One Sheet Pan Shrimp Fajitas

by May 4, 2018

Sheet pan fajitas make it a little easier to make a big batch so the whole family has some leftovers for lunch. This recipe is great for a hands-off dinner that will be on the table in just 30 minutes! It goes well as a fajita salad, on top of Mexican cauliflower rice or just by itself.

Sheet Pan Shrimp Fajitas

Servings 4
Author Prep Day


  • 1 1/2 pounds medium shrimp peeled and deveined
  • 4 tablespoons taco seasoning
  • 3 bell peppers sliced
  • 1 medium white onion sliced
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 lime


  1. Thaw shrimp: place bag in cold water for about 10-15 minutes.
  2. Preheat: oven to 400°F.
  3. Bake: place just the bell peppers and onions on baking sheet. Coat with 1 tablespoon of avocado oil and 1 tablespoon of taco seasoning. Bake for 12 minutes.
  4. Coat: while the vegetables are baking, coat shrimp with 3 tablespoons taco seasoning and drizzle with avocado oil in small bowl.

  5. Add: shrimp to same baking sheet with peppers and cook for another 6-8 minutes or until shrimp are opaque and fully cooked.
  6. Serve: squeeze lime juice over shrimp before serving.

One Sheet Pan Dinner Shrimp Fajitas Paleo Low Carb


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