Sheet Pan Shrimp Fajitas with Peppers and Lime Butter

Sheet Pan Shrimp Fajitas are quick, flavorful, and simple to prepare. Toss peeled and deveined shrimp with sliced bell peppers and red onion, season everything with fajita spices and oil, then roast together on a single sheet pan. This hands-off method yields tender, juicy shrimp and caramelized vegetables in under 30 minutes—perfect for busy weeknights.

These fajitas pair beautifully with plain rice or a zesty cilantro-lime rice—just fold chopped cilantro, fresh lime juice, and a pinch of salt into cooked white rice. Refried beans or seasoned black beans make a hearty side, and guacamole, pico de gallo, or a simple salsa add freshness and brightness.

Why I love it:

• Sheet pan meal — Prep and roast everything together for minimal cleanup.
• Versatile — Serve in warm tortillas, over rice or salad, or with beans on the side.
• Fast — Shrimp cooks quickly, so the whole meal is ready in about 30 minutes.

Ingredients

• Raw shrimp — Large shrimp, peeled and deveined; tails optional.
• Bell peppers — Use a mix of colors (red, orange, yellow) for sweetness and color.
• Red onion — Sliced into strips for mild, sweet flavor when roasted.
• Fajita seasoning — Store-bought or homemade (see notes for a simple mix).
• Canola oil — Or other neutral oil for tossing the veggies and shrimp.
• Fajita fixings — Warm tortillas, fresh cilantro, lime wedges, and any preferred toppings.

Step-by-step instructions

Roasting shrimp and vegetables together keeps cleanup to a minimum while delivering big flavor.

1. Preheat — Heat the oven to 425°F (220°C). Slice bell peppers and red onion into strips.
2. Season veggies — On a large sheet pan, toss the sliced peppers and onions with about 1–2 tablespoons of oil and 1 tablespoon of fajita seasoning so they are evenly coated.
3. Roast veggies — Spread the vegetables in a single layer and roast for 10–12 minutes, until they begin to soften and caramelize.
4. Prepare shrimp — In a bowl, toss shrimp with the remaining oil and fajita seasoning. Move the roasted peppers and onions to one side of the pan and arrange the shrimp in an even layer on the other side.
5. Finish roasting — Return the pan to the oven and roast another 5–7 minutes, until the shrimp are opaque and pink. Cooking time depends on shrimp size—avoid overcooking.
6. Serve — Transfer shrimp and vegetables to warm tortillas or plates, and top with cilantro, lime, cheese, sour cream, salsa, or other favorites.

Homemade fajita seasoning

Making your own fajita seasoning is simple and lets you control the heat. A basic mix includes chili powder, ground cumin, paprika or smoked paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne for heat (optional). Adjust quantities to taste and keep a jar on hand to flavor tacos, fajitas, and other dishes.

Frequently asked questions

Recipe tips

• Cook veggies first — Peppers and onions should roast before the shrimp go on the pan so they have time to caramelize.
• Don’t crowd the pan — Spread ingredients evenly. If doubling the recipe, use a second pan to ensure proper roasting rather than steaming.

Fajita topping ideas

Popular toppings that add flavor and texture:

• Pico de gallo or salsa
• Guacamole or sliced avocado
• Sour cream or crema
• Fresh cilantro and lime wedges
• Shredded cheese or lettuce

Storage and reheating

• Storage — Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating — Reheat in a 375°F oven for about 5 minutes until warmed through. Reheating briefly helps prevent the shrimp from becoming rubbery.

Recipe