This recipe for 15-minute Sheet Pan Shrimp Fajitas is the perfect meal for busy weeknights! Packed with protein and veggies, this sheet-pan dinner is a delicious way to spice things up.
Easy Sheet Pan Shrimp Fajitas Recipe
If you’re stumped for dinner tonight, you’re in luck. These sheet pan fajitas are the easy weeknight dinner recipe you’ve been looking for. They only take about 15 minutes to make and require minimal cleanup.
This healthy meal is packed with juicy shrimp and a rainbow of veggies, and the homemade fajita seasoning gives it the perfect amount of spicy kick! You’ll feel like you’re at a Mexican restaurant. You can even customize your fajitas and add your favorite toppings – kid approved!
How to Make Sheet Pan Shrimp Fajitas
Start by preheating your oven to 450 degrees Fahrenheit. Seed and slice the bell peppers and slice one large red onion. Add all of the veggies to a large mixing bowl, drizzle with olive oil, and toss to coat.
In a separate bowl, add the salt, pepper, chili powder, onion powder, ground cumin, cayenne pepper, and paprika. Mix together your spices, then combine them with your peppers and onions.
Thaw, peel, and devein 1 ½ pounds of raw jumbo shrimp and toss them with your veggies and spices just once.
Spray a large baking sheet with nonstick cooking spray and spread your shrimp and veggie mixture on the tray in an even layer. Cook at 450 degrees F for 6-8 minutes. Then, take your tray out of the oven, gently mix the ingredients, and put the tray back in the oven on broil for an additional 2-3 minutes (or until the shrimp are fully cooked). Remove from the oven, squeeze fresh lime juice over everything, and garnish with fresh cilantro.
How to Serve Shrimp Fajitas
Serve with a side of warm corn or flour tortillas (corn tortillas are typically gluten-free). You can enjoy them with a dollop of sour cream, salsa, or guacamole and a side of rice and/or black beans. You can also add hot sauce if you prefer them extra spicy.
Storage and Freezing
If you want to make these fajitas in batches to enjoy later, the shrimp will keep in the fridge for a day or two. Shrimp, however, are always best just after cooking. For best results, I don’t recommend freezing them (but if you do, the shrimp will be safe to eat for up to three months).
Are Shrimp Fajitas Low in Calories?
Yes! Shrimp fajitas only have about 274 calories per serving, and nearly all of those calories come from protein and veggies. It’s a perfect meal if you’re looking to stick to a low-calorie diet!
More Mexican-Inspired Recipes
- Mexican Street Corn Bacon Nachos
- Carnitas (Mexican Slow Cooker Pulled Pork)
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Carne Asada
- Taco Salad Meal Prep (Taco Bowls)
If you try making this Sheet Pan Shrimp Fajitas Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Sheet Pan Shrimp Fajitas
- 1.5 pounds jumbo raw shrimp - thawed, peeled and deveined
- 1 large red onion - sliced
- 1 red bell pepper - seeded and sliced
- 1 yellow bell pepper - seeded and sliced
- 1 orange bell pepper - seeded and sliced
- 1 green bell pepper - seeded and sliced
- 5 cloves garlic - minced
- 1.5 tablespoon olive oil
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 lime juiced
- Fresh cilantro
- Corn or flour tortillas - for serving
- Preheat oven to 450 degrees.
- In a large mixing bowl toss together bell pepper and onions with the olive oil. In a separate, smaller bowl, mix together the spices for the fajita seasoning. Combine spices with the bell pepper and toss to combine.
- Add the shrimp to the same bowl and toss once just to combine.
- Spray baking sheet with non-stick cooking spray and spread onion bell pepper and shrimp over the baking sheet in an even layer.
- Cook at 450 degrees for 6-8 minutes; gently mix ingredients and shrimp around on the baking sheet and turn oven to broil and cook for an additional 2-3 minutes or until shrimp are fully cooked.
- Squeeze fresh lime juice over the shrimp and peppers and sprinkle with fresh cilantro.
- Serve with warm tortillas, sour cream and black beans or rice.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)