Sheet Pan Shrimp Fajitas recipe is a super easy Mexican-inspired meal all made on one sheet pan and served with your favorite tortillas and toppings.
Packed with shrimp, bell peppers, onions, homemade fajita seasoning, and lots of lime flavor, this delicious dinner is perfect for busy nights with barely any cleanup!
Lime Loaded Sheet Pan Shrimp Fajitas
Our healthy Sheet Pan Shrimp Fajitas are packed with protein and vitamin-rich vegetables, perfectly seasoned in a homemade spice mix and baked in the oven on a single sheet pan.
Making these easy sheet pan shrimp fajitas is fast – sprinkle your bell peppers and onions with seasoning, cook them in the oven, then add the marinated shrimp to the same pan where they continue to bake together. Dinner is done!
By roasting the veggies first, you get the classic caramelized charred fajitas flavor without frying them in oil, and because the shrimp is only added at the end, it cooks juicy and tender every time.
Wrap the shrimp and veggies in warm tortillas and serve with your favorite fajita fixings; cooking healthy food doesn’t have to be challenging, especially when you’re in a hurry to feed a hungry family.
Why We Love This One Pan Shrimp Fajitas Recipe
- Quick and easy to make.
- Uses simple ingredients and spices.
- Delicious whole-30 compliant, gluten free, low carb, keto friendly Mexican inspired meal when served in a low carb tortilla, lettuce wrap, or on top of a salad.
- Rich in vitamins, selenium and protein, but low in total fat, this dish defines healthy, clean eating!
- Doesn’t require a lot of dishes to wash when you don’t want to deal with a mess!
- Perfect for busy weeknights, Cinco de Mayo parties, or when you’re craving a homemade Mexican meal.
Sheet Pan Shrimp Fajitas Ingredients
- Chili powder
- Ground cumin
- Paprika
- Kosher salt
- Ground black pepper
- Garlic powder
- Dried oregano
- Red bell pepper
- Yellow bell pepper
- Red onion
- Olive oil
- Shrimp
- Fresh squeezed lime juice
- Lime zest
Substitutions and Additions
- Save Some Time: Short on time? Grab a packet of fajita mix from the grocery store rather than mixing your own spices.
- Other Onion: Red onion can be substituted for yellow or white onion.
- Pick Your Pepper: Any color of bell pepper can be used in this baked shrimp fajitas recipe. Red, yellow, and orange bell pepper will add more sweetness; green bell pepper will add a more bitter flavor.
- Tasty Toppings: Feel free to add your favorite fajita fixings. Some ideas include chopped fresh cilantro leaves, jalapeños, sour cream or Greek yogurt, salsa, and guacamole or fresh avocado.
- Add Some Spice: Try adding ¼ teaspoon of cayenne pepper to the seasoning mix for an added kick. Some red chili flakes, jalapeños, or hot sauce will add more heat!
- Cut The Carbs: Serve your shrimp and veggies in a low-carb tortilla, a lettuce wrap, or on top of a salad for a low-carb, complete meal.
How to Make Sheet Pan Shrimp Fajitas
- Make The Seasoning Mix: Combine the chili powder, cumin, paprika, salt, pepper, garlic powder, and oregano and set aside.
Time-Saving Tip: Grab a packet of fajita mix from the grocery store rather than mixing your own spices. - Prepare The Peppers And Onions: Cut the veggies, drizzle with oil, and toss with seasoning mix. Spread the vegetables on the baking sheet and cook at 400 degrees Fahrenheit for 12 minutes.
- Season The Shrimp: Toss the shrimp with olive oil, seasoning mix, lime juice and lime zest. Set aside until the vegetables have finished cooking.
- Bake: Move the vegetables to one side of the sheet pan, add the shrimp, and bake for 6-8 minutes or until the shrimp are just pink.
- Serve: Serve immediately with your favorite tortillas and toppings. Enjoy!
Tips For Making Sheet Pan Shrimp Fajitas
- If you prefer softer peppers in your fajitas, increase the initial cook time to 15 minutes. If you prefer a crisper texture, decrease the initial cook time to 10 minutes.
- The cook time for the shrimp will vary based on the size of the shrimp you use. I used large ‘31-40’ shrimp and cooked them for 8 minutes. Extra large or jumbo shrimp will need 1-2 minutes additional cook time.
- If using frozen shrimp, ensure they are completely defrosted before cooking.
How to Store Sheet Pan Shrimp Fajitas
- To Store: Store leftovers in an airtight container in the refrigerator for up to two days.
- To Reheat: To reheat, pop them back in the oven for a few minutes until warmed through.
More Easy Sheet Pan Recipes
Other Easy Shrimp
Sheet Pan Shrimp Fajitas
Serves — 4
Sheet Pan Shrimp Fajitas is the fastest and easiest way to cook a flavorful Mexican meal on a single pan. Perfectly seasoned protein and a host of healthy vegetables make this a delicious one dish dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 3 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 tablespoons olive oil
- 1½ pounds shrimp peeled and deveined
- 2 tablespoons fresh squeezed lime juice
- ½ tablespoon lime zest
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl combine the chili powder, cumin, paprika, salt, pepper, garlic powder and oregano and set aside.3 teaspoons chili powder, 1½ teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano
- Cut the bell peppers and onions into ¼” thick strips and add to a large bowl. Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle with half of the seasoning mix. Toss to combine.1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 2 tablespoons olive oil
- Lightly spray a large rimmed sheet pan with baking spray. Spread the vegetables on the baking sheet and cook for 12 minutes, tossing once halfway through.
- While the vegetables are cooking, add the shrimp to the same bowl you used to season the vegetables. Toss with the remaining 1 tablespoon of olive oil, seasoning mix, lime juice and lime zest. Set aside until the vegetables have finished cooking.2 tablespoons olive oil, 1½ pounds shrimp, 2 tablespoons fresh squeezed lime juice, ½ tablespoon lime zest
- After 12 minutes, move the vegetables to one side of the sheet pan and add the shrimp in a single layer. Bake for 6-8 minutes or until the shrimp are just pink.
- Serve immediately with your favorite tortillas and toppings.
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for up to two days.
- To Reheat: To reheat, pop them back in the oven for a few minutes until warmed through.
- Short on time? Grab a packet of fajita mix from the grocery store rather than mixing your own spices.
- If you prefer softer peppers in your fajitas, increase the initial cook time to 15 minutes. If you prefer a crisper texture, decrease the initial cook time to 10 minutes.
- The cook time for the shrimp will vary based on the size of the shrimp you use. I used large ‘31-40’ shrimp and cooked them for 8 minutes. Extra large or jumbo shrimp will need 1-2 minutes additional cook time.
- If using frozen shrimp, ensure they are completely defrosted before cooking.
Nutrition Info
Calories: 164kcal | Carbohydrates: 6g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 348mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1133IU | Vitamin C: 65mg | Calcium: 92mg | Iron: 1mg
