Save I stumbled onto sheet pan fajitas during a hectic Tuesday when the sink was full and I had twenty minutes before everyone got home. I tossed shrimp and peppers onto one pan, slid it into a hot oven, and by the time I'd changed out of my work clothes, dinner was sizzling. The kitchen smelled like cumin and charred edges, and no one believed I hadn't been cooking all afternoon. It's been my secret weapon ever since.
The first time I made this for friends, I panicked because I forgot to buy tortillas and served it over rice instead. Turns out, nobody cared. We piled the shrimp and peppers into bowls, squeezed lime over everything, and ate standing around the counter. One friend said it reminded her of beach trips and late dinners with sand still on her feet. I've made it a dozen times since, and it always brings that same easy, happy energy to the table.
Ingredients
- Large shrimp, peeled and deveined: They cook fast and soak up all the spices, just make sure they're dry before tossing or they'll steam instead of roast.
- Bell peppers, any color: I like using a mix of red, yellow, and orange for the color, but green works too if that's what you have.
- Red onion: It gets sweet and jammy in the oven, slice it into wedges so the layers separate and char beautifully.
- Olive oil: This helps the spices stick and keeps everything from drying out, don't skip it.
- Chili powder: The backbone of the fajita flavor, I use a mild blend but you can go spicier if you want.
- Ground cumin: Adds that warm, earthy depth that makes it taste like real Tex-Mex.
- Smoked paprika: Gives a hint of smokiness like you cooked this over a fire, even though it's just your oven.
- Garlic powder and onion powder: Quick flavor boosters that blend right into the oil and coat everything evenly.
- Dried oregano: A little goes a long way, it brightens up the other spices without taking over.
- Cayenne pepper: Optional, but I always add a pinch because I like a little tingle on my tongue.
- Kosher salt and black pepper: Season boldly, the vegetables need it to really shine.
- Lime wedges: The squeeze of lime at the end wakes everything up, it's not optional in my book.
- Fresh cilantro: Love it or hate it, I'm team love and I pile it on.
- Tortillas, sour cream, avocado: For serving, warm your tortillas in a dry skillet or wrap them in foil and toss them in the oven while the fajitas roast.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your sheet pan with parchment or foil. This step saves you from scrubbing later, trust me.
- Mix the fajita seasoning:
- In a big bowl, whisk together the olive oil and all the spices until it smells incredible and looks like a fragrant paste.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands or tongs to coat every piece. Make sure nothing's left naked.
- Spread it out:
- Dump everything onto your sheet pan in one even layer. If it's crowded, the vegetables will steam instead of roast, so give them space.
- Roast until perfect:
- Slide the pan into the oven and set a timer for 12 minutes. The shrimp should be pink and curled, and the peppers should have some charred edges but still have a little snap.
- Finish with lime:
- Pull the pan out and squeeze lime juice over the whole thing while it's still sizzling. The smell alone will make everyone come running.
- Serve it up:
- Pile the fajitas into warm tortillas or bowls, top with cilantro, sour cream, and avocado if you like. Eat while it's hot.
Save One night my neighbor knocked on the door just as I was pulling these out of the oven. I invited her in and we stood at the counter, building fajitas and talking about nothing important. She said it tasted like vacation, and I realized that's exactly what this recipe feels like. It's simple, colorful, and makes you forget about the mess of the day for a little while.
How to Store and Reheat Leftovers
I store the shrimp and vegetables in an airtight container in the fridge for up to two days. Reheat them gently in a skillet over medium heat with a splash of water or lime juice to keep them from drying out. The microwave works in a pinch, but the shrimp can get a little tough, so I usually just eat the leftovers cold over a salad or wrapped in a tortilla with hot sauce.
Ways to Make It Your Own
If you're not a shrimp person, swap them for thinly sliced chicken thighs or even cubed tofu. I've also added sliced zucchini or mushrooms when I had them sitting in the fridge. Sometimes I marinate everything for half an hour before roasting, and it does deepen the flavor, but honestly it's not necessary if you're in a rush. You can also crank up the cayenne or add sliced jalapeños if you want more heat.
What to Serve Alongside
I usually keep it simple with a handful of tortilla chips and some jarred salsa, or a quick side of black beans warmed with a little cumin. Sometimes I'll make a fast slaw with shredded cabbage, lime juice, and a pinch of salt. A cold beer or a margarita on the rocks fits the mood perfectly, but sparkling water with lime works too if you're keeping it light.
- Warm your tortillas in a dry skillet for about 30 seconds per side so they're soft and pliable.
- Double the recipe if you're feeding a crowd, just use two sheet pans and swap their positions halfway through roasting.
- Leftovers make a killer breakfast taco with a fried egg on top.
Save This is the kind of recipe that makes weeknights feel less like a grind and more like a choice to feed yourself something good. I hope it becomes one of those dishes you reach for without thinking, the one that makes your kitchen smell like home.
Recipe FAQs
- → What is the best way to prepare the shrimp and vegetables?
Coat peeled shrimp, sliced bell peppers, and onions evenly in a seasoned olive oil mix, then roast on a sheet pan for even cooking and layered flavors.
- → How can I ensure the shrimp doesn't overcook?
Roast the shrimp for 12-15 minutes at 425°F until pink and opaque; avoid cooking longer to maintain their juiciness and tenderness.
- → Can I use alternative proteins with this method?
Yes, thinly sliced chicken or tofu can be substituted, adjusting cooking times accordingly to ensure thorough cooking without dryness.
- → What sides complement this dish well?
Warm tortillas, freshly squeezed lime, chopped cilantro, avocado slices or guacamole, and sour cream balance the smoky spices and add texture.
- → Is this dish suitable for gluten-free diets?
Use corn tortillas and check seasoning labels to keep the dish gluten-free, as shrimp and vegetables themselves contain no gluten.
- → How can I add more flavor to the dish?
Marinate shrimp and vegetables for 15-30 minutes before roasting to deepen the intensity of the spices and juices.