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Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas are a weeknight method for smoky, caramelized shrimp and tender peppers all roasted on one pan at 425°F. Seasoned fajita spice coats the vegetables first, then the shrimp roasts until pink and curled for fast, flavorful wraps.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp fajita ingredients
  • 1.5 lb large shrimp peeled and deveined
  • 3 bell peppers red, yellow, green, sliced into strips
  • 1 yellow onion sliced
  • 3 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lime lime juice of 1 lime
  • 8 small flour tortillas for wrapping
For serving
  • 0.25 sour cream optional topping
  • 0.25 guacamole optional topping
  • 0.25 fresh cilantro optional topping
  • 0.25 lime wedges optional topping

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425°F and line a large sheet pan with foil, then lightly grease it for easy cleanup.
  2. In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly mixed.
  3. Add sliced bell peppers and onion to the spice mixture and toss until fully coated, then spread them in a single layer on the sheet pan.
  4. Roast the vegetables for 12 minutes, until slightly softened and beginning to char at the edges (visible browning on the peppers and onions).
Roast the shrimp and finish
  1. Add shrimp to the same spice bowl and toss well so each piece is coated, then move the shrimp onto the sheet pan alongside the vegetables.
  2. Return to the oven and roast for 6–8 minutes until the shrimp are pink, curled, and cooked through; target an internal temperature of 120°F.
  3. Squeeze the lime juice over everything right out of the oven so it soaks into the shrimp and peppers.
  4. Serve immediately by wrapping the shrimp fajita mixture in warm small flour tortillas and topping with sour cream, guacamole, fresh cilantro, and lime wedges as desired.

Notes

For the best texture, spread shrimp and vegetables so they roast rather than steam, and avoid overcrowding the sheet pan. Refrigerate leftovers in a covered container up to 3 days; reheat at 400°F until warmed through. Freezing is not recommended for shrimp since it can turn rubbery. For a lighter option, use low-fat sour cream or skip it and add extra cilantro and guacamole for creaminess.