Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas with succulent shrimp and fresh roasted onions and peppers make a perfect quick and easy weeknight meal or meal prep recipe.

Course Main Course

Cuisine American, Mexican

Keyword Sheet Pan Shrimp Fajitas

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 137kcal

Author Michelle

2 pounds uncooked shrimp peeled and deveined
2 medium bell peppers thinly sliced (any color)
2 medium onions thinly sliced
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon chile lime seasoning (such as tajin)
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt (plus more to taste)
Dash cayenne pepper (optional)
1 lime cut into wedges
Tortilllas for serving
Toppings such as fresh cilantro, sour cream, cheese, salsa, or guacamole for serving

Preheat oven to 400°F.
In a large bowl, combine shrimp, pepper, onion, olive oil, and all seasonings including salt. Toss to combine.
Line a baking sheet with parchment paper. Spread shrimp, bell peppers and onions evenly on baking sheet.
Cook at 400°F for about 10 to 12 minutes, until shrimp are almost cooked through. Toss halfway through, if necessary.
Then turn oven to broil and cook for additional 2 minutes or until shrimp is fully cooked through.
Squeeze juice from fresh lime over fajita mixture.
Serve in tortillas with desired toppings.

Storage: Store leftovers in an air tight container in the refrigerator for up to 3 to 5 days.
Freezer Directions: Allow to cool to room temperature before transferring to a freezer bag. Freezer for up to 3 months. Thaw completely in the refrigerator before reheating in the microwave or on the stovetop.