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Two open shrimp fajitas loaded with red peppers and onions served in a rustic metal dish with lime wedges and sour cream in the background.
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Sheet Pan Shrimp Fajitas

Juicy seasoned shrimp, roasted bell peppers, and caramelized onions all cooked on one pan in 12 minutes flat. We make our own spice blend, which takes about 30 extra seconds and tastes about a thousand times better than the packet. Serve with warm tortillas and whatever toppings you can reach from the fridge.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Lunch, Main Course
Cuisine: American, Mexican
Keyword: sheet pan shrimp fajitas, shrimp fajitas
Servings: 4
Calories: 256kcal
Author: Joanna Cismaru

Ingredients

  • 1½ pounds large shrimp peeled and deveined
  • 2 medium bell peppers sliced
  • 1 large onion sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper optional
US Customary - Metric

Instructions

  • Preheat oven to 425°F / 220°C and line a large sheet pan with parchment paper.
  • In a large bowl, combine 1½ pounds shrimp, 2 sliced bell peppers, and 1 sliced onion.
    Overhead view of a glass bowl with raw shrimp, sliced red bell peppers, and onion separated before mixing on the left, then tossed together with olive oil and lime juice on the right.
  • Add 3 tablespoons olive oil and 2 tablespoons lime juice and toss to coat. Sprinkle 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cumin, and ¼ teaspoon cayenne pepper over everything and toss until evenly coated.
    Overhead view of a glass bowl with shrimp, peppers, and onions with dry spices sprinkled on top on the left, then fully tossed and evenly coated in seasoning on the right.
  • Spread the shrimp and vegetables in a single layer on the sheet pan.
    Side by side overhead view showing seasoned shrimp and peppers piled in the center of a sheet pan on the left, then spread into a single layer ready to bake on the right.
  • Bake for 10 to 12 minutes until the shrimp are pink and cooked through and the vegetables are slightly roasted. Remove from oven and serve immediately with warm tortillas.
    Side by side overhead view of sheet pan shrimp fajitas before and after garnishing with fresh parsley and lime wedges.

Notes

  1. Do not overcook the shrimp. I cannot stress this enough. Shrimp go from perfect to rubber eraser in about 90 seconds. The moment they turn pink and curl into a C shape, they are done. Pull them out. If they curl all the way into an O, you have gone too far and no amount of salsa is going to fix that.
  2. Spread everything in a single layer. If the shrimp and vegetables are piled on top of each other, they will steam instead of roast and you will end up with soggy fajita filling. Not the goal. Use a large sheet pan, or split everything between two pans. Give each piece room to do its job.
  3. Want more char? Broil for 2 minutes at the end. The edges of the peppers will blister and the shrimp will get a little color that makes the whole thing look and taste like it came off a grill. Watch it closely though. Broilers work fast and they do not accept apologies.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1566mg | Potassium: 437mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2773IU | Vitamin C: 81mg | Calcium: 117mg | Iron: 1mg
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