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Sheet Pan Shrimp Fajitas is a 30 minute meal recipe that is perfect for busy nights when you don’t have a lot of time for cooking or clean up, since the whole dinner cooks on one sheet pan! Your whole family is going to love this weeknight seafood dinner option that is packed with flavor. And you are going to love how easy they are to make!
Sheet Pan Shrimp Fajitas
Fajitas are always a hit at our house but the Chicken & Steak Fajitas definitely take a bit longer to make since the meat needs to marinade and everything goes out on the grill to cook. Enter these Sheet Pan Shrimp Fajitas that can be made from start to finish in under 30 minutes, in the oven, in one pan!
I love doing sheet pan dinners during the week. They are so convenient and delicious and just make my job simpler as a mom/wife/homecook. Plus, most of the sheet pan dinners I make can easily be modified to be Whole30 compliant, like these One Pan Roasted Peppers, Onions, and Sausages that I shared a while back.
These shrimp fajitas start with making a marinade out of a little olive oil and a bunch of spices. Don’t be intimated by the list of ingredients since you already have all of the spices in your cupboard. Everything can be prepped easily in under 10 minutes.
I simplify by just tossing the veggies and shrimp with the marinade in two separate ziploc bags. That way while the peppers and onions are baking, the shrimp is marinating.
Because seafood typically takes less time to marinade and can be easily overpowered by the flavors of the spices you are using, I think 10-15 minutes in the marinade is just right for the shrimp.
Once the veggies are starting to get tender, you give them a quick stir before tossing the shrimp on top and sticking the whole sheet pan back in the oven.
I like to broil everything right at the very end to give the shrimp a little char like you might get if you were grilling these, but you could just bake them all the way through until the shrimp is done, which only takes about 6-8 minutes.
After a quick drizzle with some butter and lime juice, and a sprinkling of freshly chopped cilantro, these get served up with warm fajita-size tortillas (I like to warm them directly over the flame on my stovetop just to get the edges a little charred for that extra grill flavor) and some sliced avocado for a delicious, complete meal.
If you leave off the butter, these Sheet Pan Shrimp Fajitas can be Whole30 compliant as well! And if you want to get ambitious and make a side dish to go with it, you can’t go wrong with homemade Mexican Rice or some fresh, authentic Pico de Gallo.
More Seafood Recipes You’ll Enjoy
- Easy Honey Walnut Shrimp
- San Francisco Cioppino Seafood Stew
- Shrimp Étouffée
- Blackened Salmon Tacos
- Baja Fish Tacos Recipe
- Angel Hair Pasta with Shrimp, Tomatoes and Fresh Basil
- Grilled Whole Fish
- Macadamia Nut Crusted Mahi-Mahi
- How to Cook Alaskan King Crab Legs
- 1 1/2-2 lbs. medium shrimp, peeled and deveined
- 3 red, orange or yellow bell peppers, with seeds and stems removed, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chipotle chili powder
- 8-12 fajita-size tortillas, warmed
- 4 tablespoons melted butter (optional - leave out if making Whole30 version)
- Juice of 1 lime
- Chopped fresh cilantro
- 1 avocado, peeled and sliced
- Cotija or Mexican blend cheese, for topping
- Heat the oven to 450 degrees. Place the shrimp and the veggies in two large, separate ziploc bags.
- In a medium bowl, combine the olive oil and all of the spices and stir well. Divide the spice mixture between the two bags with 3/4 of the oil-spice mixture going in with the shrimp and the remaining 1/4 going in with the veggies, then toss well to coat.
- Spread the peppers and onion on a large baking sheet in a single layer, then bake for 10 minutes while the shrimp marinates.
- Once the vegetables are just starting to get tender, pull them out and give them a quick stir, then add the shrimp on top of the veggies and return the pan to the oven. Bake for 6-8 minutes more, until the shrimp are pink and almost cooked through.
- Turn the oven to broil and cook the shrimp and veggies for another 2 minutes, until the shrimp is cooked through and the shrimp and veggies are just beginning to char a bit.
- Remove from oven and immediately drizzle with the melted butter butter and lime juice, sprinkle with chopped cilantro, and then serve with warm tortillas, sliced avocados, and cheese.
Amount Per Serving: Calories: 574Saturated Fat: 11gCholesterol: 268mgSodium: 1414mgCarbohydrates: 39gFiber: 6gSugar: 6gProtein: 41g