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Home » Dinners & Main Course » Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
March 3, 2019
5 from 2 votes


Last Updated January 9, 2023 | 0 Comments

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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.

cooked Sheet Pan covered in Shrimp onions and bell peppers

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. 

bowl of sliced red onions and multicolored bell peppers

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 covered in Shrimp onions and bell peppers raw
Sheet Pan Fajitas

Sheet Pan Shrimp Fajitas

5 from 2 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 274 kcal

Ingredients
 
 

  • 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
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Instructions
 

  • 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.

Nutritional Information

Calories: 274kcal | Carbohydrates: 12g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 428mg | Sodium: 2216mg | Potassium: 451mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2555IU | Vitamin C: 166.9mg | Calcium: 269mg | Iron: 4.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Sheet Pan Fajita Recipe, Sheet Pan Shrimp Fajita
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

980 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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