4.8 from 51 votes
Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas combine three colorful bell peppers and red onion baked with bold Mexican spices, finished with shrimp cooked right on the pan for a quick, all-in-one meal. The peppers and onions soften with a slight char while the shrimp remain tender and flavorful. This sheet pan method simplifies cooking and cleanup, delivering a balanced, aromatic filling perfect for warming corn or flour tortillas. A squeeze of lime and fresh cilantro add brightness to the savory blend.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
399 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
Vegetables
- 1 red bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 bell pepper sliced into long thin strips about 1/2-inch wide, orange, large
- 1 yellow bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 red onion about 1-inch wide, large, sliced into thick chunky sections
- 3 to 4 tablespoons olive oil or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons oregano dried Mexican or regular dried
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon cayenne pepper optional and to taste
Shrimp
- Shrimp cleaned and deveined with tails (I used U16-20 count, one pound, fresh raw
- 1 to 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano dried Mexican or regular dried
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste, freshly ground
- cilantro optional for garnishing, fresh
- lime optional for garnishing, fresh
- corn tortilla warmed; as needed for serving, or flour tortillas
Instructions
Vegetables
- Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat.
- Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
Cup of Yum
Shrimp
- While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.
- After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink.
- Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately.
Notes
- Store cooked fajita mixture airtight in the refrigerator for up to five days.
Nutrition Information
Serving
1
Calories
399kcal
(20%)
Carbohydrates
30g
(10%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
19g
(112%)
Cholesterol
143mg
(48%)
Sodium
1571mg
(65%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 399
% Daily Value*
| Serving | 1 | |
| Calories | 399kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 143mg | 48% |
| Sodium | 1571mg | 65% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.