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Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas are a fast oven dinner with tender onions, charred bell peppers, and juicy roasted shrimp—all cooked on one pan. Roast vegetables first for caramelized edges, then add shrimp so it turns pink and opaque without overcooking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
Peppers and onion
  • 3 bell peppers (red, yellow, green), sliced thin
  • 1 large onion, sliced thin
Seasoning and aromatics
  • 3 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Lime and tortillas
  • 1 lime Juice of 1 lime
  • 8 small flour or corn tortillas
For serving
  • sour cream
  • fresh salsa
  • sliced avocado
  • fresh cilantro
  • lime wedges

Equipment

  • 1 sheet pan

Method
 

Prep and roast vegetables
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil as a nonstick base for easy cleanup.
  2. In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the fajita spice mix.
  3. Add sliced bell peppers and onion to the sheet pan, drizzle with 2 tbsp olive oil, and toss with half the spice mix so every piece is lightly coated.
  4. Spread bell peppers and onions in a single layer and roast for 12 minutes until they begin to soften and char at the edges, using the visual cue of browned spots.
Roast shrimp and finish
  1. Toss the shrimp with the remaining 1 tbsp olive oil and the remaining spice mix so they’re evenly seasoned.
  2. Push the roasted vegetables to the sides of the pan and arrange the shrimp in the center so the shrimp cook directly in the heat pocket.
  3. Return to the oven and roast for 6–8 minutes at 425°F until shrimp are pink and opaque with curled tails; do not overcook to keep them juicy.
  4. Squeeze the juice of 1 lime over everything straight from the oven so the hot peppers and shrimp absorb the bright citrus flavor.
  5. Warm the tortillas and serve immediately with sour cream, fresh salsa, sliced avocado, fresh cilantro, and lime wedges for classic fajita assembly.

Notes

Pro tip: slice peppers and onions thin and evenly so they char in the same 12-minute window. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or skillet until warmed through (shrimp can dry out if overheated). Freezing is not recommended for best texture. For a lower-carb option, swap flour tortillas for corn tortillas or lettuce wraps.