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Sheet Pan Shrimp Fajitas

These Sheet Pan Shrimp Fajitas are so delicious! Loaded with tons of perfectly caramelized vegetables, juicy shrimp and the best part? All done in one pan! Yes please! 

Course Main Course
Cuisine Mexican
Keyword sheet pan fajitas, sheet pan meals, sheet pan shrimp fajitas, shrimp fajitas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


Shrimp Fajitas

  • 1 lb raw, deveined and peeled shrimp (can use frozen - just be sure to thaw in advance!)
  • 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 etc.


  1. Preheat the oven to 450 degrees. Slice and dice the peppers and onions into LONG and THIN STRIPS. Set aside for now.

  2. In a small bowl, add all of the marinade ingredients and whisk together. Taste and adjust seasoning if necessary.

  3. Spray some non-stick spray onto the sheet pan and then add the peppers and onions. Pour 1/2 of the marinade on top of the peppers.

  4. Using your hands, make sure the peppers and onions are fully coated with the marinade. Place in the oven for 10 minutes.

  5. Add shrimp to a bowl and then add 1/2 of the marinade to the shrimp and toss to coat. Sit in the fridge while the veggies are cooking.

  6. Once the 10 minutes are up, remove the pan from the oven and toss the peppers and onions. Add the marinated shrimp onto the pan as well - making sure everything is evenly spaced.

  7. Cook for another 6 minutes or until the shrimp are pink, opaque and cooked through.

  8. Lastly, if desired, put it on broil for 1-2 minutes WATCHING CLOSELY so it gets that classic restaurant fajita char. 

  9. Serve in a bowl with rice and toppings or in a taco! Enjoy!

Recipe Notes

Store leftovers in a tightly sealed tupperware container in the fridge.

NOTE: You can use all of the same color bell pepper - I just like to use different for photography purposes :)