Name: Crispy Shrimp Fajitas Sheet Pan Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 1½ pounds jumbo raw shrimp - thawed, peeled and deveined, and pat dry with paper towels; 1 large red onion - sliced; 1 red bell pepper - seeded and sliced; 1 yellow bell pepper - seeded and sliced; 1 orange bell pepper - seeded and sliced; 1 green bell pepper - seeded and sliced; 1½ tablespoon olive oil; 3-5 cloves garlic - minced; 1 lime juiced; Fresh cilantro; Corn or flour tortillas - for serving; 2 teaspoon chili powder; 1 teaspoon pepper; 1½ teaspoon salt; ½ teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon cayenne pepper; ½ teaspoon paprika

I’m so excited to share this Crispy Shrimp Fajitas Sheet Pan Recipe with you—it’s an explosion of flavors roasted all together for a quick, weeknight dinner that feels anything but ordinary. Tender jumbo shrimp, vibrant peppers, and just the right kick of spice make this dish a total crowd-pleaser.

The image shows a tray filled with cooked shrimp and thin slices of bell peppers in three colors: green, yellow, and red. The shrimp are a light orange color with seasoning visible, while the peppers are lightly cooked but still bright. Small green cilantro leaves are scattered on top. On the right side of the tray, there are a few lime wedges placed on top, adding a fresh green contrast. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Fajitas Sheet Pan Recipe
Top Tip
How to Serve Crispy Shrimp Fajitas Sheet Pan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Fajitas Sheet Pan Recipe

Why You'll Love This Recipe

I honestly make these crispy shrimp fajitas on busy nights when I want something delicious and fuss-free. Roasting everything on one sheet pan means minimal cleanup and max flavor, which makes me feel like a kitchen rockstar.

Quick and Easy: Prep and cook in just 22 minutes—perfect for weeknights.
One-Pan Wonder: Roasting shrimp and veggies together keeps things simple and flavorful.
Fresh and Vibrant: Colorful bell peppers and fresh lime juice brighten every bite.
Customizable: Serve with corn or flour tortillas and add toppings to suit your mood.

Ingredients & Why They Work

Let’s talk ingredients before you dive in. For this recipe, fresh shrimp and a colorful mix of bell peppers really make a difference. I like to buy jumbo, peeled, and deveined shrimp to save time, and picking out bright peppers adds that festive flair that fajitas deserve.

Flat lay of jumbo raw shrimp with translucent gray shells, a large sliced red onion with vivid purple rings, one each of sliced red, yellow, orange, and green bell peppers showing glossy, fresh skin and vibrant colors, a few sprigs of fresh cilantro with bright green leaves, three cloves of garlic peeled and whole, a halved lime with juicy interior, a small white ceramic bowl filled with golden olive oil, another small white bowl containing a colorful mix of chili powder, pepper, salt, onion powder, ground cumin, cayenne pepper, and paprika, and a neat stack of soft, warm corn tortillas on a simple white ceramic plate, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo raw shrimp: Using peeled and deveined shrimp speeds up prep so you can get dinner on the table quickly.
Red onion: Adds a subtle sweetness and crunch that complements the shrimp perfectly.
Red, yellow, orange, and green bell peppers: A colorful combination that brings sweetness, texture, and vibrancy to the dish.
Olive oil: Helps everything roast beautifully and keeps the shrimp juicy.
Garlic: Fresh minced garlic elevates the aroma and depth of flavor.
Lime juice: A fresh squeeze brightens the entire meal with zesty acidity.
Fresh cilantro: Adds a fragrant and herbal finishing touch that ties all the flavors together.
Corn or flour tortillas: Essential for wrapping up the shrimp and veggies into perfect handheld fajitas.
Chili powder: Provides smoky warmth to the spice mix.
Black pepper: Adds subtle heat and enhances other spices.
Salt: Brings out the natural flavors of shrimp and vegetables.
Onion powder: Adds depth without extra chopping.
Ground cumin: Gives a nutty, earthy complexity.
Cayenne pepper: Packs a spicy punch to wake up your taste buds.
Paprika: Contributes smoky sweetness and a lovely color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Crispy Shrimp Fajitas Sheet Pan Recipe is how easily it adapts to your tastes and what’s in your kitchen. Whether you want to spice things up, keep it mild for the kids, or add some seasonal flair, there’s plenty of room to get creative!

Variation: For a smoky twist, try adding a chipotle chili powder instead of regular chili powder. I love the cozy depth it brings, especially on cooler evenings when you want something comforting yet vibrant.
Vegetarian option: Swap the shrimp for firm tofu or portobello mushroom slices. Toss those with the same seasoning and roast until they’re perfectly tender with a hint of char. It’s a delightful plant-based spin on the classic.
Seasonal swaps: During summer, add fresh corn kernels or sliced zucchini for extra color and sweetness. Come fall, roasted butternut squash or sweet potatoes can make these fajitas heartier and just as colorful.
Heat level: If you prefer less heat, reduce or omit the cayenne pepper. Or if you’re a heat lover like me, sprinkle on a little extra at the end alongside some fresh jalapeño slices.

Step-by-Step: How I Make Crispy Shrimp Fajitas Sheet Pan Recipe

Three white plates each have one round tortilla at the bottom, lightly toasted with dark spots. On top of each tortilla lies a mix of cooked shrimp with reddish seasoning, sautéed yellow and red bell pepper strips, and light brown onion slices. Fresh green cilantro leaves add a bright touch on top. Each plate has a wedge of lime on the side. Surrounding the plates are two clear bowls, one filled with green guacamole and the other with red and green tomato salsa with some onion pieces. Two clear glasses with light amber beer are also visible. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 450°F (232°C). This high temperature is key to getting those shrimp perfectly crispy and the veggies nicely roasted without losing their vibrant color. Lightly spray a large rimmed baking sheet with non-stick cooking spray to prevent sticking and make cleanup a breeze.

Step 2: Mix Up Your Fajita Seasoning

In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon pepper, 1½ teaspoon salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, and ½ teaspoon paprika. Stir until everything is well blended—this mix packs the punch and aroma that makes these fajitas so memorable.

Step 3: Toss the Veggies with Oil and Seasoning

In a large mixing bowl, add your sliced red onion and all four colors of bell peppers. Drizzle 1½ tablespoons olive oil over the top, then sprinkle on the spice mix along with 3 to 5 cloves of minced garlic. Toss thoroughly so every piece is coated in oil and spices—this step guarantees bold flavor in every bite.

Step 4: Add the Shrimp and Combine Gently

Next, add your thawed, peeled, and deveined shrimp that you've patted dry with paper towels to the bowl. Gently toss everything together. Be careful not to overmix or crush the shrimp—you want them evenly covered but still intact.

Step 5: Arrange on the Sheet Pan

Spread this colorful mixture out in a single, even layer on your prepared baking sheet. Giving everything room helps the shrimp get that wonderful crispness and the veggies to roast perfectly without steaming.

Step 6: Roast and Broil for Crispy Perfection

Pop the sheet pan into the oven and roast for 8 minutes. At this point, you’ll see the shrimp just starting to turn pink and the veggies softening. Toss gently, switch your oven to broil, and broil for an additional 3 minutes. The broil step is what gives the shrimp a delightful charred crispness along the edges—it’s where the magic happens!

Step 7: Finish with Freshness and Serve

Once out of the oven, immediately squeeze fresh lime juice over the shrimp and vegetables and sprinkle on chopped fresh cilantro for that bright, fresh pop. Serve everything hot with warmed corn or flour tortillas, and if you like, add toppings like sour cream, sliced avocado, black beans, or rice. This final step is where all the roasted flavors come alive on your palate.

Top Tip

Getting the perfect Crispy Shrimp Fajitas Sheet Pan Recipe comes down to a few simple tricks that make all the difference in flavor and texture. These tips will help you enjoy juicy shrimp and perfectly roasted veggies every time.

Pat Shrimp Dry: Before seasoning, make sure your jumbo shrimp are completely dry. This prevents steaming and helps them crisp up beautifully in the oven.
Don’t Overcrowd the Pan: Spread the shrimp and veggies in a single layer on the baking sheet to allow proper roasting and even cooking without sogginess.
Use the Broil Step: That final 3-minute broil is key to getting a slightly charred, smoky finish that amps up the fajita flavor impressively.
Fresh Lime Juice Finish: Squeeze the lime right after baking to brighten the dish and balance the warm, spicy flavors with a fresh zing.

How to Serve Crispy Shrimp Fajitas Sheet Pan Recipe

The image shows a roasted mix of shrimp and vegetables spread evenly on a baking tray lined with beige parchment paper. The shrimp are orange with slight grill marks, arranged in a scattered pattern across the tray. Mixed with the shrimp are thin strips of bell peppers in red and yellow, along with pieces of red onion that are slightly caramelized. The colors of the shrimp and vegetables contrast strongly against the light parchment paper and the white marbled surface beneath the tray. The overall look is bright and fresh with a mix of warm orange, red, yellow, and purple tones. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your shrimp fajitas, think beyond just cilantro and lime. Try topping with diced avocado for creaminess, a dollop of sour cream or Greek yogurt for cool tang, or fresh sliced jalapeños for extra heat. A sprinkle of crumbled queso fresco or a drizzle of chipotle aioli can also add lovely layers of flavor.

Side Dishes

This sheet pan shrimp fajita meal pairs wonderfully with classic Mexican sides like Mexican rice, black beans, or a zesty corn salad. For a lighter accompaniment, serve with a simple arugula salad tossed in a citrus vinaigrette or grilled street corn (elote) for a summery touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp and vegetables in an airtight container in the refrigerator and enjoy within 3 days. To keep everything tasting fresh, store your tortillas and any toppings separately and add just before serving.

Freezing

Freezing this recipe is not recommended because shrimp can turn rubbery and the vegetables will lose their crisp texture after thawing and reheating.

Reheating

For best results, reheat leftovers on the stovetop by sautéing in a little olive oil over medium heat for 2–3 minutes until warmed through. Alternatively, warm leftovers in the oven at 350°F for 8–10 minutes covered loosely with foil, or use the microwave in short 30-second bursts covered with a damp paper towel to keep the shrimp moist.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to thaw, peel, devein, and thoroughly pat the shrimp dry with paper towels before seasoning and cooking to ensure they roast crispy instead of steaming.

What if I don’t have all the spices for the seasoning mix?

No worries! The key flavors come from chili powder, cumin, and paprika, so if you’re missing one, try substituting with a bit of taco seasoning or chili flakes to taste.

Can I use a different protein instead of shrimp?

Absolutely, chicken strips or thinly sliced steak work great in fajitas. Adjust the cooking time accordingly: chicken needs about 15-18 minutes total, while steak varies depending on thickness.

Are corn tortillas better than flour for this recipe?

Both work wonderfully! Corn tortillas offer a traditional gluten-free option with a slightly nuttier flavor, while flour tortillas are softer and more pliable. Choose based on your preference or dietary needs.

Final Thoughts

This Crispy Shrimp Fajitas Sheet Pan Recipe is a wonderful weeknight winner — quick, colorful, and full of fresh, bright flavors that come together effortlessly. The beauty lies in the simple roasting and broiling method that locks in juiciness while giving the shrimp that perfect char. Whether you’re feeding family or guests, this dish feels festive yet easygoing, letting you spend less time in the kitchen and more time around the table. I hope it becomes a go-to in your recipe collection as it has in mine!