Sheet Pan Shrimp Fajitas are tender shrimp, flavorful veggies and an out-of-this-world sauce for drizzling! Everything cooks up quickly on a single sheet pan, and all that's left to do is scoop it onto a warmed tortilla!
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Sheet pan shrimp fajitas are so quick and so easy. The colors, the textures, and the flavors of this recipe are just are amazing. The ranch dressing is so good you'll want to drink it. And, let's not forget the easy cleanup!
If you're a big fan of meal prepping, these shrimp fajitas would be the perfect addition to your bowls or salads. The roasted veggies are full of vitamins and minerals while the shrimp are a great source of protein that also cook in a matter of minutes. Simply divide this recipe into meal prep containers and you're set!
No matter what, you'll be tempted to eat everything straight off the sheet pan, drenched in the Jalapeño Lime Ranch. I would never judge because I do the same and this is a safe space.
Key Ingredients
Shrimp - Peeled and deveined, they're the perfect protein for a sheet pan meal because they cook quickly!
Bell Peppers and Onions - Classic fajita veggies. Use what you have and what you love.
Tajin - If you don't have any, get some. It's an amazing tangy, salty, slightly zesty seasoning blend that goes well on everything from sheet pan shrimp fajitas to sliced watermelon.
Jalapeño Lime Ranch - For that lovely sauce. Sour cream, mayonnaise, jalapeño, cilantro, a few pantry staple seasoning, and fresh lime juice. This concoction is so good you'll want to drink it.
What Kind Of Shrimp To Use
Unless you live near the ocean, the “fresh shrimp” on display at your seafood counter have already been frozen.
Frozen shrimp, in general, is better quality because it they are flash-frozen as soon as they are caught. In other words, frozen shrimp will taste better and cook better. I look for an easy-peel, deveined frozen shrimp. The shell protects the shrimp from freezer burn and they come off super easy when thawed!
Substitutions and Variations
The Protein - If you don't like shrimp, you can use any fish that you like. Salmon, halibut, and even cod would be fantastic. Depending on what type of fish, you may need to add or subtract cook time.
If you don't like seafood, chicken would be my go-to substitution. Breasts or thighs would work. Make sure you cut them into fairly thin strips and that the chicken cooks to 165°F.
The Fajita Veggies - Onions and bell peppers are classic. However, mushrooms, zucchini, squash, asparagus, and any other quick-cooking veggie would be fantastic. Poblano peppers would also be incredibly tasty!
Cilantro - If you don't like it, simply leave it out. I
Make it spicy - This is the perfect recipe to kick things up a bit. I love to throw slices of jalapeños onto the sheet pan with the veggies. They cook quickly and add a ton of flavor! Pickled jalapeños would also be super tasty!
Tips and Tricks
Use a good quality sheet pan. Invest in one that will last you years and you won't run the risk of burning your food.
Do not try to cook shrimp from frozen. It won't work well and you'll end up with a rubbery mess.
Sheet Pan Shrimp Fajitas Recipe
Ingredients
Jalapeño Lime Ranch
- 1 cup Mexican crema or sour cream
- ¼ cup mayonnaise
- 3 green onions, rough chopped just to make it easier on the food processor
- 1 jalapeño, rough chopped add per your heat tolerance
- ¼ cup cilantro, rough chopped
- 1 teaspoon granulated garlic
- ½ teaspoon dried oregano
- juice of 1 lime
- kosher salt and fresh ground pepper, to taste
Shrimp and Veggies
- 1½ lbs shrimp, peeled and deveined
- 2 tbsp taco seasoning 1 tablespoon for the shrimp, 1 tablespoon for the veggies
- juice of 1 lime
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon avocado oil
- 2 teaspoon Tajin
- tortillas, for serving
Instructions
- Add the ranch ingredients to a food processor. Pulse everything together until smooth. Taste for salt and pepper, add any if you like. Let this hang out in the fridge until you're ready to serve this over the shrimp fajitas.
- Toss the shrimp, taco seasoning, and lime juice together and set aside.
- Add the onions and peppers to the sheet pan. Add the avocado oil and taco seasoning and toss until the vegetables are coated. Let them roast in a preheated 425° oven for about 10 minutes.
- Carefully remove the sheet pan from the oven and add the shrimp to the pan, spreading them out into an even layer. Sprinkle the top of the shrimp and veggie evenly with the tajin. Return the shrimp and veggies to the oven and let them roast for an additional 8-10 minutes or until the shrimp are just done.
- Grab a warm tortilla of choice, pile it high with the roasted veggies and shrimp. Grab that ranch dressing and drizzle until your heart's content. Finish with a fresh squeeze of lime. Eat that. And, repeat.
Nutrition
Serving Ideas
The serving options are endless for this Sheet Pan Shrimp Fajitas. If you're not feeling tortillas, you can easily turn this recipe into fantastic nachos. Grab a pile of your favorite tortilla chips and build away.
This shrimp fajita recipe would be an awesome addition to a bowl or salad. For a bowl, you could use a base of rice (or cauliflower rice) and build up from there. For a salad, simply pile on the shrimp and veggies on top of a bed of lettuce, add some sliced avocado, and drizzle with copious amounts of that ranch dressing.
If you're looking for some good salsas to serve with the Sheet Pan Shrimp Fajitas, try my Salsa Verde or my Pico De Gallo! All you need is a chip and little time with both!
Quick-pickled red onions would also be amazing served with the fajitas if you like tang, but not spice!
Guacamole and extra Mexican crema or sour cream are always great options!
For a super simple side, try my Instant Pot Pinto Beans!
Frequently Asked Questions
Is this recipe gluten-free?
These Sheet Pan Shrimp Fajitas recipe is gluten-free. Just make sure to be aware of the type of tortilla you choose for serving.
What is Mexican crema?
Mexican crema is basically a Mexican form of sour cream and it is amazing. It's rich and creamy and slightly thinner than the sour cream you may have in your fridge.
If you don't have any or cannot find it, just substitute regular sour cream. However, I highly encourage you to try it. It's one of my all-time favorite ingredients. Ever.
Flour or corn? That is the question.
Whatever your prefer is the answer. I tend to go with corn tortillas when doing shrimp/seafood, taco/fajita/things. However, I have a phenomenal recipe for flour tortillas that will make you quit buying ones from the store.
Storage and Reheating Instructions
Leftover for these Sheet Pan Shrimp Fajitas, in my opinion, don't last that long. I think 1-2 days max in the fridge is all I would be comfortable with. There is something about leftover shrimp that just isn't my fav.
If you reheat the shrimp, avoid the microwave. They can get very rubbery. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed just through.
I don't recommend freezing any leftovers. It's just not gonna be a good situation upon thawing.
Thank you!
I am so incredibly happy that you are here! I hope you try my Sheet Pan Shrimp Fajitas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
Happy Cooking!
-Rufus
Other Sheet Pan Meals You'll Love
If you're looking more sheet pan dinners, you have perched on the right perch!
Try my Sheet Pan Pork Tenderloin, this amazing Sheet Pan Salmon, or my Sheet Pan Shrimp Boil! They're all quick and easy and the clean-up is fantastic!
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