SIMPLE Sheet Pan Shrimp Fajitas bursting with your preferred Mexican tastes, creating an ideal nutritious weeknight meal, all prepared in a single pan in less than 20 minutes! It’s also a fantastic option for your Sunday meal prep!
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Recently, I found myself yearning for Mexican cuisine, and suddenly it struck me—I MUST have shrimp fajitas! This shrimp fajita dish resembles my sheet pan chicken fajitas, yet it’s even quicker to whip up! A fantastic recipe for when you need something speedy and scrumptious during a hectic weeknight. The fresh tastes in this meal are outstanding, paired with lime wedges, warm tortillas, and all the toppings. I can assure you, this will become a family favorite!
Reasons to Love This Recipe
Ingredients Required
- shrimp – opt for medium to large raw shrimp; it’s often easier to purchase shrimp that has already been deveined and peeled, but choose whatever suits you! Frozen shrimp can also be used; just be sure to thaw it in the refrigerator overnight or run it under cold water if you’re pressed for time.
- bell peppers – I selected a mix of red, green, and yellow bell peppers, but you can pick any combination you prefer. Feel free to add sliced poblano or jalapeño peppers if you like it spicy!
- onion – I opted for a yellow onion, but this can be replaced with white or red onion.
- olive oil – this will coat your shrimp and vegetables; I recommend using a good quality olive oil that is cold-pressed and organic for maximum flavor without the hefty price tag.
- lime juice – this enhances freshness and adds a flavor boost! Always use fresh limes, as bottled lime juice can have a bitter aftertaste. A touch of lime zest can also amplify the lime flavor!
- spices – a blend of chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper for seasoning your fajitas.
- tortillas – these act as the base for the flavorful shrimp and vegetables; you may choose between flour or corn tortillas. If you’re following a low-carb diet, consider skipping the tortillas and opting for a shrimp fajita bowl or lettuce wraps!
- toppings – cilantro, avocado, fresh salsa, cheese – whatever you enjoy! My creamy avocado ranch is fantastic drizzled over these fajitas.
Instructions for Making Sheet Pan Shrimp Fajitas
- Preheat oven. Set your oven to 425 degrees F and prepare a large sheet pan with nonstick spray.
- Season with spices. In a large bowl (or right on the pan), drizzle olive oil over the shrimp and vegetables, then toss them 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 once done.
- Serve. Drizzle fresh lime juice over the shrimp and vegetables, and sprinkle with fresh cilantro. Serve with tortillas or lettuce cups, along with your choice of toppings!
If you prefer your peppers and onions nicely cooked and soft, put those on the sheet pan first, bake them for an additional 10 minutes, then add the shrimp!
My Favorite Sheet Pans!
I often receive inquiries about the pans I use for my sheet meals, and I’ve found these pans to be wonderful! They are spacious with extra thickness for durability and deep enough to accommodate plenty of food. They are also reasonably priced for the quality!
Can I Use Frozen Shrimp?
This is a common question regarding my shrimp recipes, and absolutely! I usually keep a bag of frozen shrimp in my freezer for quick dishes like this throughout the week. Just be sure to thaw the shrimp well overnight or run them under cold water if you’re short on time.
What to Pair with Fajitas
On hectic weeknights, our family often savors these shrimp fajitas atop warm tortillas with fresh toppings, but there are numerous excellent side dishes that can make this a heartier meal!
- Instant Pot Mexican Rice – while the fajitas bake, you can conveniently prepare your Mexican rice in the instant pot!
- Black Bean and Corn Salad – a fresh and flavorful side that reminds me of classic cowboy caviar.
- Southwestern Salad – a delightful salad drizzled with avocado dressing would pair wonderfully with these fajitas.
- Sweet Potato and Black Bean Quinoa – all your beloved Mexican flavors combined into one delightful side dish!
- Other options – canned black beans, refried beans, or additional vegetables like sautéed zucchini, mushrooms, or tomatoes.
Preparation and Storage
Leftovers can be stored in the fridge for up to 3 to 4 days (though use your discretion), kept in a sealed, airtight container—perfect for meal prepping. When ready to enjoy again, warm the dish in a skillet rather than using a microwave for optimal results!
More Shrimp Dishes
More Sheet Pan Dishes
I hope you all love these Sheet Pan Shrimp Fajitas! If you enjoy this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ feedback below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I adore seeing all your amazing recreations!
- Preheat your oven to 425 degrees F and spray a large sheet pan with nonstick cooking spray.
In a large bowl (or directly on the pan), pour olive oil over the shrimp and veggies, then toss with the spices, salt, and pepper, ensuring everything is evenly coated.
Ensure the shrimp and veggies are evenly spread on the pan and put it in the oven for 8 to 10 minutes. The shrimp should turn pink and opaque.
If you want your veggies to be softer and well-cooked, start by placing them on the pan first and bake for about 10 minutes before adding the shrimp for an extra 8 to 10 minutes.
Finish by drizzling fresh lime juice over the shrimp and veggies, then sprinkle with fresh cilantro. Serve with either tortillas or lettuce wraps along with your preferred 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.