Sheet Pan Shrimp Fajitas
These Sheet Pan Shrimp Fajitas come together on one pan in 30 minutes. Toss shrimp, peppers, and onion with Taco & Fajita Spice and roast until done. A go-to, Whole30-compatible weeknight meal with easy cleanup.
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This is one of my most-repeated weeknight dinners, and for good reason: one pan, minimal chopping, and it’s ready before I’d even finish preheating for something more involved. Shrimp cooks fast, so the trick is giving the peppers and onion a head start in the oven before the shrimp goes in. That way everything finishes at the same time instead of ending up with rubbery shrimp or crunchy peppers.
I season everything with my Taco & Fajita Spice Blend, which I keep a jar of on hand specifically for nights like this. It’s what makes this one of the easiest Whole30-compatible dinners in my rotation.
Serve it with my Spanish Cauliflower Rice for a complete, low-carb dinner. Both cook in about the same amount of time, so you can have the cauliflower rice going while the sheet pan is in the oven.
A few notes from my kitchen before you get started:
- Pat the shrimp dry. Excess moisture steams instead of roasts, and you’ll lose that slight char on the peppers and onion. Use a paper towel to fully pat dry the thawed shrimp.
- Don’t overcrowd the pan. If the vegetables and shrimp are packed too tightly, they’ll steam instead of roast. Use a full sheet pan, or split between two if needed.
- Watch for a loose “C” shape, not a timer. Shrimp is done when it turns pink and opaque and curls loosely. Pull it right then, and let the heat from the pan finish it. A tight “O” shape means shrimp has overcooked and will be rubbery.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. This is a brief overview.
Bell peppers, onion, shrimp, olive oil, and taco & fajita spice are all you need here. I like a mix of red, orange, and green peppers for color, but any combination works. Green onion and lime are optional for garnish and serving.
How to Make Sheet Pan Shrimp Fajitas
Find the full details in the recipe card below, but these are the basics.
Toss the peppers and onion with olive oil and fajita spice first, since they need a head start in the oven.
Spread everything in a single layer on the sheet pan so it roasts instead of steams, then give it 15 minutes before the shrimp is added. No need to line the pan with parchment paper.
After the vegetables get their head start, toss the shrimp in the same bowl with the remaining oil and spice, then spread it over the pan for the last 6 to 8 minutes — just until it turns pink and opaque and curls into a loose “C.”
Serving & Storage Tips
Squeeze fresh lime over everything right before serving. Pile it into tortillas or lettuce cups, if you’re doing Whole30. Serve it with Spanish cauliflower rice, or straight into a bowl with a scoop of chunky guacamole.
Leftovers keep in the fridge for up to 3 days. Reheat gently in a skillet so the shrimp doesn’t overcook, or add any leftover peppers and onions to a breakfast scramble the next day.
Sheet Pan Shrimp Fajitas
Ingredients
- 3 bell peppers, any color combination, sliced thin
- 1 medium white onion, sliced thin
- 3 tablespoons olive oil, divided
- 1 pound shrimp, 31-40 count, peeled and deveined
- 2 tablespoons Taco & Fajita Spice Blend
- Sliced green onion, optional for serving
- Lime slices or wedges, optional for serving
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add sliced bell pepper and onion. Drizzle in 2 tablespoons olive oil. Sprinkle with 1 tablespoon taco & fajita spice, and toss to evenly combine.
- Add the onion and pepper mixture to a large sheet pan and roast in the preheated oven for 15 minutes.
- Meanwhile, add the shrimp to the same bowl used for the vegetables. Add 1 tablespoon olive oil and the remaining 1 tablespoon taco & fajita spice. Toss to evenly combine.
- After the first 15 minutes, pull the sheet pan from the oven and use tongs to toss the peppers and onion. Spread the raw, coated shrimp evenly on the sheet pan and return to the oven for 6 to 8 minutes, depending on shrimp size, until the shrimp turns pink and opaque and curls into a loose “C” shape.
- Remove and garnish with sliced green onion and lime to serve.
Notes
- Mix and match peppers: Any color combination works, but I like using one red, one green, and one orange for a mix of color and sweetness. Red are more sweet than green, so the mixture provides a nice balance.
- Shrimp size: I use 31-40 count shrimp from Costco, which cooks in about 6 minutes once thawed. Larger shrimp may need closer to 8 minutes, or even a minute or two longer. Perfectly cooked shrimp curl into a loose “C” and turn pink and opaque. If they tighten into a snug “O” shape, they’ve gone too far and will turn rubbery. Pull them right as they hit that loose C.
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