Sheet Pan Shrimp Fajitas
Sheet pan shrimp fajitas roast plump shrimp with fajita veggies in under 20 minutes for a fast Mexican-inspired USA seafood dinner. Pull the pan when shrimp are opaque and reach 145°F — perfect weeknight fajitas without standing over a skillet.
🛒Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 bell peppers, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Warm tortillas
- Optional: avocado, cilantro, pico, sour cream
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Tongs
- Instant-read thermometer
- Mixing bowl
📝Instructions
- 1
Preheat oven to 425°F. Toss peppers and onion with 2 tablespoons oil and half the spices on a sheet pan. Roast 10 minutes.
- 2
Toss shrimp with remaining oil and spices. Spread over veggies in a single layer.
- 3
Roast 6–8 minutes more until shrimp are opaque, pink, and register 145°F — do not overcook.
- 4
Squeeze lime over the pan. Serve immediately in warm tortillas with toppings.
- 5
Refrigerate leftovers within 2 hours up to 2 days; reheat gently until hot (avoid rubbery shrimp).
🥗Nutrition Information
⚡Calories per serving: 310
🏷️Recipe Tags
❓Frequently Asked Questions
Frozen shrimp OK?
Yes — thaw fully in the fridge and pat dry so they roast, not steam.
How do I know shrimp are done?
Opaque pink C-shape and 145°F. Stop when just cooked through.
Can I use precooked shrimp?
Not ideal — they toughen. Use raw for best texture.
Spicy version?
Add cayenne or sliced jalapeños to the pan.
