Name: Sheet Pan Shrimp Fajitas Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Mexican
Ingredients: 1 lb 16/20 shrimp, shelled and deveined; 1 red bell pepper, seeds removed and thinly sliced; 1 green bell pepper, seeds removed and thinly sliced; 1 orange bell pepper, seeds removed and thinly sliced; 1/2 red onion, thinly sliced; 1/4 cup olive oil; 2 teaspoons coarse salt; 1 1/2 teaspoons cumin; 1 1/2 teaspoons ancho chili powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon chili pepper flakes; 1/2 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1/2 teaspoon ground Mexican oregano; 1 tablespoon lime juice (about 1/2 lime); cilantro and lime slices for serving

Jump to Recipe

If you love dishes that combine bold flavors with effortless preparation, you’re going to fall head over heels for these Sheet Pan Shrimp Fajitas. This recipe brings together succulent shrimp, vibrant peppers, and aromatic spices all roasted together on one sheet pan for an incredibly tasty meal with minimal cleanup. Each bite bursts with smoky, zesty goodness that feels both fresh and deeply satisfying, perfect for a quick weeknight dinner or entertaining friends with something impressive yet simple.

Sheet Pan Shrimp Fajitas Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Sheet Pan Shrimp Fajitas lies in their simplicity and the vibrant ingredients that come together perfectly in just one pan. Every component adds its own special touch—from the juicy shrimp to the colorful bell peppers—all elevated by a rich blend of spices that deliver layers of flavor and a gorgeous pop of color.

1 lb 16/20 shrimp, shelled and deveined: Fresh or thawed, these provide protein and a tender, juicy texture.
1 red bell pepper, thinly sliced: Adds sweetness and a bright red color to make the dish pop.
1 green bell pepper, thinly sliced: Offers a slight earthiness and vibrant green hue for contrast.
1 orange bell pepper, thinly sliced: Brings subtle fruity notes and beautiful warmth in color.
1/2 red onion, thinly sliced: Adds subtle bite and caramelizes slightly during roasting for depth.
1/4 cup olive oil: Ensures everything roasts evenly and carries the seasoning flavors.
2 teaspoons coarse salt: Essential for seasoning and balancing all the spices.
1 1/2 teaspoons cumin: Provides warm, earthy undertones traditional to fajita seasoning.
1 1/2 teaspoons ancho chili powder: Adds a smoky, slightly sweet chili flavor that’s not overpowering.
1/2 teaspoon ground black pepper: Gives a mild heat and sharp kick.
1/2 teaspoon chili pepper flakes: For added heat and a bit of texture.
1/2 teaspoon cayenne pepper: Brings a spicy brightness that wakes up your taste buds.
1 teaspoon garlic powder: Provides a fragrant base note that blends seamlessly with other spices.
1/2 teaspoon ground Mexican oregano: Adds a herbal, slightly citrusy note distinctive to Mexican cuisine.
1 tablespoon lime juice: Freshly squeezed to finish the dish with a tangy, refreshing burst.
Cilantro and lime slices: Perfect garnishes that brighten and freshen each bite.

How to Make Sheet Pan Shrimp Fajitas

Step 1: Preheat Oven and Prepare Seasoning

Start by setting your oven to 400°F to get it nice and hot for roasting. In a small bowl, combine all your spices including the salt—this blend is the secret to that authentic fajita flavor. Measuring everything out up front keeps the process smooth and stress-free.

Step 2: Toss Vegetables with Oil and Spices

In a medium bowl, add the sliced bell peppers and red onion, then drizzle half of the olive oil over them. Sprinkle half the spice mix and toss everything together to coat evenly. This step ensures every slice gets infused with those incredible flavors and will roast to tender perfection.

Step 3: Roast Vegetables for 15 Minutes

Spread the veggies in an even layer on your sheet pan and pop it in the oven. Roasting them first softens the peppers and sweetens the onions, creating a fantastic flavor foundation for the shrimp that comes next.

Step 4: Season Shrimp While Vegetables Cook

While the veggies roast, toss the shrimp with the remaining olive oil and spice mix in the same bowl. This way, the shrimp soak up all those fantastic spices and are ready to go once the veggies have had their turn in the oven.

Step 5: Add Shrimp to Sheet Pan and Roast Together

Pull the sheet pan out after 15 minutes and evenly spread the seasoned shrimp alongside the partially roasted veggies. Slide everything back in the oven to cook for 10 to 12 more minutes, or until the shrimp are pink and opaque—juicy and tender.

Step 6: Finish with Lime and Fresh Cilantro

Once out of the oven, drizzle fresh lime juice over the entire sheet pan to add a wonderful zingy brightness. Sprinkle fresh cilantro on top and add lime slices for an extra touch of freshness that ties the whole dish together beautifully.

How to Serve Sheet Pan Shrimp Fajitas

Garnishes

Fresh cilantro and lime wedges are classic for a reason—they add brilliant color and lift the dish with herbal freshness and a slight tangy bite. You can also add sliced avocado, sour cream, or shredded cheese to complement the zesty shrimp and veggies.

Side Dishes

This dish pairs wonderfully with warm flour or corn tortillas for wrapping everything up fajita-style. For a low-carb option, serve over a bed of cilantro-lime rice or a simple mixed greens salad. Black beans or Mexican street corn salad also make amazing hearty sides to round out the meal.

Creative Ways to Present

For a festive touch, serve the Sheet Pan Shrimp Fajitas family-style right from the sheet pan, allowing everyone to assemble their own fajitas. Or, plate the shrimp and veggies over grilled naan bread for an unexpected twist that’s just as delicious. You can also turn this into a vibrant fajita bowl with rice, beans, and plenty of fresh toppings for a perfect meal prep option.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover shrimp and veggies to an airtight container and store in the refrigerator. They will stay fresh for up to 3 days and maintain their flavor well, making quick lunches or dinners a breeze.

Freezing

While fresh shrimp fajitas taste best, you can freeze the cooked shrimp and veggies separately in freezer-safe containers or bags for up to 1 month. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the oven at 325°F to avoid drying out the shrimp. Adding a splash of water or a drizzle of olive oil can help keep everything juicy. Avoid microwaving if possible, as shrimp can get rubbery quickly.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning to avoid extra moisture on the sheet pan. This helps them roast perfectly without steaming.

What if I don’t have ancho chili powder?

If you don’t have ancho chili powder, you can use a mild chili powder blend or smoked paprika mixed with a bit of regular chili powder. This will still give you great smoky and slightly spicy notes.

Can I make this recipe gluten-free?

Yes, Sheet Pan Shrimp Fajitas are naturally gluten-free. Just ensure any tortillas or sides you serve are certified gluten-free to keep the meal safe if you have dietary restrictions.

Is this dish spicy? Can I adjust the heat?

The recipe has a moderate heat level from the cayenne and chili flakes. You can easily dial it down by reducing or omitting those spices or amp it up by adding more chili flakes or a dash of hot sauce.

What’s the best way to reheat leftovers without drying out the shrimp?

The best approach is gently reheating on the stovetop with a little olive oil over medium heat or warming in the oven set to a low temperature. This helps keep the shrimp tender and the veggies from becoming mushy.

Final Thoughts

These Sheet Pan Shrimp Fajitas have quickly become one of my all-time favorite recipes for a reason—they’re bursting with flavor, incredibly simple to make, and come together in a flash with minimal mess. If you’re looking for a vibrant, crowd-pleasing meal that doesn’t require hours in the kitchen, you absolutely must try this recipe. I promise it will bring a little fiesta to your table and keep you coming back for more!

Sheet Pan Shrimp Fajitas Recipe

★★★★★

4.9 from 13 reviews

Author: Jack
Total Time: 37 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Sheet Pan Shrimp Fajitas recipe offers a vibrant and easy meal perfect for busy weeknights. Colorful bell peppers and red onions roasted alongside seasoned shrimp create a flavorful fajita filling with minimal cleanup. The blend of smoky spices and a fresh lime drizzle adds a zesty, authentic Mexican flair, making this dish a crowd-pleaser served in bowls or warm tortillas.

Instructions

Preheat and Prepare Spices. Preheat the oven to 400°F (204°C). In a small bowl, mix together all the spices: coarse salt, cumin, ancho chili powder, ground black pepper, chili pepper flakes, cayenne pepper, garlic powder, and ground Mexican oregano.
Toss Vegetables. In a medium bowl, combine the sliced bell peppers and red onion with half of the olive oil and half of the spice mixture. Toss well to evenly coat the vegetables.
First Bake. Spread the seasoned vegetables out evenly on a sheet pan. Bake in the preheated oven for 15 minutes to soften and start roasting the veggies.
Prepare the Shrimp. While the vegetables bake, toss the shrimp in the remaining olive oil and the rest of the spice mixture until fully coated. Use the same bowl previously used for the vegetables for easy cleanup.
Add Shrimp and Bake. Remove the sheet pan from the oven and evenly spread the seasoned shrimp over the partially cooked vegetables. Return the pan to the oven and bake for an additional 10–12 minutes, or until the shrimp are pink and opaque.
Finish and Serve. Remove the sheet pan from the oven, then drizzle fresh lime juice over the shrimp and vegetables. Garnish with chopped cilantro and lime slices. Serve in bowls or with warm tortillas for a delicious fajita meal.

Notes

You can use frozen shrimp, just thaw and pat dry before seasoning.
For a milder dish, reduce or omit cayenne pepper and chili flakes.
Serve with warm flour or corn tortillas and your favorite toppings like sour cream, avocado, or shredded cheese.
If you want a crispier texture, broil the fajitas for the last 2 minutes, watching carefully to prevent burning.
Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican