Simple Sheet Pan Shrimp Fajita

This tasty sheet pan dinner is not only healthy, but it’s also a crowd-pleaser! It can be made in a jiffy and is an easy go-to weeknight supper, especially if you have a bag of frozen shrimp on hand. Frozen shrimp can be thawed quickly by removing them from their package and placing in a large bowl of cold water. Give the shrimp a stir every five minutes to break up any clumps that may be stuck together. Your shrimp should be fully defrosted in about 15-20 minutes.


1 ½  lbs peeled, deveined shrimp (thawed, if frozen)
3 bell peppers (red, yellow, green), sliced into thin strips
1 red or yellow onion, sliced into strips
2 tablespoons olive oil
1 package of fajita or taco seasoning
Chopped fresh cilantro
Lime wedges
Small flour tortillas


  1. Preheat oven to 425 F.
  2. In a large bowl, toss shrimp, peppers, onion, fajita seasoning and olive oil until everything is evenly coated with the seasoning. 
  3. Spread shrimp and veggies in a single layer on a foil lined baking sheet and bake 8-12 minutes.
  4. Garnish with cilantro and a squeeze of lime. 
  5. Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, chopped scallions, etc.)


If you don’t have fajita or taco seasoning on hand, you can make your own! Combine 2 tsp. chili powder, 1 tsp. ground cumin, ½ tsp. garlic powder, ½ tsp. paprika, ½ tsp. salt, ¼ tsp. black pepper.

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