Sheet Pan Shrimp Fajitas (Easy 25-Minute Dinner)

These sheet pan shrimp fajitas give you all the sizzle of restaurant fajitas with almost no effort. Shrimp, peppers, and onions roast together with a smoky fajita seasoning until juicy and lightly charred.

Pile everything into warm tortillas with your favorite toppings for a fast, healthy dinner that cleans up in one pan.

Why you’ll love this sheet pan shrimp fajitas

• One pan: shrimp and veggies roast together.
• Fast: shrimp cooks in minutes, so dinner is ready in 25.
• Healthy: lean protein and lots of vegetables.
• Fun to serve: everyone builds their own fajitas.

Ingredients you’ll need

Use large shrimp so they do not overcook before the vegetables soften.

• 1.5 lbs large shrimp, peeled and deveined
• 3 bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Tortillas, lime, and toppings, to serve

How to make sheet pan shrimp fajitas (step by step)

1. Preheat the oven to 425°F (220°C). Add the sliced peppers and onion to a sheet pan.
2. Drizzle with half the olive oil and half the seasoning, toss, and roast for 10 minutes.
3. Toss the shrimp with the remaining oil and seasoning. Push the veggies aside, add the shrimp, and roast for 6-8 more minutes until the shrimp are pink and opaque.
4. Squeeze fresh lime over the top.
5. Serve in warm tortillas with your favorite toppings.

Food safety: cook shrimp to a safe minimum internal temperature of 145°F (63°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Give the veggies a head start. They take longer than shrimp, so roast them first.
• Do not overcook the shrimp. They are done as soon as they turn pink and opaque.
• Warm the tortillas for the best texture.

Variations & substitutions

• Use chicken strips instead of shrimp; add more roasting time.
• Serve over rice for fajita bowls.
• Add a sliced jalapeño for extra heat.

Storage & make-ahead

Refrigerate for up to 2 days. Shrimp is best eaten fresh; reheat gently to avoid a rubbery texture.

Frequently asked questions

How do I know when shrimp are done?

Shrimp are cooked when they turn pink and opaque and curl into a loose C shape. Overcooked shrimp curl tightly and turn rubbery.

Can I use frozen shrimp?

Yes. Thaw and pat them dry first so they roast rather than steam.

Why cook the vegetables first?

Peppers and onions take longer to soften than shrimp, so giving them a head start keeps everything perfectly cooked.

What toppings go on shrimp fajitas?

Avocado, sour cream, cheese, cilantro, salsa, and plenty of lime are all great.