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Sheet pan shrimp fajitas makes an easy and tasty meal! Throw everything on a baking sheet for a hands-off, crowd pleasing dinner.

Sheet pan shrimp fajitas
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A meal on a sheet pan? Yes, please! There’s something about baking up dinner on one pan in the oven that never gets old. And these Sheet Pan Shrimp Fajitas are perfect for an easy weeknight meal! This Tex Mex favorite is delicious in a skillet, but it’s even more fun on a sheet pan. The shrimp comes out juicy and succulent, and everything is infused with an irresistible combination of spices. Wrap it up in a soft tortilla with lime crema, and it’s a total crowd pleaser. This one is always a big hit with everyone in the family: even our 5 year old!

Ingredients for sheet pan shrimp fajitas

There’s nothing better than sizzling shrimp: whether it’s in a skillet or on a sheet pan! This recipe is easy to put together, and the best part? The cooking is totally hands off. Throw in the veggies, use that time to prep the shrimp, then throw in the shrimp and it’s done! Here’s what you’ll need for this recipe:

  • Bell peppers
  • Red and white onion
  • Olive oil
  • Spices: Cumin, chili powder, garlic powder, oregano, onion powder, and smoked paprika
  • Shrimp
  • Garlic
  • Flour tortillas
  • Lime crema, for serving
Sheet pan shrimp fajitas

The type of shrimp to buy

There are a few things to keep in mind when buying shrimp for this sheet pan shrimp fajitas recipe! Here’s what to know:

  • Tail on looks nice, but can be inconvenient. We love the look of tail on shrimp, but you do have to remove the tails before making up your fajita. For ease of eating, you may want to go with fully peeled shrimp.
  • Frozen or fresh work. Frozen may even be fresher than fresh shrimp, if it’s flash frozen immediately after it’s caught. Just make sure to thaw the shrimp in advance.
  • Look for deveined shrimp. Try to find shrimp that’s already been deveined, which saves a load of headache.
  • Wild caught is a sustainable choice. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Sheet Pan Shrimp Fajitas

Basic concept: dinner on a sheet pan

The basic concept for sheet pan shrimp fajitas? Cook the veggies and protein right on the very same sheet pan. Because shrimp cooks very quickly, the veggies will need more time in the oven. So you’ll cook the veggies first, then add the shrimp. Here are the basic steps:

  • Prep the veggies by mixing them with olive oil and seasonings. Place them on a parchment lined baking sheet.
  • Bake the veggies for 15 minutes at 450 degrees Fahrenheit.
  • Meanwhile, prep the shrimp by mixing it with olive oil and seasonings.
  • Add the shrimp to the same sheet pan and bake 5 minutes, until it’s opaque and cooked through. Easy as that!
Sheet Pan Shrimp Fajitas

Tips on warming tortillas

While your sheet pan shrimp fajitas are bakign, make sure to warm the tortillas! You just can’t make good fajitas with cold, leathery tortillas. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla like we are.

More sheet pan dinner ideas

There are loads of different ways to create a sheet pan dinner! Here are a few more sheet pan favorites we know you’ll love:

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Sheet pan shrimp fajitas

Sheet Pan Shrimp Fajitas

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4 1x
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Sheet pan shrimp fajitas makes an easy and tasty meal! Throw everything on a baking sheet for a hands-off, crowd pleasing dinner.



For the vegetables

  • 3 bell peppers, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika*
  • 1 ¼ teaspoons kosher salt

For the shrimp and fajitas

  • 1 pound medium shrimp, tail off or on, thawed and patted dry
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Flour tortillas
  • Lime crema, for serving


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a large bowl, mix the sliced vegetables with the olive oil, cumin, chili powder, garlic powder, smoked paprika, and salt.
  3. In separate bowl, mix shrimp with the olive oil, minced garlic, dried oregano, onion powder, and salt.
  4. Place the vegetables on a parchment lined baking sheet and bake 15 minutes until tender, stirring half way through.
  5. Once tender, place the veggies to one side of the baking sheet. Add the shrimp and cook additional 4 to 5 minutes until the shrimp is just opaque. Once cooked, mix the vegetables and shrimp together.
  6. Meanwhile, warm the tortillas.
  7. Serve immediately with tortillas and lime crema.
  • Category: Main dish
  • Method: Oven
  • Cuisine: Baked
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Janet says:

    I made this tonight since I had to use some shrimp in my freezer and it was absolutely amazing. The lime crema was like icing on the cake. I don’t always like what I cook even though he does, but I LOVED this. Tasted so fresh.

    1. Alex Overhiser says:

      So glad you enjoyed!

  2. Sonja Overhiser says:

    Let us know if you have any questions!