Easy Sheet Pan Shrimp Fajitas (Printable)

Juicy shrimp roasted with colorful bell peppers and spices for a lively Tex-Mex main dish.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 medium red onion, sliced into thin wedges

→ Fajita Seasoning

04 - 2 tablespoons olive oil
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves, chopped
17 - Sour cream (optional)
18 - Sliced avocado or guacamole (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if desired), kosher salt, and black pepper until well blended.
03 - Add shrimp, bell peppers, and onion to the bowl. Toss thoroughly to coat all ingredients evenly with the seasoning mixture.
04 - Spread the shrimp and vegetable mixture evenly in a single layer on the prepared sheet pan.
05 - Place the sheet pan in the oven and roast for 12 to 15 minutes, or until the shrimp are pink and opaque and vegetables are tender. Avoid overcooking the shrimp.
06 - Remove from the oven and immediately squeeze fresh lime juice over the shrimp and vegetables.
07 - Present with warmed tortillas, chopped cilantro, and optional toppings such as sour cream or avocado.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means you're not standing over a hot skillet flipping shrimp while vegetables burn in another.
  • The smoky paprika and cumin make your kitchen smell like a backyard cookout, even in January.
  • It's fancy enough to serve friends but easy enough to make after a long day when you're too tired to think.
02 -
  • Don't overcook the shrimp or they'll turn rubbery—watch them closely after 10 minutes and pull the pan as soon as they're opaque.
  • If your vegetables are thicker than your shrimp, give them a 5-minute head start in the oven before adding the shrimp to the pan.
  • Marinating for even 15 minutes makes the flavors soak in deeper, but if you're in a rush, tossing and roasting right away still works beautifully.
03 -
  • Pat the shrimp completely dry with paper towels before tossing them in the seasoning, or the spices won't stick and you'll lose all that flavor.
  • Use a rimmed sheet pan so the juices don't spill in your oven, and make sure it's big enough to avoid overcrowding or everything will steam instead of roast.
  • Warm your tortillas wrapped in foil on the bottom oven rack while the fajitas cook—they'll be hot and ready the second you pull the pan out.
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