Baked Shrimp Fajitas come out of the oven flavorful and delicious! You can have this easy sheet pan dinner recipe ready in 20 minutes!
Making fajitas in the oven all on one sheet pan is quick and easy, without the messy cleanup! These baked shrimp fajitas have a wonderful flavor and are a great healthy dinner option for busy weeknights or a nice weekend dinner as well.
I love Tex-Mex and Mexican food and shrimp fajitas are one of my personal favorites. I make my own fajita seasoning so that I can control the flavor and the level of heat. You can easily adapt this recipe to suit your personal preferences.
These shrimp fajitas are super yummy and do not need any toppings added. However, I do enjoy adding some avocado or guacamole and salsa to my fajitas. If I am feeling glutinous, I might even add a little shredded cheese. I have included some additional ideas for fajita toppings and side dishes to serve with your fajitas in the ingredient section below. I hope that you enjoy these baked shrimp fajitas as much as I do!
Shrimp Fajita Ingredients
- shrimp – raw medium-sized peeled, deveined, tail off. You can also use large-size shrimp, just add an extra couple of minutes to the cooking time. If you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water. You can buy tail-off shrimp or remove the tails before cooking the shrimp.
- bell peppers – choose any combination of red, green, yellow, or orange peppers sliced about 1/3 inch thick.
- onion – white, yellow, or red onion sliced about 1/3 inch thick.
- avocado oil – You can use olive oil as a substitute, however, avocado oil works best since it has a higher smoke point.
- chili powder
- garlic powder
- cumin
- oregano
- paprika
- salt – I use fine Himalayan pink salt, but any type of salt will work.
- pepper – freshly ground black pepper.
- chipotle chili powder – optional for extra heat and smokey flavor. You can substitute 1/8 tsp of cayenne pepper.
- tortillas – Any type of tortillas work, including keto and gluten-free options. I have even used egg white wraps. You can warm the tortillas on the stove-top or wrap them in foil and put them in the oven.
- cilantro – freshly chopped cilantro as garnish. This is optional but adds a nice flavor.
- limes – I like to squeeze fresh lime juice over the shrimp when I serve them. This is also optional but I highly recommend it since it adds both flavor and moisture.
Fajita Toppings
These toppings can also be served as side dishes with a big bowl of chips. Yum!
- Avocado Yogurt Dip
- Chipotle Corn Salsa
- Cilantro Lime Crema
- Cilantro Lime Cauliflower Rice
- Fiesta Lime Coleslaw
- Restaurant Style Salsa
How to Make Shrimp Fajitas in the Oven
To bake fajitas, first, preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed sheet pan with foil and spray with non-stick cooking spray.
Next, in a small bowl combine the chili powder, garlic powder, cumin, salt, pepper, oregano, paprika, and chipotle chili powder, then add the avocado oil and stir to combine.
While the oven is preheating, add the shrimp, sliced bell peppers, and sliced onion to a large bowl, then pour over the seasoned oil blend and stir to combine. Pour the fajita mixture onto the prepared sheet pan and spread in a single layer. You can also just mix everything on the sheet pan if you would prefer.
Bake the shrimp fajita mixture for 10 minutes, or until the shrimp are pink and opaque. Then turn the broiler on for about 2 – 3 minutes to add a little char, watch so it does not burn.
Once the shrimp and peppers have finished baking, squeeze fresh lime juice over the shrimp and sprinkle with chopped cilantro.
Serve with warm tortillas and the toppings of your choice. Enjoy!
Baked Shrimp Fajitas
Ingredients
- 1 lb. shrimp raw, medium size peeled, deveined, tail off.*
- 2 large bell peppers sliced about 1/3 inch thick.
- 1 small onion sliced about 1/3 inch thick.
- 3 tablespoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle chili powder or substitute 1/8 tsp of cayenne. *
- warm tortillas of your choice.
optional:
- fresh cilantro chopped
- lime wedges or lime juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed sheet pan with foil and spray with non-stick cooking spray.
- In a small bowl combine the chili powder, garlic powder, cumin, oregano, paprika salt, pepper, and chipotle chili powder, then add the avocado oil and stir to combine.
- Add the shrimp, sliced bell peppers, and sliced onion to a large bowl, then pour over the seasoned oil blend and stir to combine. Pour the fajita mixture onto the prepared sheet pan and spread in a single layer. You can also just mix everything on the sheet pan if you would prefer.
- Bake the shrimp fajita mixture for 10 minutes, or until the shrimp are pink and opaque. Then turn the broiler on for about 2 - 3 minutes to add a little char, watch so it does not burn.
- Once the shrimp and peppers have finished baking, squeeze fresh lime juice over the shrimp and sprinkle with chopped cilantro.
- Serve with warm tortillas and the toppings of your choice. Enjoy!
Notes
- If you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water. You can buy tail-off shrimp or remove the tails prior to cooking the shrimp.
- You can also use large-size shrimp, just add an extra couple of minutes to the cooking time.
- If you would like your fajitas to be less spicy, omit the chipotle.
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