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Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas with smoky roasted shrimp and blistered bell peppers bake at 425°F for fast, juicy weeknight fajitas. One pan roasts everything together, then you warm tortillas and top with lime and your favorite extras.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp fajita components
  • 1.5 lb large shrimp, peeled and deveined
  • 3 bell peppers (red, yellow, green), sliced into thin strips
  • 1 yellow onion, sliced into half-moons
  • 3 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lime Use the juice of 1 lime.
  • 8 small flour or corn tortillas
For serving
  • 0.33 sour cream
  • 0.33 guacamole
  • 0.25 fresh cilantro
  • 0.5 lime wedges
  • 0.25 shredded cheese

Equipment

  • 1 sheet pan

Method
 

Prep the pan and seasoning
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
  2. In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper; stir until evenly mixed.
Roast peppers and onions
  1. Add the sliced bell peppers and onion to the bowl and toss to coat, then spread them evenly across the sheet pan.
  2. Roast at 425°F for 12 minutes, until peppers and onions begin to soften and char at the edges.
Roast shrimp and finish with lime
  1. Push the vegetables to the sides of the pan and add the shrimp to the center, tossing them with any remaining seasoning from the bowl.
  2. Return to the oven and roast at 425°F for 6–8 minutes, until shrimp are pink, opaque, and curled, reaching 145°F internal temperature.
  3. Remove from the oven and squeeze the lime juice over the entire pan to distribute flavor across the peppers and shrimp.
Warm tortillas and serve
  1. Warm tortillas directly on a gas flame or in a dry skillet for 30 seconds per side until slightly charred.
  2. Serve the shrimp and fajita veggies in warm tortillas with sour cream, guacamole, fresh cilantro, lime wedges, and shredded cheese as desired.

Notes

For best results, spread the peppers and onions in a single layer so they char instead of steam, and don’t overcook the shrimp—pull them as soon as they’re pink and curled. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan or in a skillet until warmed through (shrimp may lose some juiciness). Freezing is not recommended due to shrimp texture. For a dairy-free option, skip the shredded cheese and sour cream and add extra lime and cilantro or a dairy-free crema.