This post may contain affiliate links. Please read my disclosure policy.
These Easy Sheet Pan Shrimp Fajitas are one of my go-to’s for days when I’m just not sure what to make for dinner. They’re packed with flavor in every bite, are made on one pan, and are super customizable to help you meet your flavor cravings!
Did someone say Shrimp Fajitas?
Yeah, I sure did!
This Easy Sheet Pan Shrimp Fajitas recipe is so great to have in your back pocket when you aren’t sure what to have for dinner. Not only does it require just one sheet pan that cooks in the oven, but it uses simple ingredients you’re likely to already have, and it’s packed full of flavors and smells that will instantly make you excited to eat it!
What’s also great about this recipe is that it’s SUPER customizable. You don’t always have to flavor your shrimp and veggies for Taco Tuesday. You can use a variety of different marinades and get your ingredients to soak up the flavors you’re craving. No matter what, you’ll have a tender, juicy and delicious protein and vegetables roasted to perfection.
Use this recipe to make traditional shrimp fajitas or change it up however you like. I offer TONS of suggestions below to help you narrow down what your hungry belly wants to enjoy!
WHY YOU’LL LOVE THESE SHRIMP FAJITAS
- Easy clean up because you only need one pan!
- Super EASY and QUICK to make.
- Customizable based on what ingredients you like/have. Don’t have shrimp? Chicken or steak also works. Don’t like pineapple? Just omit it completely. Not in the mood for Mexican flavors? Use a different marinade or flavor combination all together!
- So much flavor! This combination of roasted shrimp, pineapple, roasted peppers and red onions is amazing on it’s own, but take it up a notch by pairing with tortillas, guacamole, pico de gallo, and all your favorite toppings.
INGREDIENTS USED
- Shrimp – You can use uncooked or cooked. Uncooked usually produces the best texture since you’re making it fresh. Shrimp does not take long at all to cook, so you would not need to adjust the timing for cooked vs. uncooked in this recipe. You can also use chicken, steak, or whatever protein source you want!
- Peppers – Such a classic for fajitas! Buying them pre-cut shortens your prep time, but I like to cut them myself and make them as thin as I can get them.
- Onions – Same as above. Thinly sliced roasted onions are so yummy.
- Pineapple – Totally optional! Simon and I both agreed that the pineapple gave the fajitas the perfect amount of sweetness.
- Marinade – I used teriyaki for this one, but use whatever sounds good or whatever you have. I include some more ideas in this post!
HOW TO MAKE THESE SHRIMP FAJITAS
- Start by cutting your veggies. (Unless you are buying the peppers and onions pre-cut.) I like to cut them myself so I can get them nice and thin. It’s my favorite way to eat fajita veggies.
- Add peppers and onions to a bowl and pour marinade on them. I love switching the marinade up! See below for my favorite ideas. Toss the veggies in your marinade and add to one side of a lined baking sheet.
- Add pineapple and toss with remaining marinade. Add next to veggies on pan. Bake for 10 minutes at 425°F.
- In the meantime, add shrimp to a bowl and toss with marinade. After 10 minutes, take pineapple and veggies out and toss around, still keeping them separated. Add shrimp to other side of pan. Cook for another 5 minutes, and then change oven to broil. Broil until edges of peppers start to brown, about 7-8 minutes.
- Take out, let cool, then enjoy wrapped up in a tortilla. You could also enjoy on top of a salad, or with whatever suits your fancy with all your favorite toppings! Check out more yummy ideas below.
SWITCH UP THE MARINADE
For Teriyaki fajitas – This is how this recipe is written! It’s my all time favorite way because I just love the sweet teriyaki sauce and it works amazing for a marinade. My go-to is G Hugh’s Teriyaki Marinade.
For Caribbean Jerk fajitas – I usually get Simple Truth marinade, but there’s also Lawry’s, Primal Kitchen, and many others that sell this flavor at different grocery stores.
For Parm Peppercorn fajitas – I love G Hugh’s Parm Peppercorn marinade so much. You can sprinkle your shrimp and vegetables with grated parmesan for an even tastier touch!
Orange Ginger fajitas – Orange flavor is so fun! I use G Hugh’s version of Orange Ginger marinade. Are you surprised??? Not sponsored by them! Just really love their products and they are super macro-friendly!
OTHER WAYS TO EAT
- Put your ingredients in a tortilla and make a burrito.
- Scoop your protein and veggies up with tortilla chips!
- Place over rice, cauliflower rice, spaghetti squash, or greens!
- Throw this yummy recipe into a pita or a crunch-wrap with some cheese and sauce!
- Don’t forget the toppings! My favorites: sour cream (or plain Greek yogurt), pico de gallo, guacamole, feta cheese, and cotija cheese.
MORE HEALTHY MEXICAN DISHES
WANT TO MAKE THIS RECIPE?
If you try these easy shrimp fajitas and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Easy Sheet Pan Shrimp Fajitas
Ingredients
- 12 ounces shrimp uncooked, thawed, deveined and tails removed
- 1 yellow bell pepper sliced (150g)
- 1 red bell pepper sliced (150g)
- 1/2 red onion thinly sliced (60g)
- 1/2 cup pineapple diced (160g)
- 1/2 cup + 2 tbsp teriyaki marinade divided (160 mL) – or other marinade of choice*
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat oven to 425 °F. Line a sheet pan with parchment paper or spray with cooking spray.
- Add peppers and onions to bowl and pour 1/2 cup of marinade over them. Toss the veggies in marinade and use a slotted spoon to add the veggies to one side of the sheet pan (you’ll want to save some marinade for the pineapple).
- Add pineapple to bowl and toss with remaining marinade. Add them next to the veggies on sheet pan. Bake for 10 minutes.
- In the meantime, add shrimp to bowl and pour additional marinade on them. Toss to cover. After 10 minutes, take pineapple and veggies out of the oven and toss/flip them around, still keeping them separated. Add shrimp to other side of pan. Cook for another 5 minutes then change oven to broil and broil until edges of peppers start to brown, about 7-8 minutes.
- Take out, let cool, then enjoy wrapped up in a tortilla, on top of a salad, or however suits your fancy with all your favorite toppings!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
