Sheet Pan Shrimp Fajitas are a delicious and easy meal that’s full of flavor. This weeknight dinner comes together in 20 minutes!
If you are looking for an easy and delicious way to get dinner on the table in 20 minutes, then Sheet Pan Shrimp Fajitas are perfect! Full of flavor, this is an easy recipe that the whole family will love and are a great option for weeknight dinner or entertaining.
For another easy 20 minute meal, don’t miss this ‘Nduja Pasta or this Sausage Kale Pasta. And, if you love fajitas, don’t miss this easy Leftover Chicken Fajita Casserole recipe or this Steak and Shrimp Fajitas recipe! For another delicious shrimp recipe, try this Garlic Shrimp with Snap Peas and Potatoes.
These Sheet Pan Shrimp Fajitas would be an excellent addition to my Taco Bar Ideas – Easy Mexican Buffet Menu. They cook up fast and are delicious served warm or a room temperature.
You’ll Love Sheet Pan Shrimp Fajitas!
Sheet pan shrimp fajitas are a delicious and convenient meal that’s great for weeknight dinner or even entertaining. Here’s why you’ll love this recipe:
Easy to make: Sheet pan shrimp fajitas require minimal preparation and can be made in just one pan, making them a quick and easy meal option.
Healthy: Shrimp is a good source of protein and low in fat, making it a healthy ingredient choice. Additionally, the bell peppers and onions provide important nutrients and fiber.
Flavorful: Shrimp fajitas are packed with flavor from the seasonings used to marinate the shrimp and vegetables. The combination of tender shrimp, caramelized onions and peppers, and flavorful spices make for a tasty meal.
Versatile: Sheet pan shrimp fajitas are a versatile meal option, as they can be customized to include a variety of different vegetables and spices, depending on personal taste preferences.
Family-friendly: Sheet pan shrimp fajitas are a great option for families, as they can be served with a variety of toppings and accompaniments, such as tortillas, guacamole, salsa, and sour cream, allowing each person to customize their meal according to their taste.
What I love about these Sheet Pan Shrimp Fajitas, is how simple they are to make. This is what makes it the perfect make-ahead party recipe. You can just chop the veggies ahead of time and toss with seasonings. When guests arrive, just pop the fajitas in the oven.
So, if you are look for a quick and delicious meal that’s full of flavor, be sure to give this recipe a try! Perfect for any occasion, you’re going to love it!
Ingredients and Substitutions
- Shrimp: you can use whatever size shrimp you like for this recipe. I prefer to use a medium or large sized shrimp with the shell and tail removed. Frozen and defrosted shrimp are a great option here.
- Bell Peppers: bell peppers are necessary for fajitas. I prefer using the sweeter red, orange, and yellow options, but green work too. Be sure to seed them and slice thinly.
- Onion: thinly sliced red onion works great, but yellow is fine too.
- Oil: you’ll need to toss the shrimp and veggies with a bit of oil. I like to use olive oil, but canola or vegetable oil work.
- Taco Seasoning: I keep this recipe extra simple using store-bought taco seasoning. Use your favorite brand or make your own!
- Garlic: fresh garlic adds a lot of flavor to the dish. Since garlic has the tendency to burn, add it with the quick cooking shrimp. You could also use garlic powder if needed.
- Lime: finish off the sheet pan shrimp fajitas with a squeeze of fresh lime juice to add lots of fresh flavor.
- Cilantro: the cilantro sprinkle is completely optional but adds more flavor and color. If you’re not a cilantro fan, feel free to omit it.
How to Make Sheet Pan Shrimp Fajitas
To make Sheet Pan Shrimp Fajitas, start by preheating your oven to 425 degrees and set the baking rack to the top third of the oven. Line a baking sheet with foil or parchment paper.
Step 1: cook the veggies
First, in a large bowl, combine the sliced bell peppers and onions with some oil and seasoning. Toss altogether and then pour onto the prepared baking sheet. Bake for about 10 minutes until the veggies start to soften.
Step 2: prep the shrimp
In the same bowl the veggies were in, add in the shrimp. Toss with the remaining oil and seasoning.
Step 3: cook the shrimp
Pour the shrimp overtop of the bell peppers and onions. Return to oven and cook shrimp until they are no longer pink. Broil for the last minute of cooking to add some color to the shrimp.
Step 4: Top and serve
Lastly, once the shrimp are cooked, squeeze on some fresh lime juice and sprinkle with cilantro.
Serving Suggestions
Sheet Pan Shrimp Fajitas are a very versatile dish. You can serve them the classic way in a tortilla with toppings such as sour cream, guacamole, cheese, and salsa.
This is also a great low carb recipe and would be delicious served over a bowl of cauliflower rice. I like to make this recipe ahead and have it on hand for the week to add to rice bowls or quesadillas.
Tips for Making Sheet Pan Shrimp Fajitas
- Use a large sheet pan: A large sheet pan will give the vegetables enough room to cook evenly without overcrowding. Spread the bell peppers and onions on the pan evenly.
- Cut the vegetables evenly: Cut the vegetables into even-sized pieces to ensure they cook evenly.
- Toss the vegetables in oil and spices: Tossing the vegetables in oil and spices, rather than just pour it on, will help to coat them evenly and add flavor.
- Marinate the shrimp: Marinating the shrimp while the veggies cook will help to infuse them with flavor and make them tender.
- Add the shrimp towards the end of cooking: Shrimp cooks quickly, so it’s best to add them towards the end of cooking, about 10-12 minutes before the vegetables are done. This will prevent the shrimp from overcooking and becoming tough.
- Serve with toppings: Serve the sheet pan shrimp fajitas with a variety of toppings, such as tortillas, sour cream, guacamole, salsa, and cilantro, to add texture and flavor.
- Storage: store leftovers in an airtight container in the refrigerator for 2-3 days.
- Leftovers: leftover sheet pan shrimp fajitas are delicious reheated and served over a bed of rice or stuffed inside a cheesy quesadilla.
Frequently Asked Questions
Overall, shrimp can be a healthy food choice as it is low in calories, high in protein, and a good source of several essential nutrients. Shrimp is also low in saturated fat and high in omega-3 fatty acids, which may help to reduce inflammation and improve heart health. However, it’s important to note that shrimp can be high in cholesterol, with approximately 189 mg of cholesterol per 3-ounce serving, so it’s recommended to limit your intake if you have high cholesterol.
There are several delicious dishes that you can make with leftover shrimp fajitas. Here are a few ideas:
Shrimp fajita bowl: Simply reheat the leftover shrimp fajitas and serve over a bed of rice or quinoa, and top with additional toppings such as avocado, diced tomatoes, or salsa for a quick and easy meal.
Shrimp fajita quesadillas: Use the leftover shrimp fajitas as a filling for quesadillas, along with some shredded cheese. Serve with sour cream and guacamole on the side.
Shrimp fajita salad: Chop the leftover shrimp and vegetables into smaller pieces and use them as a topping for a salad, along with some mixed greens, avocado, and a tangy vinaigrette dressing.
Similar Recipes
Sheet Pan Shrimp Fajitas
Ingredients
- 2 bell peppers, seeded and sliced (use red, yellow, or orange peppers)
- ½ large onion, sliced (about a cup)
- 1 ½ tablespoons olive oil, divided
- 1 ½ tablespoons taco seasoning, divided
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 tablespoon chopped cilantro
- tortillas, avocado and Cotija cheese for serving (optional)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper, set aside.
- In a bowl, toss together bell peppers, onions, one tablespoon olive oil, and one tablespoon taco seasoning. Pour onto baking sheet and bake for 10 minutes.
- While the veggies cook, in the same bowl toss together the shrimp, remaining olive oil and taco seasoning, and garlic. Place the shrimp on top of the bell pepper onion mixture and return to oven for 5-6 minutes or until cooked through and pink in color.
- Squeeze lime juice over top of sheet pan mixture and sprinkle with cilantro. Serve on tortillas topped with avocado slices and Cotija cheese (optional).
Notes
- Use a large sheet pan: A large sheet pan will give the vegetables enough room to cook evenly without overcrowding. Spread the bell peppers and onions on the pan evenly.
- Cut the vegetables evenly: Cut the vegetables into even-sized pieces to ensure they cook evenly.
- Toss the vegetables in oil and spices: Tossing the vegetables in oil and spices, rather than just pour it on, will help to coat them evenly and add flavor.
- Marinate the shrimp: Marinating the shrimp while the veggies cook will help to infuse them with flavor and make them tender.
- Add the shrimp towards the end of cooking: Shrimp cooks quickly, so it’s best to add them towards the end of cooking, about 10-12 minutes before the vegetables are done. This will prevent the shrimp from overcooking and becoming tough.
- Serve with toppings: Serve the sheet pan shrimp fajitas with a variety of toppings, such as tortillas, sour cream, guacamole, salsa, Cotija cheese, and cilantro.
- Storage: store leftovers in an airtight container in the refrigerator for 2-3 days.
- Leftovers: leftover sheet pan shrimp fajitas are delicious reheated and served over a bed of rice or stuffed inside a cheesy quesadilla.
I love shrimp! I’ll have this for dinner then.
can’t go wrong with shrimp fajitas – always delicious and I love a one pan and done meal! yum!
Such a delicious and simple weeknight meal! I have been making chicken sheet pan fajitas for years, and I’m adding shrimp to the rotation from now on… such great flavors!
Shrimp fajitas look delicious! Such a simple and delicious weeknight dinner.
I love this idea! Such a simple and fun way to serve a big dinner, saving!