Shrimp Fajitas with spiced shrimp, bell peppers, and onion baked on a sheet pan, served in charred tortillas with lime, sour cream, and cilantro.
Shrimp Fajitas pair well with cucumber salad, roasted brussels sprouts, or fruit salad.
The Best Shrimp Fajitas
Fajitas are one of my family’s favorite meals and while i’ve previously shared chicken fajitas, vegetarian fajitas, steak fajitas and plenty of twists on fajita flavors on this site, I have never shared SHRIMP fajitas.
Don’t worry—I’m solving that today with this easy sheet pan recipe, packed with flavor and your favorite toppings!
Ingredients
- Bell Peppers: Use a mix of colors for a bright look and great flavor.
- Red Onion: Slice thin so it cooks evenly.
- Shrimp: Pat dry so the seasoning sticks better.
- Seasonings: Mix the spices first for even coating.
- Olive Oil: Helps veggies and shrimp cook evenly and get crispy edges.
- Lime: Squeeze juice after cooking for the best taste.
- Cilantro: Sprinkle on right before serving.
- Tortillas: Heat or char them for extra flavor.
Quick Tip
For extra flavor, marinate the shrimp in the seasoning and a splash of lime juice for 15–20 minutes before baking. It makes the shrimp even more flavorful!
How To Make Shrimp Fajitas
- Prep: Slice bell peppers and onion; pat shrimp dry. Mix the spices.
- Cook Veggies: Toss peppers and onion with oil and spices; bake.
- Cook Shrimp: Toss shrimp with oil and spices; bake until pink.
- Serve: Squeeze lime juice over shrimp and add cilantro. Fill warm tortillas with shrimp, veggies, and toppings like avocado, sour cream, or salsa.
Fajita Topping Ideas
- Try my favorite Guac recipe. Or fresh ripe avocados (diced or thinly sliced).
- This quick food processor Salsa recipe is made from canned tomatoes. Or try a scoop of Pico de Gallo or Avocado Salsa.
- This practically famous Cilantro Lime Sauce
- Fresh lime wedges and/or fresh cilantro
- Sour cream (fat-free, lite, or regular)
- A handful of shredded lettuce
- Freshly grated or shredded cheese
- For some heat, add in some sliced jalapeños
Storage
Leftover Shrimp Fajitas?
Fridge: Keep shrimp and veggies in separate airtight containers. Eat within 3–4 days.
Store in Freezer: Keep shrimp and veggies in separate sealed containers or bags for up to 2 months.
Reheat: If frozen, thaw first, then warm gently in the microwave or a pan. Heat tortillas separately. Enjoy!
More Sheet Pan Recipes
- One Pan Jambalaya simple and delicious
- Garlic Herb Shrimp and Sausage with the best seasoning blend
- Mini Meatloaf with mashed potatoes
- Healthy Sausage and Veggies perfect weeknight dinner
- Lemon Parmesan Chicken and Asparagus all cooked on one pan
Shrimp Fajitas
Spiced shrimp, bell peppers, and onions baked on a sheet pan, then piled into charred tortillas with lime, sour cream, and cilantro—these Shrimp Fajitas are dinner done right!
Equipment
- 2 large sheet pans
- Parchment paper
Ingredients
- 3 medium sweet bell peppers I use 1 red, 1 orange, and 1 yellow, thinly sliced
- 1 medium green pepper thinly sliced
- 1/2 medium red onion thinly sliced
- 1-1/2 pounds medium shrimp uncooked, not frozen, peeled and deveined
- 2-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-1/2 tablespoons olive oil divided
- 1 lime
- 1/4 cup finely chopped cilantro
- 8 tortillas
- Toppings as desired see note 1
Instructions
- Preheat oven to 400°F. Thinly slice bell peppers and red onion. Pat shrimp dry with a paper towel (you can remove tails now or after shrimp is baked). Line 2 large sheet pans with parchment paper and set aside.
- In a small bowl, combine seasonings: chili powder, cumin, onion powder, garlic powder, paprika, and oregano. Add salt and pepper (or to taste). Stir to combine and set aside.
- On 1 sheet pan, add the bell pepper and onion slices. Drizzle 1 and 1/2 tablespoons olive oil and add 1 tablespoon of the seasoning mix. Toss on the sheet pan until veggies are coated, then spread into an even layer. Bake for 15 minutes on a higher oven rack.
- On the other sheet pan, add shrimp, 1 tablespoon olive oil, and remaining seasoning mix. Toss until shrimp are evenly coated and spread in an even layer, none overlapping. Remove veggie pan, toss veggies, and return to a lower oven rack. Place shrimp pan on the top rack. Bake 5–6 minutes or until shrimp are opaque and cooked through and veggies are crisp tender. Optional: Remove the shrimp tray, move up the veggies, and turn the oven to broil. Broil for 1–2 minutes, watching closely. Otherwise, you can cook the veggies 5 or so minutes longer if more tender veggies are desired (I like them with some bite!)
- Add 2 tablespoons fresh lime juice and cilantro to the shrimp and toss. Cook or warm tortillas (see note 2) and prepare toppings while shrimp and veggies are cooking. Remove tails from cooked shrimp if they weren’t removed before baking and add to tortillas along with a big scoop of cooked veggies. Add your favorite toppings such as avocado or guac, a big scoop of sour cream, pico or salsa, etc. Serve with additional lime wedges if desired. Enjoy warm.
Recipe Notes
Note 1: Add some of your favorite toppings such as sour cream, thinly sliced avocados or guac, pico de gallo or salsa, and/or additional lime wedges.
Note 2: Warm tortillas:
- Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15–30 seconds at a time until warmed through.
- A gas stovetop over a medium/low flame—place the tortilla right on the burner and flip after 10–15 seconds.
- A hot, dry pan, griddle, cooktop, or grill grates—flip after 10–15 seconds
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 429mg | Sodium: 1349mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3343IU | Vitamin C: 148mg | Calcium: 273mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! My husband and I really enjoyed this recipe. I also enjoyed the ease!
I made my own “sauce” with avocado, Greek yogurt, roasted garlic, tomato, onion, salt and pepper – by processing it all together.
Delish! I am so happy you guys enjoyed this! Thanks Sheila! 🙂
LOVE your shrimp taco recipe so I can’t wait to make these this weeeknd!! If I want to add some heat – do you think it would be best to add some cayenne to the seasoning? Or sliced jalapeños as a topping? Thanks so much!
These shrimp were perfectly seasoned! SO good. I topped it with avocado, sour cream and Trader Joe’s Corn & Chile tomato-less salsa. HIGHLY recommend.
Thanks so much Cristy!
Absolutely loved the blend of seasoning you used! Such an incredible flavor!