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. Spiced shrimp, bell peppers, and onion baked on a sheet pan and served inside charred tortillas with fresh lime, sour cream, and fresh cilantro create a delicious shrimp fajitas dinner. 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, loaded with flavor and delicious toppings! How to make shrimp fajitas Prep the veggies and shrimp and then line 2 sheet pans with parchment paper. Toss the seasonings together and add to the veggies and shrimp. Combine seasonings and veggies with oil and bake on one pan. Stir 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! 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 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. QUICK TIPWhen you buy shrimp, the size designation isn’t standard and its best to use count per pound. When you see 22/25 on the packaging of frozen shrimp, for example, that means there are 22 to 25 shrimp per pound. U15 means there are less than 15 shrimp per pound. The fewer shrimps per pound, the larger they are. Shrimp Fajita 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. Warming flour tortillas You can use corn or flour tortillas in this recipe — 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 the block and grated cheese). If you’re not buying the unbaked tortillas and cooking in a skillet yourself, you’ll still want to warm the pre-cooked tortillas. This not only contributes to the flavor, but it also helps them to fold easily and hold ingredients well. Here are a few options for how to warm the tortillas: Wrap a stack of five 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 — put the tortilla right on the flame 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 Spiced shrimp, bell peppers, and onion baked on a sheet pan and served inside charred tortillas with fresh lime, sour cream, and fresh cilantro create a delicious shrimp fajitas dinner. SAVE TO RECIPE BOX Print Recipe Shrimp Fajitas 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Spiced shrimp, bell peppers, and onion baked on a sheet pan and served inside charred tortillas with fresh lime, sour cream, and fresh cilantro create a delicious shrimp fajitas dinner. Course Dinner, Main Course Cuisine American, Mexican Keyword shrimp fajitas Prep Time 20 minutes Cook Time 16 minutes Total Time 36 minutes Servings 4 servings Calories 329kcal 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 and 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 parchment paper 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 are 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 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: Add the fresh lime juice and cilantro to the shrimp and toss. Cook or warm tortillas (See 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 five 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 burner and flip after 10-15 seconds. A hot dry skillet, griddle, cooktop, or grill grates -- flip after 10-15 seconds Nutrition FactsCalories: 329kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 429mg | Sodium: 1349mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3343IU | Vitamin C: 148mg | Calcium: 273mg | Iron: 5mg 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.