Juicy shrimp and tender onions and peppers, tossed in a mouthwatering honey lime fajita marinade, all baked on one sheet pan. The perfect tex-mex weeknight dinner idea!
This is one of my Seafood recipes I know you’ll want to keep on hand!
I don’t know about you, but when the weather warms up, I tend to gravitate to food on the lighter side. But, I still crave those hearty comfort foods.
This recipe is the perfect combination of both! All the comfort of a sizzling pan full of fajitas, but made with refreshing honey lime shrimp.
The slight sweetness of the shrimp pairs perfectly with the delicious honey lime fajita marinade, and the whole thing is made on just one sheet pan!
To get the peppers and onion nice and tender with a little char, the fajitas are baked in stages, with the peppers and onion baked first, then the shrimp is added and the whole sheet pan is full of perfectly tender and juicy shrimp fajitas.
How to make sheet pan shrimp fajitas?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Marinate the shrimp. This doesn’t need to be a long time, just have the shrimp marinating while the oven preheats and veggies are cooked.
- Bake the veggies. To save a mixing bowl, I toss the peppers and onion with oil and seasonings right on the sheet pan.
- Add shrimp. To the same sheet pan, add the marinated shrimp, and add lime slices.
- Bake. Bake until shrimp are cooked through.
You’ll want raw shrimp for this, so they don’t get all overcooked and rubbery. To save myself some time, I bought shrimp that were peeled and deveined, but feel free to get whatever you prefer. Mine were frozen, then I just defrosted them, but if you live closer to a coast and have some great looking seafood, go for fresh!
Variations of this recipe
- Pineapple – if you like a hint of sweetness, try adding some sliced pineapple to the veggie mix.
- Other vegetables – I chose yellow and red peppers because that’s what we like best, but green bell peppers, jalapeño, zucchini, etc are also great additions.
- Oil – feel free to use any neutral-flavored oil for this recipe. Mild olive oil, avocado oil, vegetable oil, sunflower oil, etc.
- Lime – there’s lime in this recipe, but if you’d like to bump that flavor up, try adding some lime zest to the fajita marinade.
This recipe can be made with any size shrimp. As written, it uses large shrimp (between a 26-35/lb size). If you use a different size, you’ll have to adjust the baking time accordingly… larger shrimp will require more time, and smaller shrimp with require less.
There are many ways to enjoy shrimp fajitas, and in my opinion, no way is better than any other. It’s more about how hands-on you want to be when cooking them. I prefer to make my fajitas on a sheet pan in the oven because once they’re in the oven, you can be pretty hands off, leaving you free to cook other side dishes, etc.
Making shrimp fajitas ahead of time
I don’t recommend making this recipe entirely ahead of time. Reheating shrimp can sometimes yield a tough and rubbery texture.
You can prep the ingredients ahead of time if you’d like, but this recipe is so quick and easy, you’ll have plenty of time to make this… I promise!
Ways to prep ahead:
- Seasoning – if you’re using a homemade fajita seasoning, that can be whisked together and stored at room temperature until needed.
- Shrimp – if using frozen shrimp, use this time to thaw them in the refrigerator.
- Vegetables – the onions and peppers can be sliced and stored in the refrigerator (in an airtight container).
Leftover shrimp fajitas should be refrigerated in an airtight container for up to 2-3 days.
Reheat in the oven, or in a skillet on the stovetop.
This half sheet pan is the perfect size for a this recipe, and so many other sheet pan meals. I’ve had multiple of these baking sheets for years and they hold up so well! Plus, as a bonus, this one includes an oven-safe cooling/baking rack.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 1/2 lbs large raw shrimp (26-35/lb)
- juice of 1 lime
- 2 Tbsp olive oil divided
- 1 Tbsp honey divided
- 2 1/2 – 3 Tbsp fajita seasoning (homemade or storebought) divided
- 1/2 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 1 red bell pepper seeded and sliced into thin strips
- 1 yellow bell pepper seeded and sliced into thin strips
- 1 medium red onion peeled and sliced into thin strips
- 3 cloves garlic minced
- 1 lime sliced
- crumbled cotija cheese
- lime wedges
- fresh minced cilantro
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- In a mixing bowl, add shrimp, juice of 1 lime, half the olive oil, half the fajita seasoning, half the honey, and half the salt and pepper. Toss to combine, then set aside.
Bake the peppers and onion
- Add bell peppers and onion to baking sheet and drizzle with the remaining half of the olive oil. Top with garlic, remaining half of the fajita seasoning, remaining half of the honey, and remaining half of the salt and pepper.
- Toss with hands to coat well, then roast for 10-12 minutes.
Bake the shrimp
- Add marinated shrimp to sheet pan, then nestle in lime slices. Add the pan back to the oven and roast another 8-10 minutes, or until shrimp are pink, opaque, and have curled into a "C" shape.
- Sprinkle with cotija cheese, cilantro, and serve with a lime wedge if desired.
- Fajitas can be eaten as is, with a fork, or added to flour or corn tortillas.
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- Make sure you use raw shrimp for this recipe, pre-cooked shrimp will be very overcooked if you use them.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.