Sheet Pan Shrimp Fajitas are the perfect answer to busy weeknights when you crave bold Tex-Mex flavors without spending hours in the kitchen. Juicy shrimp, colorful bell peppers, and sweet onions are tossed in a smoky fajita seasoning, then roasted together on a single pan for maximum flavor and minimal cleanup.
Sheet Pan Shrimp Fajitas:
This dish brings together freshness, spice, and simplicity in every bite. With quick-cooking shrimp and vibrant vegetables, sheet pan fajitas are not only fast but also light, healthy, and endlessly customizable—ideal for family dinners or casual entertaining.
History:
Fajitas originated in Texas, rooted in Tex-Mex cuisine, where grilled meat—traditionally skirt steak—was sliced and served with peppers and onions. Over time, variations evolved to include chicken, vegetables, and seafood. Shrimp fajitas became popular as lighter, faster-cooking alternatives, especially in coastal regions and modern home kitchens. The sheet pan method is a contemporary twist, embracing oven-roasting for convenience while preserving classic fajita flavours.
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Sheet Pan Shrimp Fajitas
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional)
- Warm flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Spread the sliced bell peppers and onions on the sheet pan. Add shrimp on top.
- Drizzle olive oil over everything and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Toss gently to coat evenly, then spread into a single layer.
- Roast for 12–15 minutes, stirring once, until shrimp are pink and opaque and vegetables are tender.
- Remove from oven, squeeze fresh lime juice over the fajitas, and garnish with cilantro.
- Serve hot with warm tortillas and desired toppings.
Notes
- Use large or jumbo shrimp for best texture.
- Frozen shrimp should be fully thawed and patted dry before cooking.
- Adjust spice levels by adding cayenne or extra chili powder.
- Parchment paper helps prevent sticking and makes cleanup easier.
- Leftovers store well in the refrigerator for up to 2 days.
Tips for Pan Shrimp Fajitas:
- Slice vegetables evenly to ensure uniform cooking.
- Avoid overcrowding the pan to allow proper roasting.
- For extra char, broil for 1–2 minutes at the end.
- Warm tortillas directly on the stovetop or in the oven.
- Add a drizzle of sour cream or crema for a creamy finish.
FAQs for Pan Shrimp Fajitas:
Q: Can I make this recipe ahead of time?
You can slice the vegetables and season the shrimp in advance, but bake just before serving for best texture.
Q: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning.
Q: What toppings go well with shrimp fajitas?
Avocado, guacamole, salsa, sour cream, shredded cheese, and pico de gallo all work beautifully.
Q: Can I make it spicy?
Absolutely—add cayenne pepper, red chili flakes, or hot sauce.
Q: Are sheet pan shrimp fajitas healthy?
Yes, they are high in protein, full of vegetables, and relatively low in calories.
Conclusion:
Sheet Pan Shrimp Fajitas are a vibrant, flavorful meal that proves delicious food doesn’t need to be complicated. With minimal prep, bold seasoning, and easy cleanup, this recipe is perfect for anyone looking to enjoy Tex-Mex flavors in a lighter, faster way. Whether for a quick dinner or casual gathering, these fajitas never disappoint.