Spiced Shrimp Fajita Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Succulent shrimp roasted with colorful bell peppers and onions, seasoned with smoky fajita spices for a quick, high-protein dinner. This Mexican-inspired Whole30 recipe (high protein), ready in about 22 minutes, pairs large shrimp, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 lb, peeled and deveined large shrimp
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 medium, sliced into 1/2-inch strips red onion
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup chopped, for garnish fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined large shrimp with 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 1 medium sliced red onion to the bowl and toss to combine with the shrimp and spices.
3. Step 3: Spread the shrimp and vegetables in a single layer on a rimmed sheet pan.
4. Step 4: Roast for 10-12 minutes, stirring halfway through, until the shrimp are opaque and cooked through and the vegetables are tender with charred edges.
5. Step 5: Remove from oven and drizzle 2 tbsp fresh lime juice over the mixture.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving, optionally wrapped in lettuce leaves or served with compliant tortillas.