We all have those nights. You walk in the door, everyone’s hungry, and the thought of a sink full of dishes makes you want to order takeout. What if I told you that in the time it takes for that delivery to arrive, you could have a sizzling, flavor packed, and healthy dinner on the table with just one pan to wash? Enter these Easy Sheet Pan Shrimp Fajitas. This recipe is my absolute go to for a crazy busy day that still deserves a delicious, celebratory meal. It’s proof that “easy” doesn’t have to mean boring.
I created this recipe during a particularly hectic week when my love for bold, restaurant style fajitas crashed headfirst into my need for simplicity. The inspiration was pure necessity: capture the sizzle and spirit of classic Tex Mex fajitas but streamline the process from start to finish. By tossing everything together on a single sheet pan and letting the high heat of the oven work its magic, you get perfectly cooked shrimp and beautifully charred, tender crisp veggies with almost zero hands on time. It’s a smarter, cleaner, and faster way to get your fajita fix.
Flavor & Texture Profile: This dish is a vibrant fiesta in every bite. The shrimp are plump, juicy, and tender, soaking up a smoky savory spice blend of chili powder, cumin, and smoked paprika. The multi colored bell peppers and red onion roast to a perfect char, becoming sweet and slightly caramelized while retaining a pleasant bite. A finishing squeeze of fresh lime juice adds a crucial bright, zesty punch that cuts through the richness and brings all the flavors to life. Served in a warm, soft tortilla with cool garnishes, it’s the perfect balance of warm and cool, savory and fresh, hearty and light.
Pro Tips for Perfect Sheet Pan Fajitas Every Time
Master this simple method with a few chef approved secrets:
- Dry Your Shrimp: After peeling and deveining, pat the shrimp very dry with paper towels. This is the #1 tip to ensure they roast and brown beautifully instead of steaming in their own moisture.
- Don’t Crowd the Pan: Spread the shrimp and veggies in a single, even layer with a little space between pieces. Overcrowding causes steaming, which prevents that desirable caramelization and char. If your sheet pan seems full, use two.
- The High Heat Two Step: We start at a blazing 450°F to cook everything quickly, then finish with a quick broil. Watch the broil step like a hawk; just 1-2 minutes is all you need to get those gorgeous, slightly blackened edges without overcooking the shrimp.
- Warm Your Tortillas Properly: Don’t skip this! Warm tortillas are pliable and taste infinitely better. The best methods are directly over a gas flame for a few seconds per side or wrapped in a damp towel and heated in the oven for 5 minutes.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: You can prep the veggies and mix the dry spice blend a day ahead. Store veggies in a container in the fridge. Combine the shrimp with oil and spices just before cooking to prevent them from becoming mushy.
- Storage: Store leftover cooked shrimp and veggie mixture in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over medium heat until warmed through. Avoid the microwave, as it can make the shrimp rubbery and the veggies soggy.
- Freezing: I do not recommend freezing the cooked fajita mix, as the texture of the shrimp and peppers will suffer. For meal prep, the “make ahead” prep of veggies and spice mix is your best strategy.
Step by Step Instructions
1Prep the Oven & Pan: Position one oven rack in the center and another about 6 inches below the broiler. Preheat your oven to 450°F (230°C). Lightly spray a large, rimmed baking sheet with cooking spray or line it with parchment paper for even easier cleanup.
2Combine Everything: In a large mixing bowl, combine the peeled and deveined shrimp, thinly sliced bell peppers, and thinly sliced red onion. Drizzle with the extra virgin olive oil and toss to coat evenly.
3Season Generously: Sprinkle the kosher salt, freshly ground black pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika over the shrimp and veggies. Toss vigorously until every piece is evenly coated with the oil and spices.
4Arrange & Roast: Pour the seasoned shrimp and veggie mixture onto your prepared baking sheet and spread it into a single, even layer, ensuring nothing is piled on top of anything else. Place the sheet pan on the center rack and roast for 8 minutes.
5Broil to Finish: After 8 minutes, switch the oven to the BROIL setting. Move the pan to the rack closer to the broiler and cook for an additional 1-2 minutes. Watch closely! You want the shrimp to be opaque and curled, and the edges of the veggies to get a little char. Do not walk away.
6Finish & Serve: Carefully remove the hot pan from the oven. Immediately squeeze the juice of half a fresh lime over the entire pan. Scatter freshly chopped cilantro over the top. Serve directly from the pan with warm tortillas and all your favorite toppings.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: This recipe is naturally gluten free. Simply ensure your tortillas and any pre made spice mixes are certified gluten free.
- Dairy Free: This recipe contains no dairy.
- Common Substitutes:
- Shrimp: For a chicken version, use 1.5 lbs of boneless, skinless chicken breasts or thighs, sliced into thin strips. You may need to add 2-3 minutes to the roasting time.
- Spice Mix: No smoked paprika? Use regular paprika and add a tiny drop (⅛ tsp) of liquid smoke to the oil, or simply omit it.
- Bell Peppers: Use any color combination you have! Green bell peppers work but are less sweet. Zucchini or yellow squash, sliced into half moons, are also great additions.
- Fresh Lime & Cilantro: If you’re out of fresh lime, 1-2 tablespoons of bottled lime juice will work in a pinch. If cilantro tastes like soap to you, substitute with fresh chopped parsley or thinly sliced green onions.
Serving Suggestions & Pairings
The fun of fajitas is building your own perfect bite! Set up a topping bar with:
- The Essentials: Warm flour or corn tortillas, extra lime wedges, and fresh cilantro.
- Cool & Creamy: Dollops of sour cream, guacamole or sliced avocado, and pico de gallo.
- Extra Zing: Pickled jalapeños, crumbled cotija or queso fresco cheese, and your favorite hot sauce.
- Beverage Pairing: A crisp, cold Mexican lager (like Modelo or Pacifico) with a lime wedge is classic. For a non alcoholic option, sparkling limeade or hibiscus tea (agua de jamaica) is wonderfully refreshing.
FAQ: Your Sheet Pan Fajita Questions, Answered
- Q: Can I use frozen shrimp?
- A: Absolutely! Thaw them completely overnight in the fridge or in a colander under cold running water. The most important step is to pat them extremely dry before tossing with oil and spices.
- Q: How do I prevent everything from sticking to the pan?
- A: A good coating of non stick spray or a sheet of parchment paper is foolproof. For extra crispiness without sticking, you can toss the veggies in a tablespoon of oil and spread them on the bare pan, but parchment guarantees no scrubbing later.
- Q: My veggies aren’t crispy, they’re soggy. What happened?
- A: Sogginess is usually caused by overcrowding the pan (which steams the food) or not roasting at a high enough temperature. Ensure your oven is fully preheated and spread the mixture in a single layer, even if it means using a second pan.
- Q: Can I make this in an air fryer?
- A: Yes! Cook in batches to avoid overcrowding. Air fry at 400°F for 5-7 minutes, shaking the basket halfway through, until shrimp are pink and veggies are tender.
Essential Equipment
- Large Rimmed Half Sheet Pan (18″ x 13″): The “half sheet” size is the standard workhorse baking sheet. A rimmed edge is essential to contain any juices.
- Parchment Paper or Silicone Baking Mat: For effortless, stick free cleanup (a major affiliate link opportunity).
- Large Mixing Bowl: For tossing the shrimp and veggies with seasonings.
- Chef’s Knife & Cutting Board: For prepping the vegetables.
- Tortilla Warmer or Clean Kitchen Towel: To keep your tortillas warm and pliable.
Easy 20 Minute Sheet Pan Shrimp Fajitas
Ingredients
- 1 ½ pounds large shrimp peeled and deveined
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 lime cut into wedges
- Fresh cilantro chopped, for garnish
- 8 flour or corn tortillas warmed
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a large, rimmed baking sheet or line it with parchment paper.
- In a large bowl, combine the shrimp, sliced bell peppers, and red onion. Drizzle with olive oil and toss to coat.
- Add the salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss until everything is evenly coated with the oil and spices.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast on the middle rack for 8 minutes.
- Switch the oven to BROIL. Move the pan to a higher rack (about 6 inches from the broiler) and broil for 1-2 minutes, watching closely, until shrimp are opaque and veggies have slightly charred edges.
- Remove from oven. Squeeze the juice of 2-3 lime wedges over the top and garnish with fresh cilantro.
- Serve immediately with warm tortillas and extra lime wedges.
