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A close-up of a shrimp fajita taco made with sheet pan shrimp fajitas, featuring grilled shrimp, sliced yellow and green bell peppers, onions, and fresh cilantro on a tortilla, served on a plate with more fajitas in the background.
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5 from 10 votes

Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Shrimp Fajitas Recipe makes dinner time so easy because everything you need is in one pan. Enjoy flavorful shrimp, veggies and the best seasoning.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $24.52, $4.09 per Servings

Ingredients

  • 2 pounds peeled and deveined raw large shrimp
  • 2 tablespoons fajita seasoning https://www.eatingonadime.com/homemade-fajita-seasoning/
  • 2 tsp minced garlic
  • 1 teaspoon salt
  • 3 Tbsp olive oil
  • 1 red, green and yellow bell peppers, cored and sliced into strips (1 of each)
  • 1 medium yellow onion halved and sliced from top to root
  • 2 fresh limes juiced
  • 3 Tbsp chopped cilantro

Instructions

  • Preheat the oven to 400°F (200°C). Spray a 17 x 12-inch rimmed baking sheet with non-stick cooking spray or line it with foil.
  • Place 2 pounds peeled and deveined raw large shrimp in a large bowl. Add 2 tablespoons fajita seasoning and 2 teaspoons minced garlic, and toss to coat the shrimp evenly. Transfer the shrimp to the prepared baking sheet.
  • Add 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, and 1 medium yellow onion to the baking sheet
  • Drizzle 3 tablespoons olive oil over the shrimp and vegetables. Sprinkle with 1 teaspoon salt, then toss everything together until evenly coated. Spread into an even layer, keeping the shrimp from overlapping.
  • Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and shrimp has cooked through, about 9-10 minutes.
  • Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
  • Remove the pan from the oven. Drizzle the juice from 2 fresh limes evenly over the shrimp and vegetables, then sprinkle with 3 tablespoons chopped cilantro. Toss to coat.
  • Serve filling warm in warm tortillas with desired toppings. Serve with more lime wedges and fresh cilantro

Nutrition

Calories: 248kcal | Carbohydrates: 8g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1634mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1966IU | Vitamin C: 90mg | Calcium: 235mg | Iron: 4mg
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