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Easy Sheet Pan Shrimp Fajitas

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
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.