Shrimp Sheet Pan Fajitas

On nights when we’re craving Tex-Mex food, garlicky fajitas always come to mind. They have crunchy peppers, sweet poblanos, onions, and most importantly… smokey seasoning packed with cumin and ancho chili. Everybody loves them! To switch these up from my popular Sheet Pan Steak Fajitas and Sheet Pan Chicken Fajitas, I used large, buttery shrimp. Topped with refreshing pico de gallo and ready in less than 20 minutes, I’d say this is a winning weeknight recipe.

Why You’ll Love This Recipe

These tender shrimp sheet pan fajitas are the perfect way to skip take-out even if you don’t have a lot of time to cook on weeknights.

• Easy for weeknights. Season the shrimp and veggies, spread them on the baking sheet, and bake away. That’s it!
• Tex-Mex. Shrimp fajitas are a seafood twist on a classic Tex-Mex dish with your favorite ingredients: bell peppers, onions, and smokey spices.
• Versatile. You can add melty cheddar, turn them into tacos, or sprinkle in crispy bacon for more flavor.
• Little clean-up. Skip lots of cleaning after you’re done with dinner. This recipe only requires three bowls and a baking sheet.

What You’ll Need

Fresh pico de gallo helps balance out the smokiness and natural sweetness of these homemade shrimp sheet pan fajitas. Exact ingredient measurements can be found in the recipe card at the bottom of the post.

For the Fajitas

• Shrimp – I prefer large to extra-large shrimp so the inside stays nice and buttery.
• Spices – You need ground cumin, smoked paprika, ancho chili powder, and garlic powder.
• Bell peppers – I used red and yellow bell peppers, but any color works.
• Poblano pepper – Anaheim peppers are a great swap, so are green bell peppers.
• Yellow onion – Feel free to use white or red onions instead.
• Olive oil – You can also use avocado, corn, canola, or vegetable oil.
• Salt – Kosher salt is best.

For the Pico de Gallo

• Roma tomatoes – Heirloom tomatoes work too if you remove most of the seeds.
• Red onion – It adds more color and a touch of spiciness, but white onion is also okay.
• Fresh cilantro – Remove any yellow leaves and stems to prevent bitterness.
• Garlic – You’ll need fresh garlic for this. Avoid garlic powder because it can add a grainy texture.
• Jalapeño – Remove the seeds to keep the heat in check.
• Lime juice – Lemon juice works too.

Can I Use Frozen Shrimp?

Absolutely! However, you will need to thaw them completely before preparing the fajitas. You can’t use shrimp straight out of the freezer because they’ll release excess moisture into the baking sheet and “steam”. The texture will also be off, so make sure they’re completely thawed before baking. You may need to pat them dry with a paper towel too.

How to Make Shrimp Sheet Pan Fajitas

All you need to do is toss the ingredients, bake them, and dinner will be out of the oven in less than 20 minutes. Once you’re ready to get started, the recipe card at the bottom of the post has step-by-step instructions.

• Make the pico. Gently toss the pico de gallo ingredients in a bowl until well combined. Set it aside.
• Season the veggies. Preheat the oven to 400F. In a medium-sized bowl, mix the bell peppers, poblanos, and onions with olive oil and salt until completely coated.
• Prep the shrimp. Add the shrimp, cumin, paprika, ancho chili powder, and garlic powder to a bowl. Toss until the shrimp is evenly seasoned.
• Bake it. Spread the shrimp and veggies out on a baking sheet. Don’t overlap them. Bake for 10-12 minutes or until the shrimp has curled up and is slightly browned.
• Serve. Remove them from the heat. Let cool for 5-10 minutes. Serve with rice and top with pico de gallo. Enjoy!

Tips and Variation Ideas

From lining the baking sheet to adding melty cheddar and crispy bacon, it’s super easy to nail these shrimp sheet pan fajitas and pack them with more flavor.

• Turn it into taco night. Use the fajitas to fill warm corn tortillas or lettuce leaves for a spicy taco night. Thinly sliced jicama sheets work too.
• Stick to the center. Never bake on the bottom oven rack because it’ll dry out the shrimp quickly and burn the veggies. The top rack is too cool, so the fajitas might be under-cooked. For best results, stick to the middle/center oven rack.
• Make them melty. Sprinkle 1/2 cup shredded cheddar or mozzarella over the fajitas during the last 5 minutes of baking time. Remove from the oven once the cheese melts.
• Use leftovers. Reduce prep time by using leftover Pico de Gallo if you’ve got some in the fridge.
• Line it. Prevent sticking and reduce clean-up by lining the baking sheet with parchment paper or foil. Toss it out when you’re done. It might reduce the browning/charring on the fajitas, but the flavor will be just as good.
• More veggies. Stir 1-2 cups Grilled Sweet Potatoes, roasted broccoli, or roasted cauliflower into the recipe once it’s out of the oven for a heartier bite.
• Make it spicy. Thinly slice 1/4-1/2 jalapeño or serrano chili and toss it with the veggies. Prepare the fajitas as usual for a spicier variation.
• Go smokey. Crumble 4-5 crispy bacon strips and stir them into the mixture. You can also chop up Bacon Wrapped Stuffed Jalapeños for a similar smokey goodness with hints of tangy cream cheese.

Serving Suggestions

Shrimp sheet pan fajitas are a hearty dinner on their own but are also great with Tex-Mex sides. I love them with Guacamole and corn chips. For something a little bit fruity, try my Fresh Mango Salsa instead. Grilled Mexican Street Corn Salad and Instant Pot Black Beans are super yummy too. If you like bowl-style dinners, serve the fajitas over Cilantro Lime Rice, Spanish rice, or fluffy quinoa.

How to Store and Reheat Extras

Make sure they’re fully cooled before storing to prevent spoilage.

• Fridge: Place in an airtight container for up to 4 days. Discard immediately if the shrimp taste bitter or sour.
• Freezer: This is only for the fajitas, not the pico de gallo. Transfer to freezer bags in serving size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments until warm. You can also use a pan over medium-high heat for 7-9 minutes, stirring occasionally. For larger portions, use the oven at 300F for 15-20 minutes.

More Shrimp Recipes to Try

• Shrimp Ceviche
• Shrimp Tacos with Cilantro Lime Slaw
• Air Fryer Shrimp
• Grilled Shrimp