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Sheet Pan Shrimp Fajitas with Pepper

Sheet Pan Shrimp Fajitas with Pepper

My sheet pan shrimp fajitas with peppers are a quick, colorful, and flavorful dinner that comes together in less than 30 minutes. Juicy shrimp, tender bell peppers, and onions are tossed with fajita seasoning, then roasted to perfection on a single sheet pan. It’s the easiest way to enjoy a Tex-Mex favorite without the hassle. Perfect for busy weeknights, this recipe is healthy, customizable, and pairs beautifully with warm tortillas, salsa, and guacamole.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs 680g medium raw shrimp, peeled and deveined
  • 2 bell peppers any color, sliced into strips
  • 1 medium red onion sliced into strips
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving
  • Flour or corn tortillas optional, for serving

Equipment

  • 1 large sheet pan
  • 1 large mixing bowl
  • 1 sharp knife
  • 1 cutting board
  • Measuring spoons
  • Tongs or a spatula

Method
 

Preheat the Oven
  1. Set your oven to 450°F (230°C) to ensure it’s hot enough to roast the shrimp and vegetables quickly.
Prepare the Shrimp and Vegetables
  1. In a large mixing bowl, combine the shrimp, sliced bell peppers, and red onion.
Season the Mixture
  1. Drizzle the olive oil and lime juice over the shrimp and vegetables. Add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until evenly coated.
Arrange on the Sheet Pan
  1. Spread the seasoned shrimp and vegetable mixture in a single layer on a large sheet pan. Ensure the shrimp are not overlapping to allow for even cooking.
Roast in the Oven
  1. Place the sheet pan in the preheated oven and roast for 8–10 minutes, or until the shrimp are opaque and cooked through. If you prefer a slight char on the vegetables, switch the oven to broil for the last 1–2 minutes.
Garnish and Serve
  1. Remove from the oven and sprinkle with freshly chopped cilantro. Serve immediately with lime wedges and warm tortillas, if desired.

Notes

  • Shrimp Selection: Opt for medium-sized, raw shrimp that are peeled and deveined to save time.
  • Cooking Tip: Avoid overcooking the shrimp to maintain their tenderness and juiciness.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.