Sheet Pan Shrimp Fajitas are the best way to enjoy Fajita Fridays! A one-pan meal with juicy shrimp, peppers and onions with a slight char, and mouthwatering homemade fajita seasoning with a hint of lime. This quick and easy healthy dinner is ready in under 20 minutes!
We love a weekly Mexican night! It’s the perfect time to recreate a few different restaurant-quality dishes like chicken fajitas and Mexican rice bowl and that way everyone can try a bit of everything and add their favorite toppings themselves!
This meal really is versatile, because you can swap out the shrimp for beef or chicken and play around with the veggies you add to it. Of course, this way needs no substitutions, it’s delicious just the way it is.
Knowing it’s a one-pan meal only adds to the appeal, because yes a Mexican Fajita Friday is always a good time, but it’s such an easy recipe it really is perfect any night of the week! Busy weeknights, relaxing weekend dinners, you name it.
It’s a great game-day meal or a dish to serve a crowd. Set out a build your own fajita station with bowls of sour cream, shredded cheese, lettuce, guacamole, salsa, and extra lime and everyone can dress theirs up as they please!
How to Make Shrimp Fajitas in the Oven
Since this is all done in the oven you’ll need to start by preheating it. Spray a baking sheet pan with cooking spray or drizzle some olive oil and spread evenly to coat. Set this aside for a moment. If you have your tortilla shells in the fridge, take them out now.
In a medium bowl, add the thinly sliced bell peppers and onions along with the peeled and deveined shrimp. If you can try and slice the peppers and onions to the same thinness. It makes for even cooking with the shrimp.
In a small bowl mix together the fajita seasonings and sprinkle all of it over the onions, pepper, and shrimp. Toss well to mix, and make sure everything is coated evenly.
Pour the entire contents of the bowl out onto the prepared baking sheet, spreading everything out in an even layer.
Place in the oven to cook until the shrimp is cooked and veggies are tender yet crispy.
Remove from the oven and squeeze lime juice over the entire pan.
Time to get your tortillas! You can serve everything right from the pan or transfer it to a serving dish.
Using tongs, grab as much filling as you’d like from the pan and place in the middle of the tortilla wrap. Garnish with optional toppings such as cilantro, avocado, guacamole, salsa, sour cream or plain Greek yogurt, shredded Mexican cheese, lettuce, and extra lime or lemon juice.
Tips & Substitutions
- Swap the shrimp for thinly sliced beef or shredded chicken. If you’re up to it, make all 3 and give people the chance to choose.
- Thinly slice the peppers and onions so they cook as quickly as the shrimp does.
- In a pinch, use a pack of store-bought fajita seasoning mix. Keep in mind, it is very high in sodium and other ingredients nobody can pronounce, but it does the trick!
- If you do decide to make the simple homemade version of the seasoning mix, make an extra batch and keep in a jar for convenient use later on. It will stay good for a long time!
- A quick hack for adding the seasoning is to skip mixing it in a bowl first and just sprinkling it over everything on the baking sheet and tossing everything right on there.
- To warm the tortillas, wrap in aluminum foil and place in the oven for the last 2 minutes of cook time. You can also use the microwave, by placing them on a plate and covering them with a damp paper towel for 1 minute.
- Adjust the seasonings to your liking for more or less heat.
How to Store Fajita Filling
If you have leftovers of the filling, keep it in the fridge in an airtight container for up to 4 days.
How to Reheat Shrimp Fajitas
There are a few ways you can reheat the filling. Placing it back in the oven is one way, however, you may not want to turn on an entire oven again just to reheat. You can also use the stovetop, by placing it in a skillet on medium, to heat through. Last, you can reheat in the microwave for a minute or so.
Be sure to try these other Shrimp recipes too:
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Shrimp Fajitas Sheet Pan
- 1 pound medium shrimp peeled and deveined
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 small onion sliced thin
- 6 tortillas warmed
- 3 limes
- Optional toppings: cilantro avocado or guacamole, salsa, sour cream or plain Greek yogurt, shredded Mexican cheese, lettuce
- 1 ½ teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon table salt
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- Preheat oven to 400 degrees F.
- Spray a baking sheet pan with cooking spray or drizzle a little olive oil and spread all over evenly.
- In a medium bowl, add the peppers, onions and shrimp.
- In a small bowl, mix together the fajita seasonings.
- Sprinkle the entire seasoning mixture to peppers, onions and shrimp.
- Toss well to mix.
- Place the seasoned shrimp, peppers and onions to the greased baking sheet.
- Place in the oven and cook for 9 minutes or until shrimp is cooked
- Remove from the oven and squeeze lime juice over the entire pan.
- Serve your shrimp fajitas in a warm tortillas
- Garnish with optional toppings: cilantro, avocado or guacamole, salsa, sour cream or plain Greek yogurt, shredded Mexican cheese, lettuce, and/or lime juice.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Excellent. Excellent. And did I say, excellent. People you got to make this simple, but mouthwatering dish. Yum!
I’m so, so happy to hear you enjoyed it!