Pin It I used to think fajitas required a screaming hot skillet and a cloud of smoke in the kitchen. Then one Tuesday night, already running late, I tossed everything onto a sheet pan and slid it into the oven. The shrimp came out perfectly plump, the peppers had that sweet char at the edges, and the whole apartment smelled like a taqueria. I never went back to the stovetop version.
The first time I made this for friends, I doubled the recipe and lined up two sheet pans side by side. Everyone built their own fajitas at the table, piling on cilantro and lime like they were decorating tacos. One friend, who claimed she didnt like shrimp, went back for thirds. That night convinced me that sometimes the simplest recipes are the ones people remember.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp labeled 21 to 25 count per pound, they hold up beautifully under high heat without turning rubbery, and make sure theyre fully thawed and patted dry before tossing.
- Bell peppers, any color: I usually grab one red and one yellow for color, but green works too if you like a sharper bite, slice them into strips about half an inch wide so they roast evenly.
- Red onion, sliced into thin wedges: Red onion gets sweet and jammy in the oven, cut through the root end so the layers stay together and dont scatter all over the pan.
- Olive oil: This helps the spices stick and keeps everything from drying out, two tablespoons is just enough to coat without making things greasy.
- Chili powder, cumin, smoked paprika: These three are the backbone of fajita flavor, the smoked paprika especially adds a depth that makes people ask what your secret is.
- Garlic powder, onion powder, oregano: Dried spices work better here than fresh because they distribute evenly and wont burn under the high heat.
- Cayenne pepper: Totally optional, but a pinch wakes everything up without making it genuinely spicy, adjust to your comfort level.
- Kosher salt and black pepper: Season generously, shrimp and vegetables need more salt than you think to really sing.
- Tortillas, warmed: Flour or corn, your call, I wrap them in foil and toss them in the oven for the last five minutes of roasting.
- Lime wedges and fresh cilantro: The lime juice brightens everything at the end, and cilantro adds that fresh herbal note that makes it taste complete.
- Sour cream, avocado, or guacamole: Not required, but they cool down the spice and add richness, I always put out a little bowl of each and let people choose.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 425 degrees and line a large sheet pan with parchment or foil. This temperature is hot enough to get a little caramelization on the edges without overcooking the shrimp.
- Mix the Fajita Seasoning:
- In a big mixing bowl, whisk together the olive oil and all your spices until it looks like a thick, fragrant paste. The oil helps the spices coat every surface evenly.
- Toss Everything Together:
- Add the shrimp, peppers, and onion to the bowl and use your hands or tongs to toss until every piece is covered in that spice mixture. Dont be shy, really work it in there.
- Spread in a Single Layer:
- Pour everything onto your prepared sheet pan and spread it out so nothing overlaps. Crowding the pan will steam the shrimp instead of roasting them, and youll lose that nice texture.
- Roast Until Done:
- Slide the pan into the oven and set a timer for 12 minutes, check at that point and if the shrimp are pink and opaque, youre done. If theyre still a little translucent, give them another 2 to 3 minutes but watch closely.
- Finish with Lime and Serve:
- Pull the pan out, squeeze fresh lime juice over the top while everythings still sizzling, then scoop it all into warm tortillas. Add cilantro, sour cream, or avocado and eat immediately.
Pin It I once brought this to a potluck, still warm in the sheet pan, with a stack of tortillas and a bowl of lime wedges on the side. People kept asking if Id spent all day cooking. When I told them it was 30 minutes start to finish, half of them pulled out their phones to take notes. That was the moment I realized how much people crave recipes that taste impressive but dont steal your whole evening.
Customizing Your Fajitas
If shrimp isnt your thing, swap in thinly sliced chicken thighs or even firm tofu cut into planks. Chicken will need an extra 5 minutes or so in the oven, and tofu benefits from a quick press beforehand to get rid of excess water. Ive also thrown in sliced zucchini or mushrooms alongside the peppers when I had them sitting in the fridge, they soak up the spices beautifully and add another layer of texture.
Serving and Pairing Ideas
These fajitas are fantastic with a simple side of black beans or cilantro lime rice, but honestly they shine on their own tucked into a tortilla. For drinks, a cold Mexican lager or a crisp Sauvignon Blanc cuts through the smoky spice perfectly. If youre feeding a crowd, set out bowls of salsa, pickled jalapeños, and shredded cheese so everyone can build their plate exactly how they want it.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I reheat them gently in a skillet over medium heat, adding a splash of water to keep the shrimp from drying out. You can also pack the fajita mixture into a wrap with some greens for a next day lunch that feels totally different from the original meal.
- Store the tortillas separately so they dont get soggy from the vegetables.
- Squeeze a little extra lime juice over the leftovers before reheating to brighten up the flavors.
- If youre meal prepping, cook the shrimp and vegetables but wait to add the lime and cilantro until youre ready to eat.
Pin It This recipe has saved me on more busy weeknights than I can count, and it still feels special enough to serve when friends drop by. I hope it becomes one of those easy wins in your kitchen too.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, marinating the shrimp and vegetables for 15–30 minutes before roasting enhances the flavors and can save prep time.
- → What are some good protein substitutions?
Thinly sliced chicken or tofu can be used instead of shrimp, offering a versatile alternative while keeping the seasoning consistent.
- → How do I avoid overcooking the shrimp?
Roast only until shrimp turn pink and opaque, which usually takes 12–15 minutes at 425°F. Shrimp cook quickly and become rubbery if overdone.
- → What sides pair well with this dish?
Serve with warm corn or flour tortillas, fresh cilantro, lime wedges, and optional toppings like sour cream or sliced avocado for a complete meal.
- → Is this dish gluten-free?
Yes, if served with corn tortillas and using gluten-free seasonings, this dish fits a gluten-free diet.
- → What tools are needed for preparation?
A large sheet pan, mixing bowl, chefs knife, cutting board, and tongs or spatula are essential for easy preparation and cleanup.