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Side view of three Shrimp Fajita tacos topped with mashed avocado on a plate with a bowl of sour cream, on the side there are avocado halves and cilantro sprigs
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Sheet Pan Shrimp Fajitas

Shrimp Fajitas made in a sheet pan, this quick and easy one pan dinner recipe is made with juicy shrimp, onion and bell pepper slices tossed with homemade fajita seasoning and baked in the oven until perfectly cooked
Course Main Course
Cuisine Latin, Mexican, Tex-Mex
Keyword Comfort food, Easy and quick, Easy dinner, Fajitas, Sheet Pan Meals, Shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Equipment

  • Sharp Knife and Cutting Board
  • Tongs
  • Measuring Cups and Spoons
  • Sheet baking tray

Ingredients

For the Shrimp and Veggies:

  • 1.5 lbs large shrimp peeled & deveined (tails off) - 0.7 Kg
  • 3 bell peppers red, yellow and orange, sliced
  • 1 large red onion sliced
  • 2 tablespoons oil
  • 2 tablespoons lime juice

For the Shrimp Fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For serving and toppings:

  • 8–10 small tortillas corn or flour
  • 1/2 cup Mexican crema or sour cream - 120 ml
  • Guacamole or 1 avocado, mashed with salt
  • Fresh cilantro
  • Lime wedges
  • Hot sauce or salsa

Instructions

  • Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
  • Combine the ingredients for the Fajita seasoning in a bowl and mix well.
    Spices for Shrimp Fajitas Seasoning in a bowl
  • Add sliced peppers and sliced onion to the sheet pan. Drizzle with 1 tablespoon oil, sprinkle with half the fajita seasoning, and toss to coat. Spread into an even layer.
    Sliced bell peppers and sliced onions on a sheet pan
  • Roast the veggies for 10 minutes.
    Roasted bell pepper and onion slices on a sheet pan
  • While veggies roast, pat shrimp dry. In a bowl, toss the peeled shrimp with the remaining 1 tablespoon oil, the rest of the fajita seasoning, and lime juice.
    A bowl of raw shrimp marinating with fajita seasoning
  • Pull the pan out, and spread the shrimp out in a single layer.
    Roasting shrimp and veggies on a sheet pan
  • Roast 6–8 minutes, until shrimp are pink and cooked through.
    Overhead view of a baking sheet pan filled with roasted shrimp and sliced veggies, with corn tortillas, mashed avocado and sour cream on the side of the pan
  • Warm up the tortillas. Fill with shrimp and fajita veggies. Top with guacamole or mashed avocado, cilantro, and a squeeze of lime.
    A shrimp fajita taco topped with avocado, with sour ceam on the side

Notes

  • If you are using frozen shrimp, thaw completely and pat them dry so they roast properly.
  • To make the fajitas extra spicier, add sliced jalapeños or sliced Serrano pepper to the pan, or mix in some cayenne pepper with the seasoning mix.
  • For more color, broil 1–2 minutes at the end but watch closely.