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  • Writer's picturedeborahreinhardt

Sheet Pan Seafood Fajitas

Shrimp, sweet peppers, onions and a drizzle of Mexican crema come together for this easy and fast sheet pan supper.

sheet pan seafood fajitas with shrimp, yellow and green peppers, onions, flour tortillas on a white plate with wedges of fresh lime
Sheet Pan Seafood Fajitas

Americans are wild for Cinco de Mayo. We pack Mexican-American restaurants, drink too many margaritas and enjoy platters of comforting foods like enchiladas, tacos and fajitas. Truthfully, Mexican cuisine is one of my favorites, so when I saw this recipe for Sheet Pan Seafood Fajitas from Family Features that allows me to enjoy one of my favorite foods in less than 30 minutes, I had to try it.

These sheet pan fajitas also are versatile. The shrimp easily can be swapped for chicken (directions below). Or roast vegetables to make veggie fajitas. My mouth is watering, so let’s get cooking!


To make Sheet Pan Seafood Fajitas, which yields four servings, you’ll need these ingredients:

  • 2 green bell peppers

  • 2 yellow bell peppers

  • 1 lime

  • 1 medium red onion

  • 2 tablespoons extra-virgin olive oil

  • 1½ pounds raw, peeled shrimp, fresh or frozen

  • 4 teaspoons taco seasoning

  • 1 teaspoon salt

  • ½ cup Mexican crema

  • 12 small flour tortillas

  • Optional garnish, cilantro or parsley


Directions for Sheet Pan Seafood Fajitas

 Preheat oven to 425 degrees. Wash and dry peppers and lime.


Trim, seed and slice bell peppers lengthwise into thin strips; transfer to large baking sheet. Peel, halve and slice onion lengthwise into thin pieces. Add to baking sheet with bell peppers. Drizzle veggies with oil, toss to combine and spread in even layer. Bake until veggies have softened slightly, about 7 minutes.


If using frozen shrimp, place them in colander and run under cold water to thaw. Place shrimp on clean towel or paper towels and pat dry.


Remove baking sheet from oven. Arrange shrimp over veggies then sprinkle with 4 teaspoons taco seasoning and salt. Toss to combine and spread in even layer. You probably want to check the ingredients in your taco seasoning blend; if it already has salt included, consider cutting salt out or use ½ teaspoon.


Bake until veggies are tender and shrimp are cooked through, about 7 minutes. Remove from oven. The shrimp should be pink and no longer translucent.


Cut lime into wedges. Warm tortillas in skillet, oven or microwave.


Divide tortillas between plates and fill with shrimp and veggies; drizzle with crema and serve with squeeze of lime.


Notes for your kitchen

 If you can’t find Mexican crema in the store, thin ½ cup sour cream with 3 or 4 tablespoons of lime juice and add a pinch of salt.


For those who are allergic to (or simply don’t like) shrimp, substitute seafood with chicken tenders. Cut 1½ pounds of chicken tenders into 2-inch pieces. Toss chicken with the veggies in oil and seasoning on the pan and roast in the oven for 20 minutes or until chicken reads 160 degrees F internal temperature. Rest for 5 minutes until chicken comes up to 165 degrees F.


Did you know?

Cinco de Mayo isn’t Mexican Independence Day, and is not widely celebrated in Mexico. This holiday commemorates a battle in 1862 against French troops (the Battle of Puebla) in which 1,000 French troops were killed. The battle is a symbol for Mexican resistance against foreign domination. There’s a museum in the city of Puebla de Zaragoza that tells the full history.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

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