Sheet Pan Shrimp Fajitas

Prep Time
Cook Time
Ready In

"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.



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)