Toss your sheet pan shrimp fajitas with bold spices and get dinner on the table in under 30 minutes. We’re using a special ingredient to give the shrimp a sweet and smoky flavor!
Table of Contents
A good sheet pan meal is a staple in our weekday menus. They’re always easy and almost always healthy. Making shrimp fajitas on a sheet pan will be your new favorite way to prepare them.
Follow our guide for how to cut a bell pepper for more confident knife skills and easy cleanup tips!
Sheet pan shrimp fajita ingredients
- Bold Mexican spices: smoked paprika, chili powder, cumin, garlic powder, oregano and salt. These are the spice rub that will coat the shrimp and veggies.
- Chipotle in adobo sauce: this is the sauce that comes in a can of chipotles in adobo. It’s spicy and smoke and the special ingredient for these shrimp fajitas. We’re not using the actual peppers themselves, but you can save those for chicken tinga or chipotle honey vinaigrette.
- Olive oil: this will thing out the spice and adobo mixture and coat the shrimp and veggies.
- Veggies: Yellow onion and mixed bell peppers add nutrients and flavor. I like to use a mix of red, yellow and orange peppers. (If you’re looking for another bell pepper recipe, these turkey taco stuffed peppers are perfect for weeknight dinners.)
- Shrimp: Buy shrimp that is peeled and deveined!
A few tips about cooking with shrimp
Most of the time the shrimp at the seafood counter is previously frozen, so it doesn’t matter much if you buy it fresh there or in the frozen section.
When the shrimp is done it will go from a gray color to a pink opaque color. It will also shrimp and form a C shape.
My favorite way to thaw frozen shrimp is to fill a large bowl with luke warm water and place the bag of frozen shrimp in it. Place a bowl on top of the shrimp so it doesn’t float to the top. It takes about 2 hours to thaw this way.
How to make sheet pan shrimp fajitas
- Mix the spices: Start by adding all of the dry spices to a medium bowl. Next, add the chipotle in adobo sauce and the olive oil and mix until smooth.
- Marinade: Place the shrimp in one bowl and the onion and peppers together in a separate bowl. Pour half of the fajita spice mixture over the shrimp and the other half over the onion and peppers. Stir both well then cover the shrimp and place in the fridge while the peppers cook.
- Cook: Spread the peppers evenly onto a large sheet pan. Roast in the oven at 400°F for 18 minutes. Carefully remove them from the oven when they’re done and push them to one side of the baking sheet. Add the marinated shrimp to the other side in an even layer and discard any remaining marinade. Bake again for 6-8 minutes or until the shrimp is pink and opaque and have formed a C shape.
Prefer to watch instead of read?
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More sheet pan recipes
- Sheet pan chicken fajitas
- Sheet pan steak fajitas
- One pan teriyaki chicken
- Sheet pan honey garlic shrimp
Sheet Pan Shrimp Fajitas
Save this Recipe!
Ingredients
- 2 teaspoons smoked paprika
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon chipotle in adobo sauce from the can
- 2 tablespoons olive oil
- 1 lb shrimp peeled and deveined
- 1 yellow onion havled and sliced
- 2 red peppers sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- 8 6-8" flour tortillas warmed
- Toppings: cilantro, avocado, red onion, sour cream (we used Kite Hill vegan sour cream), cheese or tomatoes
Instructions
- Preheat the oven to 400°F and set aside a large baking sheet.
- Add all of the dry spices, including the smoked paprika, chili powder, cumin, garlic powder, oregano and salt, to a medium bowl. Next, add the chipotle in adobo sauce and the olive oil and mix using a silicone or wooden spatula until smooth.
- Place the shrimp in one bowl and the onion and peppers together in a separate bowl. Pour half of the fajita spice mixture over the shrimp and the other half over the onion and peppers. Stir both well then cover the shrimp and place in the fridge while the peppers cook.
- Spread the peppers evenly onto the large baking sheet. Roast in the preheated oven for 18 minutes. When they’re done, carefully remove them from the oven and push them to one side of the baking sheet. Add the marinated shrimp to the other side in an even layer and discard any remaining marinade. Bake again for 6-8 minutes or until the shrimp is pink and opaque and have formed a C shape.
- Serve warm with your favorite toppings
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
My family loved these. Not too spicy and so so yummy!!
It’s so easy and easy to make. The flavors are good and it goes well with a rice bowl. It’s one of my favorite meals to make .