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This delicious Sheet Pan Shrimp Fajita is bursting with flavor and is so easy to make. Served with corn tortillas, the perfectly roasted vegetables paired with the juicy shrimp make for a speedy weeknight dinner.

shrimp fajita in a sheet pan with tortilla, avocado and dressing
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This recipe was made in partnership with Reynolds Wrap® Foil. All opinions are 100% my own.

Shrimp Fajita

With two young kids with busy schedules, trying to juggle helping with homework and figuring out what’s for dinner means dinner time can be a little hectic. So I’m all about easy weeknight meals that are simple and convenient to prepare. This shrimp fajitas recipe made in a sheet pan is made in 35 minutes and is hands-off once you get it in the oven.

To make this recipe even more simple and with minimal cleanup, I use Reynolds Wrap® Non-Stick Foil. With Reynolds Wrap® Non-Stick Foil, food lifts right off the sheet, thanks to its non-stick properties and it makes cleaning up a breeze as I don’t have to scrub my sheet pan after roasting my shrimp fajitas.

top down view of shrimp fajita sheet pan

When using Reynolds Wrap® Non-Stick Foil, make sure you have the dull side facing up as that is non-stick side, meaning you don’t even have to spray it with cooking spray or grease it before placing your shrimp fajitas into your lined sheet pan. With less prep time and cleanup time, you get to spend more time with your family!

If you’re looking for more shrimp recipes, try my Grilled Shrimp Skewers, Creamy Shrimp Penne Pasta With Red Pepper Sauce, and Sweet and Spicy Shrimp Stir Fry.

Why You’ll Love this Recipe

  • A delicious marinade: If you don’t have time to marinate this shrimp fajita recipe, not to worry. It’s bold enough that having your shrimp marinate as you cut your veggies up is enough to make it quite flavorful.
  • A healthy dinner: full of protein and vegetables, this is a healthy and delicious dinner you can make at home faster than it’ll take for you to get takeout!
  • The whole family can help out: younger children can help with lining the sheet pan and older children can help make the shrimp marinade as you cut the vegetables. The whole family can get involved!

What You’ll Need to Make The Perfect Shrimp Fajita Sheet Pan

For the Shrimp Marinade

  • Shrimp
  • Seasonings: chili powder, fajita seasoning, paprika powder, black pepper, cumin, and salt
  • Lime juice
  • Garlic – minced
  • Olive oil
  • Reynolds Wrap® Non-Stick Foil

For Everything Else

  • Bell peppers – I went with all three colors but you can use whichever you prefer!
  • Onion
  • Olive oil
  • Dry parsley
  • Fajita seasoning
  • Corn tortilla

How to Make Sheet Pan Shrimp Fajitas

Prep the oven and sheet pan – Preheat oven to 400F and line a sheet pan (1/2 sheet size) with Reynolds Wrap® Non-Stick Foil for easy cleanup. Make sure the dull non-stick side is facing upwards.

Marinate the shrimp – In a bowl, place all the shrimp marinade ingredients together with the shrimp. If you have time, let them marinate for 30 minutes. If not, set aside until you slice the veggies.

shrimp fajita raw on a sheet pan uncooked

Prep the fajita vegetables – Slice the pepper and onions.

Roast the shrimp fajitas – On your Reynolds Wrap® Non-Stick Foil lined sheet pan, place the vegetables on one side and the shrimp on the other half side. Bake in the oven for 20 minutes, tossing around half way through.

shrimp fajita on a tortilla

Serve – Remove the sheet pan from the oven and toss everything together to serve. Serve with corn tortillas and top with some avocados and cilantro lime dressing.

Tips and Notes

  • Purchase deveined shrimp to save time. If your shrimp still has veins intact, you can remove it by slicing the shrimp slightly and use a toothpick or skewer to lift the vein out of the shrimp.
  • Don’t have fajita seasoning on hand? Taco seasoning works in a hurry.
  • Not a fan of bell peppers? You can roast any vegetables you like!

How to Make This Freezer Friendly

If you want to prep this sheet pan shrimp fajita ahead of time, you can place everything uncooked (except the corn tortillas) into a freezer friendly bag. Store in the freezer for up to 6 months and when ready to eat, thaw overnight in the fridge and bake.

How to Store and Reheat Leftovers Shrimp Fajitas

Place leftovers in an airtight container in the fridge for up to 3-4 days. Shrimp fajitas are best reheated gently on the stovetop but a microwave will work in a pinch.

Ideas of What to Serve Your Fajita Shrimp With

top view sheet fajita sheet pan served on tortillas

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Shrimp Fajita Sheet Pan

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients 

Shrimp Marinade

  • 2 lb. large shrimp, peeled, without tail
  • 1 tsps. chili seasoning
  • 1 tbsp. fajita seasoning
  • 1/4 cup lime juice
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 2 tbsps. olive oil
  • 1/2 tsp cumin
  • 1/2 tsp salt, optional to taste
  • 16 small corn tortilla

Fajita Veggies

  • 3 whole bell peppers, 3 colors, julienne
  • 1 whole onion, julienne
  • 1 tbsp. olive oil
  • 1/2 tsp dry parsley
  • 1 tbsp. fajita seasoning

Instructions 

  • Preheat the oven to 400 degrees.
  • In a bowl, place all the shrimp marinade ingredients together with the shrimp. If you have time let them marinate for 30 minutes. If not, set aside until you slice the veggies.
  • While the shrimp is marinating, slice the pepper and onions.
  • Line a sheet pan (1/2 sheet size) with Reynolds Wrap® non-stick foil.
  • Place the veggies on one side and the shrimp on the other half side.
  • Bake in the oven for 20 minutes, tossing around half way through.
  • Remove and toss everything together to serve. Serve with corn tortillas and top with some avocados and cilantro lime dressing.

Notes

  • Purchase deveined shrimp to save time. If your shrimp still has veins intact, you can remove it by slicing the shrimp slightly and use a toothpick or skewer to lift the vein out of the shrimp.
  • Don’t have fajita seasoning on hand? Taco seasoning works in a hurry.
  • Not a fan of bell peppers? You can roast any vegetables you like!

Nutrition

Calories: 293kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1052mg | Potassium: 268mg | Fiber: 5g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 5mg
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