.
- Tortillas: I love to use corn tortillas but flour tortillas are great with this recipe. You can wrap them in foil and add them to the oven in the last 5 minutes of cooking time for nice warm tortillas. For corn tortillas, if desired, char them slightly over a gas flame burner using tongs.
- Nutrition information is for two fajitas in corn tortillas, and does not include toppings.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This is the second week in a row that I’m making these for dinner. They are delicious and your fajita seasoning is so easy and so good! My husband has requested this each week to add to our taco Tuesday! Thanks for another great and easy recipe.
This makes me so happy! Thanks for taking the time to leave a review!
looks amazing
Thanks Denise!