Sheet Pan Shrimp Fajitas (Easy One-Pan Meal) Recipe
This Sheet Pan Shrimp Fajitas recipe is a quick and easy one-pan meal perfect for busy weeknights. Juicy shrimp are roasted alongside colorful bell peppers and red onion, all seasoned with a zesty fajita spice blend. Served with warm tortillas and fresh toppings like cilantro, avocado, sour cream, and cheese, this vibrant Mexican-inspired dish delivers big flavor with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Proteins and Vegetables
- 1 pound large shrimp (peeled and deveined)
- 3 bell peppers (red, yellow, green, sliced into strips)
- 1 red onion (thinly sliced)
Seasonings and Oil
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 teaspoons fajita seasoning (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Warm flour or corn tortillas
- Fresh cilantro (chopped)
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Crumbled cotija or shredded cheese
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. Slice the bell peppers and red onion into thin strips, then spread them evenly across the prepared baking sheet.
- Season Everything: In a small bowl, whisk together the olive oil, lime juice, fajita seasoning, garlic powder, smoked paprika, salt, and black pepper to create a flavorful marinade. Drizzle half of this mixture over the sliced vegetables and toss well to coat them evenly.
- Roast the Vegetables: Arrange the seasoned peppers and onions in a single, even layer on the sheet pan. Roast them in the oven for 10 minutes, allowing the vegetables to soften and begin caramelizing, which enhances their natural sweetness.
- Add the Shrimp: Remove the sheet pan from the oven and add the peeled and deveined shrimp to the roasted vegetables. Drizzle the remaining seasoning mixture over the shrimp, then toss everything together gently to ensure even coating.
- Finish Roasting: Return the sheet pan to the oven and continue baking for another 8 to 10 minutes, or until the shrimp turn pink, opaque, and are cooked through.
- Serve and Enjoy: Once cooked, remove the sheet pan from the oven. Optionally, squeeze fresh lime juice over the shrimp and vegetables for added brightness. Serve the fajita mixture hot on warm flour or corn tortillas and top with chopped cilantro, sliced avocado or guacamole, sour cream or Greek yogurt, and crumbled cotija or shredded cheese to taste.
Notes
- You can substitute shrimp with chicken strips or sliced steak for a different protein option.
- For a gluten-free meal, use corn tortillas and ensure your fajita seasoning is gluten-free.
- If you prefer spicier fajitas, add a pinch of cayenne pepper or some sliced jalapeños.
- Leftover fajita mixture tastes great reheated in a skillet or microwave.
- Fresh lime juice added just before serving brightens up the flavors significantly.
Keywords: shrimp fajitas, sheet pan fajitas, easy shrimp recipe, one pan meal, baked fajitas, Mexican dinner
