Sheet Pan Mexican-Style Shrimp Fajitas

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Juicy shrimp and colorful bell peppers roasted together with Mexican spices on a single sheet pan, perfect for quick fajita night. This Mexican recipe, ready in about 27 minutes, pairs large shrimp, peeled and deveined, red bell pepper, sliced into strips, green bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 medium red bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 small red onion, sliced into strips
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 8 corn or flour tortillas

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Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 1 pound peeled and deveined large shrimp, 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced yellow bell pepper, and 1 sliced small red onion.
2. Step 2: Drizzle the mixture with 3 tablespoons olive oil and sprinkle 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss thoroughly to coat everything evenly.
3. Step 3: Spread the shrimp and vegetables in a single layer on a large rimmed baking sheet and roast for 10-12 minutes until the shrimp are pink and opaque and the vegetables are tender-crisp.
4. Step 4: Remove from the oven and squeeze 1 tablespoon fresh lime juice over the top. Warm 8 corn or flour tortillas in a dry skillet or microwave.
5. Step 5: Serve the roasted shrimp and peppers on the warmed tortillas with your favorite toppings like sour cream or avocado, if desired.