A super quick dinner made on just one sheet pan, Shrimp Fajitas cook in just 8 minutes! Serve with warm tortillas and your favorite toppings to create the perfect dinner for busy weeknights or easy entertaining.
Why This Recipe Works
Cooking shrimp fajitas in the oven can be tricky, because it’s so easy to accidentally overcook baked shrimp, leaving you with a rubbery, chewy dinner that nobody really wants to eat.
I’ve fixed that problem with this recipe! The key is to raise the oven temperature to 425°F (220°C) and roast the shrimp for a shorter amount of time.
Your thinly sliced peppers and onions will soften perfectly to be crisp-tender, and your shrimp will be expertly cooked in less than 10 minutes.
This recipe uses 50-70 per pound shrimp, which are generally classified as small to medium (but this can vary among brands). If you want to use larger shrimp, you’ll just need a few extra minutes.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Shrimp: This recipe will work best with small to medium shrimp. Mine are labeled as 50-70 count per pound. Remove the shells and devein the shrimp if needed.
- Peppers and Onions: I like the flavor of red onion in my fajitas, but a white or yellow onion will work just the same. For the peppers, use three of them in different colors to give the meal plenty of visual interest.
- Fajita Seasoning: I use my homemade fajita seasoning mix whenever I’m making chicken fajitas or steak fajitas, and it’s perfect for shrimp fajitas too! I also add a bit of kosher salt. If you’re using store-bought fajita seasoning, you may want to reduce the salt since my homemade blend has less salt in it.
- Olive Oil: Drizzle everything with extra virgin olive oil to prevent sticking and promote browning.
- Cilantro and Lime: To give the shrimp a bright finish. Just before serving, I like to give the whole pan a squeeze of fresh lime juice and a sprinkle of freshly chopped cilantro.
Tip!
While the shrimp fajitas are in the oven, warm your tortillas on the stove and get out your toppings!
Recipe Tips
- Shrimp are generally going to be best when eaten immediately after cooking. Leftovers can be stored in the fridge for up to 2 days if needed. Reheat the shrimp very gently on the stovetop to avoid overcooking them.
- Place the shrimp, peppers, and onions in an even, single layer as much as possible. Overcrowding the pan will cause everything to steam rather than roast.
- Keep a close eye on your shrimp, and be ready to pull them out when they’re fully cooked. You’ll know that they’re ready because the shrimp will curl into a “C” shape and become pink and opaque. If the shrimp are done before the peppers and onions, you can pull the shrimp off of the tray and cook the veggies for a bit longer.
- If you have smaller shrimp, reduce the cooking time by 1-2 minutes. For larger shrimp, add 1-2 minutes as needed.
- For some extra char, switch the oven to broil for the last 2 minutes, watching closely so that nothing burns.
- And if you want your veggies extra soft or extra charred, slice them thinner and cook them for 5 minutes before adding the shrimp.
How to Serve The Best Shrimp Fajitas
I suggest serving your oven roasted shrimp fajitas in flour tortillas, topped with sour cream and pico de gallo. It sounds simple, but it’s really so delicious! To make this meal gluten-free, use corn tortillas instead of flour ones.
You can also try my guacamole recipe, lime crema sauce, or creamy fish taco slaw to change things up a bit.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sheet Pan Shrimp Fajitas
Equipment
- Large rimmed sheet pan
- Kitchen tongs or spatula
- sharp knife
- cutting board
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 tablespoons (24 g) fajita seasoning I used my homemade fajita mix
- 1 teaspoon (5 g) kosher salt
- 1.5 pounds (680 g) shrimp 50 to 70 count per pound, peeled and deveined, (weight after peeling)
- 3 medium (450 g) bell peppers sliced
- 1 medium medium red onion sliced
- Fresh lime juice for serving
- Fresh cilantro chopped, for serving
- 8 small (240 g) flour tortillas warmed
- 1 cup (240 g) sour cream
- 1 cup (240 g) pico de gallo
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper if desired.
- Add the sliced bell peppers and sliced red onion to a large sheet pan. Add the shrimp on top of the vegetables.
- Sprinkle the fajita seasoning and kosher salt over everything. Drizzle with the olive oil.
- Toss everything directly on the sheet pan until evenly coated, then spread into a single layer.
- Bake for 8 minutes, or until the shrimp are pink and opaque and the vegetables are tender with lightly charred edges.
- Remove from the oven and squeeze fresh lime juice over the top.
- Sprinkle with chopped fresh cilantro.
- Serve in warm tortillas topped with sour cream and pico de gallo.
Notes:
- Do not overbake the shrimp. They cook quickly and can become rubbery if left in the oven too long.
- Make sure the shrimp and vegetables are spread in a single layer. Overcrowding will cause steaming instead of roasting.
- If your shrimp are smaller than 50 to 70 count per pound, reduce the cooking time by 1 to 2 minutes.
- For extra char, switch the oven to broil for the last 1 to 2 minutes, watching closely.
- If you like vegetables quite tender or really charred peppers, slice them thinner, cook for 5 minutes without the shrimp, then add the shrimp and cook for 8 more minutes.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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