Name: Sheet Pan Shrimp Fajitas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds shrimp, peeled and deveined; 1 yellow bell pepper, sliced thin; 1 red bell pepper, sliced thin; 1 orange bell pepper, sliced thin; 1 small red onion, sliced thin; 1 1/2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; Several turns of freshly ground black pepper; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Juice of 1 lime; Fresh cilantro for garnish; Tortillas, warmed, for serving

If you’re looking for a super quick, flavorful dinner that doesn’t leave your kitchen a mess, you’re going to adore this Sheet Pan Shrimp Fajitas Recipe. I absolutely love how vibrant the colors are and how the spices come together with the sweetness of the peppers and onions—plus, the shrimp cooks up perfectly every single time. Trust me, once you try this, you’ll wonder why you ever fussed over complicated methods for fajitas.

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Why You’ll Love This Recipe

Effortless One-Pan Cooking: Everything cooks together on one sheet pan, which means less cleanup and more time enjoying your meal.
Bursting with Flavor: The spice blend is just right—it’s smoky, tangy, and has a perfect kick that elevates the shrimp and veggies.
Quick to Prepare: From start to finish, this recipe comes together in about 20 minutes, perfect for busy weeknights.
Customizable and Colorful: You can easily swap veggies or adjust seasonings to make it your own, plus it looks gorgeous on the plate.

A close-up view of a metal bowl filled with raw shrimp that have a light seasoning, placed on top of colorful sliced bell peppers and thin rings of purple onion. The shrimp are pale with some brownish spice spots, arranged evenly throughout the mix. The bell peppers are yellow, red, and orange, cut into strips and mixed well with the onion rings. The bowl rests on a white marbled surface, with the mix showing a fresh and vibrant look. Photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Shrimp Fajitas, easy shrimp fajitas, healthy shrimp fajitas, quick fajitas recipe, colorful sheet pan dinner

Ingredients You’ll Need

Each ingredient here plays a role: the different colored bell peppers lend sweetness and crunch, while the spices add depth and warmth. When shopping, look for fresh, firm shrimp and brightly colored produce to really make your sheet pan shrimp fajitas pop.

Flat lay of peeled and deveined raw shrimp arranged neatly, thin slices of vibrant yellow bell pepper, thin slices of bright red bell pepper, thin slices of vivid orange bell pepper, thin slices of small fresh red onion, a small white ceramic bowl with golden extra virgin olive oil, a whole fresh lime cut in half revealing juicy interior, a small white ceramic bowl containing a mix of colorful chili powder, garlic powder, onion powder, ground cumin, and smoked paprika spices arranged artfully, fresh cilantro sprigs with bright green leaves, and a stack of soft warm corn tortillas placed next to each other, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sheet Pan Shrimp Fajitas, easy shrimp fajitas, healthy shrimp fajitas, quick fajitas recipe, colorful sheet pan dinner

Shrimp: Peeled and deveined is best to save time—look for fresh or thawed shrimp that’s firm to the touch.
Yellow, Red, and Orange Bell Peppers: These are sweet and juicy, giving the fajitas a beautiful rainbow effect and contrasting textures.
Red Onion: I love using red onion here because it adds a mild sharpness and color that complements the peppers perfectly.
Extra Virgin Olive Oil: Helps everything roast beautifully and carries the spices to coat the shrimp and veggies evenly.
Kosher Salt: Essential for seasoning—the coarse grain also helps balance flavors nicely.
Freshly Ground Pepper: Adds that subtle heat and pungency that rounds out the dish.
Chili Powder: This is the main spice contributor to that classic fajita flavor.
Garlic Powder: For a mellow garlic punch without the fuss of fresh garlic.
Onion Powder: Boosts the savory depth alongside the fresh onions.
Ground Cumin: Brings an earthy, slightly smoky undertone.
Smoked Paprika: Adds warmth and a subtle smoky flavor that makes these fajitas unforgettable.
Lime: Fresh lime juice squeezed on top brightens everything up and balances the spices.
Fresh Cilantro: For garnish—its bright, citrusy notes bring freshness to every bite.
Tortillas: I prefer warming them just before serving to keep them soft and pliable for wrapping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Sheet Pan Shrimp Fajitas Recipe depending on what’s in season or what my family’s mood is. Feel free to get creative and make this dish your own—it’s super flexible!

Protein Swap: Sometimes I switch out shrimp for thinly sliced chicken breast or even firm tofu when I want to change things up.
Veggie Mix: Adding sliced mushrooms or zucchini works beautifully, especially in summer when these are fresh and flavorful.
Spice Level: When my kids are around, I ease up on the chili powder and smoked paprika, but for adults, adding a pinch of cayenne really kicks it up.
Serving Style: Instead of tortillas, try over a bed of cauliflower rice or inside crunchy lettuce wraps for a low-carb option.

How to Make Sheet Pan Shrimp Fajitas Recipe

Step 1: Prep and Toss Everything Together

First things first: preheat your oven to 450°F (232°C). While that’s heating up, grab a large bowl and add your thinly sliced red onion, yellow, red, and orange bell peppers, along with the peeled and deveined shrimp. Drizzle with extra virgin olive oil, then sprinkle on kosher salt, freshly ground black pepper, and all your spices: chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss everything well until the shrimp and veggies are evenly coated with that gorgeous spice blend. This step is key because it ensures every bite is packed with flavor.

Step 2: Spread Out and Roast

Lightly spray a large baking sheet with non-stick cooking spray to keep things easy and prevent sticking. Spread your shrimp and veggie mixture into an even layer—try not to overcrowd the pan, or the veggies might steam instead of roast. Pop the sheet pan into the oven for about 8 minutes. At this point, your kitchen will start to fill with that intoxicating aroma of roasted peppers and spices, which always makes me look forward to dinner even more.

Step 3: Broil for That Perfect Finish

After 8 minutes, switch your oven to broil and let everything cook for another 2 minutes. This gives the shrimp a lovely char and helps caramelize the edges of the peppers and onions, adding an irresistible depth of flavor. Keep a close eye during broiling so nothing burns—broilers vary in intensity, and shrimp cooks fast! The shrimp should be opaque and curl slightly when done.

Step 4: Brighten and Serve

Once out of the oven, squeeze fresh lime juice all over your fajita mixture and top with chopped cilantro. I usually like to spoon everything straight into warm tortillas and wrap them up for a casual, hands-on meal. My family goes crazy for the burst of freshness the lime and cilantro bring—it really lifts the whole dish.

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Pro Tips for Making Sheet Pan Shrimp Fajitas Recipe

Even Slicing: I always slice my peppers and onions very thin so they roast evenly and get tender without burning.
Don’t Overcrowd the Pan: Giving the shrimp and veggies space helps them roast instead of steam, which makes all the difference in texture.
Watch the Broiler Closely: The broiler is your friend for finishing, but shrimp cook quickly; keep the door ajar and peek every 30 seconds.
Use Fresh Lime and Cilantro: These brighten up the whole fajita experience and should never be skipped—fresh really beats bottled lime juice here.

How to Serve Sheet Pan Shrimp Fajitas Recipe

The image shows a tray filled with cooked shrimp mixed with red and yellow bell pepper strips and slices of red onion, all seasoned with spices giving a slightly charred look. The shrimp are plump and brown with visible grill marks, scattered evenly across the tray. At the back edge of the tray lies a stack of soft, round white tortillas. There are two green lime wedges placed on the right and left sides near the shrimp and vegetables. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Shrimp Fajitas, easy shrimp fajitas, healthy shrimp fajitas, quick fajitas recipe, colorful sheet pan dinner

Garnishes

I swear by a handful of fresh cilantro and a generous squeeze of lime on top—it just wakes everything up. Sometimes I add slices of avocado or a dollop of sour cream to cool down the spice if we want creaminess. Shredded cheese like Cotija or Monterey Jack is another favorite in our house.

Side Dishes

To make it a full meal, I like serving these fajitas alongside Mexican rice or a simple black bean salad. A crunchy slaw with lime and cilantro can also balance out the warmth of the fajitas perfectly. If you’re feeling indulgent, some chips with salsa and guacamole round out the plate wonderfully.

Creative Ways to Present

For special occasions, I like turning the sheet pan shrimp fajitas into a fajita bar—put out bowls with guacamole, sour cream, shredded cheese, pickled jalapeños, and fresh chopped onions so everyone can build their own. It’s fun, interactive, and always a hit at parties. You could also wrap them up as mini fajita bites on tortillas folded and secured with toothpicks as a tasty appetizer.

Make Ahead and Storage

Storing Leftovers

When we have leftovers, I place the shrimp and veggies in an airtight container and keep them refrigerated for up to 2 days. I find that separating the filling from the tortillas helps keep everything from getting soggy.

Freezing

I have successfully frozen the shrimp and pepper mixture in freezer-safe bags for up to 1 month. It’s best to thaw overnight in the fridge before reheating to retain the best texture, although fresh is always preferable when you can swing it.

Reheating

I reheat leftovers in a hot skillet over medium heat just until warmed through, which keeps the shrimp tender and the veggies crisp—microwaving can sometimes make the shrimp rubbery, so I try to avoid it when possible.

FAQs

Can I use frozen shrimp for this Sheet Pan Shrimp Fajitas Recipe?

Absolutely! Just be sure to fully thaw and pat the shrimp dry before marinating and cooking. Excess moisture can prevent proper roasting and cause the shrimp to steam rather than get that nice char.
What kind of tortillas work best with this recipe?

I prefer warm, soft flour tortillas because they’re pliable and hold all the juicy filling without breaking apart. But corn tortillas are a great gluten-free option—just warm them gently to keep flexible.
Can I make this recipe spicier?

Definitely! You can add cayenne pepper, chipotle powder, or even chopped jalapeños to the mix. Just add gradually and taste so it suits your heat tolerance.
How do I know when the shrimp is perfectly cooked?

Cooked shrimp will turn opaque and curl into a loose “C” shape. Avoid overcooking as shrimp can get tough; broiling the last 2 minutes helps get that perfect finish without drying them out.

Final Thoughts

I’m telling you, this Sheet Pan Shrimp Fajitas Recipe has become a staple in my weeknight rotation because it’s fast, flavorful, and so easy to throw together. There’s something incredibly satisfying about a meal that comes together on just one pan and bursts with big, fresh flavors—you get all the fun of fajita night without the stressful cleanup. Give it a try, and I promise it’ll become one of your go-to recipes too! Don’t forget to share how you customize it—I love hearing new twists.