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This Sheet Pan Fajita Shrimp is a true weeknight lifesaver. You get incredible smoky flavor and vibrant color with minimal cleanup. It’s a one-pan wonder that feels celebratory but is deceptively simple.

Why You’ll Love This Sheet Pan Fajita Shrimp

One-pan wonder: Everything roasts together for maximum flavor and minimal cleanup.
Dynamic flavor: Spice crust on shrimp, sweet tender veggies, and a bright lime finish.
Incredibly versatile: Serve in tortillas, over rice, or on a salad.
Under 30 minutes: Lightning-fast from prep to plate.

Ingredients & Tools

1 lb large raw shrimp, peeled and deveined
3 bell peppers (a mix of 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
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional, for heat)
1 lime, juiced
To serve: warm tortillas, fresh cilantro, sour cream, avocado

Tools: A large rimmed baking sheet, a small bowl for the spice mix

Notes: The quality of your spices really makes a difference here—since the blend is simple, using fresh, fragrant spices will give you the most incredible aroma and depth. And don’t skip the smoked paprika; it’s the secret to that classic, almost-grilled fajita flavor.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	12 g
Carbs:	11 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a nice sear on the shrimp instead of them steaming in their own moisture. Use paper towels and really press to remove any excess water.
Don’t be shy with the oil. A good coating of oil helps the spices adhere to the shrimp and veggies and promotes that beautiful, slightly charred roasting we’re after. It also helps prevent sticking.
Use a mix of bell pepper colors. It’s not just for looks! Different colored peppers have slightly different flavor profiles and sweetness levels, which makes the final dish more interesting.
Have your toppings ready to go. Because this cooks so quickly, you’ll want your tortillas warmed, your cilantro chopped, and your lime wedges cut before the shrimp even go in the oven. It makes assembly a breeze.

How to Make Sheet Pan Fajita Shrimp

Step 1: Preheat your oven to a high heat, 425°F (220°C). This is crucial for getting a nice roast on the vegetables and quickly cooking the shrimp without making them tough. While the oven heats up, grab your large rimmed baking sheet. You can line it with parchment paper for even easier cleanup, but it’s not strictly necessary.

Step 2: In a small bowl, whisk together all your dry spices: the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne if using. This is your fajita seasoning. Giving it a quick mix first ensures that every single bite is evenly seasoned and you don’t get a mouthful of just one spice.

Step 3: Now, prepare your shrimp and veggies. Place the peeled and deveined shrimp in one bowl and the sliced bell peppers and onion in another larger bowl. Drizzle the vegetables with about two tablespoons of the olive oil and toss to coat. Then, sprinkle over about two-thirds of your spice mixture. Use your hands to toss everything together, making sure the spices and oil are evenly distributed over every slice of pepper and onion.

Step 4: Spread the seasoned vegetables out in a single layer on your prepared baking sheet. You want them to have plenty of room so they roast instead of steam. Pop the tray into the preheated oven and roast for about 8 minutes. You’re looking for the peppers to just start softening and getting a few dark spots around the edges.

Step 5: While the veggies are roasting, prepare the shrimp. Pat them thoroughly dry with paper towels, then toss them in the remaining tablespoon of olive oil. Sprinkle the rest of the spice mix over them and toss again until they’re all beautifully coated in that rusty-red spice blend.

Step 6: Carefully remove the hot baking sheet from the oven. The vegetables should be fragrant and starting to cook down. Push the vegetables to one side of the pan to create a space, then arrange the seasoned shrimp in a single layer on the empty part of the hot pan. The sizzle you hear is a very good sign!

Step 7: Return the sheet pan to the oven and cook for another 5-7 minutes. The exact time will depend on the size of your shrimp. You’ll know they’re done when they’ve turned pink and opaque and are just firm to the touch. Be careful not to overcook them, or they can become rubbery.

Step 8: As soon as the pan comes out of the oven, squeeze the juice of one fresh lime all over the shrimp and vegetables. This immediate hit of acid wakes up all the flavors and ties everything together. Give everything a gentle toss right on the hot pan—the residual heat will help the lime juice mingle with the spices.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp can become rubbery upon thawing.
Reviving: Reheat gently in a skillet over medium heat to retain texture.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The fresh, zesty rice is a perfect base to soak up all the delicious juices from the shrimp and peppers.
Simple Black Beans — A warm, seasoned side of black beans adds heartiness and makes the meal feel even more complete and satisfying.
Grilled Corn & Avocado Salad — The sweetness of the corn and creaminess of the avocado provide a wonderful cool contrast to the spiced, warm shrimp.

Drinks

A Classic Margarita — The bright, sharp citrus and tequila cut through the richness of the dish and elevate the whole fiesta vibe.
Ice-Cold Mexican Lager — A crisp, light beer is incredibly refreshing and helps balance the subtle heat from the spices.
Sparkling Water with Lime — A simple, bubbly non-alcoholic option that cleanses the palate between each flavorful bite.

Something Sweet

Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate celebratory finish.
Mango Sorbet — A scoop of bright, fruity sorbet is light, refreshing, and complements the tropical notes in the fajitas.
Tres Leches Cake — You can’t go wrong with this decadently moist and creamy classic—it’s a little slice of heaven.

Top Mistakes to Avoid

Overcrowding the pan. If you pile everything on top of each other, the vegetables will steam and become soggy instead of roasting and getting those delicious caramelized edges. Spread everything in a single layer, even if it means using two pans.
Overcooking the shrimp. Shrimp cook in a flash and continue to cook a bit after you take them out of the oven. The moment they turn pink and opaque, they’re done. Any longer and they become tough and rubbery—a real tragedy.
Adding the shrimp too early. If you put the raw shrimp on the pan with the raw veggies, they’ll be long overcooked by the time the peppers and onions are tender. The staged cooking is key to perfection.
Skipping the final squeeze of lime. I know it seems like a small thing, but that hit of fresh acidity at the end is what makes the flavors pop. It balances the smokiness and adds a necessary brightness.

Expert Tips

Tip: For an extra layer of flavor, marinate the shrimp in the spice mix and a tablespoon of the olive oil for 15-20 minutes in the fridge before cooking. This gives the spices time to really penetrate the shrimp.
Tip: If you want a bit of char, switch your oven to a high broil for the last 1-2 minutes of cooking. Watch it like a hawk though—things can burn in an instant under the broiler.
Tip: To warm your tortillas, you can quickly char them over a gas burner for a few seconds per side, or wrap a stack in foil and place them in the oven during the last few minutes of cooking.
Tip: Don’t toss the shrimp with the veggies until after everything is cooked and you’ve added the lime juice. This keeps the shrimp from getting lost and ensures they stay perfectly cooked.

FAQs

Can I use frozen shrimp?
Absolutely, and it’s a great shortcut! Just make sure they are fully thawed first. The best way is to place them in a colander and run cold water over them for a few minutes. Pat them incredibly dry with paper towels afterward—this is non-negotiable for getting a good sear instead of a steam.

What if I don’t have a specific spice?
No worries, the spice blend is flexible! If you’re missing one thing, like onion powder, you can often increase another slightly to compensate. A pre-made fajita or taco seasoning packet can work in a pinch, though it might contain salt and other ingredients, so adjust any additional seasoning accordingly.

Can I make this with chicken instead?
You sure can. For chicken fajitas, slice boneless, skinless chicken breasts into thin strips. You’ll want to roast the chicken with the vegetables from the start, as it takes longer to cook—about 15-20 minutes total, stirring halfway, until the chicken is cooked through.

How do I store and reheat leftovers?
Store any leftover shrimp and veggies in an airtight container in the fridge for up to 2 days. To reheat, I recommend a quick toss in a skillet over medium heat until just warmed through. The microwave can make the shrimp rubbery and the veggies soggy, so the stovetop is your best bet.

Is this recipe spicy?
As written, it has a mild to medium warmth. The chili powder and smoked paprika provide flavor more than intense heat. The cayenne is entirely optional and is your control knob for spice—add it if you like a kick, or leave it out for a totally family-friendly meal.

Sheet Pan Fajita Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 25 minutes

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Make easy Sheet Pan Fajita Shrimp in under 30 minutes! Smoky shrimp & peppers with minimal cleanup. Perfect for busy nights. Get the simple recipe now!

Ingredients

For the main ingredients:

1 lb large raw shrimp (peeled and deveined)
3 bell peppers (a mix of colors, sliced)
1 large red onion (sliced)
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried oregano
0.25 tsp cayenne pepper (optional, for heat)
1 lime (juiced)

For the to serve:

warm tortillas
fresh cilantro
sour cream
avocado

Instructions

01
Preheat your oven to a high heat, 425°F (220°C). This is crucial for getting a nice roast on the vegetables and quickly cooking the shrimp without making them tough. While the oven heats up, grab your large rimmed baking sheet. You can line it with parchment paper for even easier cleanup, but it’s not strictly necessary.
02
In a small bowl, whisk together all your dry spices: the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne if using. This is your fajita seasoning. Giving it a quick mix first ensures that every single bite is evenly seasoned and you don’t get a mouthful of just one spice.
03
Now, prepare your shrimp and veggies. Place the peeled and deveined shrimp in one bowl and the sliced bell peppers and onion in another larger bowl. Drizzle the vegetables with about two tablespoons of the olive oil and toss to coat. Then, sprinkle over about two-thirds of your spice mixture. Use your hands to toss everything together, making sure the spices and oil are evenly distributed over every slice of pepper and onion.
04
Spread the seasoned vegetables out in a single layer on your prepared baking sheet. You want them to have plenty of room so they roast instead of steam. Pop the tray into the preheated oven and roast for about 8 minutes. You’re looking for the peppers to just start softening and getting a few dark spots around the edges.
05
While the veggies are roasting, prepare the shrimp. Pat them thoroughly dry with paper towels, then toss them in the remaining tablespoon of olive oil. Sprinkle the rest of the spice mix over them and toss again until they’re all beautifully coated in that rusty-red spice blend.
06
Carefully remove the hot baking sheet from the oven. The vegetables should be fragrant and starting to cook down. Push the vegetables to one side of the pan to create a space, then arrange the seasoned shrimp in a single layer on the empty part of the hot pan. The sizzle you hear is a very good sign!
07
Return the sheet pan to the oven and cook for another 5-7 minutes. The exact time will depend on the size of your shrimp. You’ll know they’re done when they’ve turned pink and opaque and are just firm to the touch. Be careful not to overcook them, or they can become rubbery.
08
As soon as the pan comes out of the oven, squeeze the juice of one fresh lime all over the shrimp and vegetables. This immediate hit of acid wakes up all the flavors and ties everything together. Give everything a gentle toss right on the hot pan—the residual heat will help the lime juice mingle with the spices.