Home > Dinner > Shrimp Fajitas Shrimp Fajitas July 18, 2019 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. I’m so excited to be partnering with Reynolds to bring you this delicious shrimp fajitas recipe! As always, all opinions are my own. Mexican spiced shrimp, bell peppers, and onion baked on a sheet pan. Serve the shrimp and veggies inside charred tortillas with fresh lime, sour cream, and fresh cilantro for a delicious dinner of shrimp fajitas. These shrimp fajitas pair well with this cucumber salad, roasted brussels sprouts, or this fruit salad. Fajitas are one of my family’s favorite meals and while we’ve previously shared chicken fajitas, vegetarian fajitas, steak fajitas and plenty of twists on fajita flavors on this site, I have never shared SHRIMP fajitas. Don’t worry, I’m remedying that today with this delicious sheet pan shrimp fajitas recipe which is loaded with flavor and delicious toppings! How to make shrimp fajitas Prep the veggies and shrimp and then line 2 sheet pans with Reynolds Kitchens Pop-Up Parchment Paper Sheets. Toss the seasonings together — you’ll add these to the veggies and shrimp Toss seasonings and veggies with oil and bake on one pan. Toss shrimp, seasonings, and oil on the other sheet pan and bake those next. Serve cooked shrimp and veggies on warmed tortillas with your favorite toppings! Reynolds Kitchens Pop-Up Parchment Paper Sheets Parchment paper is an essential item in my kitchen – I use it almost every single day because it makes cooking and baking so much easier. Which is why I’m so excited to share about Reynolds Kitchens Pop-Up Parchment Paper Sheets. These pop-up sheets solve all the problems with typical parchment paper — no need to measure and cut out pieces OR continue to flatten the edges as they curl up while you’re trying to put food on them! These pop up sheets can be pulled individually from a thin sleek box They perfectly fit a 9×13 or 9×12 inch pan making them a great option for lining a one-sheet pan dinner (or dessert!) They lie flat after being pulled from the box They’re non-stick and greaseproof (allowing for easy release and a mess-free, easy cleanup) What to serve with shrimp fajitas If you like sauces, the jalapeno sauce from these Jamaican jerk tacos or this cilantro–lime sauce from these shrimp tacos would be amazing! Sour cream is also a great sauce. Sliced avocado or guacamole Fresh cilantro Lime wedges Grilled corn on the cob (or Elote) Freshly grated cheese Pico de gallo If you like more spice, add in 1/8 teaspoon cayenne pepper to the spice blend and/or a finely diced jalapeno to the veggies How to know when shrimp is cooked through When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape) Shrimp fajitas tips I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler. If you are using frozen shrimp, make sure to let it completely thaw out before putting over any heat. How to warm flour tortillas You can use corn or flour tortillas in this recipe – just whichever you prefer. My favorite tortillas for shrimp fajitas are the unbaked (flour or corn) ones generally found in the refrigerated section of the grocery store near block and grated cheese. If you’re not buying the unbaked tortillas and cooking in a skillet yourself, you’ll still want to warm-up the pre-cooked tortillas you have. This not only contributes to the flavor, it also helps them to fold and hold ingredients easily. Here’s a few options for how to warm the tortillas: Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through. Place on a gas stovetop over a medium/low flame — place the tortilla right on the flame on the stovetop and flip after 10-15 seconds. Cook in a hot, dry skillet, griddle, cooktop, or grill grates — flip after 10-15 seconds More sheet pan recipes: One Pan Jambalaya One Pan Garlic Herb Shrimp and Sausage Mini Meatloaf with green beans and mashed potatoes One Pan Healthy Sausage and Veggies One Pan Lemon Parmesan Chicken and Asparagus FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shrimp Fajitas 5 from 2 votes - Review this recipe Fajita spiced shrimp, bell peppers, and onion baked on a parchment-paper covered sheet pan. Serve the shrimp and veggies inside charred tortillas with fresh lime, sour cream, and fresh cilantro for a delicious dinner of shrimp fajitas. SAVE TO RECIPE BOX Print Recipe Shrimp Fajitas 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Fajita spiced shrimp, bell peppers, and onion baked on a parchment-paper covered sheet pan. Serve the shrimp and veggies inside charred tortillas with fresh lime, sour cream, and fresh cilantro for a delicious dinner of shrimp fajitas. Course Dinner Cuisine American Keyword shrimp fajitas Prep Time 20 minutes Cook Time 16 minutes Total Time 36 minutes Servings 4 servings Calories 320kcal Cost $12.36 EquipmentReynolds Kitchens Pop-Up Parchment Paper Sheets Ingredients3 medium sweet bell peppers, (I use 1 red, 1 orange, & 1 yellow) thinly sliced1 medium green pepper, thinly sliced1/2 medium red onion, thinly sliced1 and 1/2 pounds medium shrimp (uncooked, not frozen) peeled and deveined2 and 1/2 teaspoons chili powder1 teaspoon EACH: ground cumin, onion powder, garlic powder1/2 teaspoon EACH: paprika, dried oreganoFine sea salt & freshly cracked pepper3 and 1/2 tablespoons olive oil, separated1/4 cup finely chopped cilantro2 tablespoons freshly squeezed lime juice8 tortillasYour favorite topping such as sour cream, thinly sliced avocados or guac, pico de gallo or salsa, additional lime wedges InstructionsPREP: Preheat oven to 400 degrees F. Prep the veggies: thinly slice the bell peppers, thinly slice the red onion. Pat the shrimp dry with a paper towel (you can also remove tails now or after shrimp is baked). Line 2 sheet pans with Reynolds Kitchens Pop-Up Parchment Paper Sheets and set aside.SEASONINGS: In a small bowl, combine the seasonings: chili powder, cumin, onion powder, garlic powder, paprika, and oregano. Add salt and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir to combine and set aside.BAKE: On one sheet pan add all the bell pepper and onion slices. Drizzle 1 and 1/2 tablespoons olive oil and add 1 tablespoon of the seasoning mix. Toss on the sheet pan until veggies are coated and then spread into an even layer. Bake for 10 minutes on the higher oven rack.BAKE CONT.: On the other sheet pan add the shrimp, 1 tablespoon olive oil, and all the rest of the seasoning mix. Toss until shrimp is evenly coated and then spread in an even layer on the pan. Remove the veggie pan, toss veggies, and return to the bottom rack. Place shrimp pan on the top rack. Bake for 5-6 minutes or until shrimp are opaque and cooked through. OPTIONAL: remove the veggie tray and while keeping the shrimp where they are turn the oven to broil and broil for 1-2 minutes. Remove shrimp and then broil the veggies for 1-2 minutes. SERVE: To the shrimp add the fresh lime juice and cilantro and toss. Cook or warm tortillas (Note 1) and prepare toppings while shrimp and veggies are cooking. Remove tails from cooked shrimp if they weren't removed before baking and add to tortillas along with a big scoop of cooked veggies. Add your favorite toppings such as avocado or guac, a big scoop of sour cream, pico or salsa, etc. Serve with additional lime wedges. Enjoy warm. Recipe NotesNote 1: Warm tortillas: Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through. A gas stovetop over a medium/low flame -- place the tortilla right on the flame on the stovetop and flip after 10-15 seconds. A hot dry skillet, griddle, cooktop, or grill grates -- flip after 10-15 seconds Nutrition FactsCalories: 320kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.