Simple 15 Minute Sheet Pan Shrimp Fajitas

Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛

I’ve always believed that fantastic food shouldn’t mean spending an hour scrubbing pots and pans afterward. That’s why I’m obsessed with finding ways to streamline dinner without sacrificing that incredible, fresh flavor you want from Mexican food. This recipe is my absolute go-to when I need something bright, zesty, and ready in about half an hour.

Why Sheet Pan Shrimp Fajitas is Your New Weeknight Hero

If you’re tired of juggling multiple skillets and dealing with messy stovetop splatters, listen up! These Sheet Pan Shrimp Fajitas are about to change your life. Seriously, everything—the peppers, the onions, the shrimp—gets tossed together and roasted on one single pan. This means cleanup is as easy as sliding that pan into the dishwasher or giving it a quick rinse—that’s it!

It’s so beginner-friendly, too. You don’t need any fancy knife skills; just long, thin strips for everything to cook evenly. Plus, the marinade is so bright and tangy; it makes those shrimp taste like they came from a sizzling restaurant grill, but you made them while watching the news. It’s fast, flavorful, and frankly, I can’t imagine a better weeknight meal.

Gathering Your Ingredients for Sheet Pan Shrimp Fajitas

Getting ready to make these amazing Sheet Pan Shrimp Fajitas is half the fun, because you just need to chop and toss! I always lay out my ingredients like a little assembly line before I start mixing the marinade. It keeps me from forgetting anything important, especially when I’m rushing after work.

You’ll notice the spice blend is simple but powerful—that cumin and smoked paprika are the backbone of that authentic flavor we’re looking for. Don’t skimp on the fresh lime, either; that bright acidity cuts through the richness of the oil perfectly.

Precise Ingredient List for Sheet Pan Shrimp Fajitas

For the best results, please stick to these measurements. I know it sounds picky, but when you’re aiming for perfect roasting, precision matters! I’ve listed the ingredients below. You’ll want to present this list in a simple table format on your actual blog.

• 1 lb raw, deveined and peeled shrimp
• 1 green bell pepper, diced into long thin strips
• 1 yellow bell pepper, diced into long thin strips
• 1 red bell pepper, diced into long thin strips
• 1 large yellow onion, diced into long thin strips
• 1/4 cup avocado oil
• 1 fresh lime, squeezed
• 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp cayenne
• Taco toppings like cotija, fresh lime wedges, red onion, cilantro

Ingredient Notes and Simple Swaps

A couple of quick notes so you don’t stress while shopping. First, yes, you need three different colors of bell pepper for the visual pop, but if you only have green and red on hand? Go for it! The recipe notes say you can use whatever mix you have available.

Also, don’t substitute the oil for anything too low-fat, like cooking spray alone, for the marinade. That avocado oil is crucial for helping the spices stick and getting that lovely slight char in the high heat. Trust me on this one; the fat helps carry the flavor!

Essential Equipment for Perfect Sheet Pan Shrimp Fajitas

You really don’t need much for these Sheet Pan Shrimp Fajitas, which is why I love them! The star of the show is, of course, a sturdy sheet pan. Make sure yours is a full or half-size one—we need room for everything to spread out nicely so it roasts instead of steams.

You’ll also need one large mixing bowl for the peppers and onions, and another smaller bowl for whisking up that zesty marinade. Grab a good silicone spatula or two for tossing everything around; it keeps the mess confined!

Step-by-Step Instructions: Making Sheet Pan Shrimp Fajitas

This is where the magic happens, and I promise you, it moves fast! Because we are dealing with high heat and fast-cooking shrimp, timing is everything here. Following these steps exactly will ensure your vegetables are tender-crisp and your shrimp are perfectly pink. We want maximum flavor with minimal fuss in our Sheet Pan Shrimp Fajitas.

Preparing Vegetables and Marinade

First things first: crank that oven up! Preheat it to 450 degrees Fahrenheit. We need this heat to be ready when the pan goes in so we get that beautiful roast immediately. Next, tackle your chopping. You want the peppers and onion cut into long, thin strips—think uniform pieces that look like classic fajita strips. This helps them cook evenly alongside each other.

While you’re chopping, whisk together all your marinade ingredients in a small bowl—the oil, the lime juice, salt, chili powder, garlic powder, paprika, cumin, oregano, and that little kick of cayenne. Give it a good whisk to make sure the spices are fully incorporated into the oil base. Taste a tiny bit if you dare! Adjust if you think it needs more salt or a bit more heat.

Roasting Vegetables First

Grab your sheet pan—no need to line it yet! Spray it lightly with non-stick spray. Dump those sliced peppers and onions right onto the pan. Now, pour about half of that gorgeous marinade over them. Use your hands—yes, your hands are the best spatulas for this job—to really massage that seasoning into every piece of vegetable. Make sure they are coated well!

Slide that pan into the hot oven. We’re going to let those veggies get a head start for 10 minutes. They need this time to soften up a bit before the quick-cooking shrimp joins the party. While they are roasting, keep that shrimp chilled in its bowl!

Marinating and Combining Shrimp

Once the 10 minutes are up, carefully pull the hot pan out. Give those veggies a quick toss right there on the pan to promote even cooking. Now, take your bowl of raw shrimp and pour the remaining half of the marinade right over them. Toss them gently until they are fully covered in the spices.

Arrange the marinated shrimp directly onto the sheet pan with the peppers and onions. This is important: spread everything out! If the shrimp are piled on top of each other, they will steam instead of roast. We want them nestled nicely between the vegetables, all in a single layer.

Final Cook and Broiler Finish

Back into the 450-degree oven they go for just 6 more minutes. Shrimp cooks incredibly fast, so set a timer! You’re looking for the shrimp to turn opaque and pink all the way through. If you have really large shrimp, maybe give them 7 minutes, but watch them closely.

For that authentic, slightly charred restaurant-style edge on your Sheet Pan Shrimp Fajitas, this is the secret step. After the 6 minutes are up, switch your oven setting to the broiler. Keep the pan on a middle rack and walk away—but don’t leave the kitchen! Broil for just 1 to 2 minutes maximum. Watch constantly! You want those edges to get a little dark brown, but if you turn your back for a second, they will burn fast. Once they look perfectly charred, pull them out and serve them up immediately!

Tips for Success with Sheet Pan Shrimp Fajitas

I’ve learned a few tricks over the years that take these Sheet Pan Shrimp Fajitas from good to absolutely stellar. My number one rule? Don’t overcrowd the pan! If you pile the shrimp and veggies too high, they steam, and steamed fajitas are just sad. Use two sheet pans if you have to, but keep everything in one layer so it gets that gorgeous roast.

When it comes to seasoning, remember that the shrimp absorbs flavor quickly, but the vegetables take longer. That’s why we marinate them separately at first. If you taste your marinade before adding it to the shrimp and it seems a little weak, don’t be afraid to add a tiny pinch more salt or cumin. Finally, when you think the shrimp are done, pull one out and cut it in half. If it’s opaque all the way to the center, you’re golden. If you see any grey translucency, give it another minute!

Serving Suggestions and Toppings for Your Sheet Pan Fajitas

Okay, the best part! Once those fajitas come out of the oven, sizzling and smelling incredible, you have a few ways to serve them up. My family usually goes for the classic taco route. Warm up some soft corn or flour tortillas—I prefer corn for that authentic taste—and set everything on the table buffet style.

You absolutely need fresh lime wedges on the side; a final squeeze right before eating brightens everything up so much! Don’t skip the cotija cheese; its salty, crumbly texture is perfect against the sweet peppers. I always chop up some fresh cilantro and maybe a little bit of thinly sliced red onion for that sharp bite.

If you’re looking for a heartier meal, pile these right over a bed of cilantro-lime rice instead of tortillas. Either way, have plenty of napkins ready because these get messy, and that’s exactly how they should be!

Storing and Reheating Leftover Sheet Pan Shrimp Fajitas

If you are lucky enough to have any of these amazing Sheet Pan Shrimp Fajitas left over—which is rare in my house!—storing them properly keeps them tasting great. You must get them into an airtight container pretty quickly after they cool down a bit. Don’t leave them sitting out at room temperature for more than two hours; seafood doesn’t play around! Food safety guidelines recommend limiting time at room temperature.

When you reheat them, I strongly recommend using the stovetop in a skillet over medium heat rather than the microwave. The microwave can make the shrimp rubbery fast. If you use a skillet, just toss them for a few minutes until they are warmed through. I like to include a tiny splash of water or extra lime juice in the pan to help reintroduce some moisture. You should aim to use any leftovers within two days for the best flavor and texture. I’ll put the storage details in a simple table format for you below.

Frequently Asked Questions About Sheet Pan Fajitas

I get so many questions about this recipe because it’s so versatile! People always want to know how to adjust it for different proteins or how to make sure their shrimp turn out perfect every time. Here are some of the most common things folks ask about making these Sheet Pan Fajitas. If you want to learn more about my philosophy on easy cooking, check out my About Me page!

Can I Substitute the Shrimp in This Sheet Pan Fajitas Recipe?

Absolutely! That’s the beauty of using a sheet pan meal approach—it works great with other proteins. If you want to make chicken fajitas instead, you’ll need to cut your chicken breast into smaller, bite-sized pieces (about 1 inch thick). Since chicken takes longer to cook than shrimp, you’ll roast the chicken and veggies together for about 15 to 18 minutes initially, and then you can add the marinade to the chicken right before it goes in the oven with the veggies.

For steak fajitas, use flank or skirt steak cut against the grain. Steak cooks quickly too, so you can follow the same timing as the shrimp—roast the veggies first for 10 minutes, then add the marinated steak and roast for another 6 to 8 minutes total. Just make sure the steak is sliced thin!

How Do I Prevent the Shrimp from Overcooking in Sheet Pan Shrimp Fajitas?

This is the biggest worry when cooking seafood, and it’s totally valid! Shrimp goes from perfectly tender to rubbery in about 60 seconds flat, so timing is key. The recipe calls for 10 minutes of vegetable roasting first, which is crucial.

When you add the shrimp, remember they only need about 6 minutes total at 450 degrees. You are looking for two visual cues: first, they must be fully pink, and second, they need to be opaque all the way through. If you pull one out and slice it open, there should be absolutely no translucent grey left. If you see grey, give it one more minute. That final blast under the broiler is just for char, not for cooking them through, so watch that broiler like a hawk! Understanding the proper internal temperature for seafood is a great way to ensure safety and quality, as recommended by USDA guidelines.

Nutritional Snapshot

I always say that these Sheet Pan Shrimp Fajitas are great because they are packed with protein, but they keep things light too! Please remember that these numbers are just estimates based on the ingredients listed. Since you might add extra cheese or use a different oil, your final count will vary. I recommend presenting this information in a simple table format on your site.

• Serving Size: 1 serving
• Calories: 300
• Fat: 15g
• Carbohydrates: 18g
• Protein: 25g

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