Sheet-Pan Shrimp Fajitas with Peppers is a simple and tasty way to enjoy all the flavors of fajitas with hardly any cleanup. Juicy shrimp, colorful bell peppers, and onions all roasted together on one pan, seasoned with classic fajita spices that fill your kitchen with a wonderful aroma.
I love making this recipe when I want something quick but satisfying. It’s a perfect weeknight meal because everything roasts at once, and the shrimp cooks so fast that dinner is on the table in no time. Plus, I find that the peppers get just the right amount of char, adding a slight sweetness that pairs perfectly with the shrimp’s slight kick.
My favorite way to serve these fajitas is wrapped in warm tortillas with a squeeze of fresh lime, a dollop of sour cream, and a sprinkle of chopped cilantro. It’s like having a fiesta right on your plate! This dish always brings everyone around the table smiling, and leftovers, if there are any, make great next-day lunch tacos.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. I usually buy peeled and deveined shrimp to save prep time. If shrimp isn’t available, try using thinly sliced chicken breast as a tasty swap.
Bell Peppers: Red, yellow, and orange peppers add color and sweetness. You can mix in green peppers if you like a bit more bite and earthiness.
Spices: Chili powder, smoked paprika, cumin, and garlic powder create that classic fajita flavor. If you don’t have smoked paprika, regular paprika works fine, though it’s less smoky.
Tortillas: Flour tortillas are traditional here and soft to wrap in. Corn tortillas can be used if you prefer, just warm them gently to keep them flexible.
How Do You Get Perfectly Cooked Shrimp and Peppers on One Sheet Pan?
The main trick is to spread everything out evenly on the pan so the shrimp and veggies roast—not steam—for a bit of char and great flavor.
- Cut peppers and onions into thin strips so they cook quickly and evenly.
- Season shrimp and veggies separately to avoid overcrowding flavors.
- Arrange shrimp on one side, veggies on the other to control cooking time.
- Roast at a high temperature (425°F) for 10-12 minutes. Shrimp cook fast, turning pink and opaque when done.
- Watch so shrimp don’t overcook—they get rubbery if left too long.
Equipment You’ll Need
- Large sheet pan – I like this because it holds all ingredients without overcrowding and helps everything cook evenly.
- Mixing bowls – perfect for tossing the peppers and shrimp with spices and oil.
- Knife and cutting board – for slicing peppers and onions easily.
- Measuring spoons – to keep the seasonings just right.
- Cooking gloves or tongs – handy for handling hot ingredients or serving.
- Warmers or tortillas warmer (optional) – keeps your tortillas soft and ready to wrap.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or steak slices if you want a different protein.
- Add sliced mushrooms or zucchini along with the peppers for extra veggies.
- Sprinkle a little shredded cheese such as cheddar or Monterey Jack on top after roasting for gooey bites.
- Serve with hot sauce, salsa, or sliced avocado for more flavor and creaminess.
Sheet-Pan Shrimp Fajitas with Peppers
Ingredients You’ll Need:
For the Shrimp and Vegetables:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 medium red onion, sliced into thin wedges
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
To Serve:
- Fresh cilantro leaves, roughly chopped (for garnish)
- 4 small flour tortillas, warmed
- 1 lime, cut into wedges
- Optional: sour cream, guacamole, or salsa
Time Needed:
This dish comes together quickly! You’ll spend about 15 minutes prepping and seasoning your shrimp and veggies, then about 10-12 minutes roasting everything. In around 30 minutes total, you’ll have a delicious, colorful fajita meal ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prep Your Pan:
First, heat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper if you want to make cleanup easier.
2. Season the Vegetables:
In a big bowl, toss together the sliced red, yellow, and orange peppers along with the red onion. Drizzle with 1 tablespoon of olive oil, then add half of the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Mix everything until the veggies are nicely coated.
3. Spread the Vegetables on the Sheet Pan:
Arrange the seasoned peppers and onions across one half of the sheet pan so they cook evenly.
4. Season the Shrimp:
Using the same bowl, add the shrimp, the remaining tablespoon of olive oil, and the rest of the spices. Toss everything to coat the shrimp well.
5. Add Shrimp to the Sheet Pan:
Place the shrimp in a single layer on the other half of the pan, keeping them separate from the veggies to help everything cook just right.
6. Roast in the Oven:
Roast the shrimp and veggies for about 10-12 minutes, until the shrimp turn pink and opaque and the peppers are tender with slightly charred edges.
7. Garnish and Serve:
Remove the pan from the oven and sprinkle fresh cilantro over the cooked shrimp and peppers. Serve everything warm on flour tortillas with lime wedges. You can also add sour cream, guacamole, or salsa if you like.
Enjoy your vibrant and tasty Sheet-Pan Shrimp Fajitas with Peppers — a quick and easy dinner that everyone will love!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp—just be sure to thaw them completely before cooking. The best way is to thaw in the fridge overnight or place them in a sealed bag in cold water for quicker thawing. Pat dry to remove excess moisture before seasoning.
Can I Make Sheet-Pan Shrimp Fajitas Ahead of Time?
Absolutely! You can prep and season the shrimp and veggies a few hours ahead and store them covered in the fridge. Roast them fresh when you’re ready to eat for the best texture. Leftovers keep well for 1-2 days in the fridge.
How Should I Store Leftovers?
Place any leftover shrimp and peppers in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp.
Can I Use Different Vegetables or Proteins?
Yes! Feel free to swap bell peppers with zucchini, mushrooms, or asparagus. You can also replace shrimp with thinly sliced chicken or steak for a different twist on fajitas.
