Discover how to make the best-ever Sheet Pan Shrimp Fajitas – a quick, easy, and flavorful dinner that’s perfect for any weeknight! With juicy shrimp, vibrant peppers, and onions, all roasted to perfection on one pan, this dish is bursting with bold Tex-Mex flavors. Serve with warm tortillas for a meal that’s both delicious and effortless. Ready in just 30 minutes, it’s the ultimate fuss-free dinner option! 🌮🍤
Yields: 4 servings
Prep time: 20 minutes
Cook time: 12-15 minutes
Ingredients:
- For the Marinade & Veggies:
- 1 pound large shrimp, peeled and deveined
- 1 large bell pepper (any color or a mix), thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon fajita seasoning
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 clove garlic, minced
- Pinch of salt and black pepper
- For Serving:
- 12-16 small flour or corn tortillas
- Optional toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges
Equipment:
- Large sheet pan
- Large bowl
- Small bowl
- Tongs
Step-by-Step Instructions with Pictures:
1. Prepare the Shrimp and Vegetables:
- Preheat your oven to 400°F (200°C).
- Wash and dry the bell pepper and red onion.
- Thinly slice the bell pepper into strips.
- Thinly slice the red onion.
- Peel and devein the shrimp. If using frozen shrimp, ensure it’s fully thawed. Pat the shrimp dry with paper towels.
2. Marinate the Vegetables:
- In a large bowl, combine the sliced bell peppers and red onion.
- Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lime juice.
- Sprinkle with ½ tablespoon of fajita seasoning, ½ teaspoon of chili powder, ¼ teaspoon of cumin, and a pinch of salt and pepper.
- Toss everything together until the vegetables are evenly coated.
3. Arrange Vegetables on the Sheet Pan:
- Spread the seasoned vegetables in a single layer on the large sheet pan.
4. Marinate the Shrimp:
- In a separate small bowl, combine the shrimp with the remaining 1 tablespoon of olive oil and 1 tablespoon of lime juice.
- Add the remaining ½ tablespoon of fajita seasoning, ½ teaspoon of chili powder, ¼ teaspoon of cumin, ¼ teaspoon of smoked paprika, and the minced garlic.
- Season with a pinch of salt and pepper.
- Gently toss the shrimp to ensure they’re fully coated with the marinade.
5. Bake the Vegetables:
- Place the sheet pan with the vegetables in the preheated oven for 8-10 minutes. This will give the vegetables a head start as they take longer to cook than the shrimp.
6. Add the Shrimp to the Sheet Pan:
- After 8-10 minutes, remove the sheet pan from the oven.
- Carefully arrange the marinated shrimp among the partially cooked vegetables in a single layer. Avoid overcrowding the pan.
7. Continue Baking:
- Return the sheet pan to the oven and bake for another 4-5 minutes, or until the shrimp is pink, opaque, and cooked through. Be careful not to overcook the shrimp, as it can become rubbery. The vegetables should also be tender-crisp.
8. Warm the Tortillas:
- While the shrimp and vegetables are finishing cooking, warm the tortillas according to package directions. You can lightly toast them in a dry skillet, microwave them briefly, or wrap them in foil and warm them in the oven for the last few minutes of baking.
9. Serve and Enjoy!
- Carefully remove the sheet pan from the oven.
- Transfer the sizzling shrimp and vegetables to a serving platter or directly onto warmed tortillas.
- Offer a variety of your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and lime wedges.
- Let everyone assemble their delicious shrimp fajitas!
Tips and Variations:
- Spice Level: Adjust the amount of chili powder and fajita seasoning to your preference. You can also add a pinch of cayenne pepper for extra heat.
- Vegetables: Feel free to add other vegetables like sliced mushrooms or poblano peppers. Adjust the initial baking time if using denser vegetables.
- Marinade Time: While a quick marinade works well for shrimp, you can marinate the vegetables for up to 30 minutes for more intense flavor.
- Make it Ahead: You can slice the vegetables and whisk together the marinade up to a day in advance. Store them separately in the refrigerator. Marinate the shrimp just before cooking.
- Serving Suggestions: Serve with a side of Mexican rice and black beans for a complete meal.
Pro Tips
✔ Extra smoky? Add ½ tsp chipotle powder.
✔ No sticking: Line pan with parchment or foil.
✔ Spice control: Reduce chili powder for mild fajitas.
Serving Ideas
- Bowl style: Over cilantro-lime rice.
- Salad: Serve on greens with tortilla strips.
- Meal prep: Divide into containers for lunches.
Nutrition (Per Serving, 2 fajitas)
Calories: ~350 | Protein: 25g | Carbs: 35g | Fiber: 5g
Variations
- Vegan: Swap shrimp for cauliflower or chickpeas.
- Low-carb: Use lettuce wraps instead of tortillas.
- Surf & turf: Add sliced steak or chicken.
Enjoy your easy and flavorful Sheet Pan Shrimp Fajitas!
