Sheet Pan Mexican-Style Shrimp Fajitas

By AislePrompt Test Kitchen · 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-inspired tacos & burritos 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 tacos & burritos 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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