If you’re craving a vibrant, home-cooked meal that bursts with flavor and comes together in no time, you absolutely have to try this Sheet Pan Shrimp Fajitas Recipe. It’s a brilliant way to get that perfect mix of juicy shrimp, crisp peppers and onions all cooked in one place for effortless cleanup and maximum taste. Every bite offers a sizzle of smoky spices and a fresh pop of color that makes dinner feel like a fiesta right in your own kitchen!
Ingredients You’ll Need
Getting these ingredients ready is straightforward and sets the stage for a fantastic meal. Each element plays its part: the shrimp brings tender succulence, the peppers add sweetness and crunch, onions balance layers of flavor, and the seasonings tie everything together with that iconic fajita punch.
- 1 pound large shrimp, peeled and deveined: The star protein that’s juicy and cooks quickly, perfect for sheet pan cooking.
- 1 red bell pepper, sliced: Adds vibrant color and a sweet crispness that complements the shrimp.
- 1 green bell pepper, sliced: Brings bright color and fresh flavor contrast to the peppers mix.
- 1 yellow bell pepper, sliced: Sweetens the dish and creates a beautiful rainbow effect.
- 1 large onion, thinly sliced: Adds natural sweetness and soft texture when roasted alongside the shrimp.
- 2 tablespoons olive oil: Helps everything brown beautifully while amplifying the spices.
- 2 teaspoons chili powder: The smoky, warming spice that builds fajita flavor deep.
- 1 teaspoon ground cumin: Earthy and nutty, it layers in that signature Tex-Mex aroma.
- 1 teaspoon smoked paprika: Boosts the smoky profile and adds a subtle sweetness.
- 1 teaspoon garlic powder: Infuses garlicky goodness without overpowering the rest.
- ½ teaspoon salt: Essential to bring out the natural flavors of the shrimp and veggies.
- Fresh lime wedges, for serving: Adds a fresh zesty finish and elevates every bite.
- Fresh cilantro, chopped, for garnish: Brightens and refreshes the dish with a herbal punch.
- Warm tortillas: The perfect vehicle to wrap up all those delightful fillings.
How to Make Sheet Pan Shrimp Fajitas Recipe
Step 1: Prep Your Ingredients
Start by preheating your oven to 425°F (220°C). While it heats up, slice the bell peppers and onion into thin strips—this ensures they roast evenly and become perfectly tender. Peel and devein your shrimp if not already done, because nothing should get in the way of that speedy cooking time.
Step 2: Season Everything Up
In a large mixing bowl, combine olive oil with chili powder, cumin, smoked paprika, garlic powder, and salt. Toss the sliced peppers, onions, and shrimp in this delicious spice blend until everything is evenly coated. This step is where the sheet pan shrimp fajitas recipe really starts to shine, as every inch gets infused with bold, mouthwatering flavor.
Step 3: Layer It on the Sheet Pan
Spread the seasoned shrimp, peppers, and onions across a large rimmed baking sheet in a single layer. Leaving some space between pieces helps them roast rather than steam, which is key to creating that wonderful caramelized char and texture we all love in fajitas.
Step 4: Bake to Perfection
Pop your sheet pan in the oven and roast for about 12 to 15 minutes, tossing halfway through for even cooking, until the shrimp are opaque and slightly golden and the vegetables are tender but still have a touch of bite. The kitchen will soon fill with a tempting aroma that makes waiting nearly impossible!
How to Serve Sheet Pan Shrimp Fajitas Recipe
Garnishes
Once your shrimp fajitas come out of the oven, sprinkle fresh chopped cilantro on top for an instantly fresh herbal note. Serve with lime wedges—squeezing fresh lime juice over the fajitas introduces a bright tang that perfectly balances the smoky spices.
Side Dishes
Complement your fajitas with classic sides like Mexican rice, black beans, or a fresh avocado salad to bring a creamy counterpoint. If you love crunch, tortilla chips with your favorite salsa or guacamole will elevate the meal to festive dinner status.
Creative Ways to Present
For a fun twist, set out warm corn or flour tortillas and let everyone build their own fajita wraps. Add bowls of sour cream, shredded cheese, and pico de gallo for a personalized taco bar vibe that’s perfect for casual gatherings or weeknight family dinners.
Make Ahead and Storage
Storing Leftovers
After enjoying your sheet pan shrimp fajitas, store any leftovers in an airtight container in the fridge for up to 2 days. The shrimp and roasted vegetables maintain their flavor nicely but are best eaten within this short window for freshest taste and texture.
Freezing
Freezing cooked shrimp fajitas is not ideal due to the delicate texture of shrimp, which can become rubbery after freezing and thawing. It’s best to enjoy this dish fresh or refrigerate it for quick next-day meals.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat to avoid overcooking the shrimp. Toss frequently just until heated through, or use a microwave-safe cover to keep moisture while microwaving in short bursts.
FAQs
Can I use frozen shrimp for this Sheet Pan Shrimp Fajitas Recipe?
Yes, but make sure to thaw them completely and pat dry to prevent extra water in the pan, which can steam your vegetables instead of roasting them.
What can I substitute for bell peppers if I’m not a fan?
Try using thinly sliced zucchini, mushrooms, or even asparagus for a different but complimentary crunch and flavor.
How do I make this recipe spicy?
Add a pinch of cayenne pepper or some sliced jalapeños to the spice mix for a fiery kick that wakes up your taste buds.
Is this recipe gluten-free?
Absolutely! As long as you serve the fajitas with gluten-free tortillas or lettuce wraps, this recipe is naturally gluten-free.
Can this be made vegetarian?
For a vegetarian twist, swap shrimp with marinated tofu or chickpeas to keep the fajitas hearty and delicious without the seafood.
Final Thoughts
This Sheet Pan Shrimp Fajitas Recipe is such a winner for anyone who wants bold flavor, minimal fuss, and a meal that feels special without spending hours in the kitchen. I genuinely can’t recommend it enough — give it a try tonight and watch it become your go-to for quick, vibrant dinners that bring everyone back for seconds!
Print
Sheet Pan Shrimp Fajitas Recipe
- Prep Time: 15 minutes (plus 12-24 hours soaking)
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes to 24 hours 30 minutes
- Yield: Approximately 18 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This recipe guides you to make traditional, crispy falafel from scratch using dry chickpeas soaked overnight, fresh herbs, and spices. The falafel balls are formed into perfect rounds, then fried until golden and crispy, served warm with tahini sauce for dipping—a delicious Middle Eastern classic perfect for a flavorful meal or appetizer.
Ingredients
Falafel Ingredients
- 1 pound dry, uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion, roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil, for frying
- Tahini sauce, for serving
Instructions
- Soak Chickpeas: Cover the dry chickpeas with water in a medium bowl and let them soak at room temperature for at least 12 hours or up to 24 hours to soften.
- Process Chickpeas: Drain and thoroughly rinse the soaked chickpeas, then dry them as much as possible. Place them along with salt into the food processor and pulse until they break down into fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, and blend until you form a thick paste, scraping down the sides as needed.
- Chill Batter: Remove the blade, cover the bowl, and refrigerate the falafel mixture for 1 hour to firm up the batter.
- Add Baking Powder: Sprinkle baking powder evenly over the chilled batter and gently fold it in to help the falafel become light and fluffy.
- Shape Falafel: Line a baking sheet with parchment paper and another with paper towels. Using a spring-loaded cookie scoop or hands, form the batter into roughly 1½ tablespoon-sized balls and place them on the parchment-lined sheet.
- Fry Falafel: Heat about 1 inch of neutral oil in a large, deep frying pan over medium heat. When the oil is hot and a small piece of batter sizzles upon contact, carefully add 10 to 12 falafel balls without overcrowding. Fry for 3 to 3½ minutes per side until crisp and golden brown. Remove with a slotted spoon and drain on the paper towel-lined baking sheet. Repeat with remaining falafel.
- Serve: Transfer the warm falafel to a serving platter and serve alongside tahini sauce for dipping.
Notes
- Soaking chickpeas overnight is essential for the correct texture; do not substitute with canned chickpeas.
- Dry the chickpeas thoroughly after soaking to help achieve a firm falafel batter.
- The baking powder helps to lighten the falafel, so do not skip this step.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying.
- Fry in batches without overcrowding to ensure even cooking and crispiness.
- Serve falafel immediately for best texture and flavor.
