Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas - the perfect easy and healthy one pan meal for busy weeknights. Best of all, bursting with chili lime flavors and ready in just 20 minutes.

Course Main Course
Cuisine Mexican
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 - 1 1/2 pounds medium white shrimp peeled and deveined
  • 4 medium bell peppers seeded and thinly sliced I used red, yellow, orange and green
  • 1 medium red onion thinly sliced
  • 3 tablespoons unsalted butter melted OR olive oil
  • juice from 2 limes divided


  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoons smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • chopped fresh cilantro for serving
  • lime wedges for serving
  • sliced avocado for serving
  • coconut wraps cauliflower rice or zoodles for serving

FOR MEAL PREP: lunch containers


  1. Preheat oven to 425 degrees. Line with parchment paper or foil for easier clean cup.
  2. In a large bowl, combine the shrimp, peppers and onions together. Drizzle with melted butter and juice from 1 lime. Add chili powder, cumin, garlic powder, paprika, salt and pepper. Toss everything well to coat with seasonings.
  3. Spread the shrimp and vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer.
  4. Bake in preheated oven for 8-13 minutes until peppers are tender and shrimp is cooked through and no longer pink. Broil on high for 2 minutes so the shrimp gets that nice char (optional).
  5. Drizzle with additional lime juice and chopped cilantro, if desired. Serve in heated tortillas with sliced avocado and your favorite toppings.
  6. Serve in coconut wraps, over salad or cauliflower rice.

FOR MEAL PREP: Divide into lunch containers over cauliflower rice and wrap tortillas separately.