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Whether you’re a beginner or an experienced cook, this simple recipe will help you make restaurant-worthy sheet pan shrimp fajitas at home.
Quick Shrimp Fajitas
Shrimp Fajitas made fast? Yes, please! The beauty of cooking shrimp is that they don’t need a long time in the oven; the fajita veggies are what really add to the cooking time.
Another plus of this quick shrimp fajita recipe is that prep is minimal. While the oven preheats, all you have to do is slice the onion and the peppers, and you’re done! Of course, you could buy these already prepped for you!
Ingredients
For this recipe, you can use fresh or frozen shrimp. To save time, I purchase shrimp already peeled and deveined. Fajitas also call for bell peppers of your favorite colors, as well as red onion, and taco or fajita seasoning. I like to add some lime juice and cilantro for extra flavor!
How to Make Sheet Pan Shrimp Fajitas
Here’s what you need to know about the process so you can make epic sheet pan shrimp fajitas every time:
- Prep
While the oven preheats to 450F, prep and season the shrimp and veggies. - Bake
On a well-greased baking sheet, bake shrimp and veggies for 8 to 10 minutes, until the shrimp is no longer pink. - Assemble
Grab your favorite fajita toppings and tortillas and assemble these incredible tacos.
How to Serve Shrimp Fajitas
Aside from classic toppings like guac and pico, I make these fajitas a complete meal by serving a salad, cilantro lime rice, or corn on the cob. Feel like sipping? Enjoy a low-calorie margarita or my famous Spicy Skinny Marg.
More Shrimp Taco Recipes
If you're a fan of shrimp tacos, then these Cajun Shrimp Tacos with Avocado Salsa are a MUST! The Pineapple Shrimp Tacos are also a favorite for the kids and super easy to whip up when you don't have a lot of time on your hands.
Love that this recipe comes together fast? Check out The Taco Tuesday Cookbook for even MORE easy-to-prepare dishes!
Sheet Pan Shrimp Fajitas
Watch how it’s made:
Ingredients
- 1 ½ pounds large shrimp, peeled and deveined
- 1 yellow bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons fajita seasoning or homemade taco seasoning
- ½ teaspoon salt
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
- 8 to 12 corn tortillas, warmed
- 1 avocado, pitted, peeled, and sliced
Instructions
Prep:
- Position the oven rack in the middle of the oven and preheat the oven to 450F. Generously coat a rimmed baking sheet with cooking spray.
- In a large bowl, toss the shrimp, bell peppers, and onion with the olive oil, seasoning, and salt until well coated.
Bake:
- Spread out the shrimp and veggies on the prepared baking sheet and bake for 8 to 10 minutes, until the shrimp are no longer pink.
Serve:
- Squeeze the lime wedges over the shrimp and veggies and sprinkle with the fresh cilantro.
- Assemble the tacos by placing a generous amount of shrimp and veggies on each tortilla and topping with avocado slices.
Taylor says
Great dinner for the whole family.
Leslie says
Made this recipe tonight. First time to ever bake shrimp. They were delicious! Family loved this recipe— especially my teen daughter who has Celiac Disease. Thanks, Laura!
Laura Fuentes says
Thank you Leslie for sharing how much you enjoyed these sheet pan shimp fajitas!
Brenda says
Hey ya! How long is the baking time? Looks delish
Laura Fuentes says
I’m in the process of updating the post. Bake in 450F preheated oven, with the rack in the middle, for 8 to 10 minutes.