These Sheet Pan Shrimp Fajitas are a weeknight wonder! Juicy shrimp and colorful veggies are tossed in a zesty marinade, then roasted to perfection in a single pan. It’s a healthy, flavorful meal that’s ready in just minutes, making it perfect for busy evenings or impromptu gatherings.

Why You’ll Love This Recipe

It’s quick and easy: With just 5 minutes of prep and 15 minutes in the oven, this recipe is a weeknight lifesaver.
Healthy and delicious: Lean protein, vibrant veggies, and a flavorful marinade make this a nutritious and satisfying meal.
One-pan cleanup: Less time scrubbing dishes, more time enjoying your delicious fajitas!
Versatile: Serve them in tortillas with your favorite toppings, or enjoy them as is with a side of rice or quinoa.

Ingredients for Sheet Pan Shrimp Fajitas

This recipe uses fresh, simple ingredients to create a flavorful and satisfying meal. Here’s what you’ll need:

Shrimp: Peeled, deveined, and tail-off for easy cooking and eating.
Bell Peppers: Thinly sliced for quick cooking and vibrant color.
Onions: Thinly sliced to add a sweet and savory flavor.

For the Marinade:

Olive Oil: Adds richness and helps the spices adhere to the shrimp and veggies.
Lime Juice: Provides a bright, zesty flavor.
Paprika, Cumin, Chili Powder, Oregano: A blend of spices that create a warm and inviting flavor.
Salt and Pepper: Enhances the overall taste.

How to Make Sheet Pan Shrimp Fajitas

Step 1: Marinate the Shrimp and Veggies

In a large bowl, whisk together the olive oil, lime juice, paprika, cumin, salt, chili powder, oregano, and pepper. Add the shrimp, bell peppers, and onions to the bowl and toss to coat in the marinade. Let it marinate for 20 minutes.

Step 2: Preheat and Prep

While the shrimp and veggies are marinating, preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.

Step 3: Roast

Spread the marinated shrimp and vegetables in an even layer on the prepared baking sheet. Roast for 12-15 minutes, or until the shrimp is pink and opaque and the vegetables are tender-crisp. If desired, broil for the last minute to get a bit of char on the shrimp and veggies.

Step 4: Serve and Enjoy!

Serve the fajitas as is, or enjoy them in warm tortillas with your favorite toppings, such as cilantro, salsa, guacamole, and a squeeze of fresh lime.

Tips for Making the Recipe

Shrimp alternatives: You can use chicken or tofu instead of shrimp.
Veggie variations: Feel free to add other vegetables like zucchini, mushrooms, or broccoli.
Make it spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for extra heat.

How to Serve Sheet Pan Shrimp Fajitas

Taco night: Serve the fajitas in warm tortillas with your favorite toppings for a fun and easy taco night.
Rice bowls: Serve the fajitas over a bed of rice or quinoa for a complete and satisfying meal.

Make Ahead and Storage

Storing Leftovers

Store leftover fajitas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the fajitas in the microwave or in a pan on the stovetop until heated through.

FAQs

Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure it’s fully thawed before marinating.

Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure to use gluten-free tortillas if you’re serving the fajitas in tacos.

My shrimp is overcooked, what did I do wrong?
Shrimp cooks quickly, so be careful not to overcook it. Keep a close eye on it while it’s roasting and remove it from the oven as soon as it turns pink and opaque.

Can I marinate the shrimp and veggies for longer?
Yes, you can marinate them for up to 2 hours in the refrigerator.

There you have it! A simple and delicious recipe for Sheet Pan Shrimp Fajitas. I hope you enjoy it!

Sheet Pan Shrimp Fajitas Recipe

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Author: Emily
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 18 servings 1x
Category: Appetizer, Snack
Method: Frying (or Baking)
Cuisine: Middle Eastern

Print Recipe

Description

This Crispy Falafel Recipe yields perfectly golden brown and crispy falafel that’s flavorful and delicious. Serve it in pita bread with hummus and tahini sauce, or as part of a mezze platter with other Middle Eastern dips and salads.

Instructions

Soak Chickpeas: Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours.
Process Chickpeas: Drain the chickpeas. Rinse and dry them as thoroughly as possible. Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed.
Chill Batter: Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour.
Add Baking Powder: Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
Shape Falafel: Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside. Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter.
Fry Falafel: Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
Serve: Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.

Notes

Soaking Chickpeas: Soaking the chickpeas is essential for this recipe, as it helps them soften and blend into a smooth paste.
Drying Chickpeas: Make sure the chickpeas are thoroughly dried after soaking to prevent the falafel from becoming too wet.
Chilling Batter: Chilling the batter helps it firm up, making it easier to shape into balls.
Frying: Use a neutral oil with a high smoke point for frying, such as canola oil or vegetable oil.
Baking: You can also bake the falafel. Place the falafel balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 20-25 minutes, flipping halfway through.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, place in the microwave for 30 seconds.
Freezing: You can freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until warmed through and crispy. You can also freeze the falafel mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.

Nutrition

Serving Size: 1 Serving
Calories: 150kca
Sugar: 2g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg