Sheet Pan Shrimp Fajitas

5 from 2 votes

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 Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Asian, Mexican, Tex-Mex

Servings:

Calories: 164kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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