Easy Sheet Pan Shrimp Fajitas

Shrimp fajitas on a sheet pan: the weeknight move that makes you look like you planned dinner before 5:47 PM. It’s juicy shrimp, caramelized peppers and onions, and a chili-lime situation that smells like you cleaned your life up. I toss in a few pineapple chunks because I’m chaotic like that, and sometimes a little sesame oil for a sneaky, nutty vibe. Tex-Mex purists, please avert your eyes. The best part? No stovetop babysitting. The second-best part? You get to dramatically squeeze limes at the table like a telenovela lead who just solved everything.

Last time I made these, my husband tried to “help” by warming tortillas directly on the burner, then got distracted Googling “are shrimp considered meat?” and we had a brief tortilla flambé. The kids ate the charred edges like they were gourmet chips, the dog stole a rogue pineapple cube, and I discovered—midway through arranging peppers—that yes, this pan is too small. Did I grab a second pan? Absolutely. No, I won’t wash fewer dishes. That’s a tomorrow problem.

Time-Saving Hacks

– Buy the pre-sliced fajita pepper-onion mix. Yes, it’s pricier. Yes, it’s worth your sanity.
– Toss everything right on the sheet pan. Measuring spoons? I season with my heart and a deeply unscientific shake.
– Line the pan with heavy-duty foil or parchment. Foil = crispier edges. Parchment = less therapy.
– Use thawed, peeled, deveined shrimp. Frozen is fine—just thaw in a colander under cool water for 10 minutes.
– Warm tortillas in a damp towel in the microwave. I won’t tell if the towel is questionably clean.
– Broil for 1–2 minutes at the end for that char. Set a timer unless you like “extra smoky” fajitas.

Serving Ideas

– Warm flour or corn tortillas, plus lime wedges so you can do the dramatic squeeze. Therapy, but citrus.
– Guacamole and chips if the day was a lot. Queso if the day laughed in your face.
– A crunchy slaw (cabbage + lime + salt) so you can say “there’s a vegetable.”
– Margaritas for adults; sparkling water for the rest; juice boxes for the tiny roommates who demand rent in snacks.

What to Serve It With

– Cilantro-lime rice or cauliflower rice if you’re trying to be virtuous until dessert.
– Black beans with a pinch of cumin, garlic, and salt. Five minutes, big payoff.
– Charred corn salad with lime and chili powder. Fancy, but only takes a skillet and courage.
– Quick pineapple salsa: diced pineapple, jalapeño, red onion, lime, salt. Sweet heat = chef’s kiss.

✔Tips & Mistakes

– Pat shrimp very dry. Water = steam = mush. We want glossy and snappy.
– Don’t marinate more than 20–30 minutes if there’s acid (lime, pineapple). Shrimp will start “cooking” and get mealy.
– Use a large sheet pan or two. Crowding the pan is a one-way ticket to Onion Sauna.
– Roast peppers and onions at 450°F for 10–12 minutes first, then add shrimp for 6–8 minutes. Broil 1–2 minutes for char.
– Season boldly: chili powder, smoked paprika, cumin, garlic, salt, a pinch of sugar or honey to balance the lime.
– Finish with fresh lime and a sprinkle of cilantro or green onion. It’s the ta-da.
– If using pineapple, drain and pat it dry so you don’t get syrupy puddles.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: up to 2 days in an airtight container. Reheat under the broiler for 1–2 minutes so it doesn’t get rubbery.
– Freezer: raw, marinated shrimp freeze well for up to 2 months. Don’t add the lime until the day you cook.
– Leftovers idea: shrimp fajita bowls, quesadillas, or scrambled into eggs. Breakfast for Dinner: Elite Edition.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Spice routes: taco seasoning, Cajun, chipotle-lime, or jerk. Choose your chaos.
– Add-ins: pineapple chunks, sliced jalapeño, or bell pepper confetti. If it roasts, it belongs.
– Sesame twist: a tiny drizzle of sesame oil at the end adds nutty depth. Tiny. Like a whisper.
– Gluten-free: use corn tortillas and tamari or coconut aminos if you’re splashing in soy vibes.
– Dairy-free: skip sour cream; use avocado or a drizzle of cashew crema.
– No shrimp? Try chicken thigh strips (15–18 minutes total) or portobello mushrooms (roast with peppers).

Frequently Asked Questions

Easy Sheet Pan Shrimp Fajitas

Sizzling shrimp, tender peppers, and sweet onions roast on a single sheet pan for a quick, weeknight-friendly fajita feast. Bright lime and warm spices make every bite pop—just add warm tortillas and your favorite toppings.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb large shrimp, peeled and deveined
• ▢ 4 cup mixed bell peppers, sliced use red, yellow, and green for color
• ▢ 2 cup red onion, thinly sliced
• ▢ 2 tbsp olive oil divided
• ▢ 2 tsp chili powder
• ▢ 1.5 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp dried oregano
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp fresh lime juice from about 1 lime
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 8 count soft flour tortillas (6 inch) warm before serving
• ▢ 1 count ripe avocado, sliced optional
• ▢ 0.5 cup sour cream optional
• ▢ 0.5 cup shredded Monterey Jack or cheddar optional
• ▢ 2 tbsp hot sauce or salsa optional

Instructions

Preparation Steps

• Preheat the oven to 450°F. Line a rimmed sheet pan with foil and set a rack in the upper third of the oven.
• In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
• On the sheet pan, toss the bell peppers and red onion with 1 tbsp olive oil and half of the spice mix. Spread into an even layer and roast for 10 minutes.
• Meanwhile, pat the shrimp dry. In a bowl, toss shrimp with the remaining 1 tbsp olive oil, the remaining spice mix, and the lime juice.
• Remove the pan, push vegetables to the edges, and place the shrimp in a single layer in the center. Roast until shrimp are pink and opaque, 5 to 7 minutes.
• Warm the tortillas: wrap in foil and place in the oven for the last 3 minutes of roasting, or warm in a dry skillet.
• Sprinkle cilantro over the shrimp and vegetables. Taste and adjust with a pinch of salt or an extra squeeze of lime if needed.
• Serve the shrimp and veggies in warm tortillas with avocado, sour cream, shredded cheese, and hot sauce if desired.

Notes

For spicier fajitas, add 0.25 tsp cayenne or use hot chili powder. Shrimp cook quickly—avoid overcooking to keep them juicy. Leftovers keep up to 2 days refrigerated; reheat gently. Corn tortillas work well for a gluten-free option.