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With tomorrow being Cinco de Mayo, what better way to celebrate than with some FAJITAS?!?!
Shrimp fajitas, to be exact. All made one one, single sheet pan, in the oven!
If you saw last week’s post for homemade fajita seasoning, you already knew that some sort of fajitas recipe was coming this week. We LOVE fajitas so much in this house, that it only made sense to make my favorite fajita seasoning in bulk form so that we are one step closer to Mexican fajita vibes…even on weeknights!!!
The same fajita seasoning I used on my sheet pan chicken fajitas was turned into that bulk fajita seasoning recipe, and is used on these shrimp fajitas.
Honestly, it feels a bit like cheating. Almost too easy. I am essentially swapping the meat from chicken to shrimp…while most everything else is staying the same. But, isn’t that what you expect if you order various types of fajitas from a Mexican restaurant?
Anyways, these sheet pan shrimp fajitas go just as nicely with that homemade fajita seasoning as the chicken fajitas do.
I love how tender, sweet, and plump the shrimp are. It is a nice, slightly lighter variety of fajitas than the chicken ones. They’re especially good with that perfectly balanced fajita seasoning blend, which brings in so much flavor. The onions and bell peppers are sweet and tender. You can use any toppings you like, but I love a nice avocado mash, a squeeze of lime, cilantro, and a dollop of sour cream, on my shrimp fajitas.
Let the shrimp fajita party begin!!!
Ingredients for sheet pan shrimp fajitas:
As always, the full list of ingredients and measurements are listed in the recipe card below, but let’s discuss the ingredients here, for a minute.
For the shrimp fajitas
- shrimp – sweet, succulent, and so good. You want peeled shrimp, with the tails removed since the shrimp will be wrapped into a tortilla shell.
- white, or yellow onion – can’t have fajitas without tender strips of sweet onion.
- bell peppers – again, essential to fajitas. I prefer sweet bell peppers to go with the sweet shrimp. I recommend sticking with red, yellow, and orange bell peppers (any combo, or all one color works).
- avocado oil – for the cooking process, to prevent things from sticking. I prefer using avocado oil, versus olive oil, when cooking. Avocado oil has a higher smoke point, meaning that it doesn’t break down as easily when in contact with heat. I save olive oil for things like vinaigrettes and other sauces. However, olive oil works, if that’s all you have.
- fajita seasoning – My homemade fajita seasoning recipe is a blend of chili powder, smoked paprika, onion powder, garlic powder, cumin, dried oregano, cayenne pepper (optional), red pepper flakes (optional), and kosher salt. I keep a bulk batch of this fajita seasoning mixed up and ready for whenever I want to make fajitas. It really simplifies things, and makes my husband more inclined to make the fajitas, which I am always a fan of. If you don’t want to make a bulk batch of fajita seasoning, then I have included the single recipe portion of fajita seasoning needed for one batch of fajitas, in the notes of the recipe card.
Optional fixings/toppings
- corn, or flour tortilla shells – either one works great for fajitas. If needing to keep this recipe gluten free, be sure to use the corn tortillas.
- lime wedges – love a little squirt over the top of my fajitas, brightens things up.
- cilantro, chopped – a beautiful garnish that adds so much flavor to the fajitas.
- avocado – sliced, or turn them into an avocado mash. I love making a quick mash with just some lime juice, kosher salt, and a little garlic powder – so good on the fajitas.
- sour cream – just a hint, for dipping, or for spreading on top. If you want these fajitas to be dairy free, be sure to omit the sour cream – or use a dairy free sour cream.
That’s all you need for these super easy, yet satisfying, shrimp fajitas!!!!
How to make sheet pan shrimp fajitas:
As usual, the full directions are in the recipe card below, but let’s give you a little snapshot here.
Since the shrimp fajitas are made on one large sheet pan, they are so easy to make. No need to stand over the stove. 30 minutes, one pan, and done!
- prepare – preheat the oven. Pat the shrimp dry, and add the fajita seasoning. Chop up the veggies.
- toss – toss the veggies on the baking sheet with the oil and the fajita seasoning.
- cook – cook the veggies for 8 minutes. Add the shrimp and cook another 4 minutes.
- Broil – broil for a few minutes, just enough to add a little char to everything.
- prepare any toppings – while everything is cooking, you can get the tortillas ready, and anything else you want.
And, just like that, It’s time for SHRIMP FAJITAS!!!
What to serve with these shrimp fajitas:
Personally, we usually keep it simple, and just serve the shrimp fajitas with a side of chips and salsa. This is especially true if we are making this for an easy weeknight meal.
However, if you are serving this meal to a crowd, there are so many yummy sides you can serve with it.
- Mexican street corn salad – a favorite when sweet corn is in season. Also, very good with chips for dipping, so it can work as an appetizer too.
- chips and salsa – We often use a store bought salsa, but when there is time, I love making my homemade salsa. It’s made using canned tomatoes, so it’s perfect all year round.
- refried beans – a classic side dish/topping with fajitas. You can simply use a can of refried bean and warm them up. I suggest adding in some melted butter, and cumin to liven things up.
- rice – another classic side. You can easily make some white or brown rice to add to your shrimp fajitas, or eat on the side. Liven the rice up by stirring in some fresh lime juice and chipped cilantro. Yum!
- margaritas – if you really want to get the party started, I suggest serving these fajitas with my pitcher margaritas. LOVE a fresh lime margarita!!!
How to serve sheet pan chicken fajitas:
I love to serve my fajitas “family style”.
Meaning, that I put the fajita filling in a serving bowl, and all of the fixings and toppings in separate serving bowls/plates, so that each individual can make their own fajita just the way they like, just before eating.
This is also ideal since the tortillas get soggy once assembled, after they sit.
Are shrimp fajitas good leftover?
Yes.
As with many things, they’re at their best when fresh. But, I think the fajita filling heats up just fine, and is still really good after being leftover.
You will need to heat up fresh tortilla shells just before eating though.
Reasons you will LOVE these sheet pan shrimp fajitas:
- FAJITAS are the BEST!!
- Tender onions, bell peppers, and sweet shrimp roasted with spices.
- They’re customizable,
- use any toppings/fixings you like.
- They’re quick – 30 minutes.
- And, easy – one pan to clean.
- Making them perfect for a weeknight meal.
- Yet, they’re impressive enough to be served to guests.
- They make great leftovers.
- They’re healthy – lean protein, and veggies.
- They’re so delicious!
More Mexican inspired recipes:
- sheet pan chicken fajitas
- shrimp tacos with jalapeno sauce
- jalapeno sauce
- chile relleno enchiladas
- vegan cashew queso
- lentil quesadillas
- Mexican street corn salad
Did you make this recipe?
Let me know how it went. Leave a comment below, along with a star rating. I love hearing from you. 🙂
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Sheet Pan Shrimp Fajitas
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 to 8 1x
- Category: entree, easy, one pan, 30 minutes, healthy
- Method: roasting
- Cuisine: gluten free, dairy free, fish/seafood
- Diet: Gluten Free
Description
Sheet pan shrimp fajitas are so delicious, sweet shrimp, and tender peppers and onions roasted with a fajita seasoning until perfection. These fajitas are made on one sheet pan, and only take 30 minutes to make. The ultimate weeknight dinner.
Ingredients
shrimp fajitas
- 1 pound shrimp, peeled & tails removed
- 1 white or yellow onion, sliced
- 3 bell peppers (yellow, orange, or red), sliced
- 1 tablespoons avocado oil, divided
- 4 tablespoons homemade fajita seasoning (click here for recipe)
Optional Fixings/toppings
- corn, or flour tortilla shells
- lime wedges
- cilantro, chopped
- avocado (see notes for avocado mash)
- sour cream
Instructions
- Prepare: preheat your oven to 400 degrees Fahrenheit. If you haven’t already done so, mix up the fajita seasoning (see notes for individual recipe), for a bulk fajita seasoning recipe, click here. Pat the shrimp dry with paper towels. Place the shrimp in a medium sized mixing bowl. Toss the shrimp with 2 tablespoons of the fajita seasoning and 1/2 tablespoon avocado oil – set aside.
- Toss: Add the sliced onions, and bell peppers to an extra large sheet pan (20 x 14 inches), along with the remaining 2 tablespoons of fajita seasoning, plus the 2 tablespoon of avocado oil and toss together until everything is well coated.
- cook: Transfer the baking sheet of the bell peppers and onions to the preheated oven. Cook the veggies for 8 minutes, remove the pan, and add the shrimp using tongs to spread everything into a flat layer. Return the pan to the oven for another 4 minutes.
- Broil: Turn your broiler on and pop the pan right under the broil for 1 to 3 minutes, just so the peppers get a nice char on them.
- Prepare any toppings: While the fajitas are cooking you can prepare any of your toppings, and fixings. Warm the tortillas, dish out sour cream, slice avocadoes, cut up limes etc. The toppings are up to you. (see notes for my faves). My favorite way to warm tortillas is directly over the open flame of my gas burner. Just a few minutes on each side. I love the little bit of car it creates. If you don’t have a gas stove, and still want the char – you can heat them up in a dry skillet, for a few minutes per side.
- Serve: I like to serve this family style. I place the fajita filling into a bowl, with a spoon for serving. I place the warm tortilla shells, sour cream, lime wedges, etc – in separate dishes so that each person can make their own fajita, and customize it, just before eating.
Notes
Leftovers: Store any leftover fajita filling separate from the remaining ingredients. Reheat the filling in the microwave, gently. Heat up more tortilla shells, as needed.
fajita seasoning recipe: To make cooking fajitas even easier, I created a fajita seasoning recipe (in bulk). Make a large amount of fajita seasoning, once, so you have it on hand whenever you want to make either these shrimp fajitas, or chicken fajitas. Click here for the fajita seasoning recipe.
Fajita seasoning recipe for one batch of fajitas: If you don’t want to make a bulk amount of fajita seasoning, here is the recipe you will need just for one batch of shrimp fajitas: 3 teaspoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1/4 to 1/2 teaspoon cayenne pepper (optional), 1/4 to 1/2 teaspoon red pepper flakes (optional), 1.5 teaspoons kosher salt.
avocado mash: I love making a quick avocado mash (not guac), to go on my fajitas. I mash a ripe avocado, add lime juice to taste, along with kosher salt, and about 1/4 teaspoon garlic powder. I like to spread it on the bottom of my tortilla before adding the filling.
bell peppers: I preferred red, orange, or yellow peppers to go with the sweetness of the shrimp, rather than a green bell pepper.
Our fave toppings: Avocado mash, squirt of lime juice, chopped cilantro, a touch of sour cream.
gluten free: to make this recipe gluten free be sure to use corn tortillas, instead of flour.
dairy free: to keep this recipe dairy free be sure to omit the sour cream, or use a dairy free sour cream.
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