Description
Whip up Sheet Pan Shrimp Fajitas for a quick, flavor-packed dinner that brings Tex-Mex excitement straight to your kitchen table. Sizzling shrimp, colorful peppers, and warm tortillas make this one-pan meal a total crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 1 lb shrimp
Vegetables:
- 3 bell peppers
- 1 medium red onion
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 lime (juice of)
- Pinch of cayenne pepper
Serving Options:
- Warm tortillas
- Avocado or guacamole
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
Instructions
- Heat the oven to 425F. Cover a large sheet pan with foil or parchment paper for easy cleanup.
- Combine 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon salt, and a pinch of cayenne in a small mixing bowl.
- Spread 3 sliced bell peppers and 1 sliced red onion across the sheet pan. Drizzle 1 tablespoon olive oil and sprinkle half the seasoning mix. Toss thoroughly to ensure even coating.
- Roast the vegetables in the preheated oven for 10-12 minutes until they start to soften and edges become slightly charred.
- While vegetables roast, coat 1 lb peeled shrimp with remaining 1 tablespoon olive oil and seasoning mix in a separate bowl.
- Pull the sheet pan from the oven and add seasoned shrimp. Gently mix with roasted vegetables to distribute evenly.
- Return the pan to the oven and bake for 6-8 minutes until shrimp turn completely pink and look opaque.
- Squeeze fresh juice from 1 whole lime across the sheet pan just before serving.
- Serve immediately with warm tortillas, avocado, sour cream, fresh cilantro, and extra lime wedges.
Notes
- Swap out shrimp for chicken or tofu to create a protein-flexible meal that works for different dietary needs.
- Slice vegetables uniformly to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- Season boldly but taste as you go, since homemade seasoning blends can vary in saltiness and intensity.
- Line your sheet pan completely to make cleanup super easy and prevent stuck-on food residue.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 160 mg