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Sheet pan shrimp fajitas with white rice in a white bowl with a silver fork.

Sheet Pan Shrimp Fajitas

These easy and delicious sheet pan shrimp fajitas are ready in less than 30 minutes!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 small red onion sliced ¼ inch strips
  • 4 bell peppers deseeded and sliced into ¼ inch strips*
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper pepper
  • 1 lime halved
  • Optional for topping - roughly chopped cilantro
  • Optional for serving - small tortillas or rice

Instructions

  • Preheat the oven to 400 degrees F.
  • Add the shrimp, sliced red onion, and sliced bell peppers to a large rimmed sheet pan. Toss with the olive oil and sprinkle on the garlic powder, paprika, onion powder, cumin, salt, and pepper. Toss to coat the chicken and vegetables in the spices. Spread the chicken, onions, and peppers into a single layer across the sheet pan.
    Green, yellow, orange, and red bell peppers, red onions, and shrimp topped with spices on a sheet pan.
  • Bake for 10 minutes until the shrimp is pink and no longer opaque.
    Baked green, yellow, orange, and red bell peppers, red onions, and shrimp on a sheet pan.
  • Remove the pan from the oven and squeeze the lime over the shrimp and vegetables. Toss to combine. Serve immediately on as is, in tortillas, or with rice. Top with optional cilantro.

Notes

Storage - leftovers will keep in the fridge for up to 3 days in an airtight container.

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 13g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 433mg | Potassium: 634mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3866IU | Vitamin C: 159mg | Calcium: 102mg | Iron: 2mg