With Cinco de Mayo approaching, there’s no better way to celebrate than with fajitas—specifically, shrimp fajitas roasted on a single sheet pan in the oven.
If you caught last week’s post about homemade fajita seasoning, you probably guessed a fajitas recipe was coming. We make fajitas often, so turning my favorite fajita seasoning into a bulk mix makes weeknight fajitas fast and flavorful.
This shrimp version uses the same seasoning I used for the sheet pan chicken fajitas, only here the protein is tender shrimp instead of chicken. The swap is simple, but it yields a lighter, slightly sweeter fajita that still packs plenty of flavor.
The shrimp roast up plump and juicy, paired with sweet, tender onions and bell peppers. I like to top mine with a quick avocado mash, a squeeze of lime, fresh cilantro, and a dollop of sour cream, but use whatever toppings you prefer.
Let the shrimp fajita party begin!
Ingredients for sheet pan shrimp fajitas:
The full ingredient list with measurements is in the recipe card below. Here’s an overview of what you’ll need and why.
For the shrimp fajitas
- Shrimp – Use peeled, deveined shrimp with tails removed so they’re easy to wrap in tortillas.
- White or yellow onion – Sliced into strips for sweetness and texture.
- Bell peppers – Red, orange, and yellow peppers are best for a sweet profile that complements the shrimp.
- Avocado oil – I prefer avocado oil for roasting because of its higher smoke point, but olive oil will work if that’s what you have.
- Fajita seasoning – A balanced blend of chili powder, smoked paprika, onion and garlic powders, cumin, oregano, and salt, with optional cayenne and red pepper flakes. I keep a bulk mix on hand for quick meals, but a single-batch version is included in the notes below.
Optional fixings/toppings
- Corn or flour tortillas – Corn keeps it gluten-free; flour tortillas are soft and sturdy.
- Lime wedges – A squeeze of lime brightens every bite.
- Cilantro, chopped – Fresh and herbaceous garnish.
- Avocado – Sliced or mashed. A simple avocado mash (lime, kosher salt, a touch of garlic powder) is excellent spread beneath the filling.
- Sour cream – Optional for creaminess; substitute a dairy-free alternative if needed.
That’s all you need for an easy, satisfying sheet pan shrimp fajitas dinner.
How to make sheet pan shrimp fajitas:
The full instructions are in the recipe card below; here’s a quick summary.
Made entirely on one large sheet pan, this recipe is simple: minimal hands-on time, about 30 minutes start to finish.
- Prepare: Preheat the oven to 400°F. Pat shrimp dry, toss with half the fajita seasoning and some avocado oil, and slice the vegetables.
- Toss: On a large sheet pan, combine sliced onions and bell peppers with the remaining oil and fajita seasoning, tossing until well coated.
- Cook: Roast the vegetables for 8 minutes, then add the shrimp and spread everything into a single layer. Roast 4 more minutes.
- Broil: Finish under the broiler for 1–3 minutes to add a bit of char.
- Prepare toppings: While the pan cooks, warm tortillas and prepare avocado mash, lime wedges, cilantro, sour cream, or other toppings.
- Serve: Serve family-style so everyone can assemble their own fajitas just before eating to avoid soggy tortillas.
What to serve with these shrimp fajitas:
For an easy weeknight meal, we often serve the fajitas with chips and salsa. If you’re feeding a crowd, add a few crowd-pleasing sides:
- Mexican street corn salad – Sweet, tangy, and great as a side or dip.
- Chips and salsa – Store-bought works, but homemade salsa is delicious too.
- Refried beans – Warm and comforting; mix in a little butter and cumin for extra flavor.
- Rice – White or brown rice brightened with lime juice and chopped cilantro pairs well.
- Margaritas – A fresh lime margarita is a festive option when entertaining.
How to serve sheet pan shrimp fajitas:
Serve family-style: place the fajita filling in a serving dish and set tortillas and toppings in separate bowls. This allows everyone to build their own fajita and keeps tortillas from getting soggy.
Are shrimp fajitas good leftover?
Yes. They’re best fresh, but leftovers reheat nicely. Store the filling separate from tortillas, reheat gently, and warm tortillas just before serving.
Reasons you will LOVE these sheet pan shrimp fajitas:
- Roasted shrimp, onions, and peppers seasoned to perfection.
- Customizable with your favorite toppings.
- Quick—about 30 minutes from start to finish.
- Easy cleanup—one pan.
- Weeknight-friendly yet impressive for guests.
- Great leftovers and a healthy option with lean protein and vegetables.
- Delicious and crowd-pleasing.
More Mexican inspired recipes:
- Sheet pan chicken fajitas
- Shrimp tacos with jalapeno sauce
- Jalapeno sauce
- Chile relleno enchiladas
- Vegan cashew queso
- Lentil quesadillas
- Mexican street corn salad
Did you make this recipe?
Tell me how it turned out in the comments and leave a star rating. I love hearing from readers.
Description
Sheet pan shrimp fajitas are a quick, flavorful dinner: sweet shrimp and tender peppers and onions roasted with a balanced fajita seasoning. Made on one sheet pan in about 30 minutes—perfect for busy weeknights.
Ingredients
Shrimp fajitas
- 1 pound shrimp, peeled and tails removed
- 1 white or yellow onion, sliced
- 3 bell peppers (red, orange, or yellow), sliced
- 1 tablespoon avocado oil, divided
- 4 tablespoons homemade fajita seasoning (see notes for single-batch version)
Optional fixings/toppings
- Corn or flour tortillas
- Lime wedges
- Chopped cilantro
- Avocado or avocado mash
- Sour cream or dairy-free alternative
Instructions
- Prepare: Preheat oven to 400°F. Pat shrimp dry and toss with 2 tablespoons fajita seasoning and 1/2 tablespoon avocado oil; set aside.
- Toss: On a large sheet pan, combine sliced onions and bell peppers with the remaining 2 tablespoons of fajita seasoning and 2 tablespoons avocado oil. Toss to coat.
- Cook: Roast the vegetables for 8 minutes. Remove the pan, add the shrimp, spread everything into a single layer, and return to the oven for 4 minutes.
- Broil: Broil 1–3 minutes to add char—watch carefully to prevent burning.
- Prepare toppings: Warm tortillas and prep toppings while the fajitas finish cooking.
- Serve: Serve family-style with tortillas and toppings in separate bowls so guests can assemble their own fajitas.
Notes
Leftovers: Store fajita filling separately from tortillas. Reheat gently in the microwave and warm tortillas before serving.
Fajita seasoning (single batch): 3 tsp chili powder, 2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp dried oregano, 1/4–1/2 tsp cayenne (optional), 1/4–1/2 tsp red pepper flakes (optional), and 1 1/2 tsp kosher salt.
Avocado mash: Mash ripe avocado with lime juice, kosher salt to taste, and about 1/4 tsp garlic powder. Spread on the tortilla before adding the filling.
Bell peppers: I prefer red, orange, or yellow peppers to complement the sweet shrimp flavor.
Dietary notes: Use corn tortillas to keep the recipe gluten-free. Omit or swap sour cream for dairy-free alternatives to keep it dairy-free.