Pin It I threw this together on a Tuesday night when I had twenty minutes and zero patience for complicated dinners. The shrimp were sitting in the fridge, the peppers were getting soft, and I was craving something bright and smoky. I tossed everything onto one pan, cranked the oven, and by the time I'd changed out of my work clothes, the kitchen smelled like a taqueria. It's been my go-to ever since.
The first time I made this for friends, I doubled the batch and let everyone build their own fajitas at the table. Someone brought a six-pack of cold Mexican beer, and we sat on the porch with lime wedges and too much cilantro. One friend who claimed she didn't like shrimp went back for thirds. That's when I knew this recipe was a keeper.
Ingredients
- Large shrimp, peeled and deveined (1 lb or 450 g): Use the biggest shrimp you can afford, they stay juicy and don't shrink to nothing in the oven.
- Bell peppers, sliced into strips (2 large, any color): I like using red and yellow for color, but green works too if that's what you have.
- Red onion, sliced into thin wedges (1 medium): Red onion gets sweet and soft when roasted, white onion works but tastes sharper.
- Olive oil (2 tbsp): Enough to coat everything and help the spices stick without making it greasy.
- Chili powder (1 ½ tsp): The backbone of the fajita flavor, don't skip it.
- Ground cumin (1 tsp): Adds that warm, earthy smell that makes the whole house feel like a fiesta.
- Smoked paprika (1 tsp): This is what gives you that almost-grilled taste even though you're using the oven.
- Garlic powder (½ tsp): Fresh garlic burns too fast on a hot pan, powder gives you flavor without the char.
- Onion powder (½ tsp): Reinforces the onion flavor and makes the seasoning stick better.
- Dried oregano (½ tsp): A little herby brightness that balances the smokiness.
- Cayenne pepper (¼ tsp, optional): Only if you like heat, I usually add it because I like a little kick.
- Kosher salt (1 tsp) and black pepper (½ tsp): Season generously, shrimp and peppers need it.
- Flour or corn tortillas (8 small, warmed): Corn tortillas are traditional and gluten-free, flour tortillas are softer and easier to fold.
- Lime (1, cut into wedges): The acid wakes everything up, don't serve without it.
- Fresh cilantro, chopped: I know some people hate it, but it really does make the dish taste fresher.
- Sour cream, avocado, or guacamole (optional): Cool, creamy toppings that balance the spice and add richness.
Instructions
- Preheat and prep your pan:
- Set the oven to 425°F (220°C) and line a big sheet pan with parchment or foil. This step saves you from scrubbing burnt spices later.
- Mix your fajita seasoning:
- In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne if using, salt, and pepper. It should smell bold and a little smoky.
- Toss everything together:
- Add shrimp, peppers, and onion to the bowl and use your hands or tongs to coat everything evenly. Make sure every piece gets some of that spice mix.
- Spread it out:
- Dump everything onto your prepared pan in a single layer, don't pile it up or it will steam instead of roast. Give the shrimp a little space.
- Roast until done:
- Slide the pan into the oven and roast for 12 to 15 minutes, just until the shrimp turn pink and opaque and the peppers start to char at the edges. Check at 12 minutes so you don't overcook the shrimp.
- Finish with lime:
- Pull the pan out and immediately squeeze fresh lime juice all over everything. The sizzle is half the fun.
- Serve hot:
- Pile the shrimp and veggies into warm tortillas, top with cilantro, sour cream, or avocado, and eat them while they're still steaming.
Pin It One night my neighbor smelled this cooking through the window and texted asking what I was making. I brought her a plate with extra lime and she said it tasted better than the fajitas at her favorite restaurant. I told her the secret was the smoked paprika and not overthinking it. She's made it three times since.
How to Store and Reheat Leftovers
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them gently in a skillet over medium heat with a splash of water so the shrimp don't dry out. The microwave works in a pinch, but the texture won't be as good. I usually eat leftovers cold in a salad or wrapped in a tortilla for lunch.
Ways to Make It Your Own
If you're not a shrimp person, swap in thinly sliced chicken thighs or even cubed tofu for a vegetarian version. Marinating everything for 15 to 30 minutes before roasting makes the flavors even deeper. I've also added sliced jalapeños or a handful of cherry tomatoes to the pan when I want more color and heat.
What to Serve Alongside
This is a full meal on its own, but I like adding a simple side of black beans or cilantro lime rice if I'm feeding a crowd. A crisp Mexican lager or a light Sauvignon Blanc pairs perfectly. Sometimes I just serve tortilla chips and salsa on the side and call it a party.
- If you're gluten-free, use corn tortillas and double-check your spice labels.
- Make it spicier by adding more cayenne or serving with hot sauce on the side.
- Leftovers are great stuffed into a quesadilla the next day.
Pin It This recipe has saved me on more rushed weeknights than I can count, and it's never let me down. I hope it becomes one of those easy, reliable favorites in your kitchen too.
Recipe FAQs
- → What type of shrimp works best for this dish?
Large, peeled, and deveined shrimp provide the best texture and flavor, allowing even roasting and quick cooking.
- → Can I use other vegetables besides bell peppers?
Yes! Sliced onions are a great addition, and you could also include zucchini or cherry tomatoes for variety.
- → How do I prevent shrimp from overcooking?
Roast the shrimp just until they turn pink and opaque, typically 12-15 minutes at 425°F. Remove promptly to avoid toughness.
- → Is it necessary to marinate the shrimp and vegetables?
Marinating for 15-30 minutes enhances flavor and tenderness but is optional if you're short on time.
- → What are good serving suggestions for this dish?
Serve with warm tortillas, fresh lime wedges, chopped cilantro, and optional toppings like sour cream or avocado.