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.

Flour tortillas filled with a roasted shrimp fajita recipe, with cilantro and a sheet pan in the background.

With as much as we love our fajita vegetables recipe 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 shishitos. But maybe you DID plant bell peppers, or you just like fajitas as much as we do.

I normally use beef and chicken for a fajita bar for a crowd, and often do vegetarian fajitas for a quick weeknight dinner. But I also absolutely love using shrimp for fajitas.

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!

Why you’ll love this Shrimp Fajitas Sheet Pan Recipe

  • One pan meal! Everything comes together on one sheet pan, so cleanup is streamlined.
  • This recipe requires only a handful of basic ingredients, but hugely flavorful.
  • With lean protein and lots of veggies, it’s a healthy weeknight meal everyone will love.
All of the ingredients needed for a shrimp fajita recipe, including shrimp, bell peppers, onion, spices, tortillas, oil and limes.

What you’ll need for Sheet Pan Shrimp Fajitas

  • 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 macaroni! You could even use my best rib rub to season the shrimp, if you have it on hand.
  • 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 (and you can make lemon margaritas to go with the fajitas!)
  • bell peppers – I used red and yellow bell peppers in these sheet pan shrimp fajitas, but just like with my sausage skillet pasta, 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.
Sheet pan shrimp fajita recipe sprinkled with cilantro on a light marble surface.

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!

Sheet pan shrimp fajitas sprinkled with cilantro on a light marble surface, with a metal spatula scooping some off the pan.

What tortillas to use for shrimp fajitas?

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 and lamb tacos, 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.

Flour tortillas filled with roasted shrimp and bell peppers, with cilantro and a sheet pan in the background.

How to make the fajita marinade

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 my Mexican street corn salad recipe!

How to make Shrimp Fajitas

A zip top bag filled with shrimp and spices.

1. MARINATE. Combine shrimp, olive oil, taco seasoning and lime juice in a large zip top bag and let stand at room temperature for 30 minutes to marinate.

A sheet pan filled with sliced bell peppers and onions, sprinkled with spices.

2. VEGGIES. Place the peppers and onion on a a rimmed baking pan and toss with oil and taco seasoning. Bake until the veggies begin to soften.

Sheet pan shrimp fajitas on a light surface.

3. SHRIMP. Stir the veggies and add the shrimp to the pan. Return to the oven and bake until the shrimp are cooked through.

A shrimp fajitas sheet pan recipe sprinkled with cilantro.

4. SERVE. Serve the shrimp and veggie mixture with tortillas, cilantro and lime wedges.

Best Shrimp Fajita Recipe Home Chef Tips

  • If you have access to fresh shrimp, that’s fantastic! But if not, choose the highest quality frozen shrimp you can find.
  • Warm tortillas in a dry skillet or directly over an open gas stove flame for a few seconds on each side to make them pliable and soft before serving.

Toppings for this Shrimp Fajitas Recipe

I like to keep it simple with a sprinkle of cilantro and a squeeze of fresh lime juice, but feel free to add more toppings to your shrimp fajitas. Some other ideas include

  • diced tomatoes
  • pickled jalapenos
  • guacamole or sliced avocado
  • pico de gallo or salsa
  • shredded lettuce
  • hot sauce
  • sour cream
Three flour tortillas filled with shrimp fajitas and cilantro, on a white plate.
Sheet pan shrimp fajitas sprinkled with cilantro on a light marble surface, with a metal spatula scooping some off the pan.

Best Shrimp Fajita Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

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.


  • 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


  1. 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.
  2. 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.
  3. Transfer to oven and cook 10 to 15 minutes or until vegetables begin to soften.
  4. 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.
  5. 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.

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