Jump to Recipe

These Sheet Pan Shrimp Fajitas are a vibrant, sizzling weeknight lifesaver. With minimal cleanup and bold restaurant-style flavor, this meal comes together in under 20 minutes. The magic of chili powder, cumin, and garlic roasting with plump shrimp and charred peppers makes it a celebratory yet simple dish.

Why You’ll Love This Sheet Pan Shrimp Fajitas

Effortless cleanup: Everything cooks together on one pan.
Bold, restaurant flavor: Simple spice blend is smoky and savory.
Incredibly versatile: Swap veggies or adjust heat to your liking.
Surprisingly quick: On the table in well under 30 minutes.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 bell peppers (I use one red and one yellow), sliced
1 large red onion, sliced
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for heat)
1 lime, juiced
To serve: warm tortillas, fresh cilantro, sour cream, avocado

Tools: 1 large rimmed baking sheet, parchment paper or aluminum foil (for easy cleanup)

Notes: The quality of your spices really matters here—fresh chili powder and cumin make a world of difference. And don’t skip the fresh lime juice at the end; that bright, zesty finish is what ties everything together.

Nutrition (per serving)

Calories:	280 kcal
Protein:	24 g
Fat:	12 g
Carbs:	18 g
Fiber:	4 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This might seem like a small step, but it’s crucial. Dry shrimp will sear and roast rather than steam, giving you a much better texture and helping the spices stick.
Don’t overcrowd the pan. If your sheet pan is looking a little cramped, use two. You want everything in a single layer so it roasts and caramelizes instead of steaming.
Customize your veg. Feel free to throw in some sliced zucchini, mushrooms, or even cherry tomatoes. Just keep the slices relatively uniform so they cook evenly.
Adjust the heat to your taste. The cayenne pepper is totally optional. If you love spice, add a little more. If you’re serving kids, you can leave it out entirely—the fajitas will still be packed with flavor.

How to Make Sheet Pan Shrimp Fajitas

Step 1: First, preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper or foil. This little step makes cleanup an absolute breeze, and trust me, you’ll thank yourself later. While the oven heats up, pat your shrimp dry with a paper towel—this is the secret to getting them nicely roasted instead of watery.

Step 2: In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Whisk it all together until you have a beautifully fragrant, deep red spice paste. You’ll notice the aroma is already incredible—smoky and warm.

Step 3: Add the sliced bell peppers and red onion to the bowl with the spice mixture. Toss everything really well until the veggies are evenly coated. You want every single slice glistening with that spiced oil. This ensures they’ll roast up with maximum flavor and a slight char.

Step 4: Spread the coated vegetables out in a single layer on your prepared baking sheet. Pop them into the preheated oven and roast for about 8 minutes. You’re looking for the peppers and onions to just start softening and getting those lovely roasted edges.

Step 5: While the veggies are roasting, take the same bowl (no need to wash it!) and toss the dried shrimp with the remaining spice mixture. A little goes a long way here—make sure each shrimp is nicely coated. This two-step process prevents the shrimp from overcooking.

Step 6: Carefully remove the hot pan from the oven. The veggies should be sizzling. Scatter the seasoned shrimp evenly over the top of the peppers and onions. Return the pan to the oven and roast for another 6–8 minutes, or just until the shrimp are pink, opaque, and cooked through.

Step 7: Once out of the oven, immediately squeeze the fresh lime juice all over the shrimp and vegetables. That hit of acidity will brighten all the flavors beautifully. Give everything a gentle toss right on the hot pan—the residual heat will help the lime juice meld with the spices.

Step 8: Serve immediately while everything is hot and sizzling! I like to bring the whole sheet pan to the table for a fun, family-style meal. Let everyone build their own fajitas with warm tortillas and all their favorite toppings.

Storage & Freshness Guide

Fridge: Store shrimp and veggie mixture 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 until warmed through.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The fresh, zesty rice is a perfect base if you want to turn these fajitas into a hearty bowl. It soaks up all the delicious juices from the shrimp and peppers.
Black Bean & Corn Salad — A cool, refreshing side that adds a different texture and a sweet, smoky element. It complements the spiciness of the fajitas wonderfully.
Grilled Mexican Street Corn (Esquites) — For a truly indulgent feast, this creamy, cheesy corn salad is a showstopper. The flavors are a match made in heaven.

Drinks

Classic Margarita (on the rocks) — The tangy lime and tequila cut through the richness of the fajitas and cleanse the palate between bites. It’s a classic pairing for a reason.
Ice-cold Mexican Lager — A crisp, light beer is incredibly refreshing with spicy food. It doesn’t overpower the dish and helps balance the heat.
Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are all you need to refresh your palate and highlight the fresh flavors in the meal.

Something Sweet

Churros with Chocolate Sauce — You can’t go wrong with warm, cinnamon-sugar-dusted churros after a Mexican-inspired meal. It’s the perfect sweet, crunchy finish.
Mango Sorbet — Light, fruity, and incredibly refreshing. The tropical notes of mango are a fantastic way to end the meal on a bright note.
Tres Leches Cake — If you’re celebrating, this moist, milky cake is pure comfort. It’s decadent without being overly heavy.

Top Mistakes to Avoid

Using frozen shrimp without thawing properly. If you use frozen shrimp, thaw them completely in the fridge overnight and pat them very dry. Wet shrimp will steam and become rubbery, and they won’t hold the spice coating well.
Overcrowding the sheet pan. I’ve messed this up before too… when the pan is too full, the vegetables steam instead of roast. You’ll miss out on that lovely caramelization and char. Use two pans if needed!
Overcooking the shrimp. Shrimp cook incredibly fast. Keep a close eye on them during the last few minutes. They’re done as soon as they turn pink and opaque. Overcooked shrimp become tough and chewy.
Skipping the fresh lime juice at the end. That final squeeze of lime is non-negotiable. It lifts all the rich, smoky flavors and adds a necessary burst of acidity. Don’t forget it!

Expert Tips

Tip: For an extra layer of flavor, marinate the shrimp in the spice mixture for 15-20 minutes in the fridge before cooking. This isn’t essential, but it does allow the spices to penetrate deeper, resulting in even more flavorful shrimp.
Tip: Warm your tortillas directly over a gas flame for a few seconds each side, or heat them in a dry skillet. This gives them a lovely, slightly charred flavor and makes them pliable for wrapping.
Tip: If you want your veggies to have more char, switch your oven to the broil setting for the last 1-2 minutes of cooking. Watch it closely though—things can burn quickly under the broiler!
Tip: For a complete one-pan meal, add slices of pre-cooked Mexican-style chorizo to the pan with the vegetables. It will render its fat and make everything even more delicious.

FAQs

Can I use chicken instead of shrimp?
Absolutely! Just swap the shrimp for about 500g of boneless, skinless chicken breast or thighs, cut into strips. The cooking time will be longer—you’ll need to roast the chicken with the veggies for about 15-20 minutes before checking for doneness. Chicken should be cooked through with no pink in the center.

How should I store and reheat leftovers?
Store the shrimp and veggie mixture in an airtight container in the fridge for up to 2 days. To reheat, I recommend using a skillet over medium heat until just warmed through. The microwave can make the shrimp rubbery. The peppers and onions will soften a bit more upon reheating, but they’ll still taste great.

Can I make this recipe ahead of time?
You can do the prep ahead! Slice all your vegetables and mix the spice blend a day in advance. Store them separately in the fridge. When you’re ready to cook, just toss everything together and roast. I don’t recommend cooking it fully ahead of time, as the shrimp are best served fresh.

My vegetables are releasing a lot of water. What did I do wrong?
This usually happens if the vegetables weren’t dried after washing or if the pan was overcrowded. Next time, make sure to dry your pepper and onion slices thoroughly with a paper towel and spread them in a single, even layer with a little space between them.

Is there a way to make this spicier?
For sure! You can increase the cayenne pepper, add a pinch of crushed red pepper flakes to the spice mix, or serve the fajitas with sliced fresh jalapeños or a drizzle of your favorite hot sauce. A little chipotle powder would also add a nice smoky heat.

Sheet Pan Shrimp Fajitas

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 22 minutes

Dark Mode

Keep Screen On

Make easy Sheet Pan Shrimp Fajitas in under 20 minutes! This one-pan meal delivers bold flavor with minimal cleanup. Get the simple recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 bell peppers (I use one red and one yellow, 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
0.25 tsp cayenne pepper (optional, for heat)
1 lime (juiced)
warm tortillas, fresh cilantro, sour cream, avocado (to serve)

Instructions

01
First, preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper or foil. This little step makes cleanup an absolute breeze, and trust me, you'll thank yourself later. While the oven heats up, pat your shrimp dry with a paper towel—this is the secret to getting them nicely roasted instead of watery.
02
In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Whisk it all together until you have a beautifully fragrant, deep red spice paste. You'll notice the aroma is already incredible—smoky and warm.
03
Add the sliced bell peppers and red onion to the bowl with the spice mixture. Toss everything really well until the veggies are evenly coated. You want every single slice glistening with that spiced oil. This ensures they'll roast up with maximum flavor and a slight char.
04
Spread the coated vegetables out in a single layer on your prepared baking sheet. Pop them into the preheated oven and roast for about 8 minutes. You're looking for the peppers and onions to just start softening and getting those lovely roasted edges.
05
While the veggies are roasting, take the same bowl (no need to wash it!) and toss the dried shrimp with the remaining spice mixture. A little goes a long way here—make sure each shrimp is nicely coated. This two-step process prevents the shrimp from overcooking.
06
Carefully remove the hot pan from the oven. The veggies should be sizzling. Scatter the seasoned shrimp evenly over the top of the peppers and onions. Return the pan to the oven and roast for another 6–8 minutes, or just until the shrimp are pink, opaque, and cooked through.
07
Once out of the oven, immediately squeeze the fresh lime juice all over the shrimp and vegetables. That hit of acidity will brighten all the flavors beautifully. Give everything a gentle toss right on the hot pan—the residual heat will help the lime juice meld with the spices.
08
Serve immediately while everything is hot and sizzling! I like to bring the whole sheet pan to the table for a fun, family-style meal. Let everyone build their own fajitas with warm tortillas and all their favorite toppings.