There are days when you want bold, sizzling flavor without the fuss. That’s exactly where this Sheet Pan Shrimp Fajitas recipe comes in. It delivers everything you love about Tex-Mex fajitas—zesty shrimp, tender-crisp vegetables, and smoky spices—in a single pan. No need to stand over a hot skillet, no stack of dirty dishes. Just simple ingredients, minimal cleanup, and maximum flavor.
Shrimp cooks fast, which makes it perfect for weeknights when time is short and appetites are high. When combined with bell peppers, onions, and a spicy fajita seasoning mix, you get a colorful, flavorful meal that looks as good as it tastes. The best part? Everything roasts together in the oven so all the flavors mingle and intensify.
This dish is a lifesaver for anyone juggling work, family, and everything in between. It’s not just quick—it’s satisfying. Shrimp offers lean protein while the peppers and onions add crunch and sweetness. Roasting brings out their natural sugars and gives everything a charred edge that makes you feel like you just walked out of your favorite taqueria.
If you’re watching what you eat or just trying to cook more at home, this recipe checks the right boxes. It’s nutrient-rich, low effort, and high reward. You can serve it on warm tortillas, over rice, or on top of a big salad. It also works beautifully for meal prep—just portion it out into containers and reheat when hunger hits.
It’s also great for entertaining. You can lay out a fajita bar with all the toppings—think guacamole, salsa, shredded lettuce, cheese, and lime wedges—and let everyone build their own. It feels festive but couldn’t be easier to pull off.
We skip the store-bought seasoning packets here and make our own simple blend using chili powder, cumin, paprika, garlic powder, and oregano. It takes seconds and tastes better, with no added preservatives or weird fillers. It also gives you control over the heat—kick it up with cayenne or tone it down if you’re serving kids.
One of the best things about this recipe is that it doesn’t demand perfection. You can use frozen shrimp (just thaw them first), any color of bell peppers, or even toss in extras like mushrooms or cherry tomatoes. The oven does the heavy lifting.
In the end, you get a dish that’s colorful, juicy, and bursting with flavor. It proves you don’t need complicated steps to make something delicious. Just good ingredients, the right heat, and a little trust in the process.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
Fajita Seasoning Mix:
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper.
- In a large bowl, toss shrimp, peppers, and onion with olive oil and all the seasoning.
- Spread mixture evenly on the sheet pan in a single layer.
- Roast for 12–15 minutes, or until shrimp are pink and opaque and veggies are slightly charred.
- Serve immediately with warm tortillas, rice, or salad, and your favorite toppings.
Tips:
- For crispier veggies, roast them for 5 minutes before adding shrimp.
- Pat shrimp dry before seasoning to avoid excess moisture.
- Use pre-sliced peppers and onions to cut down on prep time.
- Leftovers can be refrigerated for up to 3 days.
Why You Will Love This Recipe:
- One pan, zero hassle
- Bursting with flavor and color
- Ready in 25 minutes
- Great for weeknights or parties
- Completely customizable
This Sheet Pan Shrimp Fajitas recipe is your go-to for bold flavor and minimal effort. Everything cooks together in one pan for easy cleanup, and the result is juicy shrimp with roasted veggies and spice that packs a punch.
