DELICIOUS Sheet Pan Shrimp Fajitas bursting with your favorite Mexican tastes, providing the perfect healthy dinner for busy weeknights—all made on a single pan in under 20 minutes! Ideal for your Sunday meal prep as well!
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The other night, I had a strong urge for Mexican cuisine, and suddenly I thought, I MUST have some shrimp fajitas! This shrimp fajita recipe is akin to my sheet pan chicken fajitas, but it’s even quicker to whip up! It’s the ultimate recipe for when you need something flavorful and satisfying on a hectic weeknight. The vibrant flavors in this meal are outstanding, served with lime wedges, warm tortillas, and all your favorite toppings. I assure you, it will quickly become a family favorite!
Reasons to Adore This Recipe
Essential Ingredients
- shrimp – opt for medium to large raw shrimp, and it’s generally easier if they are already deveined and peeled, but go for what you prefer! Using frozen shrimp is also fine; just remember to thaw them overnight in the fridge or run them under cold water if you’re short on time.
- bell peppers – I chose a mix of red, green, and yellow bell peppers, but you can use any variety you like. Feel free to add sliced poblano or jalapeño peppers for a kick!
- onion – I used a yellow onion, but white or red onions can also work.
- olive oil – this is for coating your shrimp and veggies. I prefer a good olive oil that’s not necessarily pricey, just ensure it’s cold-pressed and organic for maximum flavor (in my view).
- lime juice – it introduces freshness and enhances flavor! Always use fresh limes since bottled lime juice can be sour. A touch of lime zest can amplify the lime taste even more!
- spices – a mix including chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper for fajita seasoning.
- tortillas – these are what you will use to wrap the delicious shrimp and veggies; you can choose flour tortillas or corn tortillas. If you’re following a low-carb diet, you could also skip the tortillas and create a shrimp fajita bowl or use lettuce wraps!
- toppings – cilantro, avocado, fresh salsa, cheese – whatever you desire! My creamy avocado ranch is delightful drizzled over these fajitas.
Instructions for Making Sheet Pan Shrimp Fajitas
- Preheat the oven. Heat your oven to 425 degrees F and apply nonstick spray to a large sheet pan.
- Season with spices. In a large bowl (or directly on the pan), drizzle olive oil over the shrimp and veggies, then toss with the spices, salt, and pepper, ensuring everything is well-coated.
- Bake! Spread the shrimp and vegetables evenly on the pan and place it in the oven for 8 to 10 minutes. The shrimp should turn pink and opaque.
- Serve. Finish with a drizzle of fresh lime juice and a sprinkle of cilantro. Serve with tortillas or lettuce cups and your favorite toppings!
If you enjoy your peppers and onions thoroughly cooked and soft, add them to the sheet pan first before introducing the shrimp and bake for an additional 10 minutes before adding the shrimp!
Recommended Sheet Pans!
Many ask about the pans I utilize for my sheet meals, and I’ve discovered these pans to be exceptional! They are spacious with added thickness for longevity, as well as deep enough to accommodate large quantities. Additionally, the price is very reasonable considering the quality!
Can I Use Frozen Shrimp?
This is a common question for my shrimp recipes, and indeed, you can! I always keep a bag of frozen shrimp in my freezer for quick meals like this throughout the week. Just ensure to fully thaw the shrimp overnight or run them under cold water if time is not on your side.
Complementing Dishes for Fajitas
- Instant Pot Mexican Rice – while the fajitas bake, you can have your Mexican rice cooking effortlessly in your instant pot!
- Black Bean and Corn Salad – this vibrant side is filled with fresh flavors reminiscent of classic cowboy caviar.
- Southwestern Salad – a flavorful salad drizzled with avocado dressing pairs wonderfully with these fajitas.
- Sweet Potato and Black Bean Quinoa – all your favorite Mexican elements combined into one delightful side dish!
- Other sides – canned black beans, refried beans, or additional veggies like sautéed zucchini, mushrooms, or tomatoes.
Preparation and Storage
Leftovers can last up to 3 to 4 days when stored in a sealed, airtight container in the fridge (but use your best judgment). They are perfect for meal prepping. For reheating, it’s best to warm everything in a skillet rather than in a microwave for optimal texture!
More Shrimp Dishes
More Sheet Pan Meals
I hope you all savor these Sheet Pan Shrimp Fajitas! If you adore this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
In a large bowl (or directly on the pan), drizzle olive oil over the shrimp and vegetables, then mix in the spices, salt, and pepper, ensuring everything is thoroughly covered.
Make sure the shrimp and veggies are uniform on the pan and roast in the oven for 8 to 10 minutes. The shrimp should appear pink and opaque.
If you want your veggies softer, cook them on the sheet pan first for around 10 minutes before adding the shrimp for another 8 to 10 minutes.
Finish by drizzling lime juice over the shrimp and vegetables, then garnish with fresh cilantro. Enjoy with warm tortillas and whichever toppings you prefer!
Serving: 1/4th of recipe | Calories: 216kcal | Carbohydrates: 8.6g | Protein: 25g | Fat: 8.3g | Saturated Fat: 1.4g | Sodium: 549.7mg | Fiber: 2.6g | Sugar: 4.8g
Nutrition information is automatically calculated, so should only be used as an approximation.