Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are quick, colorful, and full of smoky Tex-Mex flavor.Everything cooks together on one pan for easy prep and cleanup.Tender shrimp pair perfectly with roasted peppers and onions.Serve in warm tortillas with your favorite toppings for a satisfying meal.
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.