Sheet Pan Shrimp Fajitas
Shrimp fajitas fix everything that makes regular fajitas a weeknight hassle — they cook in half the time, there's no raw chicken to handle, and the shrimp get that sweet, garlicky char in under 10 minutes. Everything goes onto one sheet pan, roasts at high heat, and lands on the table in 20 minutes flat. The trick is spreading everything in a single layer and not overcooking the shrimp — they're done the moment they turn pink and curl into a loose C. Serve this with Classic Pico de Gallo and Quick Guacamole.
Dinner · One-Pan, High-protein, Quick • 20 min
Ingredients
- 1½ pounds large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 bell peppers (mix of colors), sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch wedges
- 3 tablespoons neutral oil (avocado or canola)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (or more to taste)
- ½ teaspoon kosher salt, plus more to taste
- Zest and juice of 1 lime
- Freshly ground black pepper
- 8 small flour or corn tortillas, warmed
- For serving: lime wedges, sour cream or Mexican crema, chopped cilantro, sliced avocado, quick-pickled jalapeños
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Steps
- Preheat oven to 450°F with a rack in the upper third. Line a large rimmed baking sheet with parchment paper or foil.
- In a large bowl, toss bell peppers and onion with 2 tablespoons of the oil, half the minced garlic, cumin, smoked paprika, chili powder, salt, and several grinds of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 8 minutes.
- Meanwhile, pat shrimp very dry with paper towels. In the same bowl, toss shrimp with remaining 1 tablespoon oil, remaining garlic, the lime zest, and a pinch of salt.
- Pull the baking sheet from the oven. Push the partially roasted peppers and onions to the edges and arrange shrimp in a single layer in the center. Return to the oven and roast for 4–6 minutes, until shrimp are pink, opaque, and just curled into a C-shape (do not overcook — they'll go from perfect to rubbery fast).
- Remove from oven, squeeze lime juice over everything, and toss gently to combine. Serve immediately with warm tortillas and all the toppings. Let everyone build their own.
Tips & Variations
Make Ahead
Slice peppers and onion up to 24 hours ahead and store in the refrigerator. Peel and devein shrimp up to 12 hours ahead; keep chilled on a paper-towel-lined plate. Toss with oil and spices just before roasting.
Storage
Store shrimp and vegetables together in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to prevent drying. Great next day over salad greens or rice. Do not freeze.
Substitutions
Large or extra-large shrimp are best here — small shrimp overcook before the vegetables char. Frozen shrimp works perfectly; thaw overnight in the refrigerator and pat very dry. For a lower-carb version, serve over cauliflower rice or in lettuce wraps. Swap chili powder for chipotle powder for smoky heat. Add a drained can of black beans to the vegetable toss for extra substance.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
