Save to Pinterest I threw this together on a Tuesday night when the fridge was looking bare and my energy was even lower. I had shrimp in the freezer, a few peppers in the crisper, and zero patience for complicated dinners. What came out of that oven twenty minutes later turned into one of those recipes I now make without thinking. The smell alone—smoky paprika meeting caramelized onions—pulled my roommate out of her room asking what smells so good.
The first time I served these to friends, I forgot to warn them about the cayenne. One friend grabbed a tortilla, piled it high, took a huge bite, and immediately reached for her beer with wide eyes. Now I always ask who wants heat and who wants mercy. Either way, they always come back for seconds.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that are already prepped to save time, and pat them dry before tossing so the seasoning sticks better.
- Bell peppers, sliced into strips: Use whatever colors you have, but mixing red, yellow, and orange makes the pan look like a sunset and tastes sweeter than all green.
- Red onion, sliced into thin wedges: Red onion gets softer and slightly sweet when roasted, and it holds its shape better than yellow onion under high heat.
- Olive oil: This helps the spices cling to everything and keeps the shrimp from drying out in the oven.
- Chili powder, cumin, smoked paprika: These three are the backbone of that warm, smoky fajita flavor, and smoked paprika especially makes it taste like you grilled everything outside.
- Garlic powder, onion powder, oregano: They fill in the savory gaps and give the seasoning more depth without needing to chop fresh garlic.
- Cayenne pepper: Optional, but even a pinch wakes everything up without making it actually spicy.
- Kosher salt and black pepper: Season generously, shrimp and vegetables need more salt than you think to really shine.
- Flour or corn tortillas: Warm them in a dry skillet or wrap them in foil and toss them in the oven for the last few minutes.
- Lime wedges: A squeeze of lime at the end brightens everything and cuts through the richness of the oil and spice.
- Fresh cilantro, sour cream, avocado: These are the toppings that turn a simple sheet pan into something that feels like a real meal.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment or foil. This high heat is what gives the peppers those crispy edges and keeps the shrimp from getting rubbery.
- Mix your fajita seasoning:
- In a big bowl, whisk together the olive oil and all your spices until it smells like a taco truck. This is where all the flavor lives, so dont rush it.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands to toss until every piece is coated. It should look messy and smell amazing.
- Spread it out:
- Dump everything onto your sheet pan in a single layer, making sure nothing overlaps too much. Crowding the pan will steam everything instead of roasting it.
- Roast until done:
- Slide the pan into the oven and set a timer for 12 minutes, then check. The shrimp should be pink and firm, and the peppers should have some color on the edges.
- Finish with lime and serve:
- Squeeze fresh lime juice over the hot pan and watch it sizzle. Serve immediately with warm tortillas and whatever toppings you love.
Save to Pinterest There was a night last summer when I made these for a backyard dinner, and someone asked if I marinated the shrimp overnight. I laughed and told them I literally tossed everything together fifteen minutes before they arrived. That was the moment I realized this recipe makes you look way more skilled than the effort it actually takes.
Make It Your Own
If shrimp isnt your thing or you want to stretch your budget, swap them for thinly sliced chicken thighs or even firm tofu. Chicken will need a few extra minutes in the oven, and tofu benefits from a quick press before tossing. I have also thrown in sliced zucchini or mushrooms when I had them sitting around, and theyve always turned out great.
Serving and Pairing
I like to set out all the toppings in little bowls and let everyone build their own fajitas at the table. It turns dinner into something interactive and takes the pressure off me to plate everything perfectly. A cold Mexican lager or a crisp Sauvignon Blanc works beautifully with the smoky, citrusy flavors, but honestly, ice water with extra lime is just as good.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, and they reheat surprisingly well in a hot skillet. I have also eaten them cold straight from the container over a bowl of greens with a drizzle of sour cream thinned with lime juice. If you want to prep ahead, you can toss everything with the seasoning and store it in the fridge for a few hours before roasting.
- Store the tortillas separately so they dont get soggy.
- Reheat the shrimp and veggies in a skillet over medium heat, not the microwave, to keep the texture right.
- Freeze any leftover seasoned shrimp before cooking if you want to save it for another night.
Save to Pinterest This recipe has become my fallback for nights when I want something that feels special without the stress. I hope it does the same for you.
Recipe FAQs
- → How do I know when the shrimp is cooked?
Cook shrimp until it turns pink and opaque, usually after 12–15 minutes in a 425°F oven. Avoid overcooking to keep it tender.
- → Can I prepare this dish ahead of time?
Yes, marinating the shrimp and vegetables for 15–30 minutes before roasting enhances flavor and saves prep time.
- → What variations work well with this method?
Try thinly sliced chicken or tofu as alternatives; adjust cooking time accordingly.
- → What sides complement this dish?
Serve with warm corn or flour tortillas, fresh cilantro, lime wedges, and optional toppings like sour cream or avocado.
- → How to keep it gluten-free?
Use corn tortillas and ensure all seasonings are gluten-free to maintain a gluten-free meal.
- → What drinks pair nicely with this dish?
A crisp Mexican lager or a light Sauvignon Blanc complements the bold, smoky flavors beautifully.