Save I tossed a bag of shrimp onto the counter one Tuesday night, already tired from work, and realized I had about twenty minutes before everyone got hungry. The peppers in the crisper were starting to soften, the onion had been sitting there for days, and I thought: what if I just threw it all on a pan? That night, those fajitas came out smoky, sweet, and perfectly charred in spots I didn't even plan for. No one asked what took so long because nothing did.
I made these for a small gathering once, and someone asked if I'd been marinating the shrimp all day. I hadn't, I'd just tossed everything together ten minutes before it went into the oven. But the way the spices clung to the vegetables and the shrimp curled up pink and glossy made it look like I'd been planning it for hours. That's the kind of dish this is: effortless on your end, impressive on theirs.
Ingredients
- Large shrimp, peeled and deveined: Use shrimp that are already cleaned to save time, and make sure they're dry before tossing them in the seasoning so everything sticks.
- Bell peppers, any color: I like using a mix of red, yellow, and orange because they roast sweeter than green, but use what you have.
- Red onion, sliced into wedges: The edges char beautifully in the oven and add a slight sweetness that balances the spice.
- Olive oil: This helps the seasoning coat evenly and keeps everything from sticking to the pan.
- Chili powder, cumin, smoked paprika: These three are the backbone of the flavor, smoky, warm, and just bold enough without overpowering the shrimp.
- Garlic powder, onion powder, oregano: They build depth in the background, the kind of flavor you taste but can't quite name.
- Cayenne pepper: Optional, but I always add it because I like a little heat that sneaks up on you.
- Kosher salt and black pepper: Don't skimp on these, they bring everything into focus.
- Lime wedges: A squeeze of lime right when the pan comes out of the oven wakes up every flavor on the sheet.
- Warm tortillas, cilantro, sour cream, avocado: These are your finishing touches, soft, cool, and fresh against the roasted heat.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment or foil. This step saves you from scrubbing later, trust me.
- Mix your fajita seasoning:
- In a big bowl, whisk together the olive oil and all the spices until they smell toasty and fragrant. It should look like a thick, rust-colored paste.
- Toss everything together:
- Add the shrimp, peppers, and onion to the bowl and use your hands to coat every piece evenly. The shrimp should glisten, and the vegetables should be streaked with spice.
- Spread it out on the pan:
- Arrange everything in a single layer, making sure nothing overlaps too much. Crowding the pan steams the shrimp instead of roasting them, and you'll lose that caramelized edge.
- Roast until pink and charred:
- Slide the pan into the oven and let it go for 12 to 15 minutes. The shrimp will turn opaque and curl, and the peppers will soften with dark, blistered spots along the edges.
- Finish with lime and serve:
- Pull the pan out, squeeze lime juice over everything while it's still hot, and serve it straight from the sheet with warm tortillas and whatever toppings you love.
Save One night I served these with a bowl of guacamole I'd mashed together at the last second, and my neighbor said it tasted like something she'd order at a restaurant. I didn't tell her I'd made it in less time than it took her to drive over. Sometimes the best meals are the ones that feel special without any fuss, just good ingredients and a hot oven doing the work for you.
Make It Your Own
If you're not a shrimp person, this works beautifully with thinly sliced chicken thighs or even firm tofu cut into strips. I've also swapped the bell peppers for poblanos when I wanted a smokier, earthier flavor. The seasoning is forgiving, so don't be afraid to adjust the cayenne or add a pinch of coriander if that's what you have on hand.
What to Serve Alongside
I like to keep things simple: a handful of tortilla chips with salsa, a quick side of black beans warmed with a little cumin, or just a crisp green salad with lime vinaigrette. If you're feeding a crowd, set out bowls of sour cream, shredded cheese, pickled jalapeños, and let everyone build their own fajitas. It turns dinner into something interactive, and people always eat more when they get to assemble their own plate.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days, and they reheat beautifully in a hot skillet with a splash of water to bring back some moisture. I've even eaten them cold, stuffed into a tortilla with a little hot sauce for a quick lunch. The flavors actually deepen overnight, so don't be surprised if the second day tastes even better.
- Store the shrimp and vegetables separately from the tortillas and toppings to keep everything fresh.
- Reheat gently on the stovetop or in the oven, not the microwave, to avoid rubbery shrimp.
- If you're meal prepping, marinate the shrimp and veggies ahead and roast them fresh when you're ready to eat.
Save This is the kind of recipe I come back to when I need something fast, colorful, and satisfying without a lot of thought. It's become one of those meals I don't even need to measure anymore, I just know.
Recipe FAQs
- → What type of shrimp works best for this dish?
Large, peeled, and deveined shrimp work best as they cook quickly and evenly with the vegetables.
- → Can I substitute the bell peppers with other vegetables?
Yes, colorful bell peppers add sweetness and crunch, but you can also try zucchini or mushrooms for variation.
- → How do I prevent the shrimp from overcooking?
Roast the shrimp just until they turn pink and opaque, usually around 12-15 minutes, to keep them tender and juicy.
- → What are good topping options for this dish?
Fresh cilantro, lime wedges, sliced avocado, sour cream, or guacamole complement the bold spices beautifully.
- → Is it possible to prepare this dish ahead of time?
You can marinate the shrimp and vegetables for 15-30 minutes in advance to boost the flavors before roasting.