4.34 from 9 votes

Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas are a quick and easy weeknight meal that taste totally gourmet.  This sheet pan dinner can be on your table in 30 minutes and all cooks in one pan!
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 fajitas
Calories 155kcal
Author Jennifer Sattley


  • 1 1/2 pounds medium uncooked peeled shrimp deveined & tails removed
  • 3 bell peppers sliced (any color combo)
  • 1/2 large red onion thinly sliced
  • 3 1/2 tablespoons olive oil divided
  • 1 ounce package Fajita Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional


  • Fresh lime juice a must!
  • Cilantro rough chopped
  • Sour cream
  • Salsa
  • Guacamole/avocados
  • Tomatoes chopped


  • Preheat oven to 400 degrees F. Line a sheet pan with foil and lightly spray with cooking spray.
  • Add onions and bell peppers to pan. Drizzle with 1 1/2 tablespoons olive oil, sprinkle with 1 tablespoon Fajita seasoning and 1/4 teaspoon salt. Toss until evenly coated then spread evenly on baking sheet. Bake for 10 minutes at 400 degrees F. Stir veggies and place back into an even layer.
  • Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning and cayenne pepper (if you like spicy). Stir until evenly coated.
  • After veggies have baked 10 minutes, remove from oven and place shrimp evenly on top of veggies. Bake at 400 degrees F for 6 minutes then broil (without moving oven rack position) for 2 minutes or until shrimp is opaque.
  • Serve shrimp and veggies with rice or in a tortilla as fajitas or in a burrito with rice/beans, as a salad with toppings of choice.


Weigh your 1 1/2 pounds of shrimp with tails on, then remove tails. If purchase shrimp with the tails already removed, adjust weight accordingly.


Calories: 155kcal | Carbohydrates: 3g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 735mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 2mg