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I absolutely love meals that come together effortlessly, especially on busy weeknights. This shrimp fajitas recipe has become a staple in our house, reminding me of warm summer evenings spent outdoors. The sizzle of fresh shrimp and colorful bell peppers on the grill brings back memories of family gatherings and laughter around the table.

Perfectly seasoned and roasted on a single sheet pan, these fajitas are not only simple to prepare but also packed with vibrant flavors. Plus, they’re versatile! You can swap shrimp for chicken or even use tofu for a plant-based option. Serve them in warm tortillas topped with fresh avocado, cilantro, and a squeeze of lime for a delicious touch.

These sheet pan shrimp fajitas are ideal for busy weeknights or casual get-togethers, making them a crowd-pleaser with minimal cleanup. Don’t forget to check out more of our quick meals and sign up for the newsletter for more delicious ideas to keep your dinner table vibrant!

Sheet Pan Shrimp Fajitas

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 bell peppers, sliced (red and green)
• 1 medium onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine the shrimp, sliced bell peppers, and onion.
• Drizzle the olive oil over the mixture. Sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything to coat well.
• Spread the shrimp and vegetable mixture evenly onto a sheet pan.
• Bake for 15-20 minutes, until the shrimp are pink and cooked through and the veggies are tender.
• Warm the tortillas in a separate pan or microwave.
• Serve the fajitas hot, garnished with fresh cilantro and lime wedges.