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Shrimp Fajitas

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


  • Parchment Paper Sheets


  • 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 toppings such as sour cream, thinly sliced avocados or guac, pico de gallo or salsa, additional lime wedges


  • 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 large 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 15 minutes on a 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, none overlapping. Remove the veggie pan, toss veggies, and return to a lower oven rack. Place shrimp pan on the top rack. Bake 5-6 minutes or until shrimp are opaque and cooked through and veggies are crisp tender. OPTIONAL: Remove the shrimp tray, move up the veggies, and turn the oven to broil. Broil for 1-2 minutes watching closely. Otherwise, you can cook the veggies 5 or so minutes longer if more tender veggies are desired (we like them with some bite still!)
  • 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.


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


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