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.
Why you’ll love it: Easy, yummy, healthy – need I say more?
How long it takes: 45 minutes
Equipment you’ll need: sharp knife, sheet pan, oven
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!
You don’t have to tell them 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.
Why are sheet pan shrimp fajitas special? Well, take a look at that photo! Colorful bell peppers and red onions, and succulent shrimp, seasoned well with flavorful fajita seasoning.
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, and watch them disappear!
You’ll like the fact that two shrimp fajitas, on corn tortillas, without toppings, are just under 300 calories. That’s good eating!
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!
About these 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!
I’ll run through the recipe here to get you started, with lots of extra tips thrown in. As always, you’ll find the printable recipe card at the end of the post with complete instructions and nutrition information.
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.
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. Put the pan in the oven and start roasting.
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.
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).
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.
(And feel free to add your own!)
- sour cream
- fresh cilantro
- avocado or guacamole
- lettuce or cabbage
- salsa or chipotle salsa
- lime juice
- homemade jalapeño ranch dressing
- salsa verde
- pineapple, mango, and avocado salsa
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 the shrimp is very flavorful even when marinated only 15-20 minutes.
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!
Depending on how much oil you use and the toppings you choose, shrimp fajitas are a healthy choice. Two fajitas wrapped in corn tortillas (1/4 of this recipe) are just under 300 calories.
Make It Your Own
- While bell peppers and onions are traditionally used in fajitas, use whatever vegetable you like.
- Don’t have fajita seasoning? Taco seasoning works just fine.
- I use frozen shrimp because it’s convenient to keep a bag in the freezer. Use fresh shrimp if you prefer.
- 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 10 minutes of baking time.
- It’s easy to make this recipe Whole30, Keto, or low carb: just serve without tortillas!
- Not crazy about shrimp? Try sheet pan chicken fajitas. You can make them with steak, too.
Short on time? 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.
Storage & Reheating Tips
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.
To reheat, simply warm the shrimp/veggie mixture in the microwave and serve. Or reheat 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.
More Sheet Pan Dinners
Chock full of veggies and only one pan to clean, what’s not to like about sheet pan dinners! Check out my collection of 15 healthy sheet pan dinners or take a look here at a few of my favorites:
- the best Cauliflower Nachos, with chicken (don’t wait to try these, I just love them!)
- Sheet Pan Chicken thighs with smashed potatoes and green beans (Whole30 compliant)
- Salmon and asparagus sheet pan dinner with potatoes
- Roasted Italian sausage with onions and vegetables
- Baked chicken Parmesan with broccoli
- Mini Turkey Meatloaf Sheet Pan Dinner
Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan (#5). You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
- 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.
- 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).
- 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.
- Place pan in preheated oven and bake for 20 minutes.
- Add shrimp, stir, and bake for 8-10 minutes more or until shrimp is cooked through and looks pink and opaque. Meanwhile, warm tortillas if desired, and prepare toppings.
- Serve immediately on warm tortillas with your favorite toppings.
- Make a double batch: Double the ingredients and use two sheet pans so they aren’t over-crowded.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.