Quick Sheet Pan Shrimp Fajitas infused with all your beloved Mexican tastes, creating an ideal healthy dinner for busy weeknights, effortlessly prepared all on one pan in less than 20 minutes! Excellent recipe for your Sunday meal preparations too!
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Recently, I found myself yearning for Mexican cuisine, and it dawned on me that I CRAVE shrimp fajitas! This shrimp fajita recipe resembles my chicken fajitas made on a sheet pan, but it’s even quicker to prepare! It’s the perfect go-to recipe when you’re in need of something tasty and speedy during a hectic weeknight. The vibrant flavors in this meal are exceptional, served alongside lime wedges, warm tortillas, and all your favorite toppings. This dish is bound to become a new hit with your family, I assure you!
Reasons to Love This Recipe
Essential Ingredients
- shrimp – opt for medium to large-sized raw shrimp; purchasing shrimp that’s already deveined and peeled can save time, but choose whatever you prefer! Frozen shrimp works too; just remember to thaw it overnight in the fridge or under cold water if short on time.
- bell peppers – I used a mix of red, green, and yellow bell peppers, but feel free to utilize any variety you prefer. You can even add sliced poblano or jalapeño for a spicy kick!
- onion – I chose a yellow onion, but a white or red onion can be substituted.
- olive oil – this is used for coating the shrimp and vegetables; I recommend a good quality olive oil that is cold-pressed and organic for enhanced flavor without the high price tag.
- lime juice – provides freshness and a flavor boost! Always use fresh limes as bottled counterparts can be bitter. Adding a hint of lime zest can enhance the lime flavor!
- spices – a mixture of chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper will make up the fajita seasoning.
- tortillas – these hold the tasty shrimp, veggies, and all the toppings. You can select flour or corn tortillas, or skip them entirely for a low-carb option by making a shrimp fajita bowl or using lettuce wraps!
- toppings – cilantro, avocado, fresh salsa, cheese – whatever you desire! My creamy avocado ranch is delightful drizzled on these fajitas.
Steps for Making Sheet Pan Shrimp Fajitas
- Preheat oven. Set the oven temperature to 425 degrees F and prepare a large sheet pan with nonstick spray.
- Season with spices. In a large bowl (or directly on the pan), drizzle olive oil over the shrimp and vegetables. Toss with spices, salt, and pepper, ensuring everything is evenly coated.
- Bake! Spread the shrimp and vegetables in an even layer, placing the baking sheet in the oven for 8 to 10 minutes. The shrimp should turn pink and opaque.
- Serve. Drizzle fresh lime juice over the shrimp and veggies, then sprinkle with fresh cilantro. Present with tortillas or lettuce cups and your choice of toppings!
If you prefer your peppers and onions to be well-cooked and tender, place those on the sheet pan first before adding the shrimp and bake for an additional 10 minutes!
Favorite Sheet Pans!
I frequently receive inquiries about the pans I utilize for my sheet meals, and I have found these pans to be exceptional! They are spacious with added thickness for durability and deep enough to accommodate plenty of ingredients. Plus, their price is quite reasonable for this quality!
Can Frozen Shrimp Be Used?
This is a common question about my shrimp recipes, and the answer is yes! I always keep a bag of frozen shrimp on hand for quick meals throughout the week. Just thaw the shrimp fully overnight or run them under cold water if you’re short on time.
What to Accompany Fajitas
On busy weeknights, my family usually enjoys these shrimp fajitas with warm tortillas and fresh toppings, although numerous delightful side dishes can enhance the meal’s heartiness!
- Instant Pot Mexican Rice – while fajitas bake, you can easily prepare your Mexican rice in the instant pot!
- Black Bean and Corn Salad – this vibrant side dish is packed with fresh flavors reminiscent of traditional cowboy caviar.
- Southwestern Salad – a zesty salad topped with avocado dressing pairs beautifully with these fajitas.
- Sweet Potato and Black Bean Quinoa – enjoy all your favorite Mexican flavors in one scrumptious side!
- Other sides – consider canned black beans, refried beans, or additional veggies like sautéed zucchini, mushrooms, or tomatoes.
Storage and Meal Prep
Leftovers can be stored for up to 3 or 4 days in the fridge (use your discretion) in a sealed, airtight container, making them great for meal prep. For reheating, warm everything in a skillet for the best results instead of using a microwave!
More Shrimp Dishes
More Sheet Pan Dishes
I hope you all love these Sheet Pan Shrimp Fajitas! If you find this recipe as enjoyable as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I always enjoy seeing your delicious recreations!
- Set the oven to 425 degrees F and coat a large sheet pan with nonstick spray.
In a large bowl (or directly in the pan), drizzle olive oil over the shrimp and vegetables, then mix with the spices, salt, and pepper, ensuring every element is well-coated.
Ensure the shrimp and vegetables are arranged in a single layer and place the baking sheet in the oven for 8 to 10 minutes. The shrimp should appear pink and opaque.
If you want your vegetables to be softer and more cooked, put those in the sheet pan first for 10 minutes before adding the shrimp and continue cooking for an additional 8 to 10 minutes.
Drizzle fresh lime juice over the shrimp and veggies, and sprinkle with fresh cilantro. Serve with tortillas or lettuce cups along with your desired toppings!
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.