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Sheet Pan Shrimp Fajitas

Sheet pan shrimp fajitas with tender shrimp and caramelized bell peppers—roasted together on one pan at 425°F for fast weeknight flavor. Tossed in a smoky fajita seasoning and finished with fresh lime juice for bright, juicy results.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined Use large shrimp for quicker, even roasting.
olive oil, divided
  • 3 tbsp olive oil, divided Divide into 2 tbsp for vegetables and 1 tbsp for shrimp.
red bell pepper, sliced
  • 1 red bell pepper, sliced
yellow bell pepper, sliced
  • 1 yellow bell pepper, sliced
green bell pepper, sliced
  • 1 green bell pepper, sliced
yellow onion, sliced
  • 1 yellow onion, sliced Medium yellow onion, sliced.
chili powder
  • 2 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
ground cumin
  • 1 tsp ground cumin
garlic powder
  • 1 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
dried oregano
  • 0.5 tsp dried oregano
kosher salt
  • 0.5 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
lime juice
  • 1 lime juice Juice of 1 lime.
flour tortillas, warmed
  • 8 flour tortillas, warmed Small flour tortillas; warm before serving.
fresh cilantro, chopped
  • 0.5 cup fresh cilantro, chopped Chopped for serving.
lime wedges, for serving
  • 1 lime wedges, for serving
sliced avocado (optional topping)
  • 0.5 cup sliced avocado (optional topping) Optional.
sour cream (optional topping)
  • 0.25 cup sour cream (optional topping) Optional.
shredded Monterey Jack cheese (optional topping)
  • 0.33 cup shredded Monterey Jack cheese (optional topping) Optional.
salsa (optional topping)
  • 0.33 cup salsa (optional topping) Optional.

Equipment

  • 1 sheet pan

Method
 

Prep the sheet pan and season vegetables
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the sliced red bell pepper, sliced yellow bell pepper, sliced green bell pepper, and sliced yellow onion with 2 tbsp olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper.
  3. Spread the vegetables into an even layer on the sheet pan.
Roast vegetables
  1. Roast the vegetables for 10 minutes, until they begin to soften.
Cook shrimp
  1. Toss the peeled and deveined large shrimp with the remaining 1 tbsp olive oil and half of the roasted vegetable seasoning left on the pan.
  2. Arrange the shrimp among the vegetables, then return the pan to the oven.
  3. Bake for 6–8 minutes, until the shrimp are pink, opaque, and reach 145°F internally.
Finish and serve
  1. Remove the pan from the oven and drizzle with fresh lime juice.
  2. Toss gently to coat everything evenly.
  3. Serve immediately in warm flour tortillas with chopped fresh cilantro, sliced avocado, sour cream, shredded Monterey Jack cheese, salsa, and lime wedges as desired.

Notes

For best caramelization, spread the vegetables in a single even layer before roasting and avoid overcrowding the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven just until warmed through (microwave can soften shrimp). Freezing is not recommended for best shrimp texture. For a lighter option, swap flour tortillas for corn tortillas and use plain Greek yogurt instead of sour cream.