5 from 3 votes
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
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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!
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 574 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
  • 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
Instructions
  1. Heat the oven to 450 degrees. Place the shrimp and the veggies in two large, separate ziploc bags.
  2. 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.
  3. Spread the peppers and onion on a large baking sheet in a single layer, then bake for 10 minutes while the shrimp marinates.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

Nutrition Facts
Sheet Pan Shrimp Fajitas
Amount Per Serving
Calories 574 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 268mg 89%
Sodium 1414mg 59%
Potassium 709mg 20%
Total Carbohydrates 39g 13%
Dietary Fiber 6g 24%
Sugars 6g
Protein 41g 82%
Vitamin A 73%
Vitamin C 211%
Calcium 30%
Iron 35%
* Percent Daily Values are based on a 2000 calorie diet.