One-Pan Shrimp Fajitas

One-Pan Shrimp Fajitas: A Flavorful, Easy-to-Make Weeknight Favorite

If you’re craving bold Tex-Mex flavors without the hassle of multiple pans and endless cleanup, One-Pan Shrimp Fajitas are your new go-to meal. This vibrant, zesty dish combines succulent shrimp with colorful bell peppers and onions, all seasoned to perfection and cooked on a single sheet pan or skillet for maximum flavor and minimal effort. Whether you’re cooking for a family dinner, prepping a quick weeknight meal, or entertaining guests with something impressive yet simple, this recipe delivers on taste, texture, and convenience. With its aromatic spices, juicy shrimp, and crisp-tender vegetables, One-Pan Shrimp Fajitas bring the essence of a fajita night straight from your oven or stovetop to your table in under 30 minutes.

The History of Fajitas and Their Evolution

The origins of fajitas trace back to the ranching culture of South Texas in the early 20th century. Traditionally made with skirt steak—often considered a less desirable cut of beef at the time—fajitas were a way for ranchers and cowboys to make use of tougher cuts by marinating and grilling them until tender. The term “fajita” comes from the Spanish word faja, meaning “belt” or “girdle,” referring to the cut of meat from the flank of the cow.

Fajitas gained mainstream popularity in the United States during the 1970s and 1980s, particularly in Tex-Mex restaurants across Texas and beyond. As the dish evolved, so did the protein options. While beef remained dominant, chicken, pork, and eventually seafood like shrimp began appearing on menus as lighter, faster-cooking alternatives. Shrimp fajitas became especially popular due to their delicate texture, quick cook time, and ability to absorb bold seasonings.

The one-pan method is a modern twist on this classic dish, reflecting today’s desire for quick, efficient, and clean cooking. By combining everything on a single baking sheet or skillet, home cooks can achieve restaurant-quality results with less mess and fewer dishes—perfect for busy lifestyles while still honoring the sizzling, flavorful roots of traditional fajitas.

Ingredients Breakdown: What Makes This Dish Shine

The beauty of One-Pan Shrimp Fajitas lies in its simplicity and balance of ingredients. Each component plays a crucial role in building layers of flavor, color, and texture. Here’s a detailed look at what goes into this vibrant dish:

Shrimp: Large or extra-large shrimp (peeled and deveined) are ideal. They cook quickly and absorb marinade beautifully. Opt for wild-caught when possible for better flavor and sustainability.
Bell Peppers: Use a mix of red, yellow, and green peppers for visual appeal and a range of sweetness. Red peppers are the sweetest, while green offer a slightly bitter contrast.
Onion: Yellow or red onions add sharpness and caramelize nicely when roasted, enhancing the overall depth of flavor.
Olive Oil: High-quality extra virgin olive oil helps coat the ingredients evenly, promotes browning, and carries the spices throughout the dish.
Lime Juice: Freshly squeezed lime juice adds brightness and acidity, balancing the smoky and spicy elements.
Garlic: Minced fresh garlic brings an aromatic punch that’s essential to the flavor profile.
Spices: A blend of chili powder, smoked paprika, ground cumin, onion powder, and dried oregano creates the signature Tex-Mex seasoning. Smoked paprika adds a subtle smokiness reminiscent of grilled fajitas.
Salt & Black Pepper: For seasoning and enhancing all other flavors.
Fresh Cilantro: Added after cooking, it provides a refreshing herbal note.
Optional Add-ins: Jalapeños for heat, sliced mushrooms for umami, or cherry tomatoes for juiciness.

Step-by-Step Recipe: How to Make Perfect One-Pan Shrimp Fajitas

Follow these easy steps to create delicious, restaurant-worthy One-Pan Shrimp Fajitas right in your kitchen:

Preheat the Oven: Set your oven to 400°F (200°C). If using the stovetop method, skip this step and heat a large skillet over medium-high heat.
Prepare the Vegetables: Slice 2 bell peppers (any color) into thin strips and halve 1 large onion, then slice into half-moons. Place them on a large rimmed baking sheet.
Make the Seasoning Mix: In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
Marinate the Shrimp: In a large bowl, toss 1 pound of peeled and deveined shrimp with 2 tablespoons olive oil, juice of 1 lime, 2 minced garlic cloves, and 2/3 of the spice mixture. Let sit for 10–15 minutes if time allows (or proceed immediately).
Toss the Vegetables: Drizzle the peppers and onions with 1 tablespoon olive oil and the remaining spice mix. Toss well to coat evenly.
Arrange on Pan: Spread the vegetables in an even layer on the baking sheet. Push them to the sides to create space in the center.
Add the Shrimp: Place the marinated shrimp in the center of the pan, arranging them in a single layer.
Roast: Bake for 12–15 minutes, or until shrimp are opaque and cooked through, and vegetables are tender-crisp with slight charring at the edges.
Broil Option (Optional): For extra caramelization, switch to broil for the last 2–3 minutes—watch closely to avoid burning.
Garnish and Serve: Remove from oven, sprinkle with freshly chopped cilantro, and serve immediately with warm tortillas and desired toppings.

Tips for Success: Mastering Your One-Pan Shrimp Fajitas

Don’t Overcrowd the Pan: Use a large enough baking sheet or skillet so ingredients aren’t piled on top of each other. This ensures proper roasting, not steaming.
Uniform Sizing: Cut vegetables into similar-sized pieces so they cook evenly.
Dry Shrimp: Pat shrimp dry before marinating to help the spices adhere and promote better searing.
Use Fresh Garlic and Lime: Bottled lime juice and powdered garlic won’t deliver the same bright, fresh flavor.
High Heat is Key: Whether roasting or sautéing, high heat ensures caramelization and prevents soggy vegetables.
Don’t Overcook Shrimp: Shrimp cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
Let It Rest: Allow the fajitas to rest for 2–3 minutes after cooking so flavors meld and juices redistribute.
Stovetop Alternative: For a quicker version, use a large cast-iron or stainless steel skillet. Sauté veggies first, remove, then cook shrimp, then combine everything back in the pan.

Variations and Customizations: Make It Your Own

One of the best things about One-Pan Shrimp Fajitas is how easily they adapt to different tastes, dietary needs, and ingredient availability. Try these creative twists:

Protein Swap: Replace shrimp with chicken breast, steak strips, tofu, or chickpeas for a vegetarian option.
Spice Level: Add diced jalapeño or serrano peppers to the pan, or sprinkle with crushed red pepper flakes before serving for extra heat.
Citrus Twist: Swap lime for orange or lemon juice for a sweeter or tangier profile.
Herb Variations: Use parsley or green onions instead of cilantro if you’re not a fan.
Grain Bowls: Skip the tortillas and serve over cilantro-lime rice, quinoa, or cauliflower rice for a low-carb alternative.
Tropical Version: Add pineapple chunks or mango for a sweet-and-spicy fusion flavor.
Dairy-Free or Vegan: Omit cheese and sour cream; use avocado, cashew crema, or coconut yogurt as creamy substitutes.
Smoky Chipotle Kick: Add 1–2 teaspoons of chipotle in adobo sauce (minced) to the marinade for deep, smoky heat.

Health Considerations and Nutritional Value

One-Pan Shrimp Fajitas aren’t just delicious—they’re also a nutritious choice for health-conscious eaters. Here’s why:

Low in Calories: A typical serving (without tortillas and extras) contains around 250–300 calories, making it suitable for weight management.
High-Quality Protein: Shrimp provides about 20–25g of lean protein per serving, supporting muscle repair and satiety.
Rich in Vitamins: Bell peppers are loaded with vitamin C (more than oranges!), while onions provide antioxidants and anti-inflammatory compounds.
Healthy Fats: Olive oil contributes heart-healthy monounsaturated fats and enhances absorption of fat-soluble vitamins.
Low Carb & Keto-Friendly: Naturally low in carbohydrates, this dish fits well within keto, paleo, and gluten-free diets when served without tortillas.
Omega-3s: Shrimp contain small amounts of beneficial omega-3 fatty acids, which support brain and heart health.
Digestive Health: Fiber from vegetables aids digestion and gut health.
Sodium Control: Since you control the seasoning, you can reduce salt or use salt-free spice blends for blood pressure management.

Note: Those with shellfish allergies should avoid this dish. Always ensure shrimp are sustainably sourced and properly cooked to an internal temperature of 145°F (63°C).

Ingredients

1 pound (450g) large shrimp, peeled and deveined
2 bell peppers (red, yellow, or green), thinly sliced
1 large yellow or red onion, halved and sliced
3 tablespoons extra virgin olive oil, divided
Juice of 1 lime (about 2 tablespoons)
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup fresh cilantro, chopped (for garnish)
Warm flour or corn tortillas, for serving
Optional toppings: guacamole, sour cream, shredded cheese, salsa, pico de gallo, jalapeños

Directions

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a small bowl, mix together chili powder, smoked paprika, cumin, onion powder, oregano, salt, and black pepper. Set aside.
Place sliced bell peppers and onions on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and half of the spice mixture. Toss to coat evenly and spread in a single layer.
In a medium bowl, combine shrimp, 2 tablespoons olive oil, lime juice, minced garlic, and the remaining spice mix. Toss well to coat.
Push vegetables to the outer edges of the pan, creating a space in the center. Arrange the marinated shrimp in the middle in a single layer.
Bake for 12–15 minutes, or until shrimp are fully cooked (opaque and pink) and vegetables are tender with slightly charred edges.
Remove from oven and let rest for 2–3 minutes. Sprinkle with fresh cilantro.
Serve immediately with warm tortillas and your favorite toppings such as guacamole, sour cream, cheese, or salsa.

FAQ

Can I use frozen shrimp?
Yes, but make sure to thaw them completely in the refrigerator overnight and pat them very dry before marinating to prevent excess moisture.

Can I cook this on the stovetop?
Absolutely! Use a large skillet over medium-high heat. Sauté the vegetables for 5–7 minutes until crisp-tender, then push them aside and cook the shrimp for 2–3 minutes per side. Combine and serve.

How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I freeze this dish?
While possible, freezing may affect the texture of the shrimp, making them slightly mushy upon reheating. Best enjoyed fresh or refrigerated short-term.

Are these fajitas gluten-free?
Yes, as long as you use gluten-free certified spices and serve with corn tortillas or gluten-free wraps.

What sides go well with shrimp fajitas?
Try cilantro-lime rice, Mexican street corn salad, black beans, a simple green salad, or grilled corn on the cob.

Can I prep this ahead of time?
Yes! Chop vegetables and make the spice mix up to 2 days ahead. Marinate the shrimp up to 1 hour before cooking for best texture.

Summary

One-Pan Shrimp Fajitas are a quick, healthy, and flavorful meal that brings the bold taste of Tex-Mex cuisine to your table with minimal effort and cleanup. Packed with colorful vegetables, tender shrimp, and zesty spices, this dish is perfect for weeknights, meal prep, or casual entertaining.

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