Sheet Pan Shrimp Fajitas
A vibrant, effortless weeknight dinner where juicy shrimp and colorful bell peppers roast together on one pan until perfectly charred. Warm tortillas wrap everything up with a squeeze of lime and a dollop of sour cream — no stovetop splatter, minimal cleanup, and dinner on the table in under 30 minutes.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the vegetables.
1.Preheat oven to 425°F (220°C).2.Slice bell peppers into thin strips and onion into thin half-moons.3.Mince the garlic cloves. - mix · ~2 min
Season the shrimp and vegetables.
1.In a large bowl, combine shrimp, bell peppers, onion, and garlic.2.Drizzle with olive oil and lime juice.3.Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over everything.4.Toss well until everything is evenly coated in the seasoning. - bake · ~13 min
Spread on the sheet pan and roast.
1.Spread the shrimp and vegetable mixture in a single even layer on the sheet pan.2.Roast in the preheated oven for 8 minutes.3.Remove from oven, toss gently, and return to bake for another 4-5 minutes until shrimp are pink and opaque and vegetables are tender with lightly charred edges.TIPDon't crowd the pan. Use two pans if needed so the vegetables roast instead of steam. - assemble · ~3 min
Warm the tortillas.
While the shrimp finishes roasting, warm the flour tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap them in foil and place in the oven for the last 3 minutes.
- serve
Assemble and serve immediately.
1.Divide the roasted shrimp and vegetables evenly among the warm tortillas.2.Top with a dollop of sour cream and a sprinkle of fresh chopped cilantro.3.Serve with lime wedges on the side for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp dry before seasoning to ensure the spices adhere and they sear, not steam.
- 2Arrange shrimp and veggies in a single layer with space between pieces for maximum char.
- 3Use two sheet pans if necessary to avoid overcrowding and ensure even roasting.
- 4Warm tortillas directly on a gas burner or in a dry skillet for a slight smokiness.
- 5Swap sour cream with Greek yogurt for a tangy, protein-rich alternative.
- 6Slice bell peppers and onion uniformly so they cook at the same rate as the shrimp.
Adapt it for your goals.
Protein swap
Replace shrimp with boneless, skinless chicken thighs (sliced thin) and roast 12–15 minutes, or with firm tofu (diced) for a vegetarian version.
low carb / ketoLow-carb / keto
Serve the fajita filling over a bed of crisp romaine lettuce leaves or cauliflower rice instead of tortillas, and use full-fat Greek yogurt for sour cream.
extra smokyExtra smoky
Add 1/2 teaspoon of chipotle powder or ancho chili powder for deeper, smokier heat.
cheesy finishCheesy finish
Sprinkle shredded Monterey Jack or cotija cheese over the hot fajita filling just before serving for a creamy, salty contrast.
Why this is on our healthy list.
High in Lean Protein
Shrimp provides a low-calorie, high-quality protein source that supports muscle maintenance and satiety.
Rich in Vitamin C
Bell peppers, especially red ones, are packed with vitamin C, which supports immune function and collagen production.
Good Source of Fiber
When served in tortillas, this dish provides dietary fiber from the vegetables and whole grains (if using whole-wheat tortillas).
Antioxidant Spices
Cumin and smoked paprika contain antioxidants that help reduce inflammation and add depth of flavor without extra sodium.
Frequently asked questions
Yes, but thaw them completely in the refrigerator or under cold running water, then pat very dry before seasoning to avoid excess moisture in the pan.
