Sheet Pan Shrimp Fajitas

This fast and flavorful sheet pan shrimp fajitas recipe delivers big flavor in under 30 minutes, perfect for busy weeknights.

Scale

450 g (1 lb) large shrimp, peeled and deveined
2 bell peppers, mixed colors, 300–350 g total, cut into strips
1 medium yellow onion, 150 g, sliced thinly
2 tbsp (30 ml) olive oil
1 lime, juice and zest
2 garlic cloves, minced
1 tsp (5 g) smoked paprika
1 tsp (5 g) ground cumin
1/2 tsp (2.5 g) chili powder
1/2 tsp (2.5 g) kosher salt (or table salt)
1/4 tsp (1 g) black pepper
4–8 small tortillas, warmed
Optional toppings: 120 g (1/2 cup) crumbled cotija or feta, 120 g (1/2 cup) Greek yogurt or sour cream, chopped cilantro, sliced avocado, lime wedges

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Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment.
Toss sliced bell peppers and onion with olive oil, kosher salt, black pepper, and smoked paprika. Spread them on the sheet.
Pat shrimp dry and toss with olive oil, smoked paprika, cumin, chili powder, minced garlic, kosher salt, and lime zest.
Add shrimp to the tray alongside the vegetables after 8 minutes of roasting.
Remove from the oven, squeeze lime juice, and let rest for 2 minutes.
Warm tortillas, serve with shrimp and vegetables, and top with desired extras.

For a gluten-free version, use corn tortillas. Shrimp can be swapped for chicken or tofu with adjusted cooking times.