Shrimp Fajitas

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 320 kcal


  • 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


  1. PREP: 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Notes

Note 1: Warm tortillas: