Sheet Pan Shrimp Fajitas
Dinner in one pan, with almost no cleanup.
When you’re too tired to think but still want a real dinner, this is a good one. Sheet pan shrimp fajitas give you the familiar fajita payoff—charred peppers, onions, and juicy shrimp—without standing over the stove or juggling a pile of pans. Everything roasts together fast, so you can get food on the table in about 20 minutes and keep cleanup simple. It’s not fancy, and that’s the point: hot tortillas, a little lime, and an easy dinner that feels put together even on a drained night.
Ingredients
- 1 lb raw shrimp — peeled and deveined
- 2 unit bell peppers — any colors, sliced
- 1 unit yellow onion — sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning — store-bought or homemade
- 1 tsp kosher salt
- 1 pinch black pepper
- 1 unit lime — cut into wedges
- 8 unit small tortillas — flour or corn
- 1 unit avocado — sliced, optional
- 0.25 cup fresh cilantro — optional
Method
- 1 Heat the oven to 450°F and line a sheet pan with foil or parchment for easier cleanup.
- 2 On the pan, toss the sliced peppers and onion with olive oil, half the fajita seasoning, salt, and pepper. Roast for 8 minutes.
- 3 While the vegetables roast, pat the shrimp dry and toss them with the remaining fajita seasoning.
- 4 Pull the pan from the oven, add the shrimp in a single layer, and stir everything together.
- 5 Roast 4 to 6 minutes more, just until the shrimp are pink and opaque.
- 6 Serve right away with warm tortillas, lime wedges, and avocado or cilantro if you want them.
Variations
- Vegetarian swap — Swap the shrimp for 2 cans drained black beans or 12 oz extra-firm tofu, cut into cubes; roast the same way and add the beans/tofu with the peppers so they heat through.
- Faster swap — Use pre-sliced peppers and onions from the produce section, or a frozen pepper-and-onion blend, to cut the prep down to almost nothing.
- Substitutions — Use taco seasoning if you don’t have fajita seasoning, swap corn tortillas for flour, or skip avocado and top with plain Greek yogurt or shredded cheese instead.
Notes
Don’t overcook the shrimp; they finish fast and stay juicier if you pull them as soon as they turn opaque. For extra browning, keep the pan in a very hot oven and spread everything out so it roasts instead of steams. If you like a saucier fajita, add a spoonful of salsa or a drizzle of sour cream at serving time.
Equipment that helps
- Sheet pan — It gives the peppers, onions, and shrimp enough space to roast quickly instead of steaming.
- Parchment or foil — It makes cleanup fast, which matters when you’re already tired.
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