Sheet Pan Shrimp Fajitas

These Sheet Pan Shrimp Fajitas have all the flavor of your favorite restaurant dish but are made at home in under 15 minutes with all-natural ingredients and amazing homemade fajita seasoning. Serving these with Mexican Street Corn Salad and Quick Refried Beans. 

Whenever I go out for Mexican food and am focused on eating healthy, I almost always order the fajitas since they are normally one of the healthier dishes available.

I also love that they are "build your own" so I can create my own delicious tacos and don't have to worry about being greeted with a mountain of sour cream. It's just not my thing.

This past weekend I was craving Mexican and I decided to whip up some of my own fajitas at home. Usually, I make chicken or beef fajitas, but this time I was craving shrimp. There is just something about sweet shrimp and the spicy seasoning that is hard to beat. 

Other than being delicious, these sheet pan fajitas are as fast. Chop bell peppers and onions, make a quick homemade fajita seasoning, and that's all the prep you need.

Toss everything on a sheet pan, throw it in the oven, and dinner is done. Serve them with flour tortillas or turn them into a tasty fajita bowl.

Looking for more Mexican Shrimp recipes? Try this Mexican Shrimp Skillet, Shrimp Tacos, Shrimp Ceviche, or Aguachile.

Why You’ll Love Sheet Pan Shrimp Fajitas

• Perfect for busy weeknights: Sheet pan meals are my go-to for busy nights when I don’t have a lot of time to get dinner on the table. They come together quickly and easily with minimal preparation.
• Easy cleanup: Sheet-pan shrimp fajitas only use one large baking sheet (or possibly two if you’re making a lot), so cleanup is a breeze. Forget destroying your stovetop with all the greasy splatters!
• Healthy and Delicious: Shrimp is packed with protein while being low in both carbs and calories, making this delicious meal healthy for you too.

Ingredients and Substitutions

Here's everything you need for these tasty shrimp fajitas.

• Shrimp: For best results, select large shrimp. You can sometimes request that the raw shrimp be shelled and deveined at the seafood counter. I do this when I know I will be crunched for time, and they only charge me $2 extra per pound. It's totally worth it to me! Frozen shrimp work great as well; just remember to defrost them.
• Fajita seasoning: I make my own spice mixture, and I’ll show you how too. It really makes the best fajitas!
• Bell peppers: Mix it up for beautiful colors. I like to use green pepper, red pepper, and even yellow bell peppers for my fajita veggies.
• Onion: You can use any type of onion. I typically prefer a red onion for fajitas, but the natural sweetness of the tender shrimp sometimes has me reaching for white and yellow onions, too.
• Jalapeno pepper (optional): If you like a touch of heat, use some sliced jalapenos in your pepper mix. Poblano peppers are a great option for mild heat as well.
• Garlic cloves: Garlic makes everything better! Fresh is best, but frozen garlic cubes, minced, or garlic powder also work.
• Olive oil: You can swap this for avocado oil if you prefer.
• Cooking spray: If you don’t have cooking spray, lightly grease the large baking sheet or use parchment paper to prevent sticking.

How to Make Fajita Seasoning

Making your own fajita seasoning is easy and gives you the power to adjust the spiciness and seasoning level.

Here's a quick recipe to make an easy fajita spice blend that you can keep in your pantry. You will need 2-3 tablespoons of the mixture for every pound of meat.

• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1.5 tsp oregano
• 1.5 tsp pepper
• 1.5 tsp salt
• Optional: Add more heat with cayenne pepper, red chili flakes, ancho chili powder, or dehydrated jalapenos

How to Make Sheet Pan Shrimp Fajitas

1. Get the oven ready: Start by heating your oven to 450 degrees.
2. Make the fajita seasoning: In a small bowl, mix chili powder, paprika, cumin, garlic powder, oregano, salt and black pepper to create a delicious fajita seasoning.
3. Toss shrimp and veggies with seasoning: Next, using a large bowl or Ziplock bag mix shrimp, sliced peppers, and onions with olive oil and the fajita seasoning. Line a baking sheet with foil, give it a quick spray with cooking spray, and spread the shrimp and veggies in a single layer.
4. Bake fajitas: Pop the shrimp into the hot oven for 6-8 minutes. For an extra touch of char, switch the oven to broil and let it cook for another 2 minutes—watch closely to prevent overcooking. Serve the fajita mixture on warm tortillas and add any toppings you love.

Tips for Making Shrimp Fajitas

Follow these tips to make really delicious fajitas every time. 

• Add more vegetables: It's easy to pack in extra vegetables. My favorites are thinly sliced zucchini and mushrooms, which should be included more often with fajitas. Just make sure to choose quick-cooking veggies and slice them thin enough that they cook as quickly as the shrimp.
• Slice the vegetables thinly: Make sure to thinly slice the peppers and onions in the recipe so that they cook quickly and aren't still raw when the shrimp is finished. If you prefer thicker-cut veggies, start them before the shrimp so they have extra cooking time.
• Use larger shrimp: For this dish, choose larger shrimp if you can so that they cook in the same amount of time as the peppers and onions. If you decide to go with smaller shrimp, toss the veggies in five minutes ahead so that everything is properly cooked and you don't end up with overcooked shrimp while you wait for your veggies to cook.
• Adjust heat level: You can adjust the spice level in this recipe depending on your preferences. You can add more or less chili powder to the fajita mix or some cayenne if you like things spicy. Some people also like to add a touch of brown sugar to their seasoning, but personally, I don't think it is needed. You could also use Cajun seasoning, like in these shrimp tacos, for a smokier dish.
• Chagne up the seafood: Usually we don't think about using seafood other than shrimp in fajitas, but consider adding fish like in this salmon fajita recipe - so good!

Side Dishes for Shrimp Fajitas

There are so many options! Go the traditional route and serve the fajitas with some warm flour tortillas, shredded cheese, sour cream, and pico de gallo.  Try them wrapped in lettuce wraps with black beans and avocado. Make a fajita bowl with brown rice, quinoa, or cauliflower rice. 

• Rice and beans: Go the traditional route and serve your fajitas with refried beans and Mexican rice. For something lighter, make Mexican Cauliflower Rice.
• Quinoa: To add some extra protein and whole grains, consider serving it with some Cilantro Lime Quinoa.
• Toppings: When it comes to toppings, you'll want to include shredded cheese, lettuce, chopped tomatoes, salsa, sour cream, Greek yogurt, and some avocado or guacamole.
• Tortillas: Warm tortillas are traditionally served with fajitas. You can use flour or corn tortillas, whatever you prefer.
• Keto and low carb: For a keto or low-carb option, reach for cauliflower rice or lettuce wraps. Low carb fans will also love these healthy shrimp tacos.
• Crunchy shells: Add some crunch and serve these shrimp fajitas in oven baked taco shells or turn them into tostadas. 

Best Fajita Toppings

• Pico de gallo
• Salsa verde
• Sliced avocado or guacamole
• Shredded cheese (cheddar, Monterey jack, or pepper jack)
• Jalapeno slices
• Cilantro
• Corn salsa
• Sour cream or Greek yogurt
• Sliced radishes
• Queso
• Chopped lettuce
• Tomatoes
• Fresh lime juice
• Ranchero sauce

Storing Leftovers

The best way to store shrimp fajitas is to separate the shrimp and vegetables and store in airtight containers. This helps maintain the best texture of each component when you reheat them. Shrimp can get rubbery when overcooked.

Store the airtight containers in the fridge for up to three days.

When it’s time to reheat the fajitas, start with the vegetables, giving them some time to warm up, then add the shrimp until everything is perfectly heated through.