sheet pan shrimp tacos // cait's plate

sheet pan shrimp fajitas

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: bake


this easy sheet pan dinner comes together in under 20 minutes and is a total crowd pleaser!



  • 1 1/4 pound large shrimp (fresh or frozen), peeled & deveined (I also like to take the tails off but that’s a personal choice!)
  • 1 red bell pepper, washed, de-seeded & thinly sliced
  • 1 orange bell pepper, washed, de-seeded & thinly sliced
  • 1 yellow bell pepper, washed, de-seeded & thinly sliced
  • 1 medium yellow onion, peeled & thinly sliced (red or white onion would work as well)
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt & pepper, to taste
  • 12 tablespoons olive oil
  • For serving: sliced avocado, hot sauce, cojita cheese, freshly chopped cilantro, plain greek or skyr yogurt, salsa


  1. Preheat oven to 450 degrees F and line a sheet pan with tin foil.
  2. In a large mixing bowl, combine shrimp, peppers, onions, chili powder, cumin and paprika together in a bowl.  Toss to combine.
  3. Place onto a sheet pan and spread evenly in a single layer.
  4. Drizzle with olive oil then sprinkle with salt & pepper.
  5. Toss to combine then spread back out into a single layer.
  6. Bake for 8-10 minutes (until shrimp are cooked – they will be slightly pink & opaque).
  7. Remove shrimp from the pan, place into a bowl and cover with foil to keep warm.
  8. Turn oven to BROIL and place peppers and onions back in for 2-4 minutes (until they are lightly charred).
  9. Remove from the pan, add shrimp back and serve with desired items listed above.

Keywords: shrimp, fajitas, taco tuesday, dinner, sheet pan

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