4 months ago

Sheet-Pan Shrimp Fajitas

Twin Cities food blogger greens & chocolate has dreamed up a delicious dinner that’s fast, flavorful and family friendly. Try it on busy weeknights, easygoing weekends or whenever you want something delicious without a lot of work.

Sheet-pan dinners are such a favorite in our house that I’ve committed an entire day to them on our weekly menu. Every Thursday, it’s sheet-pan dinner night. By Thursday, I’ve usually lost most of my motivation in the kitchen and my kids usually have activities, so I need something quick and easy to get us through the week. Then I don’t feel so bad about ordering pizza on Friday nights!

Not only are sheet-pan dinners easy and require very little cleanup, they’re also usually a combination of vegetables and meat, which makes them well-rounded meals. 

This recipe for Sheet-Pan Shrimp Fajitas is made with classic fajita ingredients — bell peppers, onions, fajita spices and shrimp, all cooked on one baking sheet. Shrimp doesn’t take long to cook, so I bake the peppers and onions for 10 minutes before adding them. Then I bake everything together for another 10 minutes. 

While the shrimp and veggies are cooking, I get the toppings and tortillas ready. I keep things simple with some shredded cheese, sour cream and cilantro, but you could top it with any of your favorite fajita toppings. 

4 servings
Preparation time: 10 minutes
Cook time: 20 minutes


2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 red bell pepper, stem and seeds removed, sliced
1 yellow bell pepper, stem and seeds removed, sliced
1 red onion, sliced
3 tablespoons olive oil, divided
1 pound raw shrimp, peeled and deveined
Chopped fresh cilantro, sour cream and shredded cheese, for topping
8 fajita tortillas


  1. Heat the oven to 425 F. Line a baking sheet with foil or parchment paper. 
  2. In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt and pepper. 
  3. In a medium bowl, add the sliced peppers and onion, 2 tablespoons olive oil and half of the seasoning mixture, about 3 teaspoons. Mix well and spread out on the prepared baking sheet. 
  4. Bake for 10 minutes. Meanwhile, combine the rest of the spice mixture with the shrimp and remaining 1 tablespoon of olive oil.
  5. After 10 minutes, add the shrimp to the baking pan and bake for another 10 to 12 minutes, until the shrimp and veggies are cooked through. 
  6. Serve on tortillas with cilantro, sour cream and cheese.

Sheet-Pan Shrimp Fajitas