Sheet Pan Mexican-Style Shrimp Fajitas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp and colorful bell peppers roasted together with Mexican spices on a single sheet pan, perfect for quick fajita night. This mexican ready in about 27 minutes pairs pound large shrimp, peeled and deveined, small red onion, sliced into strips, olive oil 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.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Mexican-Style Shrimp Fajitas take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Mexican-Style Shrimp Fajitas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Mexican-Style Shrimp Fajitas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Mexican-Style Shrimp Fajitas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Mexican-Style Shrimp Fajitas?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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