These easy Shrimp Fajitas are the perfect weeknight dinner! This recipe has it all – flavorful ingredients, easy to follow steps, 30 minutes to make start to finish and all prepared on a sheet pan! Impress your family by making this mouthwatering dinner tonight! If you love shrimp, be sure to also check out Honey Walnut Shrimp and this Crockpot Shrimp Boil!
To me, there is nothing better than seafood, especially the delicious shrimp in this yummy sheet pan shrimp fajita recipe. This easy dinner recipe is packed with so many zesty ingredients, and the shrimp turns out juicy and perfectly cooked every time! It’s really one of my favorite dinners to make on a busy weeknight.
The Best Shrimp Fajitas
Shrimp Fajitas are one of those easy breezy weeknight meals that take hardly any time at all. We’re talking 30 minutes, start to finish, and the end result is absolutely restaurant quality without the hassle of having to go out.
I’m obsessed with sheet pan meals because clean up is so easy! This is one of our favorites because my boys are shrimp lovers and fajitas are their love language.
I use a variety of bell peppers for amazing contrast and then the red onion adds additional color and flavor. Combine them with the right amount of seasoning and spices and you’ve got a dinner worthy of date night or guests but easy enough to serve to the kiddos on a Monday night.
If you’re feeling extra festive, prepare a batch of my yummy Pineapple Margaritas to serve with dinner!
What To Serve With Shrimp Fajitas
Forget the side dishes – this one pan shrimp dinner doesn’t need any help filling you up! Unless you want to go big of course! However, I definitely recommend serving your shrimp fajitas up with these fresh garnishes:
- Shredded Cheese
- Sour Cream
- Pico de Gallo
If you really want a side dish to accompany these fajitas, I recommend:
Of course, this flavorful shrimp fajita dinner pairs wonderfully with a Pineapple Strawberry Mojito!
Shrimp Fajitas Ingredients
These ingredients are delicious, affordable, and simple – just the way all easy dinner inrgedients should be!
- fajita seasoning – you can use store bought but I totally recommend you make my fajita seasoning – it’s amazing and easy. I’ve also included a more simplified seasoning mix in the recipe card below that uses fewer ingredients.
- shrimp – you want large shrimp for this recipe, you can buy them peeled and deveined to save yourself a good amount of time. I used 20 to 25 count shrimp.
- olive oil – this helps the seasoning adhere to the veggies and shrimp and adds additional flavor.
- bell peppers – I used green, red and yellow bell peppers sliced into thin strips. Orange is a great color to add in too!
- red onion – love the color and flavor red onion adds to this shrimp fajitas recipe.
- tortillas – flour tortillas or corn both work well with this recipe.
- lime – sliced into wedges.
How To Make These Easy Shrimp Fajitas
The steps in this recipe are easy to follow, making it perfect for your weeknight routine! No one likes a complicated dinner on a Monday, right? From the beginning of prep to the end of cooking, the whole process should only take 20 minutes. See how it’s done:
- Start off by preheating the oven to 425F.
- While that’s heating up, make up your fajita seasoning in a small bowl.
- Next, add the sliced bell peppers and onions to the sheet pan. Drizzle them olive oil before sprinkling over half of the seasoning mix. Toss it all together to combine!
- Roast the veggies for about 10 to 12 minutes, or until they start to deliciously caramelize around the edges.
- Once they’re cooked, push the vegetables to the sides of the sheet pan and add the shrimp to the middle.
- Then, drizzle the remaining olive oil and sprinkle the remaining seasoning mix onto the shrimp. Toss the shrimp to fully coat them, then spread them out in a single layer.
- Bake the shrimp fajitas for an additional 10 minutes, or until the shrimp have fully cooked.
- Serve on flour tortillas with all the fixins’!
SHRIMP FAJITAS IN A SKILLET
If your sheet pan has suddenly disappeared, have no fear! You can make these shrimp fajitas in a skillet, too.
1. Simply sauté the shrimp until they’re cooked, then remove them from the pan before cooking the veggies.
2. Once the veggies are done, mix them all together back in the skillet, cook for a minute or two longer, and they’ll be ready.
If you like a lot of spice, there are a number of ways to turn up the heat with these fajitas! An easy way would be to toss in a tablespoon of crushed red pepper or cayenne pepper… or both! You could also chop up a jalapeno and cook it with the other veggies. If you choose to do that, leave the seeds in there to really make it spicy.
In an airtight container in the fridge, this dinner will stay fresh for up to 3 days. To enjoy your leftovers, you can reheat them in the microwave or oven at a low temperature! I recommend using the oven, that way the shrimp maintain their original texture.
This can be tricky. You don’t want to overcook the shrimp, or they become rubbery and chewy. If they’re undercooked, they won’t be edible. How to avoid this – the easiest way is to keep an eye on the color! Once the shrimp goes from translucent to opaque, you know it’s ready to eat.
More Seafood Recipes To Try
- Honey Walnut Shrimp
- Crockpot Shrimp Boil
- Baked Salmon with Honey Dijon Glaze
- Seafood Lovers Baked Crab Dip
- Crab Melt
How To Make Shrimp Fajitas
Sheet Pan Shrimp Fajitas
- 2 tablespoons fajita seasoning use my fajita seasoning recipe or check out the notes for an alternative spice blend
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 1 yellow bell pepper seeds and membranes removed and thinly sliced
- 1 green bell pepper seeds and membranes removed and thinly sliced
- 1 red bell pepper seeds and membranes removed and thinly sliced
- 1 red onion thinly sliced
- 8 flour tortillas can use corn tortillas if you prefer
- 1 to 2 limes cut into wedges
- shredded cheese
- sour cream
- pico de gallo
- Preheat oven to 425F.
- Place sliced peppers and onions on the sheet pan. Drizzle over 1 tablespoon of olive oil and sprinkle over half of the fajita seasoning. Use tongs to toss to combine.
- Roast the peppers and onions for 10 to 12 minutes or until they start to caramelize around the edges.
- Push the vegetables to the sides of the sheet pan and add the shrimp to the middle. Drizzle on the remaining olive oil and sprinkle the remaining fajita seasoning onto the shrimp. Toss the shrimp with the olive oil and fajita seasoning and then lay them out in a single layer.
- Bake for an additional 10 minutes, or until the shrimp have fully cooked.
- Divide peppers, onions and shrimp between tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.
- I used 20 to 25 count shrimp. If you use another size, make sure to adjust the cooking time as needed. Shrimp are ready when they are firm to the touch and light pink in color.
- Alternative fajita seasoning, mix together in a small bowl before using.:
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon Kosher salt