Shrimp Fajitas

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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.

Overhead image of Shrimp Fajitas, fresh out of the oven, on a sheet pan with the tortillas and other toppings

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!

 

Process shot-- Image of all the sliced veggies that go in Shrimp Fajitas.

 

What to serve with Shrimp Fajitas

  • If you like sauces, the jalapeno sauce from these Jamaican jerk tacos or this cilantrolime 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

Process shot-- Image of all the seasoning being mixed together.

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 TIP

When 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.

Process shot-- Image of the shrimp being seasoned and put on a sheet pan for Shrimp Fajitas.

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.

Overhead image of Shrimp Fajitas in a tortilla, with all the toppings, ready to eat.

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Shrimp Fajitas

5 from 2 votes
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.
Print Recipe

Shrimp Fajitas

5 from 2 votes
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

Equipment

  • Reynolds Kitchens Pop-Up Parchment Paper Sheets

Ingredients

  • 3 medium sweet bell peppers (I use 1 red, 1 orange, & 1 yellow) thinly sliced
  • 1 medium green pepper thinly sliced
  • 1/2 medium red onion thinly sliced
  • 1 and 1/2 pounds medium shrimp (uncooked, not frozen) peeled and deveined
  • 2 and 1/2 teaspoons chili powder
  • 1 teaspoon EACH: ground cumin, onion powder, garlic powder
  • 1/2 teaspoon EACH: paprika, dried oregano
  • Fine sea salt & freshly cracked pepper
  • 3 and 1/2 tablespoons olive oil, separated
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 8 tortillas
  • Your favorite topping such as sour cream, thinly sliced avocados or guac, pico de gallo or salsa, additional lime wedges

Instructions

  • PREP: 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 Notes

Note 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 Facts

Calories: 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

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3 Comments

  1. 5 stars
    These shrimp were perfectly seasoned! SO good. I topped it with avocado, sour cream and Trader Joe’s Corn & Chile tomato-less salsa. HIGHLY recommend.

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