Save to Pinterest I was running late on a Tuesday when I threw shrimp and peppers onto a sheet pan, tossed them with whatever spices I had, and slid it all into the oven. Fifteen minutes later, the kitchen smelled like a taqueria, and I realized I'd just made dinner without breaking a sweat. No skillet flipping, no stovetop splatters—just one pan and barely any cleanup. That night turned into a weekly ritual, and now these fajitas show up whenever I need something fast, colorful, and satisfying. Sometimes the best recipes are the ones that happen by accident.
I made these for my neighbors one Friday night, and they kept asking what restaurant I ordered from. When I told them it was just a sheet pan and fifteen minutes in the oven, they didn't believe me until I showed them the dirty pan still sitting on the stove. Now they text me every few weeks asking if I'm making fajitas again, and I always say yes because it means I get to eat them twice in one week.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that are dry to the touch, not sitting in a pool of water, and they'll roast instead of steam.
- Bell peppers, sliced into strips: I use a mix of red, yellow, and orange because they sweeten as they roast and make the whole pan look like a sunset.
- Red onion, sliced into thin wedges: The edges get crispy and almost candied in the oven, and they add a little sharpness that balances the sweetness of the peppers.
- Olive oil: Just enough to help the spices stick and keep everything from drying out while it roasts.
- Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano: This blend tastes like the seasoning packets you buy at the store, but fresher and without any fillers or weird additives.
- Cayenne pepper: I skip it when I'm cooking for my mom, but I double it when it's just me because I like a little burn at the back of my throat.
- Kosher salt and black pepper: The salt pulls moisture out of the shrimp just enough to concentrate their flavor, and the pepper adds a gentle bite.
- Lime wedges: A squeeze of lime right before serving wakes up every flavor on the pan and makes the whole thing taste brighter.
- Fresh cilantro: Some people hate it, but I think it tastes like sunshine and I pile it on without apology.
- Tortillas, sour cream, avocado: These are the supporting cast that turn a sheet pan into a full dinner, and I've never regretted having extra tortillas on hand.
Instructions
- Get the oven hot and the pan ready:
- Preheat your oven to 425°F and line a big sheet pan with parchment paper so you don't have to scrub baked-on seasoning later. I learned that lesson the hard way.
- Mix the fajita seasoning:
- In a large bowl, whisk together the olive oil and all the spices until it smells like a fiesta and the oil turns a deep rust color.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands to coat every piece evenly. The shrimp should glisten and the peppers should be streaked with red and brown spices.
- Spread it out on the pan:
- Arrange everything in a single layer so nothing steams, and make sure the shrimp aren't piled on top of each other or they'll turn rubbery.
- Roast until pink and tender:
- Slide the pan into the oven and set a timer for 12 minutes, then check to see if the shrimp are opaque and the peppers have softened. If the shrimp are still gray in the middle, give them another 2 or 3 minutes, but don't walk away or they'll overcook in a heartbeat.
- Finish with lime and serve:
- Pull the pan out, squeeze lime juice all over while it's still sizzling, and pile everything into warm tortillas with cilantro and whatever else makes you happy.
Save to Pinterest One night I made these for a friend who swore she didn't like shrimp, and she ate three tortillas before she remembered she was supposed to be picky. She told me it was the peppers that won her over, but I think it was the way the shrimp soaked up all that smoky, spicy oil and stopped tasting like the ocean. Now she asks me to make them every time she visits, and I pretend it's a hassle even though I could do it in my sleep.
What to Do with Leftovers
I pile the cold fajitas over a bowl of greens the next day and call it a salad, or I scramble them into eggs for breakfast and eat them straight out of the pan. They also reheat beautifully in a hot skillet with a splash of water to steam them back to life. Once I even stuffed them into a quesadilla with a handful of cheese, and it was gone in about four bites.
How to Make Them Your Own
If you can't find good shrimp, swap in chicken thighs cut into strips or even cubed tofu if you press it first to get rid of the extra water. I've also used zucchini and mushrooms when I'm out of peppers, and they roast up just as nicely with a little extra salt. Some nights I add a can of black beans right on the pan for the last five minutes, and they get crispy on the edges and creamy in the middle.
Pairing and Serving Ideas
I like to set out bowls of sour cream, guacamole, pickled jalapeños, and crumbled queso fresco so everyone can build their own fajitas exactly how they want them. A cold Mexican lager or a lime seltzer is perfect on the side, and if I'm feeling fancy I'll make a quick pico de gallo with tomatoes, onion, and cilantro. The whole meal feels like a party even when it's just me and a sheet pan.
- Warm your tortillas directly over a gas flame for a few seconds on each side to get them soft and a little charred.
- If you're feeding a crowd, double the recipe and use two sheet pans so everything roasts evenly.
- Leftover fajita seasoning keeps in a jar for weeks, and you can use it on anything from roasted potatoes to grilled corn.
Save to Pinterest These fajitas have saved me on more late nights than I can count, and they never feel like a compromise. I hope they show up in your kitchen on a Tuesday when you need them most.
Recipe FAQs
- → What type of shrimp works best for this dish?
Use large peeled and deveined shrimp for even cooking and easy eating. Fresh or thawed frozen shrimp both work well.
- → Can I use other vegetables besides bell peppers?
Yes, sliced onions are included here, but adding zucchini or cherry tomatoes can provide extra flavor and texture.
- → How do I prevent shrimp from overcooking?
Roast shrimp for 12–15 minutes until pink and opaque. Remove promptly from the oven to retain their tenderness.
- → Is it necessary to marinate the shrimp and vegetables?
Marinating for 15–30 minutes enhances flavor but is optional if short on time.
- → What are good serving suggestions?
Serve with warm corn or flour tortillas, fresh lime wedges, chopped cilantro, and optional sour cream or avocado slices.
- → Can this dish be made gluten-free?
Yes, use corn tortillas and verify all spices and seasoning blends are gluten-free to keep the dish safe for gluten-sensitive individuals.