Sheet Pan Shrimp Fajitas

"This is out of our local grocery store magazine...while the shrimp and veggies cook, set the table and dice some avocado...serve with chips and salsa..."

Original recipe yields 4 servings


  • Serving Size: 1 (248.5 g)
  • Calories 198.4
  • Total Fat - 8.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 142.8 mg
  • Sodium - 1116.1 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.2 g
  • Protein - 17.2 g
  • Calcium - 106.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 81.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 500°F.

Step 2

In small bowl, combine chili powder, garlic powder, paprika, cumin and salt.

Step 3

On sheet pan, toss shrimp, red onion, peppers, oil and seasoning mixture until combined. Spread in single layer on pan. Bake 8 minutes, until shrimp are tender but firm and edges of vegetables are charred.

Step 4

Drizzle lime juice over shrimp and vegetables, sprinkle with cilantro and serve immediate with avocado and tortillas. Refrigerate any leftover.

Tips & Variations

No special items needed.



Wow, wow, wow. So quick and easy with excellent results. I was making this when my sil came in... she took the recipe home with her and is making it tonight. This was wonderful we loved it. The shrimp were perfectly cooked, tender, plump and delicious. The vegetables couldn't have been better, soft tender and full of flavor. Made as written but omitted the avocado as I was out. I substituted it with a little thick sour cream. So good. I can't wait to make this again. Kudos my friend of being the third recipe in my Best of Cookbook for 2021.

review by:
(3 Feb 2021)


We loved this recipe. The flavors blend together so well. We purposely used a little smaller shrimp than we normally buy so we could have lots of shrimp per fajita. Our only problem was the shrimp were done before the vegetables showed much char.

review by:
(12 Nov 2020)