Sheet Pan Shrimp Fajita Recipe
This Sheet Pan Shrimp Fajita recipe comes together in a flash anytime you need a quick and healthy meal. Spoon the succulent shrimp, peppers and onions into warm tortillas.
With as much as we love fajita veggies around here, now I’m wondering why I didn’t plant bell peppers in my garden this summer!
I DID plant shishito peppers, so we’re regularly enjoying blistered shishito peppers and dipping sauce. But maybe you DID plant bell peppers, or you just like fajitas as much as we do.
Because shrimp is so quick cooking, this healthy shrimp fajita recipe comes together in a flash anytime you need a quick meal. Even better, it’s made on one sheet pan!
The ingredients for sheet pan shrimp fajitas are easy to find at your local store:
- shrimp – you’ll want shrimp that is peeled and deveined for this shrimp fajita recipe. If it has the tails on, remove them before cooking for easiest serving and eating.
- taco seasoning – you can use either store-bought or homemade taco seasoning. If you make it, make a big batch so you can also make taco mac and cheese!
- olive oil – I like olive oil for both the shrimp marinade and for cooking everything on the sheet pan, but vegetable or canola oil works here, too.
- lime juice – adding citrus juice will help flavor and tenderize the shrimp. Lemon juice works, too!
- bell peppers – I used red and yellow bell peppers in these sheet pan shrimp fajitas, but just like with my sausage pasta skillet, you can use whatever color you like best, including green or orange.
- onion – I used red onion for the pretty color, but yellow or white onion works just as well in this recipe for shrimp fajitas.
This shrimp fajita marinade couldn’t be easier or quicker!
No need to be intimidated by a homemade marinade, because just like my orange chicken marinade, the marinade for this shrimp fajita recipe is SO simple.
Grab a ziploc bag and add some shrimp, olive oil, taco seasoning and lime juice to it. Slosh it around for a few seconds to combine everything, and you’re done with the shrimp fajita marinade.
The shrimp only needs to marinate for 30 minutes, so you can simply leave it out at room temperature while you prepare the rest of your ingredients for the sheet pan shrimp fajitas (like chopping up the veggies). You could also make a quick batch of elote corn salad!
What size shrimp should I use for this shrimp fajita recipe?
I used a 36 – 40 size shrimp for these shrimp fajitas. These are a nice medium size shrimp that cook pretty quickly, and are a good bite size for eating.
You are welcome to use a larger or smaller size (like the 51-60 I use for shrimp ceviche) for this shrimp fajita recipe, if you have those on hand. You will just need to adjust the cooking time accordingly.
You can leave the vegetable cooking time for the sheet pan shrimp fajitas the same, but once you add the shrimp to the pan, adjust the cooking time down if you are using smaller shrimp, or up if you are using larger shrimp.
The internal temperature of the shrimp needs to come to 145 degrees F, no matter what size it is, for food safety. Be sure to check the temperature periodically as the shrimp cooks so that you avoid overcooking it.
If you use a very large size shrimp for this recipe for shrimp fajitas, you may want to cut it into smaller, bite sized pieces, either before or after you cook it just for easier eating. Up to you!
What kind of tortillas should I use?
These sheet pan shrimp fajitas will work well with just about any tortillas. I personally prefer smaller, street taco sized (usually about 4 inch) flour tortillas.
I warm them up briefly either in the microwave or using the gas flame on my stove.
You can also use white corn or yellow corn tortillas (which I love for steak tostadas, too), especially if you’d like to keep this recipe gluten free (you’d also need to be sure to use a gluten free taco seasoning if this is the case).
Whole wheat tortillas would add fiber and make this shrimp fajita recipe even healthier.
If you love hard shells, you can use those and make these more of a crunchy shrimp taco situation.
- 1 pound 36-40 size shrimp, peeled, deveined and tails removed
- 1/4 cup plus 3 tablespoons olive oil, divided
- 4 tablespoons taco seasoning, divided
- 1 tablespoon fresh lime juice
- 2 bell peppers (any color), thinly sliced
- 1 red onion, thinly sliced
- Warmed tortillas, chopped cilantro and lime wedges, for serving
- Place shrimp, 1/4 cup olive oil, 2 tablespoons taco seasoning and lime juice in large zip top bag. Seal bag and massage contents until everything is well combined. Let stand at room temperature 30 minutes.
- Preheat oven to 400 degrees F. Place peppers and onion on large rimmed baking pan. Drizzle vegetables with remaining 3 tablespoons oil and sprinkle with remaining 2 tablespoons taco seasoning. Toss to combine, and then spread into even layer on pan.
- Transfer to oven and cook 10 to 15 minutes or until vegetables begin to soften.
- Stir vegetables and then spread into an even layer again. Remove shrimp from marinade; discard marinade. Arrange shrimp evenly over vegetables. Return to oven and cook 5 to 6 minutes longer or until shrimp reach an internal temperature of 145 degrees F and are opaque throughout.
- Serve shrimp and vegetable mixture with tortillas, cilantro and lime wedges.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 239mgSodium: 1538mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 27g
Nutrition information is for shrimp and vegetable mixture only. This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.