Pin It I was juggling a toddler and a conference call when I first threw these together on a Tuesday night. The oven did all the work while I answered emails, and somehow dinner turned out better than anything I'd planned all week. That sizzling sheet pan became my shortcut to sanity, and now it's the meal I make when I need to feel like I have my life together—even when I absolutely don't.
My neighbor once knocked on the door mid-roast because she thought I was grilling outside. When I showed her the sheet pan, she laughed and said she'd been doing fajitas wrong her whole life. We ended up eating them together on my porch with a bowl of guacamole, and she still texts me every time she makes them now.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped to save time, and look for firm, glossy ones that smell like the ocean, not fishy or sour.
- Bell peppers, sliced into strips: I use a mix of red, yellow, and orange because they caramelize beautifully and add pops of color that make the dish look alive.
- Red onion, sliced into thin wedges: Red onions hold their shape better than yellow and taste sweeter when roasted, so don't skip them.
- Olive oil: This coats everything evenly and helps the spices stick, plus it keeps the shrimp from drying out in the oven.
- Chili powder, cumin, smoked paprika: The holy trinity of fajita flavor—smoky, earthy, and just spicy enough to wake up your taste buds without setting them on fire.
- Garlic powder and onion powder: These dissolve into the oil and coat every crevice, which fresh garlic just can't do as evenly on a sheet pan.
- Cayenne pepper: Add it if you like heat, leave it out if you're feeding kids or anyone who breaks into a sweat at the mention of jalapeños.
- Kosher salt and black pepper: Use more than you think—roasted vegetables need generous seasoning or they taste flat.
- Tortillas, warmed: Flour or corn, your call, but warm them in foil in the oven for the last few minutes so they're soft and pliable.
- Lime wedges: A hard squeeze of lime right before serving brightens everything and cuts through the richness of the shrimp.
- Cilantro, sour cream, avocado: These toppings are optional, but they turn a simple dinner into something that feels like a celebration.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment or foil. This step saves you from scrubbing caramelized spice bits later, trust me.
- Mix your fajita seasoning:
- In a big bowl, whisk together the olive oil and all the spices until they form a paste that smells like a taco stand. Taste it on your finger—it should be bold and a little salty.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands to massage the seasoning into every piece. Don't be shy—get messy.
- Spread in a single layer:
- Arrange everything on the sheet pan without crowding, so the edges can crisp up instead of steaming. If it's too packed, use two pans.
- Roast until sizzling:
- Slide the pan into the oven and set a timer for 12 minutes. The shrimp should turn pink and firm, and the peppers will have charred edges that smell incredible.
- Finish with lime and serve:
- Squeeze fresh lime over the hot pan—it'll sizzle and release this bright, citrusy steam. Pile everything into warm tortillas and top however you like.
Pin It The first time I served these to my parents, my dad—who normally drowns everything in hot sauce—didn't reach for the bottle once. He just looked up, mouth full, and said they were perfect as-is. That's when I knew this recipe was a keeper.
What to Serve Alongside
I usually throw together some cilantro lime rice or just open a can of black beans and warm them with a pinch of cumin. A simple side salad with lime vinaigrette keeps things light, or you can go all in with chips, salsa, and a pitcher of margaritas if it's the weekend.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp are best the day you make them. Reheat gently in a skillet over medium heat with a splash of water to keep everything from drying out, and squeeze fresh lime over the top to bring the flavors back to life.
Ways to Make It Your Own
Sometimes I swap the shrimp for thin chicken strips or even cubed tofu if I'm cooking for my vegetarian sister. You can also add sliced zucchini or mushrooms to the pan, or toss in a handful of cherry tomatoes for a burst of sweetness that balances the spice.
- If you want it spicier, add sliced jalapeños to the pan or drizzle with hot sauce before serving.
- For a smoky twist, finish with a sprinkle of chipotle powder or a squeeze of adobo sauce from a can of chipotles.
- Try serving in lettuce cups instead of tortillas for a lighter, low-carb option that still feels satisfying.
Pin It This recipe taught me that good food doesn't have to be complicated, and sometimes the best meals are the ones you barely have to think about. I hope it becomes your weeknight lifesaver too.
Recipe FAQ
- → What type of shrimp is best for this dish?
Large peeled and deveined shrimp work best as they cook quickly and absorb the seasoning well.
- → Can I prepare this dish in advance?
Yes, marinating the shrimp and vegetables for 15–30 minutes before roasting enhances the flavors.
- → What vegetables pair well with the shrimp?
Sliced bell peppers of any color and red onions complement the shrimp with vibrant flavors and textures.
- → How can I adjust the heat level?
Add or omit cayenne pepper to control spiciness, tailoring it to your taste preferences.
- → What dishes or sides work well alongside?
Warm tortillas, fresh cilantro, sour cream, sliced avocado, or guacamole make great accompaniments.