EASY Sheet Pan Shrimp Fajitas with all your favorite Mexican flavors that makes the perfect healthy weeknight dinner easily made all on one pan in under 20 minutes! Perfect recipe for your Sunday meal prep too!
I was craving Mexican food the other night and it hit me, I NEED some shrimp fajitas! This shrimp fajita recipe is similar to my sheet pan chicken fajitas, but this is even faster to make! The perfect recipe when you need something quick and delicious on a busy weeknight. The fresh flavors in this dish are incredible, served with lime wedges, warm tortillas and all the toppings. This is sure to be a new favorite with your family, I can guarantee!
Why You’ll Love this Recipe
- Healthy and delicious flavor-packed meal that comes together in under 20 minutes!
- Everything cooked all on one pan for easy cleanup.
- If you love these, check out my sheet pan chicken fajitas and these super EASY chicken fajita roll-ups!
Ingredients You’ll Need
- shrimp – you’ll want to use medium to large-sized raw shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled, but feel free to purchase what you like best! You can also use frozen shrimp, just make sure to thaw overnight in the refrigerator or run them under cold water if you don’t have the time for an overnight thaw.
- bell peppers – I used an assortment of red, green and yellow bell peppers, but feel free to use any combination of bell peppers you want. You could also add in sliced poblano peppers or jalapeño peppers if you’re feeling spicy!
- onion – I used a yellow onion, but can be substituted with a white or red onion
- olive oil – this is to coat your shrimp and veggies and I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
- lime juice – adds some freshness and a boost of flavor! Make sure to use fresh limes as bottled lime juice can taste bitter. You could also add a little lime zest for even more lime flavor!
- spices – a combination of chili powder, cumin, paprika, garlic powder, oregano, salt and pepper for the fajita seasoning.
- tortillas – these are the vehicles used to hold the delicious shrimp, veggies and all the toppings and you can use flour tortillas or corn tortillas. You could also skip the tortillas if eating low-carb and make a shrimp fajita bowl or in lettuce wraps!
- toppings – cilantro, avocado, fresh salsa, cheese – really whatever you’d like! My creamy avocado ranch tastes amazing drizzled on these fajitas.
How to Make Sheet Pan Shrimp Fajitas
- Preheat oven. Preheat the oven to 425 degrees F and coat a large sheet pan with nonstick spray.
- Season with spices. In a large bowl (or right on the pan), drizzle olive oil over top of the shrimp and veggies then toss with the spices, salt and pepper, making sure everything is evenly coated.
- Bake! Make sure the shrimp and vegetables are spread out in an even layer and place the baking sheet in the oven for 8 to 10 minutes. Shrimp should be pink in color and opaque.
- Serve. Drizzle the shrimp and veggies with fresh lime juice and sprinkle with fresh cilantro. Serve with tortillas or lettuce cups and desired toppings!
If you like your peppers and onions well-done and really soft, add those to the sheet pan first before the shrimp and bake for an extra 10 minutes before adding the shrimp!
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Can I Use Frozen Shrimp?
I get asked this a lot with my shrimp recipes and yes you definitely can! I like to keep a bag of frozen shrimp in my freezer to make quick meals like this during the week. Just make sure thaw out the shrimp completely overnight or run them under cold water if you don’t have the time to thaw.
What to Serve with Fajitas
On busy weeknights, our family will usually just enjoy these shrimp fajitas on top of warm tortillas with fresh toppings, but there are lots of great side dishes you can serve to make this a more filling meal!
- Instant Pot Mexican Rice – while the fajitas are in the oven you can easily have your Mexican rice cooking right in your instant pot!
- Black Bean and Corn Salad – this side dish is loaded with fresh flavors and reminds me of a classic cowboy caviar.
- Southwestern Salad – flavorful salad drizzled with avocado dressing would taste great with these fajitas.
- Sweet Potato and Black Bean Quinoa – all your favorite Mexican flavors all in one delicious side dish!
- Other sides – canned black beans, refried beans or additional veggies such as sautéed zucchini, mushrooms, or tomatoes.
Prepping and Storage
Leftovers will last up to 3 or 4 days in the fridge (use your best judgment of course) stored in a sealed, airtight container and are great for meal prep. When ready to reheat, warm everything up in a skillet rather than a microwave for best results!
More Shrimp Recipes
- Lemon Garlic Shrimp with Chickpeas
- Honey Garlic Shrimp Stir Fry
- Skillet Chili Garlic and Lime Shrimp
- Margarita Shrimp Skewers
- Caribbean Jerk Shrimp with Cauliflower Rice
More Sheet Pan Recipes
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken & Veggies
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Chicken Fajitas
Hope you all enjoy these Sheet Pan Shrimp Fajitas! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Shrimp Fajitas
Ingredients
- 1 lb medium to large shrimp, peeled and deveined
- 3 bell peppers, seeded and sliced (I used red, green and yellow)
- 1 onion, sliced
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp lime juice, about 1 lime
- 1/4 cup cilantro, chopped
- Optional toppings: avocado, salsa, sour cream, cheese
- Serve with warm tortillas or lettuce cups
Instructions
- Preheat the oven to 425 degrees F and coat a large sheet pan with nonstick spray.
- In a large bowl (or right on the pan), drizzle olive oil over top of the shrimp and veggies then toss with the spices, salt and pepper, making sure everything is evenly coated.
- Make sure the shrimp and veggies are spread out in an even layer and place the baking sheet in the oven for 8 to 10 minutes. Shrimp should be pink in color and opaque.
- If you prefer your veggies softer and more done, cook those on the sheet pan first for about 10 minutes. Add the shrimp and cook for an additional 8 to 10 minutes.
- Drizzle the shrimp and veggies with fresh lime juice and sprinkle with fresh cilantro. Serve with tortillas or lettuce cups and desired toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
