Sheet Pan Shrimp Fajitas

Bright, smoky, and fast — these sheet pan shrimp fajitas deliver charred peppers and tender, spiced shrimp with minimal cleanup.

Scale

450 g (1 lb) large raw shrimp, peeled and deveined
1 red bell pepper, sliced into 1 cm (1/2 inch) strips
1 yellow bell pepper, sliced 1 cm (1/2 inch)
1 medium red onion, sliced into 1 cm (1/2 inch) wedges
30 ml (2 tbsp) olive oil
2 cloves garlic, minced
15 ml (1 tbsp) chili powder
5 g (1 tsp) ground cumin
5 g (1 tsp) smoked paprika
5 g (1 tsp) kosher salt
2.5 g (1/2 tsp) freshly ground black pepper
30 ml (2 tbsp) fresh lime juice
8 small flour or corn tortillas, warmed
Optional: chopped cilantro, sliced avocado, sour cream, or crumbled queso fresco for topping

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Preheat oven to 230°C (450°F). Line the rimmed baking sheet with foil for easy cleanup or leave unlined for better browning. Arrange peppers and onion into a single layer on the sheet.
Toss 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/2 tsp (2.5 g) smoked paprika, and 1/4 tsp (1.25 g) black pepper with the sliced peppers and onion. Spread evenly on the pan.
Place 450 g (1 lb) shrimp in a bowl. Add 1 tbsp (15 ml) olive oil, minced garlic, 1 tbsp (15 ml) chili powder, 1 tsp (5 g) ground cumin, and 1/2 tsp (2.5 g) kosher salt. Toss to coat and let sit 3–5 minutes.
Remove the sheet pan from the oven, stir the vegetables, and add the shrimp. Roast for 4–6 minutes until shrimp are pink and opaque.
Remove from the oven, squeeze 2 tbsp (30 ml) lime juice over the dish, and toss gently. Serve in warmed tortillas with optional toppings.

To avoid rubbery shrimp, do not overcook. Use a kitchen thermometer to check doneness.