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Sheet Pan Shrimp Fajitas with limes and bell peppers on baking pan

Sheet Pan Shrimp Fajitas

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x


Done in just 30 minutes, these healthy, shrimp fajitas are deliciously flavorful, easy to make, and simple to clean up! Dairy and gluten free.



  • 1 lb 16/20 shrimp, shelled and deveined
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 green bell pepper, seeds removed and thinly sliced
  • 1 orange bell pepper, seeds removed and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons ancho chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground Mexican oregano
  • 1 tablespoon lime juice (about 1/2 lime)
  • Cilantros and lime slices for serving


  1. Preheat oven to 400°F. Mix all spices, including salt, in a small bowl.
  2. In a medium size bowl, toss veggies, half of the oil, and half of the spice mix together on a sheet pan. Spread out into an even layer.
  3. Bake for 15 minutes. While baking, toss shrimp with remaining oil and spice mix together in the same bowl used for the veggies.
  4. Remove sheet pan from oven. Add tossed shrimp to the sheet pan evenly. Place sheet pan back in the oven and cook for 10-12 minutes until shrimp is pink and opaque.
  5. Remove sheet pan from oven. Drizzle lime juice over shrimp and veggies. Garnish with fresh cilantro and lime slices. Serve in a bowl or in warm tortillas!