Sheet Pan Shrimp Fajitas
These sheet pan shrimp fajitas are made with juicy shrimp, bell peppers, and onions roasted with bold spices. A quick, one-pan dinner ready in under 30 minutes and perfect for busy weeknights.
Servings: 4 servings
Calories: 138kcal
Ingredients
- 1 pound shrimp peeled and deveined (16-20 or 21-30 count)
- 2 bell peppers thinly sliced (red, yellow)
- 1 red onion medium, thinly sliced
- 3 tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt or more to taste
- 1 lime for serving
- ½ cup cilantro chopped for serving
- flour tortillas
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the shrimp, sliced bell peppers, and red onion, then drizzle with the olive oil and sprinkle with the garlic powder, chili powder, cumin, paprika, onion powder, and salt. Toss well until everything is evenly coated.
- Spread the shrimp and vegetable mixture out on the prepared sheet pan in a single, even layer.
- Roast for 12 to 13 minutes, or until the shrimp are pink and opaque and the vegetables are tender with lightly charred edges.
- Remove the pan from the oven and immediately squeeze fresh lime juice over the fajita mixture, then sprinkle with chopped cilantro.
- Serve hot with warm flour tortillas and your favorite fajita toppings.
Video
Notes
Air Fryer Instructions
Preheat the air fryer to 400°F for 2 minutes, then add the shrimp and vegetables to the basket and cook for 8 to 9 minutes, until the shrimp are cooked through. Remove from the air fryer, squeeze fresh lime juice over the mixture, sprinkle with cilantro, and serve hot with tortillas and desired toppings.Cooking Tips
- Pat the shrimp dry before seasoning so they roast instead of steam. This helps them get a nice, slightly crisp edge.
- Slice the bell peppers and onions evenly so everything cooks at the same rate.
- Don’t overcrowd the pan. Use two sheet pans if needed to help the veggies caramelize instead of turning soggy.
- Use large or jumbo shrimp (16-20 or 21-30 count) for the best texture. Smaller shrimp cook too quickly and can become rubbery.
- Toss the shrimp and veggies thoroughly with oil and spices so every piece gets coated evenly.
- Keep an eye on the shrimp near the end of cooking. They’re done when they turn pink and opaque.
- Squeeze fresh lime juice over the fajitas right after roasting to brighten the flavors.
- Warm the tortillas before serving so they’re soft and flexible for wrapping.
- Make it ahead by prepping the shrimp and veggies with the seasoning earlier in the day. Store in the fridge and roast just before dinner.
- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to keep the shrimp juicy and the veggies tender.
Nutrition
Calories: 138kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1183mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2608IU | Vitamin C: 84mg | Calcium: 33mg | Iron: 1mg