Sheet-Pan Shrimp Fajitas with Peppers are a colorful, quick, and tasty dish that brings a little fiesta to your dinner table. Tender shrimp teamed up with vibrant bell peppers and onions all roasted together on one pan make for an easy meal with lots of flavor and minimal cleanup. The smoky spices and juicy shrimp really make this dish pop.
I love how straightforward this recipe is – just toss everything on a sheet pan and let the oven do the work while you relax or prepare your toppings. It’s one of those go-to meals when I want something fresh and satisfying without spending too much time in the kitchen. Plus, fajitas are always a hit, especially with friends or family who appreciate bold flavors and a little bit of spice.
My favorite way to serve these fajitas is wrapped up in warm tortillas with a squeeze of lime, some creamy avocado, and a dollop of sour cream or your favorite salsa. It’s the perfect combo of juicy shrimp, crunchy peppers, and all those great textures wrapped into one hand-held meal. This recipe is sure to become a staple on busy weeknights or anytime you’re craving a fun, fuss-free dinner.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. Just thaw frozen shrimp fully and pat dry. If you’re allergic or prefer no shellfish, try chicken strips or firm tofu.
Bell Peppers: Using a mix of colors (red, yellow, orange) adds sweetness and great color. If you want less sweetness, swap some peppers with green ones for a more earthy taste.
Spices: Chili powder, cumin, and paprika give fajitas their distinctive flavor. If you don’t have all, a store-bought fajita seasoning mix can save time. Adjust cayenne if you prefer less or more heat.
Tortillas: Flour tortillas offer softness, but corn tortillas bring a bit more texture and are gluten-free. Warm them just before serving to keep them pliable.
How Can I Get Shrimp and Peppers Cooked Perfectly on One Sheet Pan?
Shrimp cooks fast, so timing and even layering matter. Here’s what I do:
- Slice peppers and onions thinly for quick, even cooking.
- Toss shrimp and veggies with oil and spices thoroughly so they cook evenly and get flavor all over.
- Spread everything out in a single layer—crowding traps steam and softens peppers too much.
- Roast at a high temperature (around 400°F / 200°C) for 10-12 minutes. Check shrimp—they should be pink and firm, not rubbery.
- If your pan is crowded, roast veggies for a few minutes first, then add shrimp for the last 5-7 minutes to avoid overcooking.
This simple approach means juicy shrimp and slightly crisp, colorful peppers every time. Plus, all your ingredients finish cooking together, keeping cleanup minimal!
Equipment You’ll Need
- Large sheet pan – I like a big one so everything has space to cook evenly without steaming.
- Mixing bowls – for tossing the shrimp and veggies with the spices and oil.
- Measuring spoons – to accurately add your spices and oil.
- Oven mitts – to handle the hot sheet pan safely.
- Skillet or microwave – to warm the tortillas quickly.
- Juicer or hand-press – for squeezing fresh lime juice over the finished fajitas.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or beef strips for a different protein option.
- Add sliced mushrooms or zucchini with the peppers for extra veggies.
- Sprinkle with shredded cheese like Monterey Jack or queso fresco before serving for a richer flavor.
- Increase the spice with cayenne or add smoked paprika for a smoky taste.
Sheet-Pan Shrimp Fajitas with Peppers
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds raw shrimp, peeled and deveined
- 3 bell peppers (red, yellow, and orange), thinly sliced
- 1 large red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Juice of 1 lime (plus lime wedges for serving)
- 8 small flour or corn tortillas
- Fresh cilantro leaves for garnish
Optional Toppings:
- 1 ripe avocado, sliced
- Sour cream, salsa, or guacamole
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation, and 10-12 minutes to roast everything in the oven. In total, you’ll have your delicious Sheet-Pan Shrimp Fajitas ready in about 25 minutes, making it perfect for a quick and tasty dinner.
Step-by-Step Instructions:
1. Prepare Your Oven and Mix Spices:
Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleaning. In a large bowl, whisk together the olive oil, chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
2. Toss Shrimp, Peppers, and Onion:
Add the peeled shrimp, sliced bell peppers, and sliced red onion to the bowl with the spice mixture. Toss everything together gently but thoroughly, making sure all the shrimp and veggies are coated evenly.
3. Arrange and Roast:
Spread the shrimp and vegetable mixture evenly on your prepared sheet pan in a single layer, giving the ingredients room so they roast rather than steam. Place the sheet pan in the oven and roast for 10–12 minutes, or until the shrimp are pink and cooked through and the vegetables are tender yet vibrant.
4. Warm the Tortillas:
While the shrimp and vegetables roast, heat your tortillas. You can warm them in a dry skillet over medium heat for a minute or two on each side or wrap them in foil and warm them in the oven for a few minutes.
5. Finish and Serve:
Remove the sheet pan from the oven and drizzle the juice of one lime over the shrimp and veggies to brighten the flavors. Taste and adjust salt and pepper if needed. Serve the mixture inside warm tortillas, garnished with fresh cilantro leaves. Add sliced avocado along with sour cream, salsa, or guacamole if you like. Don’t forget extra lime wedges on the side for that fresh squeeze!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat them dry to avoid excess moisture on the sheet pan.
How Should I Store Leftovers?
Store any leftover shrimp fajita mixture in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before assembling your tortillas to keep the shrimp tender.
Can I Make This Recipe Spicier or Milder?
Yes! To increase heat, add more cayenne pepper or a pinch of crushed red pepper flakes. To make it milder, simply skip the cayenne pepper or use less chili powder. You can also balance spiciness with creamy toppings like sour cream or guacamole.
What Are Good Alternatives to Bell Peppers?
If you want to switch things up, try using thinly sliced zucchini, mushrooms, or even snap peas. These veggies roast well and add great texture and flavor alongside the shrimp.
