Go Back
+ servings
Sheet pan with shrimp, bell peppers, onions, cilantro leaves and lime wedges with charred blue corn tortillas
Print Recipe
5 from 3 votes

Sheet Pan Shrimp Fajitas

Juicy shrimp and tender veggies roasted to perfection on a sheet pan for a quick, easy and healthy fajita dinner any night of the week.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, Main Course
Cuisine: American, Mexican
Servings: 3 -4 servings
Calories: 249kcal
Author: Jessica

Ingredients

  • 1.5 pounds raw shrimp peeled and deveined
  • 2 large bell peppers thinly sliced
  • 1 large onion thinly sliced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons avocado oil or other neutral oil
  • ¼ cup fresh cilantro leaves
  • Fresh lime wedges
  • Warm tortillas, salsa verde, fresh cilantro, sliced avocado or guacamole for serving

Instructions

  • Preheat oven to 425 degrees
  • In a small bowl combine chili powder, garlic powder, cumin, oregano, paprika and salt. Set aside.
  • Thinly slice peppers and onions into strips. Place on sheet pan and toss with 1 tsp of avocado oil and half of the seasoning mix.
  • Roast veggies for 8-10 minutes until softened, tossing halfway through.
  • While the veggies are roasting, toss peeled and deveined shrimp, remaining seasoning and 1 tsp of oil together in a bowl.
  • Remove sheet pan from the oven and add shrimp. Return to the oven and roast for an additional 6-8 minutes.
  • After 6 minutes, check shrimp for doneness and turn on the broiler for an additional 1-2 minutes, allowing the shrimp and veggies to pick up a little char. Watch carefully to not overcook the shrimp.
  • When the sheet pan comes out of the oven, squeeze with fresh lime juice and sprinkle with cilantro. Serve immediately with warm tortillas and desired toppings.

Notes

The cook time on the shrimp is based on jumbo shrimp or 21/25 count. You may need to adjust the cooking time of the shrimp accordingly depending on what size you use.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Nutrition

Calories: 249kcal | Carbohydrates: 16g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2090mg | Potassium: 633mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4502IU | Vitamin C: 144mg | Calcium: 166mg | Iron: 2mg