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Sheet Pan Shrimp Fajitas: Quick and Easy Weeknight Dinner

Close-up of perfectly cooked shrimp fajitas, featuring seasoned shrimp mixed with vibrant red and yellow bell pepper strips.
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Make these zesty shrimp fajitas on one sheet pan for a flavorful Tex-Mex dinner with minimal cleanup. This recipe is fast, perfect for busy nights, and serves the whole family.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice, fresh
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 8 small flour tortillas or corn tortillas
  • Optional toppings: sour cream, salsa, avocado, fresh cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the shrimp, olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Toss until the shrimp is evenly coated.
  3. Spread the sliced bell peppers and onion onto the prepared baking sheet in a single layer.
  4. Add the seasoned shrimp to the baking sheet, distributing it evenly among the vegetables.
  5. Roast for 10 to 12 minutes, or until the shrimp is pink and cooked through and the vegetables are tender-crisp.
  6. Warm the tortillas according to package directions just before serving.
  7. Serve the sizzling shrimp and vegetables immediately in warm tortillas with your choice of toppings.

Notes

  • For a gluten free fajitas option, use corn tortillas or serve the mixture over rice.
  • You can prepare the shrimp and vegetable mixture ahead of time and store it in the refrigerator for up to 4 hours before baking.
  • This recipe works well for meal prep; divide portions into containers for quick lunches later in the week.

Nutrition

Find it online: https://delicerecipe.com/shrimp-fajitas-quick-easy-sheet-pan-dinner/