Sheet Pan Shrimp Fajitas Recipe

If you’re craving a vibrant, flavorful dinner that comes together with minimal fuss, you’ve got to try this Sheet Pan Shrimp Fajitas Recipe. It’s one of those recipes I turn to when I want big bold flavors but without the mess of multiple pans. You’ll love how juicy shrimp and colorful bell peppers roast together just perfectly on one pan – it’s a fan-freaking-tastic dinner that feels a little fancy but is super quick and easy!

Ingredients You’ll Need

These ingredients blend classic fajita flavors with a fresh, simple twist. Using colorful bell peppers adds sweetness and crunch, while the spices give the shrimp a smoky, savory kick you’ll love. A bright squeeze of lime at the end pulls it all together beautifully. When you shop, grab the freshest shrimp you can find—it makes all the difference!

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• Shrimp: Peeled and deveined shrimp are key for quick cooking and easy eating – I usually buy them frozen and thaw before cooking.
• Yellow, red, and orange bell peppers: I love using a mix of colors to make the dish pop on your plate.
• Small red onion: Adds just the right bite and sweetness when roasted.
• Extra virgin olive oil: Helps everything roast perfectly and adds a subtle richness.
• Kosher salt and freshly ground pepper: Simple seasoning essentials to enhance all the flavors.
• Chili powder, garlic powder, onion powder, ground cumin, smoked paprika: This spice combo brings the fajita magic—my secret blend for smoky, savory shrimp.
• Lime: Fresh lime juice brightens and balances the dish at the end.
• Fresh cilantro: I adore the fresh herbal note cilantro adds as a garnish.
• Tortillas: Warmed just before serving to wrap everything up in a cozy, handheld package.

Variations

I love how versatile this Sheet Pan Shrimp Fajitas Recipe is—there’s plenty of room to make it your own. You can easily swap out veggies, adjust spices, or even switch the shrimp for another protein depending on what you have on hand.

• Veggie Swap: Sometimes I toss in sliced zucchini or mushrooms for extra texture and veggie variety. My family doesn’t even notice!
• Spice it Up: If you like it hotter, add a pinch of cayenne or some sliced jalapeños before roasting. I discovered this trick after my husband asked for more heat.
• Protein Option: When shrimp’s not available, thinly sliced chicken thighs work great too—just watch for longer cooking times.
• Make it Gluten-Free: Use corn tortillas or serve over rice to keep the meal gluten-free without losing any flavor.

How to Make Sheet Pan Shrimp Fajitas Recipe

Step 1: Get everything prepped and mixed

Start by preheating your oven to 450°F—it’s key for that perfect roast. In a large bowl, toss the thinly sliced red onion, tri-colored bell peppers, and shrimp with olive oil, kosher salt, freshly ground pepper, and all your spices: chili powder, garlic and onion powders, cumin, and smoked paprika. Make sure everything is evenly coated—that’s where the flavor builds.

Step 2: Roast the fajita mix

Spray a baking sheet with non-stick cooking spray (this step saves you from scrubbing later). Spread your shrimp and veggie mixture evenly on the pan so everything cooks uniformly. Slide it into the oven and roast for about 8 minutes until the shrimp starts turning pink and the peppers soften.

Step 3: Broil for that perfect finish

Now, turn your oven to broil and cook for an additional 2 minutes. This quick broil adds a gorgeous char to the edges of the shrimp and veggies that’s just irresistible. Keep a close eye so nothing burns—broilers work fast!

Step 4: Add the finishing touches and serve

Once out of the oven, squeeze fresh lime juice generously over your fajita mix and sprinkle with chopped fresh cilantro. Serve everything warm with tortillas (I like to warm them on a dry skillet or wrapped in foil in the oven). From here, assemble your fajitas just the way you like ’em!

How to Serve Sheet Pan Shrimp Fajitas Recipe

Garnishes

I almost always top my fajitas with fresh cilantro and a good squeeze of lime—it brightens every bite. Sometimes I add diced avocado or a dollop of sour cream if I’m feeling indulgent. Fresh chopped tomatoes or a sprinkle of queso fresco work beautifully too. I find garnishes really elevate the experience and add layers of tasty contrast.

Side Dishes

My go-to sides with this Sheet Pan Shrimp Fajitas Recipe are simple and fresh: Mexican rice or cilantro-lime rice, a crunchy cabbage slaw, or even black beans. For extra veggies, a quick pico de gallo on the side is always a hit. These sides keep things balanced and vibrant.

Creative Ways to Present

When I have guests, I love setting up a little fajita bar with warm tortillas, the shrimp and veggies, and an array of toppings like sliced jalapeños, pickled onions, hot sauce, and shredded cheese. It turns dinner into an interactive experience everyone enjoys. Plus, it’s a great way to showcase these colorful goodies!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and peppers in an airtight container in the refrigerator for up to two days. The flavors deepen overnight, which is lovely. Just keep the tortillas separate to avoid them getting soggy.

Freezing

Freezing this sheet pan fajita mix is doable but with some caveats. Shrimp can become a bit rubbery after freezing and reheating, so I prefer to freeze only if I’m planning to use the shrimp in soups or salads later. If you freeze, freeze the veggies separately for best texture.

Reheating

I reheat leftovers in a hot skillet or under the broiler just briefly to keep the shrimp tender and veggies crisp-tender. Microwaving can make shrimp tough, so I avoid it when I can. The skillet method also helps you regain a bit of that fresh-roasted char.

FAQs

Final Thoughts

This Sheet Pan Shrimp Fajitas Recipe holds a special place in my weekly dinner rotation because it delivers on flavor, ease, and nutrition all at once. I love sharing it with friends because it feels like you’re treating yourself to a restaurant meal – without the wait or the mess. Once you try it, I think you’ll keep coming back to this recipe anytime you want to impress your taste buds with minimal effort. Go ahead, make it tonight – your kitchen and your belly will thank you!

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