Sheet-Pan Shrimp Fajitas Recipe photo by Taste of Home

Sheet-Pan Shrimp Fajitas

Total Time
Prep: 30 min. Cook: 20 min.
Enjoy these easy sheet-pan shrimp fajitas for a south-of-the-border dinner with a taste of the sea.

Updated: Apr. 04, 2024

There’s lots to love about shrimp fajitas. They’re ready to eat in under an hour, and they require only a few simple ingredients. Most importantly, they’re bursting with all the best flavors of Tex-Mex cuisine and the sea. These flavorful sheet-pan shrimp fajitas will quickly become part of your weekly rotation.

This sheet-pan dinner features large, succulent shrimp seasoned with a blend of cumin and chili powder. They’re roasted in the oven along with peppers, onions and garlic. Enjoy these colorful, bright fajitas with an array of toppings and your favorite Tex-Mex recipes for a memorable meal.

Ingredients for Sheet-Pan Shrimp Fajitas

  • Shrimp: For this shrimp recipe, you’ll want to use a large, raw type of shrimp that has been peeled and deveined with the tails removed. You can buy shrimp that have been cleaned for you. Otherwise, learn how to clean shrimp yourself.
  • Onion: There are many types of onions you can choose for fajitas, but a sweet onion like Vidalia is our favorite. For extra sharpness, you can opt for a white onion, while red onions are a nice middle ground that lend additional color.
  • Peppers: A combination of red, green and yellow peppers creates a colorful presentation. You can use any color combination of bell peppers that you enjoy. Here’s how to cut a bell pepper if you need some guidance.
  • Spices: A simple blend of salt, cumin and chili powder seasons the shrimp with a touch of heat and Tex-Mex flavor. Not all chili powders are created equal. They can range from mild, to spicy, smoky or even fruity. Here’s a collection of the best chili powders according to our Test Kitchen.
  • Tortillas: We prefer corn tortillas for these shrimp fajitas. The subtle corn flavor pairs perfectly with the shrimp’s salinity. For a fun project, learn how to make your own corn tortillas.
  • Toppings: As with taco recipes, you can top these sheet-pan shrimp fajitas with your favorite fixings. Sliced avocado, cilantro or a squeeze of lime are some of our top picks for these fajitas.

Directions

Step 1: Prepare the fajita mixture

Preheat the oven to 425°F. In a large bowl, toss together the shrimp, peppers, onion and garlic. Drizzle with oil, and sprinkle with chili powder, cumin and salt. Toss to coat. Spread the fajita mixture evenly between two greased 15x10x1-inch sheet pans.

Editor’s Tip: You’ll be broiling in the next step, so make sure you use a broiler-safe sheet pan and avoid anything with a nonstick coating.

Step 2: Roast the fajita mixture

Roast for 10 minutes, rotating the pans halfway through cooking. Remove pans from the oven, and preheat the broiler.

Step 3: Broil the fajita mixture

Broil the shrimp fajita mixture, one pan at a time, 3 to 4 inches from the heat until the vegetables are lightly browned and the shrimp turn pink, four to five minutes.

Editor’s Tip: Do not walk away from the oven during this step. Shrimp can overcook easily, so watch the pans closely and remove them as soon as the shrimp are pink and curled into a C or U shape. Our guide on how to cook shrimp provides more tips on making perfect prawns.

Step 4: Arrange and top the fajitas

Delicious plate of shrimp and tortilla paired with a refreshing bottle of beerTMB Studio

Serve the fajita mixture in warmed tortillas. Add your favorite toppings, and enjoy.

Sheet-Pan Shrimp Fajitas Variations

  • Add other vegetables: Onions and peppers are traditional for fajita recipes, but you can add other vegetables that are also great for grilling. Zucchini, corn, mushrooms and yellow squash would all make fun variations.
  • Switch up the tortillas: Flour tortillas work well in fajitas! Buy your favorite brand of store-bought flour tortillas, or try making homemade flour tortillas.
  • Extra toppings: Tomatoes, shredded cheese, copycat Chipotle corn salsa, sour cream, homemade guacamole and pickled onions are all fair game when it comes to topping your sizzling shrimp fajitas.
  • Add a second protein: Why settle for just shrimp? Add chicken to the mix by following this baked chicken fajitas recipe, or make it surf-and-turf with this broiled steak fajita recipe.

How to Store Sheet-Pan Shrimp Fajitas

Shrimp fajitas can be refrigerated in an airtight food storage container for up to three days. Reheat gently in a 350° oven until heated through or in a skillet on the stovetop. Keep a close eye on the shrimp while reheating since they easily overcook.

Sheet-Pan Shrimp Fajitas Tips

Tray of Sheet-Pan Shrimp Fajitas with succulent shrimp and colorful peppersTMB Studio

Should you remove the shrimp tails for shrimp fajitas?

You don’t have to remove the tails for this recipe, but it does make serving and assembling the fajitas easier if this is done before cooking. At the very least, make sure the shrimp have been peeled and deveined ahead of time.

What’s the best way to heat up tortillas for shrimp fajitas?

The easiest way to warm tortillas is in the microwave with a tortilla warmer. Alternatively, if you don’t have one of these handy Mexican cooking tools, you can place the tortillas in a hot skillet over medium-high heat. Once each tortilla is warm and brown spots are forming, flip and warm the other side. Place them in aluminum foil or wrapped in a damp paper towel to keep them warm until ready to serve.

What else can you serve with shrimp fajitas?

The topping possibilities for sheet-pan shrimp fajitas are truly endless. For added heat, top with sliced jalapenos or homemade salsa verde. For sides, serve shrimp fajitas with cilantro-lime rice or classic Spanish rice and a scoop of refried beans. A platter of grilled Mexican street corn or a bowl of air-fryer tortilla chips would also be a great pairing.

Sheet-Pan Shrimp Fajitas

Prep Time 30 min
Cook Time 20 min
Yield 6 servings

Ingredients

  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
  • 1 sweet onion, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 12 corn tortillas (6 inches), warmed
  • Optional: Lime wedges, crema, fresh cilantro and sliced avocado

Directions

  1. Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans.
  2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
  3. Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas, with toppings as desired.

Nutrition Facts

2 fajitas: 280 calories, 8g fat (1g saturated fat), 138mg cholesterol, 484mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

I love easy weeknight dinners such as this one. The sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Recipe Creator