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.
Ingredients
Scale
Seafood
- 1 lb 16/20 shrimp, shelled and deveined
Vegetables
- 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
Spices & Oils
- 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
Additional
- 1 tablespoon lime juice (about 1/2 lime)
- cilantro and lime slices for serving
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
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 180 mg
Keywords: sheet pan shrimp fajitas, easy shrimp fajitas, healthy fajitas, one pan meals, Mexican skillet dinner, shrimp dinner recipes
