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The easiest 20-minute dinner of your life! Literally.
Seriously, these Sheet Pan Shrimp Fajitas are the way to go if you’re craving legit Tex-Mex flavor. It’s loaded with plump, juicy shrimp and tender roasted veggies coated in a delicious blend of pantry seasonings. Serve it with warm tortillas for the absolute best weeknight dinner.
I originally shared this sheet pan fajitas recipe a million years ago. The images were awful. Horrid. It was before I knew how to photograph anything, let alone shrimp. Anyway, a million years later, I’m back with updated images to inspire you to make it for dinner this week! yay!
When it comes to fajitas, shrimp are my favorite. I make this recipe for my family on the regular and have been for years. For fun, I’ll sometimes change-up the seasoning, but the same sheet-pan concept remains. Everyone loves it with my homemade Cajun seasoning, but my tried-and-true taco seasoning recipe is usually what I’ll grab if I have a pre-made batch ready to go.
As I mentioned, this recipe is the easiest. It will take around 20-30 minutes, depending on chopping speed and if your shrimp are peeled or not.
Heads up: starting with frozen or unpeeled shrimp will add extra time.
Fortunately, once everything is ready to go, it’s just a matter of tossing the shrimp and veggies with a few simple seasonings, spreading it all onto a baking sheet, and popping in the oven! Easy peasy.
In This Post
Substitutions
YES you an absolutely make this recipe with chicken (preferably thigh meat) or steak (like skirt steak, flank steak, or flat iron steak).
You will need approximately 1.5 pounds (chicken or steak), thinly sliced into strips for fast, even cooking. Marinating the beef for as little as 30 minutes is great if you have the time, but it’s completely optional. The cooking times are a little different so make note:
- Chicken: You’ll want to roast at 450°F for 15–18 minutes, flipping halfway through. Then, broil for an additional 2–3 minutes for caramelized edges.
- Steak: Slightly less time than chicken, plan to roast at 450°F for 10–12 minutes, flipping halfway through. Then broil for 2-3 minutes.
Best Veggies for Sheet Pan Fajitas
As much as I love the classic onion and bell pepper combo that comes with standard Tex-Mex fajita veggies, tons of other delicious veggies are happy to roast right alongside the shrimp. These are my favorites:
- Zucchini: A delicious, quick-cooking, neutral-flavored veggie.
- Mushrooms: An earthy, meaty flavor absorber. If you want to make this recipe vegetarian, add mushrooms like sliced portobello or cremini (baby bella). You can thank me later 🙂
- Cherry Tomatoes: For a burst of sweet juice and acidity (add at the end to avoid overcooking).
- Jalapeños or Poblanos: Mild-to-medium heat and smokiness. Prepare them the same way that you do the bell peppers, and make sure not to touch your eyes after handling the seeds of jalapeños.
- Butternut Squash: Its naturally sweet flavor complements the homemade fajita seasoning perfectly. Chop into small cubes and consider pre-roasting so that it is fully cooked by the time the shrimp is cooked.
- Sweet Potatoes: Similar to butternut squash in sweetness. I like to slice the sweet potatoes into thin matchsticks and roast them for 10–15 minutes before adding the shrimp.
Worst Veggies for Sheet Pan Fajitas
These veggies either release too much water, cook unevenly, or turn mushy:
- Broccoli: Tends to burn or steam instead of roast, and may overpower the other flavors.
- Cauliflower: Cauliflower is a delicious plant-based alternative for tacos, but as a fajita veggie specifically, I don’t really recommend it. Besides, it takes too long to cook alongside the shrimp.
- Spinach or Kale: Way too delicate and releases wayyy too much water.
- Cabbage: Releases too much moisture.
- Carrots: Takes wayyyy too long to roast unless par-cooked.
Jessica’s Top Cooking Tips
Choose the right size shrimp: If possible, use jumbo (21/25 count) or large shrimp that are pre-peeled and deveined. Smaller shrimp will cook too quickly and become dry or rubbery at high oven temps. Knowing the size of your shrimp also gives you a better idea of how long your shrimp will take to cook.
Thoroughly dry the shrimp and veggies: Before seasoning, pat the shrimp and sliced vegetables dry with paper towels. Removing excess moisture helps them roast and caramelize instead of steaming on the sheet pan.
Add the shrimp last, if needed: For perfectly cooked shrimp and nicely roasted veggies, you may need to roast the vegetables for 5–6 minutes on their own first. Then toss in the shrimp and roast everything together for another 6–8 minutes, followed by a quick broil to finish. Consider this if you’re cooking smaller shrimp, chunkier veggies, or different veggies requiring longer cooking times.
The oven should be HOT: Preheat your oven fully to 450°F so the shrimp and veggies start to sizzle and roast as soon as they feel the heat.
Sheet Pan Shrimp Fajitas Recipe
Ingredients
- 1½ pounds jumbo raw shrimp, thawed, peeled and deveined, and pat dry with paper towels
- 1 large red onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1½ tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon pepper
- 1½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 3-5 cloves garlic, minced
- 1 lime juiced
- Fresh cilantro
- Corn or flour tortillas, for serving
Instructions
- Preheat the oven to 450°F (232°C). Lightly spray a large rimmed baking sheet with non-stick cooking spray.
- Mix the fajita seasoning: In a small bowl, stir together 2 tsp chili powder, 1 tsp pepper, and ½ tsp of salt, onion powder, cumin, cayenne, and paprika.
- Prepare the vegetables: In a large mixing bowl, combine the sliced bell peppers and red onion. Drizzle with olive oil and toss to coat evenly.
- Season the veggies: Sprinkle the seasoning mix and minced garlic over the peppers and onions. Toss well to coat.
- Add the shrimp: Add the raw shrimp to the same bowl and gently toss everything together until the shrimp are lightly coated with the seasoning.
- Spread onto the baking sheet: Arrange the shrimp and vegetables in a single, even layer on the prepared sheet pan.
- Roast: Bake for 6–8 minutes, or until the shrimp are just starting to turn pink and the veggies begin to soften.
- Broil: Gently toss the shrimp and vegetables, then switch the oven to broil. Cook for an additional 2–3 minutes, or until the shrimp are fully cooked and slightly charred around the edges.
- Finish and serve: Remove from the oven. Immediately squeeze fresh lime juice over the shrimp and veggies and sprinkle with chopped cilantro. Serve hot with warm tortillas and optional toppings like sour cream, avocado, black beans, or rice.
Notes
- Refrigerator: Store leftover shrimp and veggies in an airtight container in the fridge for up to 3 days. Keep tortillas and any toppings (like sour cream or avocado) separate to maintain freshness.
- Freezing: Not recommended. Shrimp can become rubbery after freezing and reheating, and the veggies tend to lose their texture.
- Reheating (Stovetop): Heat a little olive oil in a large skillet over medium heat. Add the shrimp and veggies and sauté for 2–3 minutes, just until warmed through. Avoid overcooking to prevent rubbery shrimp.
- Reheating (Oven): Preheat the oven to 350°F. Spread leftovers in a single layer on a baking sheet. Cover loosely with foil and bake for 8–10 minutes, or until warmed through.
- Reheating (Microwave): Place shrimp and veggies in a microwave-safe dish. Cover loosely with a damp paper towel and microwave in 30-second intervals until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes, but you’ll want to fully thaw and pat them dry first. Excess moisture will cause the shrimp to steam instead of roast, which affects texture and flavor.
Yes, but you’ll need to adjust the method slightly. Pre-cooked shrimp should be added at the very end of cooking. Your best bet is to toss them with the roasted veggies during the final 1–2 minutes under the broiler to heat through. Cooking them any longer can make them tough or rubbery.
You can prep the veggies and spice mix in advance, but shrimp are best cooked and served fresh.
Use a large, rimmed baking sheet for even roasting. Overcrowding the pan can lead to steaming, so if you’re doubling the recipe, divide it between two pans.
How to Serve Shrimp Fajitas
These shrimp fajitas are incredibly versatile and perfect for building your own Tex-Mex fiesta (or regular Wednesday night dinner). Serve them in warm corn or flour tortillas with toppings like sour cream, homemade guacamole (or sliced avocado), shredded cheese, and a drizzle of chipotle crema. Round out the meal with chips and homemade salsa, and sides like black beans, Mexican rice, elote, or a refreshing tomato salad.
For a lighter option, pile the shrimp and veggies over cilantro-lime rice, cauliflower rice, or a bed of crisp lettuce for fajita bowls. You can even add it to this taco salad recipe, just swap the ground beef taco meat for the shrimp and fajita veggies. Don’t forget lime wedges and plenty of fresh cilantro to finish it off!
Craving more bold and delicious flavors? Don’t miss my full collection of 40+ Best Mexican Recipes packed with easy weeknight meals and crowd-pleasing favorites—there’s something for everyone (and every craving).
