Sheet Pan Shrimp Fajitas–Do you have 15 minutes? Because that is all you need to have these restaurant quality, tasty baked fajitas in your life. Seriously though, with a few seasonings, all the usual suspects for a fajita recipe, shrimp, peppers, and onions, and an oven, you get this decadent and delicious meal in no time at all.
Oh my goodness am I excited about this Sheet Pan Shrimp Fajita recipe. A few weeks back I made Sheet Pan Flank Steak Fajitas that are probably my most favorite recipe on the site ever. And it sent me into a fajita kick. These sheet pan flank steak fajitas are amazing, but they take a little time because you have to marinate the meat for at least 30 minutes. I needed a really tasty recipe for those nights when I have zero time and 30 minutes might as well be 30 days.
Sheet Pan Shrimp Fajitas
This Sheet Pan Shrimp Fajitas recipe was the answer. I was staring at my fridge on a busy Friday afternoon, trying to figure out what to make, I had bought shrimp with plans to make this Cheesy Garlic Shrimp Alfredo, but had never gotten around to it. And then fajitas popped into my head. I asked my sister in law to measure out a teaspoon each of all my favorite fajita style seasonings: cumin, coriander, chili powder, onion powder, and garlic powder. And less than 15 minutes later we were chowing down on this beauty. The simplicity made me happy, and the flavor made me look like a genius.
I love having recipes that I can make on a busy weeknight when I am running kids to their various activities, or am feeling burnt out because of the never ending to-do list. And these Sheet Pan Shrimp Fajitas fit the bill. Not only do they use ingredients I always have in my pantry, but they are also super awesome. Like make me feel spoiled. Who eats shrimp on a Wednesday night? Me…that’s who. Awesome.
Anyway, one of the things that makes this Sheet Pan Shrimp Fajitas recipe particularly good is adding a spritz of lime juice, and some chopped cilantro leaves to the top. Of course if you hate cilantro, feel free to leave that out.
A few suggestion/variations you could try on your Sheet Pan Shrimp Fajitas:
- Toss the peppers and onions with the shrimp, oil, and seasonings. It might add a little more flavor to the veggies.
- Try adding an orange bell pepper to the mix. It is fajitas, so use whatever peppers you like best.
- Heat your tortillas. I like to stick mine over the flames on my gas stove for a minute or so to get crisped up edges and a little char, but if you do this BE CAREFUL. Once I caught one on fire. I would say heating them in a pan might be the safer and smarter option. You can also buy tortilla warmers. that can be used in the microwave.
- If you want the peppers to be really tender, start them 3-5 minutes before adding the shrimp to the pan, you don’t want to overcook the shrimp.
The peppers have a little crunch, the flavors are awesome, and the clean up in minimal, so in my world, this is the perfect Sheet Pan Shrimp Fajitas meal. It is great served with Spanish Rice, or black beans. But you can also eat it on its own and be perfectly content.
Here are some more shrimp dinner ideas:
- Asparagus Shrimp Pasta Dinner
- Garlic Shrimp – Shrimp Truck Style (But Shelled)
- 30 Minute Cheesy Garlic Shrimp Alfredo
- Baked Coconut Shrimp with Cilantro Lime Rice
- spicy Shrimp Salad with Lime Sesame Dressing
Sheet Pan Shrimp Fajitas
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 1/2 lbs shrimp peeled, deveined
- 1 Tbs olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Tortillas for serving approximately 8 are needed of the small corn tortillas
- Lime wedges and cilantro for garnish
- Preheat oven to 450 degrees
- Slice onions and peppers into strips for fajitas, and set aside
- In a large bowl, or on a sheet pan, toss shrimp with olive oil and seasonings
- Lay out into a single layer on sheet pan, I use Nordic Sheet Panbecause they will never rust, they heat evenly, and are easy to clean up.
- add veggies, and toss one more time
- Bake for 8 minutes at 450 degrees.
- Broil for 2 minutes on high to slightly char veggie edges
- Serve immediately in tortillas, garnish with lime wedges and cilantro
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