Sheet pan shrimp fajitas are an easy, one pan dinner that’s ready in just 25 minutes! A baking sheet is all you need to create juicy, flavorful fajita filling with shrimp, onions, colorful peppers, and the perfect seasoning.
We always keep frozen shrimp in the freezer for last minute meals. They defrost quickly, meaning dishes like sheet pan shrimp fajitas or shrimp scampi can be last minute!
How To Defrost Shrimp
To quickly defrost shrimp, just place a strainer in the sink and place the frozen shrimp in it. Run cold water over the shrimp, and it should be defrosted in about 30-45 minutes!
Alternatively, you can place the bag of frozen shrimp in a bowl of cold water on the counter. Make sure to change out the water every 30 minutes or so until they’re ready to go.
How To Make Sheet Pan Shrimp Fajitas
To make easy sheet pan shrimp fajitas:
- Preheat the oven to 450°F. You’ll be using the middle and top rack, so it’s easiest to move these into position now.
- Prep the veggies and shrimp – thinly slice the peppers and onions. Make sure the shrimp is peeled and deveined, and defrosted if frozen. Mix the fajita seasoning ingredients.
- Add everything to the sheet pan. Drizzle with olive oil and top with the fajita seasoning. Use tongs or your hands to mix everything evenly, and spread out into a single layer.
- Broil on the middle rack for 8 minutes or until shrimp is cooked through. While the sheet pan is in, wrap the tortillas in foil and place on the center rack so they heat without burning or drying out.
- Remove the sheet pan from the oven. Toss everything to ensure it’s cooking evenly. Return to the oven on the top rack for a couple more minutes to add some char to everything.
- Squeeze some lime juice over the shrimp mixture, then serve everything up with your favorite toppings!
Tips For Making Sheet Pan Shrimp Fajitas
- Keep the veggies thin – make sure the onions and peppers are sliced thin. Shrimp cooks quickly, and this will ensure the veggies are ready to go when the shrimp is.
- Watch the broil – to ensure the shrimp doesn’t dry out, make sure you watch them during the last couple minutes.
- Have fun with toppings – the toppings an be fun! We love adding shredded cheese, avocado, hot sauce, and salsa to our fajitas. Use whatever you have!
- Heat the tortillas – warm tortillas will keep the fillings hot while you eat. Just wrap the tortillas in foil and stick them in the oven while the sheet pan shrimp fajitas cook.
- Double the seasoning – this fajita seasoning is great to make in batches so you have it on hand! It will last for up to 3 months in a cool dry place like the spice cupboard.
- For low carb – try substituting the tortillas with lettuce wraps!
- Find large shrimp – small shrimp tend to get lost in the veggies. Jumbo shrimp will shine in the fajitas!
More Easy Weeknight Dinners
- Chicken Bacon Ranch Casserole
- Pan Seared Pork Chops
- Tuscan Chicken Pasta
- French Dip Sandwiches
- American Goulash
Sheet Pan Shrimp Fajitas
- 1 pound shrimp fresh, peeled
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion finely sliced
- 2 tablespoons olive oil
- 1 lime wedged, garnish
- ⅓ cup cilantro garnish
- ⅓ cup sour cream garnish
- flour tortillas heated
- 2 teaspoons chili powder
- 1 teaspoon paprika smoked or regular
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper to taste
- ½ teaspoon salt and pepper each, to taste
- Preheat oven to 450°F. Combine all fajita seasoning ingredients. Set aside.
- Slice peppers and onions into long, thin slices.
- Place peppers, onions, and shrimp on baking sheet. Drizzle with olive oil, and season with fajita seasoning. Toss to coat.
- Broil on center rack for 8 minutes. Toss with tong. Move oven rack to top and add sheet pan back to oven for an additional 2 minutes to add char.
- Squeeze lime juice over fajita filling before serving. Serve with warm tortillas, cilantro, lime wedges, and sour cream.
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