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30 Minute Sheetpan Shrimp Fajitas (easy balanced meal)
These easy sheetpan shrimp fajitas are quick to prepare and packed with flavor thanks to the simple shrimp marinade. The oven baked method means they’re pretty much hands off once ingredients are prepped, making these perfect for those busy weeknights when you want something delicious and nutritious without the hassle!
Ok I am totally in my sheet pan era. As a dietitian, I’ve always loved this method to get a balanced meal together on one pan, with minimal mess. But now that we are entering a whole new world of being school age parents, I need all of the kitchen hacks I can find. Haha.
These baked shrimp fajitas have been a staple in our house for years, but I had yet to formally jot down the recipe and get it up here for you. What I love so much about this method is that once your ingredients are prepped, the oven does the work for you. No babysitting over the stove!
Tips and Tricks
- Line your baking sheet with parchment paper: this will ensure ingredients don’t’ stick making for easy clean up!
- Broil for the last few minutes! This is game changing! Not only does it cut down on the cook time but it gives everything a nice char, similar to what you’d get sizzling the shrimp on a hot pan!
- Shrimp Fajita Marinade: made with just 6 simple ingredients you’ve probably got in the pantry, this is key to the most delish flavorful filling and juicy, tender shrimp!
Serve it all up with warm flour tortillas and a drizzle of 5 Minute Cilantro Lime Sauce for a fresh, tangy finish. And if you want to add a bit more zing, try topping with pickled onions!
What You Need For Sheet Pan Shrimp Fajitas
Shrimp: The star of the dish, shrimp are quick to cook and packed with protein. If chicken is more your thing, I’ve also got these sheetpan chicken fajitas you’ll love!
Avocado Oil: Oil is essential to allow the shrimp and veggies to crisp up and also enhances the overall flavor of the dish. Avocado oil is my favorite high heat cooking oil, but can be replaced with any other high heat oil!
Chili Powder and Smoked Paprika: These spices add a warm, smoky flavor that gives the fajitas their signature taste.
Cumin: Adds an earthy, aromatic flavor that compliments the other spices.
Garlic: Adds a fragrant, savory depth to the marinade, making the shrimp and vegetables incredibly flavorful.
Bell Peppers and Onions: Classics for fajitas, they add sweetness, balancing out the smoky, spiced shrimp. They become tender and caramelized when roasted.
Flour Tortillas: The perfect vessel for the shrimp and veggie mixture, soft and warm to hold all the delicious flavors together! You can also use corn tortillas, I just prefer the texture of flour!
How To Make Sheet Pan Shrimp Fajitas
Preheat the oven to 425 degrees F. To a medium bowl add the avocado oil, lime juice, chili powder, paprika, cumin, honey, salt, pepper and garlic. Whisk to combine.
Place the peppers and onions on the lined baking sheet and pour half of the marinade overtop. Toss to combine and place in the oven for 20 minutes.
Meanwhile, add the shrimp (thawing first if needed) to the bowl with the remaining marinade and toss to coat. After 20 minutes, remove the peppers and onions from the oven and add the shrimp to the baking sheet, and stir.
Turn the oven to broil and place the mixture back in the oven for 4 minutes, stirring halfway (this will give the mixture a bit of a char and that fajita vibe. If you prefer, simply place back in the oven and bake for another 6-8 minutes). Shrimp is done when opaque and no gray remains)
Assemble fajitas by dividing the shrimp mixture among the tortillas then topping with lime crema, and fresh cilantro and pickled onions if desired.
Mistakes and Fixes
Overcooked Shrimp: If your shrimp turn out tough and chewy, they’ve likely been overcooked. Make sure to watch them closely during the broiling stage, as they cook very quickly. Shrimp are done when they are opaque and firm.
Undercooked Vegetables: Ensure the bell peppers and onions are cooked until tender. If they’re still too crisp after the initial 20 minutes, give them a few more minutes before adding the shrimp.
Uneven Cooking: To avoid uneven cooking, make sure to slice the vegetables thinly and evenly. This helps them cook at the same rate as the shrimp.
Lack of Flavor: If the fajitas taste bland, make sure you’re using enough seasoning in the marinade. You can also add a bit more salt or a squeeze of lime juice to enhance the flavors.
Nutritional Highlights
What is better than a one pan dish of deliciousness that is also packed with satisfying nutrition!? Let’s dig into the nutrition of this meal
Shrimp: Shrimp is a good source of protein, providing essential amino acids necessary for muscle repair and growth. It also contains selenium, an antioxidant that supports a healthy immune system, and contains vitamin B12, which is important for nerve function and blood cell production. Plus protein is a key element to helping us feel full and stay full longer after eating as it slows digestion and blood sugar release into the bloodstream!
Avocado Oil: Avocado oil is high in healthy monounsaturated fats, which can help reduce bad cholesterol levels and support heart health. It also contains vitamin E, an antioxidant that helps protect your cells from damage. Fat also carries flavor molecules providing satisfaction to our meals.
Chili Powder and Smoked Paprika: These spices not only add flavor but also contain antioxidants and anti-inflammatory compounds.
Garlic: Garlic is in the allium family, known for its antioxidant properties and adds a savory depth of flavor to the fajitas.
Bell Peppers: Bell peppers are high in vitamins A and C, which are essential for immune function and skin health. They also provide fiber, which is important for digestive health, and a variety of antioxidants.
Onions: Onions contain antioxidants and have anti-inflammatory properties. They also provide fiber and vitamin C, supporting overall health and immune function.
Cilantro Lime Greek Yogurt Dressing: This dressing adds a tangy, creamy finish while also providing protein and probiotics from the Greek yogurt, which are beneficial for gut health.
Recipe, Kitchen, & Time Saving Hacks
Prep Ahead: Slice the bell peppers and onions in advance and store them in an airtight container in the fridge. This way, you can quickly assemble the fajitas when you’re ready to cook.
One Pan: Cooking everything on one sheet pan makes cleanup a breeze. Line the pan with parchment paper to prevent sticking and make clean-up even easier.
Leftover Magic: Use any leftover shrimp fajita mixture in salads, tacos, or as a topping for rice bowls for a quick and easy meal the next day!
Customizable: Feel free to customize your fajitas with different vegetables, such as zucchini or mushrooms, based on your preferences.
Watch How To Make It Here!
Did you Make This Recipe?
If you make these 30 Minute Sheetpan Shrimp Fajitas it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
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30 Minute Sheetpan Shrimp Fajitas (easy balanced meal)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner, Main DIsh
- Method: Bake
- Cuisine: American
- Diet: Diabetic
Description
These easy sheetpan shrimp fajitas are quick to prepare and packed with flavor thanks to the simple shrimp marinade. The oven baked method means they’re pretty much hands off once ingredients are prepped, making these perfect for those busy weeknights when you want something delicious and nutritious without the hassle!
Ingredients
- 1 pound raw, peeled, deveined shrimp
- 2 tablespoons avocado oil or other high heat cooking oil
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 3 bell peppers (red, orange or yellow), sliced into ¼ -½ inch strips
- 1 white onion, thinly sliced
- 8 6 inch flour tortillas
- 1 recipe of cilantro lime dressing, for serving (optional but recommended!)
- Fresh cilantro, roughly chopped, for serving (if not using the cilantro lime dressing)
- pickled onions, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- To a medium bowl add the avocado oil, lime juice, chili powder, paprika, cumin, honey, salt, pepper and garlic. Whisk to combine.
- Place the peppers and onions on the lined baking sheet and pour half of the marinade overtop. Toss to combine and place in the oven for 20 minutes.
- Meanwhile, add the shrimp (thawing first if needed) to the bowl with the remaining marinade and toss to coat. After 20 minutes, remove the peppers and onions from the oven and add the shrimp to the baking sheet, and stir.
- Turn the oven to broil and place the mixture back in the oven for 4 minutes, stirring halfway (this will give the mixture a bit of a char and that fajita vibe. If you prefer, simply place back in the oven and bake and continue baking at 425F for another 6-8 minutes, again, stirring halfway). Shrimp is done when opaque and no gray remains)
- Assemble fajitas by dividing the shrimp mixture among the tortillas then topping with cilantro lime dressing if using, or fresh cilantro and pickled onions if desired!
Made these for my husband and I and he loved them! He right away was asking me to make them again soon. Thanks for the recipe!
Yay! So glad to hear they were a hit with the family Mallory! Thanks for sharing!
Such a great weeknight recipe. The marinade is delicious. I didn’t have time to make the cilantro lime dressing (but have made it before and it’s amazing!) tonight but had some pickled onions on hand. Thanks Lindsay!
You are so welcome Lauren! Sheetpans truly are the ultimate weeknight meal aren’t they?! love that you had the pickled onions on hand and ready to go!