Sheet pan shrimp fajitas make an easy weeknight dinner that tastes amazing. Make this baked shrimp fajita recipe once and you’ll make it over and over!
Shrimp fajita recipe on a sheet pan: This recipe is incredibly simple to prepare and tastes great when baked on a single sheet pan! Arrange the bell peppers, onion, and shrimp onto a rimmed baking sheet. Drizzle with olive oil and fajita spice, mix everything together, and bake for less than ten minutes in a preheated oven. Dinner will be ready in no time at all if you simply spoon the hot shrimp, bell pepper, and onions into a warm tortilla! These shrimp fajitas on a sheet pan are guaranteed to become a dinnertime staple on your menu very soon. Have fun!
INGREDIENTS LIST FOR THE SHEET PAN SHRIMP FAJITA
- Half a pound of peeled and deveined shrimp and half a strip of red bell pepper
Half a green bell pepper, thinly sliced
Half a yellow bell pepper, thinly sliced
Half a 1 sliced medium yellow onion
one tsp of dried garlic
Ancho chili powder, two tsp
half a tsp ground cumin
One tsp of powdered paprika
half a teaspoon of coriander powder
One-half tsp salt and freshly ground pepper
Three teaspoons of olive oil
two teaspoons of lemon or lime juice, fresh
three teaspoons of finely chopped cilantro
This easy shrimp fajita recipe is an easy dinner recipe that requires minimal effort. They are packed with flavor and will leave you craving for more! Also, baking the shrimp fajitas in the oven allows for a big batch. Give these sheet pan shrimp fajitas a try asap — we bet you’ll be wiping the sheet clean with no piece of leftover by the time dinner is done!
SHRIMP FAJITA INGREDIENTS
These baked shrimp fajitas have a rather straightforward ingredient list:
Large (ideally 16–20 size), wild-caught, fresh, or frozen (thaw in cold water) shrimp
veggies: bell peppers, onions, and fresh cilantro are added as garnish.
Spices: cumin, paprika, coriander, ancho chili powder, salt, and pepper.
Olive oil
Lime or lemon
Corn tortillas or flour, for serving
HOW TO MAKE SHRIMP FAJITAS IN THE OVEN
Just peel the shrimp and slice the vegetables to make these oven-baked shrimp fajitas in a matter of minutes! This is the streamlined process; see the full instructions below for more information:
Arrange the vegetables and shrimp onto a baking sheet with a rim.
Drizzle with the homemade southwestern seasoning.
Pour in a little olive oil and mix everything together.
Bake, stirring halfway through, at 400oF (200oC), until the shrimp are cooked through and the vegetables are soft. Simple!
DIRECTIONS
- To prepare the shrimp fajitas on a sheet pan: Set oven temperature to 400°F, or 200°C. Lightly grease a sheet pan with a rim.
- Combine the chili powder, cumin, paprika, coriander, salt, and pepper in a small bowl and set it aside.
- Arrange the onion and bell pepper slices on the sheet pan. Place the shrimp on top, then equally distribute the seasoning mix and garlic over the shrimp and vegetables.
- Pour a little olive oil on top and toss everything to coat evenly. Evenly spread into a layer on the baking sheet.
- Roast for 8 to 10 minutes, stirring halfway through, in a preheated oven, or until the vegetables are soft and the shrimp are cooked through. By using the broiler for the final two minutes, you can crisp up the shrimp and vegetables minutes.
- During the final five minutes of cooking, wrap tortillas tightly in foil and reheat in a preheated oven. Tossing them in with the shrimp and veggies afterward is a smart idea.
- Evenly drizzle the shrimp fajitas with lime or lemon juice. If desired, top with fresh cilantro and red chili pepper flakes. Serve the shrimp fajitas from the sheet pan with your preferred toppings over heated tortillas. Have fun! ❤️
TIPS FOR THE BEST SHRIMP FAJITAS RECIPE
- There’s no need to line the baking sheet with foil or parchment paper.Keep an eye on the shrimp because they cook fast. That’s the point of this easy shrimp fajitas recipe!Make sure to toss the shrimp fajitas halfway through the baking time to ensure all the ingredients cook evenly.Use any fajitas topping you like, such as sour cream, avocado, shredded cheese, red onion, tomatoes, jalapeño, etc…
WHAT SHRIMP SHOULD WE USE TO MAKE THE FAJITAS?
You definitely want to use the biggest shrimp you can find for your sheet pan fajitas. It’s up to you whether or not the tails are removed. I like to leave them on for a nicer presentation, but not everyone enjoys the extra step when eating the dish.
CAN WE USE DIFFERENT FAJITA VEGETABLES?
Yes, of course – Besides onion and bell peppers, you can throw anything you like in these shrimp fajitas: zucchini, eggplant, corn… If you want to include larger veggies, you might have to adjust the baking time.
HOW TO REHEAT SHRIMP FAJITAS
If you have leftover sheet pan shrimp fajitas – which we highly doubt – we recommend reheating the leftovers in a skillet on the stovetop. This will prevent the shrimp from becoming rubbery and the peppers from turning to mush, like in the microwave.
HOW LONG TO KEEP THE SHRIMP FAJITAS LEFTOVERS?
You can keep the shrimp fajitas leftovers for 2 or 3 days in an airtight container in your refrigerator. Reheat the shrimp fajitas by following the instructions above.
MORE SHRIMP RECIPES
- Garlic Lemon Butter Sauce Garlic Butter Shrimp with Asparagus Baked Shrimp and Broccoli Foil Packs
- Shrimp with Garlic Butter and Skillet of Broccoli
- Skillet of asparagus and blackened shrimp (20 minutes)
