Sheet Pan Shrimp Fajitas — Quick, Flavorful Weeknight

A quick and vibrant recipe for shrimp fajitas made on a single sheet pan, ready in under 30 minutes.

Scale

450 g (1 lb) large shrimp, peeled and deveined
2 tbsp (30 ml) olive oil
1 lime, juiced (about 30 ml / 2 tbsp)
1 tsp (5 g) ground cumin
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) garlic powder
1/2 tsp (2.5 g) onion powder
1/4 tsp (1.5 g) cayenne or chili flakes (optional)
1 1/2 tsp (8 g) kosher salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium red onion, sliced
8 small corn or flour tortillas
Optional garnishes: chopped cilantro, extra lime wedges, sliced avocado, crumbled cotija or shredded cheddar

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Preheat the oven to 220°C (425°F) and line a rimmed sheet pan with parchment paper.
In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, cayenne, and kosher salt.
Toss the sliced peppers and onion with half of the marinade and spread in a single layer on the sheet pan. Roast for 8–10 minutes.
While the vegetables roast, pat the shrimp dry and toss in the remaining marinade for 5–10 minutes.
Add the shrimp to the center of the pan and roast for another 4–6 minutes until shrimp are opaque.
Remove from the oven and squeeze lime juice over the top. Let rest for 2 minutes before serving with warm tortillas and garnishes.

To avoid overcooking shrimp, watch for the color change from translucent to opaque. Use two pans if necessary to prevent crowding.