Sheet Pan Shrimp Fajitas deliver a vibrant, effortless meal on a single pan. Toss shrimp and bell peppers with smoky spices, roast, and enjoy a sizzling feast in about 20 minutes. It’s the ultimate weeknight dinner with minimal cleanup.
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Why You’ll Love This Sheet Pan Shrimp Fajitas
- Effortless cleanup: Everything cooks together on one pan.
- Bursting with flavor: Smoky seasoning and colorful veggies create a gorgeous, tasty dish.
- Incredibly quick: Ready from prep to plate faster than takeout.
- Endlessly adaptable: Easily adjust spice levels or add your favorite veggies.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 3 bell peppers (mixed colors), sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 lime, juiced
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
- Low-carb tortillas or lettuce wraps for serving
Tools: 1 large rimmed baking sheet, parchment paper (optional but recommended), a large mixing bowl
Notes: Use fresh spices for best flavor, and fresh lime juice for a bright finish.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10–12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp dry. This is a small step with a big impact. If your shrimp are wet, they’ll steam instead of getting a nice roast, and the seasoning won’t stick as well. Just a quick pat with a paper towel does the trick.
- Don’t skip the smoked paprika. It gives the fajitas that classic, smoky depth you’d get from a restaurant skillet. If you only have regular paprika, the flavor profile will be much milder and less authentic.
- Slice your veggies evenly. You want your pepper and onion slices to be roughly the same thickness so they cook at the same rate. Nobody wants a mix of mushy and crunchy peppers!
- Consider your shrimp size. I recommend large (26/30 count) shrimp. They’re substantial enough to hold up to the roasting time without overcooking. If you use smaller shrimp, they might become rubbery.
How to Make Sheet Pan Shrimp Fajitas
Step 1: Preheat your oven to 220°C (425°F). This high heat is key for getting a nice, quick roast on the veggies and shrimp without drying them out. While it’s heating, line a large, rimmed baking sheet with parchment paper for effortless cleanup—trust me, you’ll thank yourself later.
Step 2: In a large mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Whisk it all together until it forms a fragrant, deep red paste. You’ll notice the aroma of the spices blooming as they hit the oil—that’s how you know it’s going to be good.
Step 3: Add the sliced bell peppers and red onion to the bowl. Use tongs or your hands (washed, of course!) to toss everything until the veggies are evenly coated in the spiced oil. They should glisten and take on a beautiful, rich color. This ensures every bite is packed with flavor.
Step 4: Spread the coated vegetables in a single layer on your prepared baking sheet. It’s important they aren’t piled on top of each other, or they’ll steam and become soggy instead of roasting. Pop the tray into the preheated oven and roast for about 8 minutes.
Step 5: While the veggies are roasting, pat your shrimp dry with paper towels and add them to the same mixing bowl (no need to wash it). You might have a little spiced oil left in there, which is perfect. Toss the shrimp to give them a light coating. This two-step process ensures the delicate shrimp don’t overcook while the sturdier veggies soften.
Step 6: Carefully remove the hot baking sheet from the oven. The peppers and onions should be starting to soften and get those lovely charred spots. Push the veggies to one side of the pan to make some space. Add the shrimp in a single layer on the empty side of the sheet.
Step 7: Return the pan to the oven and roast for another 5–7 minutes. You’re looking for the shrimp to be pink, opaque, and curled, and the peppers to be tender-crisp with roasted edges. Keep a close eye on it—shrimp can go from perfect to rubbery in a matter of minutes.
Step 8: As soon as the sheet pan comes out of the oven, squeeze the juice of one fresh lime all over the shrimp and veggies. The steam will sizzle and carry that bright, citrusy aroma everywhere. Give everything a gentle toss on the pan to combine and let the residual heat meld the flavors.
Step 9: Taste and season with a final pinch of salt and black pepper if needed. Transfer your sizzling fajita mix to a serving platter and scatter a handful of fresh cilantro over the top. Serve immediately with lime wedges on the side for that extra zing.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended as shrimp can become rubbery.
- Reviving: Reheat gently in a skillet over medium heat to maintain texture.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — A light, fluffy bed of cauliflower rice soaks up all the delicious juices from the fajita mix without weighing you down.
- Simple Avocado Salad — Creamy chunks of avocado, cherry tomatoes, and a lime vinaigrette provide a cool, fresh contrast to the warm, smoky spices.
- Black Bean Soup — A small cup of rich, spiced black bean soup on the side turns this into a truly hearty and satisfying meal.
Drinks
- Sparkling Lime Water — The effervescence and citrus cut through the richness of the dish and cleanse the palate beautifully between bites.
- Iced Herbal Tea — A slightly sweet, minty iced tea is wonderfully refreshing and doesn’t compete with the complex spices.
Something Sweet
- Dark Chocolate-Dipped Strawberries — A few of these offer a rich, fruity, and slightly bitter finish that feels indulgent without being overly heavy.
- Chia Seed Pudding — A cool, creamy pudding made with coconut milk and a hint of vanilla is a light and satisfying way to end the meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you pile everything on, the ingredients will steam instead of roast. You’ll end up with soggy veggies and rubbery shrimp instead of that beautiful, caramelized texture.
- Overcooking the shrimp. Shrimp cook incredibly fast. The moment they turn pink and form a loose “C” shape, they’re done. Any longer and they’ll become tough and chewy. I’ve messed this up before too, and it’s a sad sight.
- Using frozen shrimp without thawing. If you toss frozen shrimp onto the hot pan, they’ll release a ton of water and braise everything. Always thaw them completely in the fridge first and pat them dry.
- Skipping the final lime squeeze. That hit of fresh acid at the end is non-negotiable. It brightens all the flavors and makes the dish taste complete. Bottled juice just doesn’t have the same vibrant effect.
Expert Tips
- Tip: Make a double batch of the spice mix and store it in a jar. You’ll have instant fajita seasoning ready for chicken, steak, or even roasted cauliflower on busy nights.
- Tip: For extra char and flavor, finish the pan under the broiler for the last 1–2 minutes. Watch it like a hawk, but this gives you those beautiful, blistered edges you love from a restaurant.
- Tip: If you have the time, let the shrimp marinate in the spice mix for 15–20 minutes in the fridge before cooking. This deepens the flavor penetration and makes them even more delicious.
- Tip: Serve family-style right on the hot baking sheet (placed on a trivet, of course!). It keeps the food warm longer and makes for a fun, interactive dining experience where everyone can build their own fajitas.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, frozen shrimp work perfectly fine—they’re often more affordable and convenient. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water for about 30 minutes. Never thaw them at room temperature or in hot water, as this can affect the texture. Once thawed, make sure you pat them very dry with paper towels to ensure they roast instead of steam.
What’s the best way to reheat leftovers?
The best way to maintain texture is to reheat them gently in a skillet over medium heat. The microwave will make the shrimp rubbery and the peppers mushy. Just toss them in a dry skillet for a few minutes until warmed through. You can even add a tiny splash of water and cover the pan for a minute to create some steam if things seem a bit dry.
Can I make this with chicken or steak instead?
You sure can! For chicken, use boneless, skinless chicken breasts or thighs cut into strips, and roast them with the veggies for the full cooking time (about 18-20 minutes total). For steak, use a quick-cooking cut like flank or sirloin, sliced thinly, and add it for just the last 5-7 minutes of cooking so it stays tender and medium-rare if you like.
My veggies are still a bit crunchy. What did I do wrong?
This usually happens if the veggies were cut too thick or the pan was overcrowded. For quicker cooking, try slicing your peppers and onions a bit thinner next time. If it happens, you can always pop just the veggies back in the oven for another 3-5 minutes while the shrimp rest on the platter.
Is there a way to make this spicier?
Of course! There are a few easy ways to turn up the heat. You can increase the cayenne pepper in the spice mix, add a teaspoon of chipotle powder for a smoky heat, or serve the fajitas with sliced fresh jalapeños or a drizzle of your favorite hot sauce at the table for everyone to customize their own plate.
Sheet Pan Shrimp Fajitas
Make easy Sheet Pan Shrimp Fajitas in 20 minutes! A vibrant, one-pan meal with smoky shrimp & peppers. Minimal cleanup, maximum flavor. Get the recipe now!
Ingredients
For the Fajitas:
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450 g large raw shrimp (peeled and deveined)
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3 bell peppers (mixed colors, sliced)
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1 large red onion (sliced)
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3 tbsp olive oil
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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0.5 tsp garlic powder
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0.5 tsp onion powder
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0.25 tsp cayenne pepper (optional, for heat)
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1 lime (juiced)
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Salt and black pepper (to taste)
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Fresh cilantro and lime wedges (for serving)
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Low-carb tortillas or lettuce wraps (for serving)
Instructions
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Preheat your oven to 220°C (425°F). While it’s heating, line a large, rimmed baking sheet with parchment paper for effortless cleanup.01
-
In a large mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Whisk it all together until it forms a fragrant, deep red paste.02
-
Add the sliced bell peppers and red onion to the bowl. Use tongs or your hands to toss everything until the veggies are evenly coated in the spiced oil.03
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Spread the coated vegetables in a single layer on your prepared baking sheet. Pop the tray into the preheated oven and roast for about 8 minutes.04
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While the veggies are roasting, pat your shrimp dry with paper towels and add them to the same mixing bowl. Toss the shrimp to give them a light coating.05
-
Carefully remove the hot baking sheet from the oven. Push the veggies to one side of the pan to make some space. Add the shrimp in a single layer on the empty side of the sheet.06
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Return the pan to the oven and roast for another 5–7 minutes. You’re looking for the shrimp to be pink, opaque, and curled, and the peppers to be tender-crisp with roasted edges.07
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As soon as the sheet pan comes out of the oven, squeeze the juice of one fresh lime all over the shrimp and veggies. Give everything a gentle toss on the pan to combine and let the residual heat meld the flavors.08
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Taste and season with a final pinch of salt and black pepper if needed. Transfer your sizzling fajita mix to a serving platter and scatter a handful of fresh cilantro over the top. Serve immediately with lime wedges on the side.09
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